Instant Pot Mexican Chicken and Rice

5 from 7 votes

Instant Pot Mexican Chicken and Rice

Instant Pot Mexican chicken and rice recipe that is packed with flavor. With black beans, rice, corn and protein is a killer one pot meal. Make in a Ninja Foodi pressure cooker too.

Prep Time15

Cook Time9

Course: Entree, Main Course

Cuisine: American, Mexican

Keyword: casserole, chicken, instant pot, mexican, pressure cooker, rice

Servings:

Author: Justine

Equipment

1 pressure cooker

Ingredients

2 tbsp olive oil
3 chicken breasts boneless, skinless, cubed
1 tsp salt
1/2 tsp garlic powder
1 tsp paprika
1/2 tsp red pepper flakes
1/2 onion diced
1 c rice white, long grain, uncooked
1 can rotel 10 oz.
1 can black beans 15 oz, drained
1 can corn kernels, drained
2 1/4 c chicken broth
2 c cheese colby jack and cheddar mix was used
2 green onions diced
1 tomato diced

Instructions

Turn pot to saute and add olive oil. Add cubed chicken, diced onions, salt, garlic powder, paprika and red pepper flakes once oil is hot and cook until meat is no longer pink on the outside.
Turn pot off and pour in can of rotel, drained black beans and corn as well as your chicken broth. Stir together.
Sprinkle uncooked white rice on to the top and gently use back of spoon to submerge into the liquid, do not stir together.
Put lid on, close steam valve and set to high pressure for 9 minutes with a 2 minute natural release. Then let out rest of steam quickly.
Lift lid, fluff rice mixture and sprinkle 1 cup of your cheese on top. Gently mix in and set top on again just for 3 minutes so that melts.
Lift top off, serve with additional cheese, diced tomatoes, green onions, avocado slices on top.

Video

Notes

Ninja Foodi Mexican Chicken and Rice

If you have this machine and want to melt the last bit of cheese on the top instead of mix it in pour on top. Set lid that is attached down and set to 400 F. air crisp for 2-3 minutes or until lightly browned and melted.

Nutrition