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Instant Pot Mexican Chicken And Rice Recipe

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Cheesy Instant Pot Mexican Chicken and Rice Kitchen Hoskins Recipe in 2020 Mexican food
Cheesy Instant Pot Mexican Chicken and Rice Kitchen Hoskins Recipe in 2020 Mexican food from www.pinterest.com

Description

This Instant Pot Mexican Chicken and Rice recipe is a perfect blend of flavors and makes a great filling meal. It is a one-pot meal that is easy to make and is perfect for busy weeknights. The tender chicken, fluffy rice, and bold Mexican flavors make this dish a family favorite.

Prep Time

The prep time for this recipe is approximately 10 minutes.

Cook Time

The cook time for this recipe is approximately 25 minutes.

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 cup long-grain white rice
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 cup chicken broth
  • 1 cup frozen corn
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Equipment

  • Instant Pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Turn the Instant Pot to sauté mode and add the olive oil.
  2. Once the oil is hot, add the chicken and cook until browned on both sides, about 3-4 minutes per side. Remove the chicken from the Instant Pot and set aside.
  3. Add the onion, bell pepper, and garlic to the Instant Pot and sauté until the onion is translucent, about 2-3 minutes.
  4. Add the cumin, chili powder, and paprika and stir to combine.
  5. Add the rice, black beans, tomatoes, chicken broth, and corn to the Instant Pot and stir to combine.
  6. Return the chicken to the Instant Pot and place it on top of the rice mixture.
  7. Close the lid of the Instant Pot and turn the valve to sealing position.
  8. Set the Instant Pot to manual or pressure cook on high for 10 minutes.
  9. Once the cook time is complete, allow the pressure to release naturally for 10 minutes, then do a quick release to release any remaining pressure.
  10. Remove the chicken from the Instant Pot and shred it with two forks.
  11. Stir the shredded chicken and shredded cheddar cheese into the rice mixture.
  12. Season with salt and pepper to taste and garnish with fresh cilantro before serving.

Notes

This recipe can be made with brown rice instead of white rice, but you will need to increase the cook time to 22-25 minutes.

Nutrition Info

  • Calories: 415
  • Fat: 14g
  • Saturated Fat: 6g
  • Cholesterol: 74mg
  • Sodium: 537mg
  • Potassium: 657mg
  • Carbohydrates: 41g
  • Fiber: 6g
  • Sugar: 4g
  • Protein: 31g
  • Vitamin A: 25%
  • Vitamin C: 47%
  • Calcium: 22%
  • Iron: 17%

Recipe Tips

  • Make sure to brown the chicken before cooking it with the rice to ensure it is cooked through.
  • Stir the rice mixture well before cooking to ensure that the rice cooks evenly.
  • Use a wooden spoon to prevent scratching the non-stick surface of the Instant Pot.
  • Feel free to customize this recipe by adding other vegetables or adjusting the spice level to your liking.

Enjoy this easy and delicious Instant Pot Mexican Chicken and Rice recipe!


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