Name: Instant Pot Mexican Chicken and Rice Bowls Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 55 min
Ingredients: olive oil; 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces; ½ cup chicken broth; 1 (15 ounce) can corn, drained; 1 (15 ounce) can black beans, rinsed and drained; 1 (10 ounce) can diced tomatoes and green chilies, undrained; 1 cup rice, rinsed until the water runs clear; ½ teaspoon seasoning salt; ½ teaspoon chili powder; ¼ teaspoon garlic powder; 4 tablespoons shredded Mexican cheese blend, or to taste; 2 tablespoons chopped fresh cilantro, or to taste

Instant Pot Mexican Chicken and Rice Bowls Recipe

Print Recipe

Instant Pot Mexican Chicken and Rice Bowls Recipe – 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.

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 55 mins
Yield: 4 servings

Ingredients

olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
½ cup chicken broth
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chilies, undrained
1 cup rice, rinsed until the water runs clear
½ teaspoon seasoning salt
½ teaspoon chili powder
¼ teaspoon garlic powder
4 tablespoons shredded Mexican cheese blend, or to taste
2 tablespoons chopped fresh cilantro, or to taste

Instructions

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
Open the lid and stir chicken and rice. Serve in bowls topped with shredded Mexican cheese and chopped cilantro.

Keywords: instant pot recipes, mexican recipes, rice bowl recipes

Find it online: https://cucinadeyung.com/mexican-haystack-rice-bowls/