Name: Instant Pot Mexican Chicken and Rice Bowls
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil -; Boneless, skinless chicken breasts, cut into 1-inch pieces - 1 pound; Chicken broth - ½ cup; Corn, drained - 1 (15 ounce) can; Black beans, rinsed and drained - 1 (15 ounce) can; Diced tomatoes and green chilies, undrained - 1 (10 ounce) can; Rice, rinsed until the water runs clear - 1 cup; Seasoning salt - ½ teaspoon; Chili powder - ½ teaspoon; Garlic powder - ¼ teaspoon; Shredded Mexican cheese blend, or to taste - 4 tablespoons; Chopped fresh cilantro, or to taste - 2 tablespoons

Instant Pot Mexican Chicken and Rice Bowls

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Mexican Chicken and Rice Bowls

1. Olive oil -

2. Boneless, skinless chicken breasts, cut into 1-inch pieces - 1 pound

3. Chicken broth - ½ cup

4. Corn, drained - 1 (15 ounce) can

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

6. Diced tomatoes and green chilies, undrained - 1 (10 ounce) can

7. Rice, rinsed until the water runs clear - 1 cup

8. Seasoning salt - ½ teaspoon

9. Chili powder - ½ teaspoon

10. Garlic powder - ¼ teaspoon

11. Shredded Mexican cheese blend, or to taste - 4 tablespoons

12. Chopped fresh cilantro, or to taste - 2 tablespoons

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

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Open the lid and stir chicken and rice. Serve in bowls topped with shredded Mexican cheese and chopped cilantro.