Step 1

Add the rice and water into the pot. Then layer the kidney beans, black beans, corn, tomato sauce, picante sauce, taco seasoning, salt and pepper on top. Don’t stir.

Step 2

If desired, place chicken on top of mixture.

Step 3

Cover and secure the lid. Make sure valve is on sealing. Set the manual/pressure cook button to 20 minutes.

Step 4

Allow the pressure to release naturally for at least 10 minutes. Move valve to venting. Remove the lid.

Step 5

Cut up chicken and then stir it back in to the pot.

Step 6

Make the garlic lime sour cream by stirring together sour cream, cilantro, lime zest, lime juice, kosher salt and garlic cloves.

Step 7

Serve rice and beans with a dollop of the sour cream on top. Sprinkle with grated cheddar, if desired. Store leftovers in an airtight container in the refrigerator for up to a week or in the freezer for up to 3 months.