Mexican Chicken and Rice Instant Pot Recipe
User Reviews
5
4 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
7 mins
-
Additional Time
7 mins
-
Total Time
19 mins
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Servings
4 people
-
Calories
570 kcal
-
Course
Main Course
Mexican Chicken and Rice Instant Pot Recipe
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Instant pot Mexican chicken and rice is an easy one-pot meal that the whole family will love! Ready in minutes, this is a super quick dinner.
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Ingredients
- 1 ½ cups white rice
- 2 ¼ cups water
- 6 chicken tenderloin frozen, see note
- 2 cups salsa
- 8 ounces cream cheese
- 1 teaspoon salt
Instructions
- Place chicken tenders, salsa, and salt in the instant pot.
- Insert trivet. Pour rice and water into an 8-inch cake pan or an Instant Pot insert made to stand on the trivet. Place on a trivet.
- Cook on manual high pressure for 7 minutes. Let natural release for 4 minutes. Manually release the rest of the pressure.
- Remove rice from the instant pot. Add cream cheese to the chicken and salsa.
- Replace lid and let it sit for a few minutes. Shred the chicken.
Equipments used:
Notes
- If you are using thawed out chicken tenders, you can reduce the cook time to 5 minutes and NPR to 4 minutes.
Nutrition Information
Show Details
Calories
570kcal
(29%)
Carbohydrates
67g
(22%)
Protein
26g
(52%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Cholesterol
110mg
(37%)
Sodium
1777mg
(74%)
Potassium
806mg
(17%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1408IU
(28%)
Vitamin C
3mg
(3%)
Calcium
122mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Calories | 570kcal | 29% |
| Carbohydrates | 67g | 22% |
| Protein | 26g | 52% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 110mg | 37% |
| Sodium | 1777mg | 74% |
| Potassium | 806mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1408IU | 28% |
| Vitamin C | 3mg | 3% |
| Calcium | 122mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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