Instant Pot Mexican Chicken And Rice Recipe
Description
Are you looking for a flavorful and easy to make Mexican-inspired dinner recipe? Then this Instant Pot Mexican Chicken and Rice is the perfect choice. This one-pot meal is packed full of flavor and it’s a great way to use up leftover cooked chicken. It’s also ready in just 30 minutes, making it a great weeknight dinner.
Prep Time
This Mexican Chicken and Rice is incredibly easy to make and only takes 15 minutes of prep time. All you need to do is dice the onion, mince the garlic, and shred the chicken. You can also prep the ingredients in advance to make this meal even easier!
Cook Time
Once the ingredients are prepped, this Instant Pot Mexican Chicken and Rice cooks in just 15 minutes. The Instant Pot does all of the work for you and you can have dinner on the table in no time!
Ingredients
This simple recipe only requires a few ingredients and most of them you likely already have in your pantry. Here’s what you will need:
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 cup long grain white rice
- 1-1/2 cups chicken broth
- 1 cup cooked and shredded chicken
- 1 can (14.5 ounces) fire roasted diced tomatoes
- 1 can (4 ounces) diced green chiles
- 1 cup frozen corn
- 1/2 cup cilantro, chopped
Instructions
This Instant Pot Mexican Chicken and Rice is incredibly easy to make. Simply add all of the ingredients to the Instant Pot and cook for 15 minutes. It’s as easy as that!
- Heat the Instant Pot on the sauté setting and add the oil. Once the oil is hot, add the onion and garlic and cook for 2-3 minutes, stirring occasionally.
- Add the cumin, paprika, chili powder, salt and pepper and stir to combine. Cook for another minute.
- Add the rice, chicken broth, chicken, tomatoes, green chiles and corn. Stir to combine and make sure the rice is submerged in the liquid.
- Secure the lid and turn the pressure valve to sealing. Select the manual setting and set the timer for 15 minutes.
- Once the timer is complete, turn off the Instant Pot and allow the pressure to naturally release for 10 minutes. After 10 minutes, turn the pressure valve to venting to release any remaining pressure.
- Once all of the pressure has been released, open the lid and stir the chicken and rice. Add the cilantro and stir to combine.
- Taste and adjust seasoning, if needed. Serve warm with additional cilantro, if desired.
Equipment
For this Instant Pot Mexican Chicken and Rice Recipe, you will need an Instant Pot or other electric pressure cooker. You will also need a cutting board, knife and measuring cups and spoons.
Notes
This recipe is easily adjustable. Feel free to add additional vegetables or use different types of beans and rice. You can also add additional seasonings, such as cumin or chili powder, to taste.
Nutrition: Per Serving
Calories: 369, Fat: 11g, Carbohydrates: 42g, Protein: 23g, Sodium: 763mg, Fiber: 4g
Recipe Tips
This Instant Pot Mexican Chicken and Rice is a great way to use up leftover cooked chicken. You can also use rotisserie chicken or canned chicken if you don’t have any cooked chicken on hand. You can also substitute the white rice for brown rice and increase the cook time to 20 minutes.
If you don’t have an Instant Pot, you can also make this recipe in the slow cooker. Simply add all of the ingredients to the slow cooker and cook on low for 4-6 hours, or until the rice is cooked through.
This Mexican Chicken and Rice is delicious served as is or with a dollop of sour cream or Greek yogurt. It also makes a great burrito filling or taco topping. You can also freeze leftovers for up to 3 months, making it a great make-ahead meal.
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