Cheesy Instant Pot Mexican Chicken and Rice

Cheesy Instant Pot Mexican Chicken and Rice is a family dinner favorite that is chock-full of flavor! A tasty instant pot chicken and rice that is comforting and customizable with delicious toppings.

grey plates filled with Mexican chicken and rice garnished with jalapenos, cilantro and lime wedges and a black fork

Adding yet another Instant pot winner to our huge collection of instant pot dinner recipes.

Spicy. Cheesy. Packed with Flavor —> Mexican Chicken and Rice in Instant Pot AKA Instant Pot Mexican Casserole.

If you are not new around here, then you might be familiar with my love affair with Mexican food. It is loaded with flavor, family friendly and can be made as spicy as you like!

Some of my favorites are Mexican Chickpeas, Mexican Spiced Chicken, Chickpea Tacos , Baked Fish Tacos or Avocado Jalapeno Crema

Why do I love this Instant Pot Mexican Chicken and Rice recipe?

  • One pot
  • Kid friendly
  • Customizable
  • Spicy
  • Cheesy
  • Balanced
  • D-E-E-E-L-I-C-O-U-S

Winner, winner Mexican chicken dinner!!

an instant pot with cheesy chicken rice topped with sliced jalapeños, cilantro and lime wedges

The inspiration for this instant pot cheesy chicken and rice recipe was from our family favorite Chicken Burrito Bowl, which includes skillet ground chicken cooked with taco seasoning, cilantro lime rice , salsa and all the usual taco fix-ins.

We love this flavor combination so much, that I wanted to create an easier version where everything is cooked in one pot for easy weeknight dinner idea.

Method with step-by-step photos:

Step-1: Saute chopped onion and garlic in instant pot.

Step-2: Add chicken and taco seasoning (I used my POPULAR Chicken Taco Seasoning Recipe). Saute for few minutes to toast the spices.

Step-3: Press cancel, add rice, corn (fresh/frozen), salsa, chicken stock and salt.

Step-4: Give a good stir.

Step-5: Close and cook in rice setting. Open stir in chopped cilantro and lime juice.

Step-6: Stir in cheese, top with more cheese and let melt for couple of minutes.

To serve:

Be it tacos or burritos, one of my favorite part of Mexican dishes is got to be the toppings. Here are some suggestions that will pair well with this instant chicken and rice. You can all or a few of your favorites –

  • Chopped avocado
  • Sliced jalapeños
  • Chopped cilantro
  • Squeeze of lime
  • Sour cream
  • More cheese

Notes:

Rice – Rinse rice in a strainer and let it hang out for couple of minutes to drain as much water as possible. This step is important to not only wash the rice, as well as remove excess starch <— less mushy rice

Chicken – I used boneless, skinless chicken thighs, but boneless, skinless chicken breasts may be used.

Stock – I used 1 cup of 33% less sodium chicken stock . If using regular sodium or salt free stock, then adjust salt accordingly.

Salt – Salt depends on the type of stock and salsa used and of course your taste. Season accordingly.

Cheese – I used a Mexican blend cheese which inludes Montery jack, Cheddar, Asadero and Queso cheeses. In case you don’t have this, then equal parts of Monterey jack and cheddar cheeses work well

Love Spicy? Then add a chopped jalapeños along with the onion and garlic and use a spicy salsa.

Cooking Time – Though the actual cooking time is 12 minutes for rice setting, it takes about 8-12 additional minutes for the instant pot to come to pressure.

Then, there is the standing time or warm time. This recipe works best, if you release pressure after 5-8 minutes. So, the actual time will be upwards of 30 minutes, but remember this is hands free cooking.

Instant Pot size – I have tried this cheesy Mexican chicken rice recipe in a 3-quart and a 8-quart. The 8 quart size made a more perfectly cooked, al dente rice and slightly shorter coming to pressure time when compared to the smaller size.

A shot of instant pot filled with chicken and rice topped with melted cheese
a setting of plates served with spicy mexican rice with black forks and sliced jalapenos, lime wedges and cilantro for garnish

More Instant pot meal ideas:

Shrimp Alfredo Pasta

Chicken Pesto Rice

Shrimp Fried Rice

Chicken Alfredo

Shrimp Pasta with Tomato Cream Sauce

Pasta with Chicken Meat Sauce

Chicken Fried Rice

Thai Chicken Fried Rice

Or more weeknight dinner ideas

Yield: 4

Instant Pot Mexican Chicken and Rice

Instant Pot Mexican Chicken and Rice

Easy Instant Pot Mexican Chicken and Rice is a family dinner favorite that is chock-full of flavor! A tasty instant pot chicken and rice that is comforting and customizable with delicious toppings. 

Prep Time 7 minutes
Cook Time 18 minutes
Total Time 25 minutes

Ingredients

Group-1

  • 1 cup Basmati rice, rinsed and drained well
  • 1 cup corn (frozen or fresh)
  • 1 cup chicken stock (I used 33% reduced sodium)
  • 1/2 cup salsa
  • 1/2 teaspoon salt or to taste
  • Group-2
  • 1 cup chopped cilantro
  • 1 tablespoon lime juice
  • 1 cup Mexican cheese plus more for topping 
  • TO SERVE 
  • Sliced jalapeños
  • Chopped cilantro
  • Chopped avocado
  • Sour cream 
  • Additional salsa 
  • A squeeze of lime

Instructions

  1. Heat instant pot to saute. When hot, add vegetable oil followed by chopped onions and garlic. Saute for 1 to 2 minutes.
  2. Add chicken and taco seasoning and give a good stir. Continue cooking for about 3 minutes (stirring occasionally).
  3. Press cancel and add all group-1 ingredients, stir well and close and lock lid (making sure that the valve is set to seal) and cook in rice setting (This is an automated setting and it takes 12 minutes for 1 cup of rice after it comes to pressure).
  4. When cooking time is done, let instant pot be in warm mode for 5 to 7 minutes and turn valve to vent to release pressure.
  5. Open lid, add chopped cilantro and lime juice and stir well. Then stir 1 cup of cheese.
  6. Finally sprinkle more cheese on top (as much or as little as you like), close lid (no need to lock), and let rest for couple of minutes for the cheese to melt.
  7. Spoon into serving bowls or plates, load up on your favorite toppings and enjoy!

Notes

Black beans - One cup of cooked black beans can be added along with the rice, corn and stock

Rice – Rinse rice in a strainer and let it hang out for couple of minutes to drain as much water as possible. This step is important to not only wash the rice, as well as remove excess starch <— less mushier rice

Chicken – I used boneless, skinless chicken thighs, but boneless, skinless chicken breasts may be used.

Stock – I used 1 cup of 33% less sodium chicken stock . If using regular sodium or salt free stock, then adjust salt accordingly.

Salt – Salt depends on the type of stock and salsa used and of course your taste. Season accordingly.

Cheese – I used a Mexican blend cheese which inludes Montery jack, Cheddar, Asadero and Queso cheeses. In case you don’t have this, then equal parts of Monterey jack and cheddar cheeses work well

Love Spicy? Then add a chopped jalapeños along with the onion snd garlic and use a spicy salsa.

Cooking Time – though the actual cooking time is 12 minutes for rice setting, it takes about 8-12 additional minutes for the instant pot to come to pressure. Then, there is the standing time or warm time. This recipe works best, if you release pressure after 5-8 minutes. So, the actual time will be upwards of 30 minutes, but remember this is hands free cooking.

Instant Pot size – I have tried this cheesy Mexican chicken rice recipe in a 3-quart and a 8-quart. The 8 quart size made a more perfectly cooked, al dente rice and slightly shorter coming to pressure time when compared to the smaller size.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 406Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 43mgSodium: 777mgCarbohydrates: 33gFiber: 6gSugar: 7gProtein: 15g

I am not a certified dietician or nutritionist. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Nutrifox.com.. Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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