Instructions

• Mix up chicken breast with olive oil, salt, pepper, paprika, and garlic powder so every piece’s coated real good.
• Pour a little olive oil into that pressure cooker pot and hit the sauté mode. Brown the chicken on both sides just to seal in flavors.
• Add rice, black beans, and corn over the chicken inside the pot. Pour in a bit of water or broth to just cover that mix. Check the broth depth, you don’t want it too dry or too wet.
• Lock the lid, make sure the float valve is down, and set the pressure cooker to high. Cook for 10 minutes once you hear the valve hiss start.
• When the timer’s done, let the pot go through natural release to keep the chicken extra tender and juicy.
• Open the lid carefully, then shred the chicken right there in the pot with two forks. Stir to mix the flavors into the rice and beans.
• In a small saucepan, warm the BBQ sauce and honey together just until it bubbles lightly and blends smooth.
• Build your bowls by layering romaine lettuce, the chicken mix, then drizzle with that warm honey BBQ sauce. Top with cheddar cheese, pickled onions, cilantro, and finish with ranch dressing if you’re feeling fancy.