Instant Pot Mexican Chicken and Rice
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!
Servings 4
Calories 523kcal
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!
Video
Notes
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.
Adjust taco seasoning based on your preference.
Nutrition
Serving: 1 Serving | Calories: 523kcal | Carbohydrates: 53g | Protein: 36g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 127mg | Sodium: 988mg | Potassium: 638mg | Fiber: 3g | Sugar: 5g | Vitamin A: 741IU | Vitamin C: 6mg | Calcium: 367mg | Iron: 2mg