Instant Pot Mexican Chicken and Rice

Cinco de Mayo - World Cuisine

This Mexican chicken and rice is flavor-laden comfort food for our family and made in the Instant Pot®. Serve in bowls with your favorite toppings and tortilla chips or use as a taco filling. Either way, this quick dish will definitely please your family!

Brief

Prep 15 mins

Cook: 25 mins

Additional: 15 mins

Total: 55 mins

Servings: 6

Yield: 6 servings

Instant Pot Mexican Chicken and Rice

Ingredients

2 tablespoons olive oil

1 small onion

diced

1 small green bell pepper

diced

2 cloves garlic

minced

1 pound skinless

boneless chicken breasts

cubed

1 ½ teaspoons ground cumin

1 teaspoon cayenne pepper

½ teaspoon salt

1 ¼ cups long-grain white rice

1 (15 ounce) can black beans

rinsed and drained

1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)

1 ½ cups chicken broth

1 cup salsa

¾ cup frozen corn

1 ½ cups grated Cheddar cheese

or more to taste

Bruschetta Chicken Bake

World Cuisine

Directions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour oil into the pot and add onion bell pepper and garlic. Saute for 2 minutes. Add chicken and season with cumin cayenne and salt; stir to combine. Continue cooking until onion is clear and chicken is slightly browned 2 to 3 minutes. Pour in rice and saute allowing oil and spices to coat grains.

Step 2

Stir black beans diced tomatoes chicken broth salsa and corn into the pot. Mix well. Cancel Saute function. Close and lock the lid with vent turned to Sealing. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Release pressure using the natural-release method according to manufacturer's instructions 10 to 40 minutes. Unlock and remove the lid. Cover the top with Cheddar cheese and replace the lid. Let steam melt the cheese before serving about 3 minutes.

Nutritional Information

Instant Pot Mexican Chicken and Rice

Servings Per Recipe:6

Calories: 520.3

% Daily Value *

Protein: 33.7g 67%

Carbohydrates: 54.3g 18%

Dietary Fiber: 7.6g 30%

Sugars: 3.4g

Fat: 18.8g 29%

Saturated Fat: 8.6g 43%

Cholesterol: 80.8mg 27%

Vitamin A Iu: 884.5IU 18%

Niacin Equivalents: 16.2mg 125%

Vitamin B6: 0.7mg 41%

Vitamin C: 18.3mg 31%

Folate: 157.6mcg 39%

Calcium: 324.9mg 33%

Iron: 4.7mg 26%

Magnesium: 79.1mg 28%

Potassium: 705.3mg 20%

Sodium: 1459.1mg 58%

Thiamin: 0.4mg 44%

Calories From Fat: 169.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.