Remove the chipotles from the adobo sauce and chop into smaller pieces. Set chipotles and sauce aside.
Turn on Instant Pot to SAUTE mode and adjust to MORE (High) heat.
Wait about 30 seconds until the pot is hot and then add in the oil.
Combine the spices, chopped onion, and chicken into the pot and stir well. Cook for about 3 minutes until the chicken is golden on the outside (stirring occasionally).
Add the rice and stir for 20-30 seconds.
Add in the beans, broth, chipotles in adobo sauce and stir well.
Lock the lid into place and set the valve to seal. Select MANUAL/PRESSURE COOK mode on HIGH for 7 minutes.
While the chicken is cooking, chop fresh tomatoes, quarter lime, and prepare other toppings for serving.
After the 7 minutes is up, allow the Instant Pot to natural release for 2 minutes then release the pressure manually by moving the valve from seal to vent position. When all steam has been released, unlock the lid.
Stir the rice well and top with cheese. Add the lid back on for 1 minute to melt the cheese and then stir well again.
Serve with fresh chopped tomatoes, low-fat sour cream, jalapenos, and fresh lime.
Omit the pickled jalapeños and reduce chipotles in adobo sauce to half if you need a milder version of this recipe.
438 calories per serving
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