Instant Pot Cheesy Mexican Chicken and Rice
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
515 kcal
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Course
Main Course
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Cuisine
Mexican
Instant Pot Cheesy Mexican Chicken and Rice
Description
The Instant Pot Cheesy Mexican Chicken and Rice recipe brings together staple ingredients like white rice, chicken breasts, black beans, corn, and salsa. After sautéing onions, garlic, and spices in oil directly in the pot, liquids including chicken broth and lime juice are added. The dish cooks under pressure, allowing flavors to meld while also efficiently tenderizing the chicken and cooking the rice. Once pressure cooking is complete, shredded chicken is mixed back into the rice, then Mexican cheese is melted on top, adding creaminess and richness.
The flavor profile balances the smoky earthiness of cumin and chili powder with bright acidity from lime juice and salsa. The texture is creamy and moist, with tender shredded chicken throughout the fluffy, well-cooked rice. The cheese topping adds a smooth, melty contrast.
This dish can be served with an array of fresh toppings like avocado slices, cherry tomatoes, olives, cilantro, and sour cream, which bring freshness and textural contrast. It serves well as a family-friendly weeknight meal or a convenient one-pot dinner.
Serving suggestions include using your choice of mild or medium salsa depending on desired spice. Leftovers reheat well, and adding fresh toppings at serving maintains their crispness and flavor.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- ½ yellow onion or white onion
- 1 teaspoon garlic minced
- 1 ½ teaspoons cumin ground
- 1 teaspoon chili powder
- 1 ½ cups chicken broth
- lime juice about 2 tablespoons, juice of 2 limes
- 3 chicken breast boneless skinless
- 1 can black beans drained and rinsed
- ½ cup corn frozen
- 1 cup salsa mild or medium, chunky
- 1 cup white rice uncooked
- 1 cup Mexican blend cheese shredded
- cherry tomato toppings
- avocado
- green onion
- black olive
- cilantro
- sour cream
- salt to taste
- black pepper to taste
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
- Top with sour cream, cilantro, guacamole, or hot sauce to enhance flavor and add freshness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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