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Instant Pot Chicken And Rice
4.8 from 33 votes

Instant Pot Chicken And Rice

Mexican Chicken and Rice is bursting with flavor and is easy to make in the Instant Pot. Use it as a quick and easy weeknight dinner, or as the base for your Chicken Burrito Bowl or Chicken Taco Bowl or just on its own.

Prep Time
10 mins
Cook Time
9 mins
Additional Time
25 mins
Total Time
44 mins
Servings: 8
Calories: 324 kcal
Course: Appetizer
Cuisine: American, Mexican

Ingredients

  • 3 tablespoons neutral cooking oil generic cooking oil
  • 1 onion diced
  • 4 cloves garlic minced
  • 2 pounds chicken breast boneless, skinless, cut into large cubes
  • 3 cups chicken stock low-sodium
  • 1.5 cups long-grain rice
  • 1.5 tablespoons tomato paste
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano dried
  • 4 tablespoons cilantro optional for garnish, fresh, chopped

Instructions

    Cup of Yum
  1. Turn the Instant Pot on “Saute” and wait for it to heat up. Stir in the onion and garlic, and saute for 1 minute. Press “Cancel”.
  2. Add the chicken, chicken stock, rice, tomato paste, salt, chili powder, cumin, dried oregano, and black pepper.
  3. Cover the Instant Pot, setting the lid to “Sealing”. Cook on “Manual, High Pressure” for 8 minutes. Let the Instant Pot do a natural pressure release for 10 minutes. Turn the lid to “Venting”, and let the steam escape before removing the lid.
  4. Serve garnished with fresh cilantro.

Notes

  •  
  • Deglaze the Pot.  This means to scrape the bottom of the pot after the onions and garlic have been sautéed to remove any bits of onion or garlic from sticking to the bottom of the pan. This adds more flavor to the chicken and helps to prevent receiving a burn notice from the Instant Pot.
  • Order of Adding Ingredients. The order in which you add ingredients is important. You can sauté onions, and if you want, the chicken. Then you need to add the thin liquid, in this case, chicken stock or broth, next. This is important so all ingredients cook evenly and no food sticks to the bottom and burns.
  • Salt. If you use regular, store-bought chicken broth, you may want to reduce the amount of salt that you add to this dish to compensate for the salt that is already in the chicken broth.
  • Chicken Stock or Broth. I recommend using reduced sodium chicken stock or broth because that allows you to have more control over how much salt is added to the dish.
  • Use long-grain white rice. I don't recommend using brown rice for this recipe because it requires a longer cooking time than the chicken does. If you cooked both the chicken and brown rice together, the chicken would likely be overcooked.

Nutrition Information

Calories 324kcal (16%) Carbohydrates 30g (10%) Protein 29g (58%) Fat 9g (14%) Saturated Fat 1g (5%) Trans Fat 1g (50%) Cholesterol 73mg (24%) Sodium 334mg (14%) Potassium 586mg (12%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 175IU (4%) Vitamin C 3mg (3%) Calcium 30mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 324

% Daily Value*

Calories 324kcal 16%
Carbohydrates 30g 10%
Protein 29g 58%
Fat 9g 14%
Saturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 73mg 24%
Sodium 334mg 14%
Potassium 586mg 12%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 175IU 4%
Vitamin C 3mg 3%
Calcium 30mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.