Name: Instant Pot® Mexican Chicken and Rice
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Onion, diced - 1 small; Green bell pepper, diced - 1 small; Garlic, minced - 2 cloves; Skinless, boneless chicken breasts, cubed - 1 pound; Ground cumin - 1 ½ teaspoons; Cayenne pepper - 1 teaspoon; Salt - ½ teaspoon; Long-grain white rice - 1 ¼ cups; Black beans, rinsed and drained - 1 (15 ounce) can; Diced tomatoes and green chiles (such as RO*TEL®) - 1 (10 ounce) can; Chicken broth - 1 ½ cups; Salsa - 1 cup; Frozen corn - ¾ cup; Grated Cheddar cheese, or more to taste - 1 ½ cups

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot® Mexican Chicken and Rice

1. Olive oil - 2 tablespoons

2. Onion, diced - 1 small

3. Green bell pepper, diced - 1 small

4. Garlic, minced - 2 cloves

5. Skinless, boneless chicken breasts, cubed - 1 pound

6. Ground cumin - 1 ½ teaspoons

7. Cayenne pepper - 1 teaspoon

8. Salt - ½ teaspoon

9. Long-grain white rice - 1 ¼ cups

10. Black beans, rinsed and drained - 1 (15 ounce) can

11. Diced tomatoes and green chiles (such as RO*TEL®) - 1 (10 ounce) can

12. Chicken broth - 1 ½ cups

13. Salsa - 1 cup

14. Frozen corn - ¾ cup

15. Grated Cheddar cheese, or more to taste - 1 ½ cups

How to cook deliciously - Instant Pot® Mexican Chicken and Rice

1. Stage

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.

2. Stage

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.

3. Stage

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.