Instant Pot Mexican Chicken and Rice Bowls

Name: Instant Pot Mexican Chicken and Rice Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: olive oil; 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces; 0.5 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; 0.5 teaspoon seasoning salt; 0.5 teaspoon chili powder; 0.25 teaspoon garlic powder; 4 tablespoons shredded Mexican cheese blend, or to taste; 2 tablespoons chopped fresh cilantro, or to taste

4.1

(47)

41 Reviews

6 Photos

This easy, one-pot, Mexican chicken and rice dinner is done in about 30 minutes. Serve with other toppings like avocado and sour cream, if desired.

Submitted by fabeveryday

Updated on December 2, 2024

6

Prep Time:

15 mins

Cook Time:

25 mins

Additional Time:

15 mins

Total Time:

55 mins

Servings:

4

Jump to Nutrition Facts

Cook Mode (Keep screen awake)

Ingredients

1x

2x

4x

Oops! Something went wrong. Our team is working on it.

Original recipe (1X) yields 4 servings

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

Directions

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 Facts (per serving)

546	Calories
10g	Fat
78g	Carbs
38g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 546
% Daily Value *
Total Fat 10g	13%
Saturated Fat 3g	16%
Cholesterol 72mg	24%
Sodium 1367mg	59%
Total Carbohydrate 78g	28%
Dietary Fiber 11g	39%
Total Sugars 4g
Protein 38g	77%
Vitamin C 8mg	9%
Calcium 85mg	7%
Iron 6mg	32%
Potassium 805mg	17%

* 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.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Instant Pot Mexican Chicken and Rice Bowls

Ingredients

Directions

Nutrition Facts (per serving)

You’ll Also Love