Instant Pot Cheesy Mexican Chicken and Rice

Name: Instant Pot Cheesy Mexican Chicken and Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tablespoon oil; ½ yellow or white onion; 1 teaspoon minced garlic; 1 ½ teaspoons ground cumin; 1 teaspoon chili powder; 1 ½ cups chicken broth; Juice of 2 limes; 3 boneless skinless chicken breasts; 1 can black beans; ½ cup frozen corn; 1 cup chunky salsa; 1 cup uncooked white rice; 1 cup shredded Mexican blend cheese; toppings: cherry tomatoes, avocado, green onions, olives, cilantro, sour cream; salt and pepper to taste

User Reviews

4.6

99 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
30 mins
Servings
4 servings
Calories
515 kcal
Course
Main Course
Cuisine
Mexican

Instant Pot Cheesy Mexican Chicken and Rice

Daniel Levine

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This easy Instant Pot Cheesy Mexican Chicken and Rice recipe is flavor-loaded comfort food without the work! Family-friendly and picky-eater approved.

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Ingredients

Servings

1 tablespoon oil
½ yellow or white onion
1 teaspoon minced garlic
1 ½ teaspoons ground cumin
1 teaspoon chili powder
1 ½ cups chicken broth
Juice of 2 limes about 2 tablespoons
3 boneless skinless chicken breasts
1 can black beans drained and rinsed
½ cup frozen corn
1 cup chunky salsa mild or medium
1 cup uncooked white rice
1 cup shredded Mexican blend cheese
toppings: cherry tomatoes, avocado, green onions, olives, cilantro, sour cream
salt and pepper to taste

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Instructions

Set Instant Pot to “Saute” setting. Drizzle with oil, then add onions and garlic and saute for 1-2 minutes until fragrant. Add cumin, chili powder, salt and pepper and saute for 20-30 seconds longer.
Add chicken broth and lime juice, stir for a few seconds to loosen onions and garlic from the bottom of the pot, then add chicken, black beans, corn, salsa, and rice.
Place the lid on the pot, set vent to the “seal” position, and change to the “Pressure Cook” setting for 10 minutes.
Once time is up, let the pot naturally release for 5 minutes, then turn the vent to the venting position. Once pressure is completely released and float valve drops down, remove the lid. Remove chicken breasts and shred with two forks. Return to the pot and mix in with the rice.
Sprinkle the cheese on top and place the lid on the pot for 3-4 minutes until the cheese has melted. Serve with your favorite toppings like cherry tomatoes, avocado, olives, cilantro, or sour cream.

Notes

Serve with your favorite toppings like sour cream, cilantro, guacamole, and hot sauce.

Nutrition Information

Show Details

Calories 515kcal (26%) Carbohydrates 60g (20%) Protein 35g (70%) Fat 15g (23%) Saturated Fat 6g (30%) Trans Fat 1g Cholesterol 81mg (27%) Sodium 630mg (26%) Potassium 790mg (23%) Fiber 7g (28%) Sugar 1g (2%) Vitamin A 374IU (7%) Vitamin C 10mg (11%) Calcium 238mg (24%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 515 kcal

% Daily Value*

Calories	515kcal	26%
Carbohydrates	60g	20%
Protein	35g	70%
Fat	15g	23%
Saturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	81mg	27%
Sodium	630mg	26%
Potassium	790mg	17%
Fiber	7g	28%
Sugar	1g	2%
Vitamin A	374IU	7%
Vitamin C	10mg	11%
Calcium	238mg	24%
Iron	3mg	17%