For the chicken, I seasoned then browned two pounds of FROZEN boneless/skinless breasts in a very hot skillet in two batches, then placed them in the Instant Pot on the trivet over 1 1/2 cups of chicken broth and pressure-cooked them on Manual/high for four minutes with a quick release. For the black Japonica rice, I cooked 1 1/2 cups of rice in a scant two cups of water for 24 minutes on Manual/high in the IP, releasing after 10-15 minutes.
Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro Vinaigrette, aka "Veggie Crack"
(Source: Once Upon a Chef)
2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob (or frozen--steamed then cooled)
2 red bell peppers, seeded and diced (or any combination of red, yellow or orange)
2 cloves garlic, peeled and minced
2 tablespoons peeled and minced shallots, from one medium shallot
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil
1 teaspoon lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh lime juice (about 3 limes)
1/2 cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, peeled, seeded and chopped
Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.