When the evening sky begins to darken and the familiar bustle of the day winds down, there’s nothing quite like the comforting embrace of a hearty dinner. I found myself longing for a meal that was both easy to prepare and bursting with flavor, so I turned to this Instant Pot Mexican Chicken and Rice recipe. Picture this: tender chicken mingling with black beans and sweet corn, all enveloped in a savory broth with just the right amount of spice. This dish not only fills your home with an irresistible aroma but also delights the taste buds in every bite.
Perfect for those hectic weeknights, this one-pot wonder comes together in under 30 minutes and is customizable to fit whatever you have on hand—be it different beans, proteins, or rice types. So, whether you’re a seasoned chef or easing back into cooking after too many nights of takeout, let this vibrant dish be your new go-to for satisfying, homemade comfort food. Dive in, and let’s make dinner a delightful experience again!
Why is Instant Pot Mexican Chicken and Rice a must-try?
Quick and Easy: This Instant Pot Mexican Chicken and Rice dish is a breeze to prepare, perfect for busy weeknights when time is of the essence.
Flavor Explosion: Packed with savory chicken, hearty beans, and sweet corn, each bite delivers an explosion of flavors that will tantalize your taste buds.
Customizable: Easily adapt this recipe to your preferences! Swap in different proteins or beans to make it your own.
Time-Saving: Get dinner on the table in just 30 minutes, allowing you to enjoy more time with family and less time in the kitchen.
One-Pot Wonder: Cleanup is a snap with everything cooked in one pot, making it as easy to clean up as it is to prepare.
Crowd-Pleaser: Whether it’s a friendly gathering or a cozy family dinner, this dish is guaranteed to please everyone around the table!
Instant Pot Mexican Chicken and Rice Ingredients
• Discover the delightful combination that creates magic in your Instant Pot!
For the Base
- Olive oil – A flavorful cooking fat for sautéing; substitution with avocado oil imparts a distinct nuttiness.
- Chicken breasts – Cubed, this is your star protein; chicken thighs or rotisserie chicken work beautifully, skipping the sauté step.
- Salt – A simple yet essential ingredient that enhances all the flavors; feel free to adjust to your taste.
- Garlic powder – Brings depth and warmth; fresh garlic can also be a great alternative.
- Paprika – Adds a delightful smokiness and vibrant color; for a kick, consider using smoked paprika.
- Red pepper flakes – Introduces a hint of heat; reduce or omit if you prefer a milder flavor.
- Onion – Acts as an aromatic base; shallots are a sweet substitute for an alternative flavor profile.
For the Rice & Veggies
- White rice – This is the staple carbohydrate; use long-grain and avoid stirring to prevent sticking.
- Rotel (10 oz) – A zesty mix of tomatoes and peppers; using plain diced tomatoes with homemade spices will create a milder dish.
- Black beans – These add both fiber and protein; kidney beans or pinto beans can serve as excellent alternatives.
- Corn – Contributes sweetness and texture; you can swap this with diced bell peppers or omit entirely.
- Chicken broth (2 1/4 cups) – The backbone of flavor and moisture; vegetable broth is a perfect swap for a vegetarian version.
For the Toppings
- Cheese (2 cups) – A creamy finish and wonderfully melty; opt for a mixture of Colby Jack and cheddar, or skip for a dairy-free meal.
- Green onions – Fresh and crisp, used as a garnish; chives can make for a nice replacement if preferred.
- Tomato – Adds freshness on top; for added zest, you can swap this out for salsa.
With these carefully selected ingredients, you’ll create a mouthwatering Instant Pot Mexican Chicken and Rice that everyone will love. Enjoy crafting this delightful meal!
How to Make Instant Pot Mexican Chicken and Rice
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Sauté chicken and onions: Start by heating olive oil in your Instant Pot on the sauté setting. Add the cubed chicken and diced onions, seasoning with salt, garlic powder, paprika, and red pepper flakes. Cook until the chicken is no longer pink, about 5 minutes.
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Add remaining ingredients: Once sautéed, turn off the pot. Pour in the Rotel, drained black beans, corn, and chicken broth, ensuring a flavorful base for your dish.
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Prepare rice: Sprinkle the uncooked long-grain rice over the mixture, gently pressing it down until it’s submerged. Be careful not to stir, as this can prevent the rice from sticking to the bottom.
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Pressure cook: Secure the lid on the Instant Pot, close the steam valve, and set it to cook on high pressure for 9 minutes. Allow for a natural release for 2 minutes, then do a quick release for the remaining steam.
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Finish and serve: Fluff the rice with a fork, then mix in 1 cup of cheese. Close the lid for an additional 3 minutes to melt the cheese. Serve hot, garnished with additional cheese, diced tomatoes, green onions, and avocado for that perfect finishing touch.
Optional: Top with a dollop of sour cream for an extra creamy finish!
Exact quantities are listed in the recipe card below.
What to Serve with Instant Pot Mexican Chicken and Rice?
Looking to elevate your family meal? Let these delightful pairings complement your flavorful creation.
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Fresh Avocado Slices: Add creamy avocado for a rich texture that balances the dish’s spices perfectly.
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Crispy Tortilla Chips: Ideal for scooping, these add delightful crunch and a wonderful contrast to the soft rice and chicken.
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Zesty Sour Cream: A dollop of sour cream provides a cooling effect to the spiciness, enhancing the overall flavor profile.
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Grilled Corn on the Cob: Sweet and smoky, grilled corn adds a fun bite that echoes the corn in your main dish.
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Classic Mexican Salad: A refreshing salad with lettuce, tomatoes, and lime dressing offers bright, tangy flavors that lighten the meal.
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Margaritas or Agua Fresca: Sip these vibrant drinks to wash down the hearty meal, complementing the flavors with refreshing notes.
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Churros for Dessert: End the night with these sweet, cinnamon-sugar treats, adding a delightful crunch and sweetness after your savory dinner.
Let these suggestions enhance your dining experience, turning your meal into a memorable event!
Instant Pot Mexican Chicken and Rice Variations
Get ready to bring your personal touch to this delightful dish with these fun swaps and twists!
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Protein Swap: Replace chicken with turkey or shrimp for a lighter option. Both add wonderful flavors and textures.
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Rice Alternative: Try quinoa or cauliflower rice in place of white rice for a healthy, gluten-free option. Each brings a unique taste while soaking up the savory broth.
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Bean Mix: Use chickpeas or lentils instead of black beans for a nutty flavor and extra plant-based protein. They’ll make every bite both satisfying and nutritious.
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Spicy Kick: Ignite the heat by adding diced jalapeños or a splash of hot sauce. This will give your dish an extra zing that spicy food lovers will adore!
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Colorful Veggies: Swap corn with colorful bell peppers or even zucchini for an added crunch and nutrition. This simple change brightens up the dish perfectly!
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Herb Infusion: Toss in fresh cilantro or parsley just before serving to add a burst of freshness. It elevates the dish while adding a beautiful green pop.
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Creamy Touch: Stir in a dollop of sour cream or Greek yogurt before serving for a creamy contrast to the savory base. This twist offers a lovely tang to each bite.
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Savory Broth Boost: Try using coconut milk instead of broth for a creamy, tropical twist. The subtle sweetness complements the spices beautifully, creating a unique flavor profile.
Feel free to mix and match these ideas or get creative with whatever you have in your pantry. The beauty of this recipe lies in its adaptability, making every meal an adventure!
Make Ahead Options
These Instant Pot Mexican Chicken and Rice preparations are perfect for the busy home cook! You can marinate the cubed chicken with spices and store it in the refrigerator for up to 24 hours to deepen the flavors. Additionally, you can chop the onions and measure out the rice, beans, and corn ahead of time. When you’re ready to cook, simply sauté the marinated chicken and onions before adding the rest of the ingredients. This ensures that your delicious meal comes together quickly, maintaining freshness and quality, and tastes just as delightful as if made from scratch on the day of serving!
Expert Tips for Instant Pot Mexican Chicken and Rice
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Don’t Stir Rice: Avoid stirring the rice after adding it to the pot; this prevents the Instant Pot Mexican Chicken and Rice from getting a dreaded burn warning.
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Customize Beans: Feel free to experiment with different beans based on your pantry. Black beans are delicious, but pinto or kidney beans work wonderfully too!
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Use Broth for Flavor: For an extra layer of flavor, always use chicken or vegetable broth instead of water when cooking. It makes a world of difference!
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Check Chicken Thickness: If using chicken thighs, ensure they’re evenly cubed for consistent cooking; thicker pieces may require additional cooking time.
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Pack Lightly: When filling the pot, be careful not to exceed the 3/4 full mark, especially if doubling the recipe, to allow for proper pressure cooking.
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Let It Rest: Allow the meal to rest an extra few minutes after cooking before opening the pot; this helps the flavors meld beautifully.
How to Store and Freeze Instant Pot Mexican Chicken and Rice
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to cool the dish before sealing to avoid condensation.
Freezer: To freeze, portion the Instant Pot Mexican Chicken and Rice into freezer-safe bags or containers. It can be stored for up to 3 months.
Reheating: To reheat, thaw overnight in the fridge if frozen, then warm gently on the stovetop or microwave until heated through. Add a splash of broth for moisture if needed.
Serving Freshness: For the best taste, enjoy the dish fresh, as flavors may change slightly upon freezing and reheating.
Instant Pot Mexican Chicken and Rice Recipe FAQs
How do I select the ripest ingredients for this recipe?
Absolutely! For the best flavor, opt for fresh vegetables. Choose corn that’s firm and bright, indicating sweetness. When selecting tomatoes, look for ones that are vibrant and free of dark spots. Fresh, plump green onions add a nice crunch and freshness to the dish.
How should I store leftovers of the Instant Pot Mexican Chicken and Rice?
To keep your delicious leftovers fresh, store them in an airtight container in the refrigerator for up to 3 days. Allow the dish to cool completely before sealing to prevent condensation, which can lead to sogginess.
Can I freeze the Instant Pot Mexican Chicken and Rice?
Yes, you can! Portion the meal into freezer-safe bags or containers. Lay the bags flat in the freezer to save space. This dish can be frozen for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat gently on the stovetop, adding a splash of broth to rejuvenate it.
What should I do if the rice is undercooked?
If you find the rice is undercooked, don’t worry! Simply add a splash of additional broth or water (about 1/4 cup), cover the pot (you can do this without pressure), and let it sit on the “keep warm” setting for an additional 5-10 minutes. This should allow the rice to absorb the extra liquid and finish cooking perfectly.
Are there any dietary considerations I should be aware of?
Very! This recipe can easily be made gluten-free by ensuring the broth and beans are certified gluten-free. For dairy-free options, simply omit the cheese or use a dairy-free cheese substitute. If you’re cooking for pets or have allergies, double-check all packaged ingredients to avoid any allergens.
What can I substitute for the chicken in this recipe?
The more the merrier! You can substitute chicken breasts with diced sausage, ground beef, or even cubed tofu for a vegetarian option. If you go for rotisserie chicken, just skip the sautéing step to save time while still retaining flavor.
Instant Pot Mexican Chicken and Rice: Quick Comfort Food Delight
Ingredients
Equipment
Method
- Start by heating olive oil in your Instant Pot on the sauté setting. Add the cubed chicken and diced onions, seasoning with salt, garlic powder, paprika, and red pepper flakes. Cook until the chicken is no longer pink, about 5 minutes.
- Once sautéed, turn off the pot. Pour in the Rotel, drained black beans, corn, and chicken broth, ensuring a flavorful base for your dish.
- Sprinkle the uncooked long-grain rice over the mixture, gently pressing it down until it's submerged. Be careful not to stir, as this can prevent the rice from sticking to the bottom.
- Secure the lid on the Instant Pot, close the steam valve, and set it to cook on high pressure for 9 minutes. Allow for a natural release for 2 minutes, then do a quick release for the remaining steam.
- Fluff the rice with a fork, then mix in 1 cup of cheese. Close the lid for an additional 3 minutes to melt the cheese. Serve hot, garnished with additional cheese, diced tomatoes, green onions, and avocado for that perfect finishing touch.