If there’s one dish I find myself returning to again and again for weeknight comfort and a punch of lively flavor, it’s Instant Pot Mexican Chicken and Rice. This one-pot wonder is everything fantastic about a hearty Mexican meal: juicy bites of chicken, aromatic veggies, a hint of spice, and tender, fluffy rice, all melted together under a gooey layer of cheese. And the best part? The Instant Pot takes care of all the magic, so you’re only minutes away from a meal that tastes like it took hours. Whether you’re feeding a busy family or just want something craveable without fussing over the stove, this is the midweek hero you’ll want in your repertoire.
Ingredients You’ll Need
Ingredients You’ll Need
Just a handful of everyday staples come together to build the irresistible layers of flavor and texture in this Instant Pot Mexican Chicken and Rice. Each ingredient plays a key role, bringing brightness, savoriness, or creaminess to the final dish. Don’t skip or skimp—these simple elements make all the difference!
- Chicken Breasts: Boneless, skinless chicken breasts add lean protein and become incredibly tender when cooked under pressure.
- Olive Oil: Just a tablespoon helps sauté the veggies and chicken, giving everything a golden, savory base.
- Onion: Diced onion brings subtle sweetness and depth that’s classic in any Mexican-inspired dish.
- Red Bell Pepper: This colorful veggie offers a mild, sweet crunch and brightens up the finished bowl.
- Garlic: Two cloves infuse the dish with wonderful aroma and punchy flavor—fresh is key here!
- Long-Grain White Rice: Make sure to rinse the rice—it keeps things fluffy instead of gluey, and absorbs all the flavors.
- Diced Tomatoes with Green Chiles: The fire-roasted notes and gentle heat from this canned gem are a major shortcut to deep flavor.
- Low-Sodium Chicken Broth: Adds savory richness, ensuring the rice cooks up tender and perfectly seasoned.
- Chili Powder: For earthy spice and color without overwhelming heat.
- Ground Cumin: Brings signature Mexican warmth—that “can’t-put-your-finger-on-it” deliciousness.
- Smoked Paprika: Just a bit adds a subtle smoky undertone that perfectly complements the chicken.
- Salt: Essential for rounding out and heightening all the other savory notes.
- Black Pepper: Adds brightness and a mild touch of heat to the mix.
- Frozen Corn: Tossed in at the end, it brings sweet crunch and cheerful yellow color.
- Shredded Mexican Blend Cheese: A must for gooey, melty creaminess that ties every bite together.
- Chopped Fresh Cilantro: A vibrant, herbal garnish that makes the flavors pop.
- Lime Wedges: A fresh squeeze brings out all the best in this dish—don’t skip serving!
How to Make Instant Pot Mexican Chicken and Rice
Step 1: Sauté the Veggies
Set your Instant Pot to Sauté mode and swirl in the olive oil. Once it starts to shimmer, toss in the diced onion and red bell pepper. Cook for about 2-3 minutes until the veggies soften and get a jump start on their caramelized flavor. Then, stir in the minced garlic and let it become fragrant for another 30 seconds—your kitchen will smell amazing from the very start!
Step 2: Brown the Chicken
Add the bite-sized chicken pieces right into the pot. Let them cook for 2-3 minutes, just enough to get a light golden color on the outside. This quick browning locks in juices and builds the savory foundation for your Instant Pot Mexican Chicken and Rice. Cancel the Sauté function once the chicken is ready.
Step 3: Add the Rice and Flavorings
Time to pack in the flavor! Stir in the rinsed long-grain white rice, the can of diced tomatoes with green chiles (juices and all), chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Make sure the rice is fully submerged beneath the liquid so it cooks evenly and absorbs every drop of flavor.
Step 4: Pressure Cook
Secure the Instant Pot lid and set the valve to Sealing. Select Manual High Pressure and set the timer for 8 minutes—just enough to cook the chicken through and make the rice pillowy and perfect. Once the timer beeps, allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
Step 5: Add Final Mix-Ins
Open the lid and immediately stir in the frozen corn and shredded Mexican blend cheese. The residual heat will thaw the corn and melt the cheese into a dreamy, creamy swirl. Sprinkle with chopped cilantro right before serving and offer lime wedges at the table for a fresh finishing touch.
How to Serve Instant Pot Mexican Chicken and Rice
Garnishes
Take your Instant Pot Mexican Chicken and Rice from great to unforgettable with a few fresh, bold garnishes. A shower of chopped cilantro and a generous squeeze of lime juice will make every bite pop. Slicing up a ripe avocado, adding a dollop of sour cream, or even scattering extra cheese over the top turns every serving into something special—don’t hold back!
Side Dishes
This dish is a one-pot meal all on its own, but you can make it dinner-party worthy with a handful of simple sides. Warm up tortillas for scooping or serve alongside a crisp, tangy slaw. Black beans, refried beans, or even a quick corn salad pair beautifully, soaking up all the saucy goodness.
Creative Ways to Present
Give your presentation some flair! Spoon your Instant Pot Mexican Chicken and Rice into colorful bowls for a festive family-style dinner, or serve inside hollowed-out bell peppers for a playful twist. It also makes a fantastic burrito or taco filling—roll up leftovers in a warm tortilla for a next-day lunch everyone will look forward to.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Mexican Chicken and Rice keeps beautifully in an airtight container in the fridge for up to 4 days. The rice soaks up even more flavor overnight, making every scoop just as satisfying the next day. Be sure to let it cool completely before storing to keep everything fresh.
Freezing
This dish freezes like a charm, making it an awesome meal-prep candidate. Scoop portions into freezer-safe containers or zip-top bags, squeeze out extra air, and freeze for up to 3 months. Thaw overnight in the fridge before reheating to keep the rice fluffy and tender.
Reheating
To reheat, simply pop a serving in the microwave with a splash of chicken broth or water to refresh the rice and prevent it from drying out. Give it a good stir halfway through. On the stovetop, gently warm in a covered pan over low heat, adding a little extra broth if needed, until steaming hot.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless skinless chicken thighs bring even more richness and juiciness to Instant Pot Mexican Chicken and Rice. They hold up beautifully to pressure cooking.
What can I do to make it spicier?
For extra heat, add diced jalapeños along with the bell pepper, or toss in some extra chopped green chiles. You can crank up the chili powder or stir in a dash of hot sauce at the end until it’s just right for your crowd.
Can I use brown rice instead of white rice?
You can, but brown rice requires a longer cook time and more liquid. If you want to swap, cook the rice and chicken separately to avoid overcooking the chicken, or look for Instant Pot recipes developed specifically for brown rice.
What do I do if I get a “burn” notice?
Double-check that you’ve deglazed the pot after sautéing, scraping up any browned bits before adding the rice and liquids. Ensuring the rice is fully submerged helps too. If the notice still pops up, release the pressure, stir well, and add a bit more broth before resealing.
Is this recipe gluten-free?
Yes! As written, Instant Pot Mexican Chicken and Rice is naturally gluten-free. Just double-check that your chicken broth and canned tomatoes are certified gluten-free to keep things safe for sensitive eaters.
Final Thoughts
There’s just something joyful about a big pot of Instant Pot Mexican Chicken and Rice—easy to make, full of bold personality, and sure to bring smiles all around the table. Try it for your next busy night or family gathering, and I guarantee it’ll earn a permanent spot in your dinner rotation!
Print
Instant Pot Mexican Chicken and Rice Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Instant Pot Mexican Chicken and Rice recipe is a flavorful and satisfying dish that comes together quickly in the Instant Pot. Tender chicken, rice, and vegetables are cooked in a delicious blend of Mexican spices, creating a one-pot meal the whole family will love.
Ingredients
Chicken and Vegetables:
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
Rice Mixture:
- 1 1/2 cups long-grain white rice, rinsed
- 1 (10-ounce) can diced tomatoes with green chiles
- 2 cups low-sodium chicken broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1 cup frozen corn
- 1 cup shredded Mexican blend cheese
- 2 tablespoons chopped fresh cilantro
- lime wedges for serving
Instructions
- Sauté Vegetables: Set the Instant Pot to Sauté mode and add olive oil. Sauté onion and bell pepper until softened. Add garlic and cook briefly.
- Cook Chicken: Add chicken pieces and sauté until browned. Cancel Sauté mode.
- Add Rice Mixture: Stir in rinsed rice, diced tomatoes, broth, spices. Lock lid and cook on Manual High Pressure for 8 minutes.
- Finish Dish: Allow natural pressure release, then quick release. Stir in corn and cheese until melted. Garnish with cilantro and serve with lime wedges.
Notes
- For added heat, stir in jalapeños or extra green chiles.
- Can use chicken thighs for juicier meat.
- Serve with avocado slices or sour cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 4g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
