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Instant Pot® Mexican Chicken and Rice
Instant Pot® Mexican Chicken and Rice
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Mexican chicken and rice made quickly in an Instant Pot® for a cozy and tasty meal the whole family will love.
Ingredients:
  • 1 small onion, diced
  • 1 small green bell pepper, diced
  • 1 pound skinless, boneless chicken breasts, cubed
  • 1.5 teaspoons ground cumin
  • 1 teaspoon cayenne pepper
  • 1.25 cups long-grain white rice
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
  • 1.5 cups chicken broth
  • 0.75 cup frozen corn
  • 1.5 cups grated Cheddar cheese, or more to taste
Instructions:
  • Preheat a multi-functional pressure cooker (such as Instant Pot®) using the Saute function. Add oil, onion, bell pepper, and garlic. Saute for 2 minutes. Add chicken, season with cumin, cayenne, and salt, stirring well. Cook until onion is translucent and chicken is lightly browned, about 2 to 3 minutes. Stir in rice, ensuring grains are coated with oil and spices.
  • Combine black beans, diced tomatoes, chicken broth, salsa, and corn in the pot, mixing well. Turn off Saute function. Seal the lid with vent set to Sealing and select high pressure per manufacturer's instructions. Set timer for 8 minutes and wait for pressure to build for 10-15 minutes.
  • Follow the manufacturer's instructions for natural pressure release for 10 to 40 minutes. Unlock and remove the lid, then sprinkle Cheddar cheese on top. Cover with the lid and allow the steam to melt the cheese for about 3 minutes before serving.

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