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Instant Pot Mexican Chicken and Rice Bowls
Instant Pot Mexican Chicken and Rice Bowls
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Mexican-inspired one-pot chicken and rice with beans, corn, and zesty tomatoes ready in under an hour using Instant Pot.
Ingredients:
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 0.5 cup chicken broth
  • 1 (15 ounce) can corn, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 cup rice, rinsed until the water runs clear
  • 0.5 teaspoon seasoning salt
  • 0.5 teaspoon chili powder
  • 0.25 teaspoon garlic powder
  • 4 tablespoons shredded Mexican cheese blend, or to taste
  • 2 tablespoons chopped fresh cilantro, or to taste
Instructions:
  • Preheat a multi-functional pressure cooker (such as Instant Pot) on Saute mode. Add olive oil and chicken, saute until lightly browned on the edges for 3 to 4 minutes. Remove chicken from the pot once done.
  • Begin by gracefully pouring the rich chicken broth into the pot, then gently use a spoon to release any flavorful browned bits from the bottom. Add in the vibrant corn, the hearty black beans, the zesty diced tomatoes with green chilies and their savory juices, the tender rice, the aromatic seasoning salt, the bold chili powder, and the fragrant garlic powder. Finally, nestle the succulent chicken pieces on top of this vibrant and flavorful mixture.
  • Securely seal the lid and engage high pressure following the manufacturer's guidelines; program the timer for 7 minutes. Give it 10 to 15 minutes for pressure to reach optimal level.
  • Follow the manufacturer's instructions to naturally release pressure for 10 minutes. Then, carefully quick-release any remaining pressure for about 1 minute. Unlock and remove the lid.
  • Uncover the pot and gently mix the tender chicken and fluffy rice. Dish out into bowls and garnish generously with Mexican shredded cheese and fresh chopped cilantro for a burst of flavor.