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Instant Pot Southwestern Chicken and Rice
Rich and full of flavor, this Southwestern chicken and rice is so quick and easy to cook in the Instant Pot. This dump and go recipe is perfect for an easy weeknight family meal and is ready to serve in 30 minutes. This is a keeper!
Prep Time
10 mins
Cook Time
10 mins
Natural release
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 482 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 ½ cups white rice
- 1 cup salsa any kind you like
- 15 oz can kidney beans drained and rinsed
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon cumin
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 lb chicken breasts
- 1 ½ cups chicken stock
- 1 cup frozen corn
Toppings
- ½ cup shredded sharp cheddar
- 1 avocado diced
- 1 lime quartered
- crackers
- hot sauce
Instructions
- Add rice, chicken stock, salsa, kidney beans, onion, garlic, seasonings to the Instant pot and mix everything well.
- Add chicken breasts to the pot. Close the lid and pressure cook on High Pressure for 10 minutes.
- When the cooking cycle is complete, release pressure manually and when done, carefully open the lid.
- Remove chicken breasts and shred it with two forks in a bowl. Add the shredded chicken and corn to the pot and stir everything.
- Serve warm with your favorite Southwestern toppings (shredded cheddar, diced avocado, lime juice and crackers)
Cup of Yum
Notes
- If you like things spicier, add in some chili flakes or cayenne pepper with the rest of the seasonings.
- Chicken breasts are easier to shred, but you can use thighs if you prefer. Cut them into smaller pieces though so that they cook through.
- Drain and rinse the kidney beans before adding to the Instant Pot. They are canned in salty water, so it's best to give them a good rinse before using.
- Make sure you stir the chicken stock, salsa, rice and beans very well to prevent getting the burn notice.
Nutrition Information
Calories
482kcal
(24%)
Carbohydrates
66g
(22%)
Protein
30g
(60%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
60mg
(20%)
Sodium
1508mg
(63%)
Potassium
1022mg
(29%)
Fiber
9g
(36%)
Sugar
5g
(10%)
Vitamin A
488IU
(10%)
Vitamin C
13mg
(14%)
Calcium
143mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 482
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 66g | 22% |
| Protein | 30g | 60% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 1508mg | 63% |
| Potassium | 1022mg | 22% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 488IU | 10% |
| Vitamin C | 13mg | 14% |
| Calcium | 143mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.