How to Make Instant Pot Mexican Chicken and Rice Bowls - A Step-by-Step Guide

There's nothing quite like the convenience and versatility of the Instant Pot when it comes to making delicious and nutritious meals with minimal effort. And if you're a fan of Mexican flavors, then you're in for a treat with this Instant Pot Mexican Chicken and Rice Bowls recipe. This dish combines tender, juicy chicken with flavorful rice, beans, and a variety of vibrant toppings to create a satisfying and wholesome meal that can be enjoyed any day of the week.

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Ingredients

  • olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • ½ cup chicken broth
  • 1 (15 ounce) can corn, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 cup rice, rinsed until the water runs clear
  • ½ teaspoon seasoning salt
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • 4 tablespoons shredded Mexican cheese blend, or to taste
  • 2 tablespoons chopped fresh cilantro, or to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Additional Time: 15 mins
  • Total Time: 55 mins
  • Servings: 4

  • Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Add chicken and saute until edges are lightly browned, 3 to 4 minutes. Cancel Saute mode and transfer chicken to a plate.
  • Pour chicken broth into the pot; scrape the bottom of the pot to loosen any browned bits with a spoon. Add corn, black beans, diced tomatoes with green chilies and their juices, rice, seasoning salt, chili powder, and garlic powder. Place chicken pieces on top of rice mixture.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 1 more minute. Unlock and remove the lid.
  • Open the lid and stir chicken and rice. Serve in bowls topped with shredded Mexican cheese and chopped cilantro.
  • Nutrition

    546 cal.

    • Total Fat: 10g
    • Saturated Fat: 3g
    • Cholesterol: 72mg
    • Sodium: 1367mg
    • Total Carbohydrate: 78g
    • Dietary Fiber: 11g
    • Total Sugars: 4g
    • Protein: 38g
    • Vitamin C: 8mg
    • Calcium: 85mg
    • Iron: 6mg
    • Potassium: 805mg