Rating: 4 stars
31 Ratings
  • 5 star values: 15
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 2

This easy, one-pot, Mexican chicken and rice dinner is done in about 30 minutes. Serve with other toppings like avocado and sour cream, if desired.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

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

Nutrition Facts

546 calories; protein 38.3g; carbohydrates 77.7g; fat 9.9g; cholesterol 71.6mg; sodium 1366.5mg. Full Nutrition
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