instant pot mexican chicken and rice

Author of this recipe: Dan Faes

"Make Instant Pot Mexican Chicken and Rice in minutes! Flavorful, one-pot meal with tender chicken, rice, and bold spices. Easy, quick dinner!"

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Ingredients

• Here’s a list of ingredients for **Instant Pot Mexican Chicken and Rice**, formatted with SEO-friendly keywords to help you rank better:
• - **Boneless, skinless chicken breasts** (or thighs) - 1 to 1.5 lbs
• - **Long-grain white rice** - 1.5 cups (or substitute with brown rice for a healthier option)
• - **Chicken broth** - 2 cups (use low-sodium for a healthier choice)
• - **Diced tomatoes** - 1 can (14.5 oz, with juices for added flavor)
• - **Black beans** - 1 can (15 oz, drained and rinsed)
• - **Corn kernels** - 1 cup (fresh, frozen, or canned)
• - **Diced onion** - 1 medium (or 1 cup, for a savory base)
• - **Minced garlic** - 3 cloves (or 1 tbsp garlic powder for convenience)
• - **Taco seasoning** - 2 tbsp (homemade or store-bought for authentic Mexican flavor)
• - **Olive oil** - 1 tbsp (for sautéing)
• - **Lime juice** - 2 tbsp (freshly squeezed for a zesty kick)
• - **Cilantro** - 1/4 cup, chopped (optional, for garnish and freshness)
• - **Shredded cheese** - 1 cup (cheddar, Monterey Jack, or Mexican blend for topping)
• - **Sour cream** - for serving (optional, adds creaminess)
• - **Salsa** - for serving (optional, for extra flavor)
• - **Salt and pepper** - to taste
• This **Instant Pot Mexican Chicken and Rice recipe** is a quick, one-pot meal packed with **protein, fiber, and bold Mexican flavors**. Perfect for busy weeknights or meal prep!

Steps

1. # Instant Pot Mexican Chicken and Rice: A Flavorful One-Pot Meal
3. Looking for a quick, easy, and delicious dinner recipe? This **Instant Pot Mexican Chicken and Rice** is a crowd-pleaser that combines tender chicken, fluffy rice, and bold Mexican flavors—all cooked in one pot! Perfect for busy weeknights or meal prep, this dish is packed with protein, veggies, and spices. Follow these detailed steps to create a flavorful meal that your family will love.
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7. ## **Ingredients**
8. - 1.5 lbs boneless, skinless chicken thighs or breasts
9. - 1 cup long-grain white rice
10. - 1 cup chicken broth
11. - 1 cup salsa (mild, medium, or hot, depending on preference)
12. - 1 cup frozen corn kernels
13. - 1 cup black beans (rinsed and drained)
14. - 1 small onion, diced
15. - 1 bell pepper, diced
16. - 2 cloves garlic, minced
17. - 1 tbsp olive oil
18. - 1 tsp chili powder
19. - 1 tsp cumin
20. - 1 tsp smoked paprika
21. - 1/2 tsp oregano
22. - Salt and pepper to taste
23. - Fresh cilantro, lime wedges, and shredded cheese for garnish
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27. ## **Step-by-Step Instructions**
29. ### **Step 1: Prepare the Instant Pot**
30. 1. Turn on the **Instant Pot** and select the **Sauté** function.
31. 2. Add **1 tbsp olive oil** and let it heat for a minute.
32. 3. Season the chicken with **salt, pepper, chili powder, cumin, smoked paprika, and oregano**.
34. ### **Step 2: Sear the Chicken**
35. 1. Place the seasoned chicken in the Instant Pot and sear for 2-3 minutes on each side until lightly browned.
36. 2. Remove the chicken and set it aside on a plate.
38. ### **Step 3: Sauté the Veggies**
39. 1. In the same pot, add the diced **onion, bell pepper, and garlic**. Sauté for 2-3 minutes until softened.
40. 2. Deglaze the pot by adding a splash of chicken broth to scrape off any browned bits.
42. ### **Step 4: Add Rice and Liquid**
43. 1. Stir in **1 cup of long-grain white rice** and toast it for 1 minute.
44. 2. Pour in **1 cup of chicken broth** and **1 cup of salsa**. Mix well to combine.
46. ### **Step 5: Layer the Ingredients**
47. 1. Add the **frozen corn** and **black beans** on top of the rice mixture.
48. 2. Place the seared chicken back into the pot, nestling it into the rice and veggies.
50. ### **Step 6: Pressure Cook**
51. 1. Secure the Instant Pot lid and set the valve to **Sealing**.
52. 2. Select the **Manual/Pressure Cook** function and set the timer for **10 minutes** on high pressure.
54. ### **Step 7: Natural Release**
55. 1. Once the cooking cycle is complete, allow the pressure to release naturally for **10 minutes**.
56. 2. Carefully turn the valve to **Venting** to release any remaining pressure.
58. ### **Step 8: Serve and Garnish**
59. 1. Open the lid and fluff the rice with a fork.
60. 2. Shred the chicken or serve it whole.
61. 3. Garnish with **fresh cilantro, lime wedges, and shredded cheese**.
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65. ## **Tips for Success**
66. - **Rice Texture:** For perfectly cooked rice, avoid over-stirring after cooking.
67. - **Spice Level:** Adjust the salsa and chili powder to suit your taste.
68. - **Meal Prep:** This dish stores well in the fridge for up to 4 days or can be frozen for later.
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72. ## **Why You’ll Love This Recipe**
73. This **Instant Pot Mexican Chicken and Rice** is a complete meal that’s bursting with flavor and ready in under 30 minutes. It’s a versatile recipe that can be customized with your favorite toppings like avocado, sour cream, or jalapeños. Plus, it’s gluten-free and packed with wholesome ingredients.
75. Try this recipe today and enjoy a stress-free, delicious dinner that’s perfect for any night of the week!
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78. **Keywords:** Instant Pot Mexican Chicken and Rice, one-pot chicken and rice, easy Mexican dinner, Instant Pot recipes, quick weeknight meals, gluten-free dinner ideas, meal prep recipes, flavorful chicken and rice.

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