Step 1

Add rice and water into the Instant Pot. Pour the enchilada sauce and beans over the top. Don’t stir. Place the chicken on the top. Sprinkle the chicken with garlic powder, smoked paprika, salt and cumin.

Step 2

Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.

Step 3

Use tongs to place chicken on a cutting board. Shred the chicken and then stir it back in with the rice.

Step 4

Scoop rice and chicken into bowls and top with a dollop of sour cream, a couple tablespoons or grated cheese and some cilantro.