For an extra layer of flavor, consider adding a diced jalapeño along with the onion and bell pepper. Feel free to adjust the amount of cayenne pepper to control the level of heat to your preference. For a creamier texture, stir in a dollop of sour cream or Greek yogurt just before serving. Garnish with fresh cilantro, avocado slices, and a squeeze of lime for a vibrant presentation.
Instant Pot® Mexican Chicken and Rice
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME55 mins
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SERVING6 People
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VIEWS9
Embark on a culinary journey south of the border with this vibrant and comforting Mexican Chicken and Rice, effortlessly prepared in your Instant Pot®. A symphony of flavors awaits, perfect for a weeknight family meal or a crowd-pleasing gathering. Serve it up in bowls with your favorite toppings, or load it into tortillas for a fiesta-worthy taco filling!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate54 g
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Cholesterol81 mg
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Fiber8 g
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Protein34 g
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Saturated Fat9 g
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Sodium1459 mg
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Sugar3 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Engage the 'Sauté' function on your multi-functional pressure cooker (like an Instant Pot®). Introduce the olive oil to the pot, followed by the diced onion, bell pepper, and minced garlic. Sauté for approximately 2 minutes, until the vegetables begin to soften and release their aromatic essence. Add the cubed chicken and season generously with cumin, cayenne, and salt, ensuring each piece is well-coated in the flavorful spice blend. Continue cooking until the onion is translucent and the chicken develops a light browning, about 2-3 minutes.
02
Step
28 mins
Introduce the long-grain white rice to the pot, allowing it to toast lightly in the infused oil and spices. Stir in the rinsed and drained black beans, diced tomatoes and green chiles, chicken broth, salsa, and frozen corn, ensuring all ingredients are harmoniously combined. Cancel the 'Sauté' function. Secure the lid, ensuring the vent is set to 'Sealing'. Select the 'High Pressure' setting and set the timer for 8 minutes. Allow the pressure to build naturally within the pot, typically requiring 10-15 minutes.
03
Step
53 mins
Once the cooking cycle is complete, employ the natural-release method to gradually release the pressure, allowing approximately 10-40 minutes for the pressure to dissipate completely. Carefully unlock and remove the lid. Generously blanket the top of the dish with grated Cheddar cheese. Replace the lid for approximately 3 minutes, allowing the residual heat to gently melt the cheese into a molten, cheesy blanket. Serve immediately and savor the delightful flavors of Mexico!
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RECIPE REVIEWS
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Please Rate
Alex Ullrich
Jun 30, 2025I added a can of Rotel tomatoes for extra spice, and it was amazing!
Jena Mcglynn
Jun 26, 2025My rice was a little mushy, so next time I'll try reducing the chicken broth by 1/4 cup.
Napoleon Crona
Jun 19, 2025This recipe is a game-changer! So quick and easy, and the whole family loves it. The Instant Pot makes it foolproof.
Josephine Medhurst
Jun 17, 2025This has become a staple in our house. It's so versatile - we've had it in bowls, tacos, and even burritos!