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Mexican Chicken and Rice Instant Pot Recipe

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.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
7 mins
Total Time
19 mins
Servings: 4 people
Calories: 570 kcal
Course: Main Course
Cuisine: American , Mexican

Ingredients

  • 1 ½ cups white rice
  • 2 ¼ cups water
  • 6 chicken tenders frozen, see note
  • 2 cups salsa
  • 8 ounces cream cheese
  • 1 teaspoon salt

Instructions

    Cup of Yum
  1. Place chicken tenders, salsa, and salt in the instant pot.
  2. 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.
  3. Cook on manual high pressure for 7 minutes. Let natural release for 4 minutes. Manually release the rest of the pressure.
  4. Remove rice from the instant pot. Add cream cheese to the chicken and salsa.
  5. Replace lid and let it sit for a few minutes. Shred the chicken.

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

Calories 570kcal (29%) Carbohydrates 67g (22%) Protein 26g (52%) Fat 22g (34%) Saturated Fat 12g (60%) Cholesterol 110mg (37%) Sodium 1777mg (74%) Potassium 806mg (23%) 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

% 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.