Cooked - Instant Pot Mexican Chicken And Rice

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Instant Pot Mexican Chicken And Rice

6.0

2 tbsp olive oil

3 chicken breasts (boneless, skinless, cubed)

1 tsp salt

½ tsp garlic powder

1 tsp paprika

½ tsp red pepper flakes

½ onion (diced)

1 c rice (white, long grain, uncooked)

1 can rotel (10 oz.)

1 can black beans (15 oz, drained)

1 can corn (kernels, drained)

2 ¼ c chicken broth

2 c cheese (colby jack and cheddar mix was used)

2 green onions (diced)

1 tomato (diced)

Turn pot to saute and add olive oil. Add cubed chicken, diced onions, salt, garlic powder, paprika and red pepper flakes once oil is hot and cook until meat is no longer pink on the outside.
Turn pot off and pour in can of rotel, drained black beans and corn as well as your chicken broth. Stir together.
Sprinkle uncooked white rice on to the top and gently use back of spoon to submerge into the liquid, do not stir together.
Put lid on, close steam valve and set to high pressure for 9 minutes with a 2 minute natural release. Then let out rest of steam quickly.
Lift lid, fluff rice mixture and sprinkle 1 cup of your cheese on top. Gently mix in and set top on again just for 3 minutes so that melts.
Lift top off, serve with additional cheese, diced tomatoes, green onions, avocado slices on top.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

Cuisine🇲🇽Mexican

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 124 weeks ago

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