Instant Pot Salsa Verde Chicken with Black Beans and Rice

Finely chop 0.5 medium yellow onion and mince 3 garlic cloves. Rinse 0.45 cup uncooked brown rice under cold running water. Drain and rinse 0.6 cup canned black beans.

In a small saucepan, combine the rinsed 0.45 cup uncooked brown rice, 1 cup water, and a pinch of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 40 minutes until tender. Remove from heat and let steam, covered, for 5 minutes.

Place 2.0 lb raw boneless skinless chicken breast in the Instant Pot. Pour 1.5 cups tomatillo salsa verde over the chicken. Add half of the chopped yellow onion, half of the minced garlic, 1 tsp ground cumin, and a pinch of salt and black pepper, stirring to coat the chicken.

Secure the Instant Pot lid and set the valve to sealing. Cook on High Pressure for 15 minutes, then allow a natural pressure release for 10 minutes before venting any remaining steam.

While the rice and chicken cook, heat 2 tsp olive oil in a small skillet over medium heat. Sauté the remaining chopped yellow onion and minced garlic for 3 minutes until soft. Add the drained 0.6 cup canned black beans, 2 tbsp water, and a pinch of ground cumin, simmering for 5 minutes.

Transfer the cooked chicken to a cutting board and shred using two forks, then return the shredded chicken to the Instant Pot to absorb the warm salsa verde juices.

Using a kitchen scale, divide the shredded chicken in half. Place half of the shredded chicken (equivalent to 1.0 lb raw chicken) into an airtight container and refrigerate for Day 2 lunch.

To assemble tonight's serving, fluff the cooked brown rice and place it in a bowl. Top with the remaining half of the shredded chicken, the warmed black beans, 0.5 sliced medium avocado, the juice of 1 whole lime, and 0.25 bunch chopped fresh cilantro.