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
Scale
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
