Instant Pot Mexican Chicken and Rice is a quick, easy, and cheesy one-pot chicken and rice dish ready in under 30 minutes. The rice soaks up all the chicken juices as it cooks, making every bite tasty. Serve it with some avocado, sour cream and pico de gallo!
If you are looking for more easy one pot chicken and rice recipes, then try my instant pot chicken fried rice recipe or the chicken pesto rice next!
A Quick Look at the Recipe
✅ Recipe Name: Instant pot Mexican Chicken and Rice
🕒 Ready In: ~25 minutes
👪 Makes: 4 servings
🧑🍳 Main Ingredients: Basmati rice, boneless chicken thighs, taco seasoning, chicken stock, salsa and Mexican cheeses.
📖 Dietary Info: Healthy with gluten-free option.
📌 Difficulty: Easy instant pot recipe
Why you’ll love this Mexican chicken and rice recipe?
Think of this as a chicken and rice casserole made right in the Instant Pot—only easier! It's cheesy, a little spicy, packed with bold Mexican-inspired flavors, and once you've prepped the ingredients, the Instant Pot does most of the work. If you've tried my instant pot black beans and rice, this is a similar one-pot favorite made with chicken.
Serve it like a burrito bowl with your favorite toppings—avocado or guacamole, pico de gallo, sour cream, cilantro, or a squeeze of lime. It's cozy, satisfying, and the leftovers are just as delicious for lunch the next day.
- maria doss
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Ingredients you'll need
Scroll down to the recipe card below for full information on ingredients and amounts.
- Rice - I prefer to use basmati or jasmine rice.
- Chicken - I like to use thighs for their juicy tenderness, but feel free to use any type of chicken—breast, thigh meat, or tenders.
- Cheese - Mexican blend cheese which includes Montery jack, Cheddar, Asadero and Queso cheeses, melts into the rice, adding more deliciousness. If you don't have it on hand, then equal parts of Monterey jack and cheddar cheeses work well.
- Corn - You can use either frozen or fresh corn kernels. If you're using frozen corn, there's no need to thaw it beforehand.
- Salsa - It gives Mexican rice it's flavor! Be sure to choose your favorite salsa for the best taste!
- Lemon - A dash of fresh lemon juice at the end adds a refreshing zing.
- Chicken stock - I prefer using stock with 33% reduced sodium to control the salt level. If you opt for a different stock variety, adjust seasoning according to your taste.
- Cilantro - Chopped fresh cilantro adds a burst of flavor, vibrant color in the instant pot Mexican rice and is a must in all authentic Mexican dishes.
- Taco seasoning - I always love to use my chicken taco seasoning recipe to make a tasty chicken & rice. However, feel free to use your favorite store-bought taco seasoning.
Tips for Success
- Rice - After rinsing in a strainer, allow the rice to sit for a couple of minutes to drain excess water. This step is crucial not only for cleaning the rice but also for reducing excess starch, resulting in a less mushy texture.
- Stock - I used 33% less sodium chicken stock . If using regular sodium or salt free stock, then adjust salt accordingly.
- Salt -The amount of salt needed varies based on the type of stock and salsa you use, as well as your personal taste preferences. Adjust the seasoning accordingly.
- Make it more spicy - Add chopped jalapeños along with the onion and garlic and use a spicy salsa.
- Salsa - Use your favorite that you enjoy eating.
- Adjust taco seasoning based on your preference.
More Chicken and Rice Dishes
Instant Pot Mexican Chicken and Rice
Equipment
Ingredients
- 2 tablespoons vegetable oil
- ½ cup chopped onion
- 2 garlic cloves minced
- 4 to 5 boneless skinless chicken thighs cut into bite size chunks
- 1 ½ tablespoons taco seasoning Click link for my favorite recipe
- 1 cup Basmati rice rinsed and drained
- 1 cup corn frozen or fresh
- 1 cup chicken stock I used 33% reduced sodium
- ½ cup salsa
- ½ teaspoon salt or to taste
- 1 cup shredded Mexican cheese blend more for topping
- ¾ cup chopped cilantro
- a good squeeze of lemon juice
Instructions
- Heat the Instant Pot on Sauté. Once it's hot, add the oil, followed by the onion and garlic. Cook for 2–3 minutes until softened and fragrant. Add the chicken and taco seasoning, then stir well. Continue cooking for another 3–4 minutes, stirring occasionally, to lightly brown the chicken and toast the spices for even more flavor.
- Press cancel, then add the rice, corn, chicken stock, salsa, and salt. Give a good stir. Secure the lid, making sure the valve is set to Sealing. Pressure cook on High for 3 minutes, then let the pressure release naturally for 10 minutes.
- Release any remaining pressure and open the lid. Gently stir in 1 cup of the cheese, the cilantro, and lemon juice. Sprinkle more cheese over the top (as much or as little as you like), then place the lid back on (no need to seal it) and let it sit for 2–4 minutes, until the cheese is perfectly melted.
- Spoon the chicken and rice into bowls and pile on your favorite toppings. I love adding diced avocado or guacamole, pico de gallo, sour cream, sliced jalapeños, and plenty of fresh cilantro. Finish with a squeeze of lime, then dig in!
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
How to make
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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Step 7 - Stir in Mexican blend cheese, cilantro and lemon juice.
The cheese goes in after the chicken and rice is done cooking because it doesn't need to be pressure cooked—it just needs to melt. Cooking cheese under pressure can make it grainy, clumpy, or stringy instead of smooth and creamy.
Simply stir it in at the end while everything is still hot. The residual heat melts the cheese perfectly, so it coats the rice and chicken evenly, making every bite extra creamy, cheesy, and delicious.
How to Serve?
While this Mexican rice dish is delicious by itself, adding a few burrito bowl toppings takes it to a whole new level. Here are some of our favorite topping ideas:
- Avocado - Sliced or chopped ripe avocado or guacamole.
- Sauce - Pico de Gallo or more salsa.
- Lettuce: Chopped romaine lettuce is an excellent option because it is crisp and has a mild flavor.
- Black beans: It adds more protein and heartiness to the dish.
- Jalapenos - More heat ain't gonna hurt! Be sure to check out my favorite collection of spicy dinner recipes for more inspiration.
- Sour cream - Adds creaminess and cuts down the heat.
How to store?
Any leftovers may be stored in an airtight container in the refrigerator for up to 2 days, or in the freezer for up to 3 months. Reheat in the microwave with additional cheese on top, until steaming hot .
Tip: If you are meal prepping, then omit the cheese in the recipe. Refrigerate or freeze in individual containers, stir in shredded cheese mixture before heating in the microwave, to make cheesy Mexican rice.
Looking for more chicken & rice dishes? Try my pesto chicken rice or the instant pot chicken fried rice.
More Easy Mexican Food Ideas
MADE THIS RECIPE AND LOVED IT? 💚 Please leave a ⭐️STAR rating and COMMENT below- I love to hear your feedback! Tag me with your creations on Instagram and find me on Facebook.
Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
Kelly @ Kelly Lynns Sweets and Treats
Sounds yummy and perfect for a weeknight family meal! Yum!!
T
big step left out after adding the 2nd list of ingredients.... no mention of how long to cook when rice is added. also, not enough liquid for one cup of rice.
it was a miss over here tonight.
Maria Doss
Hi, Step 4 mentions, "Pressure cook on high for 3 minutes, then allow for a 10-minute natural release." We're really sorry the recipe didn’t work for you! We’d suggest trying it again with an additional 1/2 cup of stock if you prefer your rice softer - Maria