instant pot mexican chicken and rice bowls

Author of this recipe: Valery Cylkowski

"Make quick, flavorful Instant Pot Mexican chicken and rice bowls! Perfect for busy weeknights—tender chicken, zesty rice, and bold spices in one pot!"

Tag your creation with #EatsNowRecipes!

Ingredients

• Here’s a list of ingredients for **Instant Pot Mexican Chicken and Rice Bowls**, optimized with SEO-friendly formatting and keywords for better search visibility:
• - **Boneless, skinless chicken breasts** (or thighs) - High-protein, lean meat for a healthy base.
• - **Long-grain white rice** (or brown rice for a healthier option) - Perfect for absorbing Mexican flavors.
• - **Chicken broth** (or vegetable broth) - Adds depth and richness to the dish.
• - **Diced tomatoes** (canned or fresh) - Provides a tangy, juicy base.
• - **Black beans** (canned, drained, and rinsed) - Adds fiber and protein.
• - **Frozen corn kernels** (or fresh corn) - Sweet and crunchy texture.
• - **Diced onion** - Enhances flavor and aroma.
• - **Minced garlic** - A must for authentic Mexican flavor.
• - **Taco seasoning** (store-bought or homemade) - Key for bold, spicy seasoning.
• - **Chili powder** - Adds a smoky, spicy kick.
• - **Ground cumin** - Warm, earthy flavor for Mexican dishes.
• - **Paprika** - Adds color and mild sweetness.
• - **Lime juice** (freshly squeezed) - Brightens the dish with citrusy notes.
• - **Fresh cilantro** (chopped) - For garnish and fresh, herby flavor.
• - **Shredded cheese** (cheddar, Monterey Jack, or Mexican blend) - Melty, cheesy topping.
• - **Avocado** (sliced or diced) - Creamy, healthy fat for topping.
• - **Sour cream** (or Greek yogurt) - Cool, creamy contrast to spicy flavors.
• - **Salsa** (mild, medium, or hot) - Adds extra flavor and moisture.
• - **Olive oil** (or avocado oil) - For sautéing and preventing sticking.
• - **Salt and black pepper** - To taste, for seasoning.
• This **Instant Pot Mexican Chicken and Rice Bowl** recipe is perfect for a quick, flavorful, and family-friendly meal. Packed with protein, fiber, and bold Mexican-inspired flavors, it’s a one-pot wonder that’s easy to customize!

Steps

1. # Instant Pot Mexican Chicken and Rice Bowls: A Flavorful One-Pot Meal
3. Looking for a quick, easy, and delicious dinner idea? These **Instant Pot Mexican Chicken and Rice Bowls** are the perfect solution! Packed with bold flavors, tender chicken, and fluffy rice, this one-pot meal is a crowd-pleaser. Plus, it’s ready in under 30 minutes, making it ideal for busy weeknights. Follow these detailed steps to create a meal that’s both nutritious and satisfying.
5. ---
7. ## **Ingredients**
8. - 1 lb boneless, skinless chicken breasts or thighs
9. - 1 cup long-grain white rice
10. - 1 ½ cups chicken broth
11. - 1 cup salsa (mild, medium, or hot, depending on preference)
12. - 1 (15 oz) can black beans, drained and rinsed
13. - 1 cup frozen corn kernels
14. - 1 tsp chili powder
15. - 1 tsp cumin
16. - 1 tsp garlic powder
17. - 1 tsp onion powder
18. - ½ tsp smoked paprika
19. - Salt and pepper to taste
20. - Optional toppings: shredded cheese, avocado, sour cream, cilantro, lime wedges
22. ---
24. ## **Step-by-Step Instructions**
26. ### **Step 1: Prepare the Instant Pot**
27. 1. Turn on your **Instant Pot** and select the **Sauté** function.
28. 2. Add a splash of oil to the pot and let it heat up.
30. ### **Step 2: Season and Sear the Chicken**
31. 1. Season the chicken breasts or thighs with salt, pepper, chili powder, cumin, garlic powder, and smoked paprika.
32. 2. Place the chicken in the Instant Pot and sear for 2-3 minutes on each side until lightly browned. Remove and set aside.
34. ### **Step 3: Layer the Ingredients**
35. 1. Add the rice to the Instant Pot and stir to coat it with the remaining oil and spices.
36. 2. Pour in the chicken broth and salsa, stirring to combine.
37. 3. Add the black beans and frozen corn on top, but do not stir.
38. 4. Place the seared chicken on top of the rice and beans.
40. ### **Step 4: Pressure Cook**
41. 1. Secure the lid on the Instant Pot and set the valve to the **Sealing** position.
42. 2. Select the **Manual/Pressure Cook** function and set the timer for **10 minutes**.
43. 3. Once the cooking cycle is complete, allow the pressure to release naturally for **10 minutes**, then perform a quick release for any remaining pressure.
45. ### **Step 5: Shred the Chicken and Fluff the Rice**
46. 1. Carefully remove the chicken and shred it using two forks.
47. 2. Fluff the rice with a fork, mixing in the beans and corn.
49. ### **Step 6: Assemble the Bowls**
50. 1. Divide the rice mixture into bowls.
51. 2. Top with shredded chicken and your favorite toppings, such as shredded cheese, avocado slices, sour cream, fresh cilantro, and a squeeze of lime juice.
53. ---
55. ## **Tips for Success**
56. - **Rice Texture:** For perfectly cooked rice, use a 1:1.5 ratio of rice to liquid.
57. - **Spice Level:** Adjust the salsa and chili powder to suit your taste preferences.
58. - **Meal Prep:** This dish stores well in the fridge for up to 4 days, making it a great option for meal prep.
60. ---
62. ## **Why You’ll Love This Recipe**
63. This **Instant Pot Mexican Chicken and Rice Bowl** recipe is a game-changer for busy households. It’s packed with protein, fiber, and flavor, all while being incredibly easy to make. The Instant Pot does all the work, so you can enjoy a restaurant-quality meal at home without the hassle.
65. Try this recipe today and let us know how it turns out! Don’t forget to share your creations on social media using the hashtag **#InstantPotMexicanBowls**.
67. ---
69. By following these steps, you’ll have a delicious, wholesome meal that’s perfect for family dinners or meal prep. Enjoy the bold flavors of Mexican cuisine with minimal effort!

Relevante Seiten

• instant pot mexican chicken and rice bowls