Name: Instant Pot Mexican Chicken and Rice Bowls Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into cubes; 1 tbsp olive oil; 1 onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 cup corn kernels; 1 cup black beans, rinsed and drained; 1 cup long-grain white rice; 1 cup chicken broth; 1 can (14.5 oz) diced tomatoes with green chilies; 1 tsp chili powder; 1 tsp cumin; 1 tsp paprika; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup shredded cheddar cheese; 1/4 cup chopped fresh cilantro

Photos of Instant Pot Mexican Chicken and Rice Bowls Recipe

How To Make Instant Pot Mexican Chicken and Rice Bowls

No time to cook? No problem! If you’re too busy to whip up lunch or dinner meals, then don’t worry. We have easy but delicious instant pot recipes right here to save the day! These instant pot recipes are great for coming up with quick fix dishes to instantly soothe a grumbling stomach. You’ll be churning soups, stews, and other pot dishes so fast, you’ll be saying “dinner is served!” in no time. Just toss in ingredients into a pot and you’ve got yourself an instant pot meal. What more can you ask for?

Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

Serves:

Ingredients

1.5 lbs boneless, skinless chicken breasts, cut into cubes
1 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 cup corn kernels
1 cup black beans, rinsed and drained
1 cup long-grain white rice
1 cup chicken broth
1 can (14.5 oz) diced tomatoes with green chilies
1 tsp chili powder
1 tsp cumin
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro

Instructions

Select “Saute” function on the Instant Pot, add olive oil, and heat it up. Add chicken cubes and saute until browned.
Add diced onion, minced garlic, and diced bell pepper. Saute for 2-3 minutes, until vegetables are slightly softened.
Stir in corn kernels, black beans, rice, chicken broth, diced tomatoes with green chilies, chili powder, cumin, paprika, salt, and black pepper.
Close the Instant Pot lid, set the valve to “Sealing” position, and select “Manual” function. Cook on high pressure for 10 minutes.
Once the cooking cycle is complete, allow the pressure to naturally release for 5 minutes. Then, carefully switch the valve to “Venting” position to release any remaining pressure.
Open the Instant Pot lid, fluff the rice with a fork, and sprinkle shredded cheddar cheese on top. Close the lid for a few minutes to melt the cheese.
Serve the Mexican chicken and rice bowls hot, garnished with chopped fresh cilantro.

Nutrition

Calories : 475kcal
Total Fat : 11g
Saturated Fat : 4g
Cholesterol : 98mg
Sodium : 580mg
Total Carbohydrates : 51g
Dietary Fiber : 6g
Sugar : 5g
Protein : 41g

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