Go Back

Mexican Haystack Rice Bowls

This Mexican Haystack Rice Bowls is a one-pot wonder: tender shredded chicken infused with Tex-Mex flavors, mixed with beans, tomatoes, corn, and a creamy blended sauce. Pile it high over rice or crunchy Fritos and load up with your favorite toppings.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients
  

Main Bowl Base:

  • 4 boneless skinless chicken breasts
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz petite diced tomatoes, undrained
  • 1½ cups frozen corn

Creamy Tex-Mex Sauce:

  • 1 can 14.5 oz chicken broth
  • 1 can 4.5 oz chopped green chiles
  • 1 sweet onion roughly chopped
  • 4 oz cream cheese
  • 1 cup sour cream
  • 1 packet ranch seasoning mix
  • 1 packet chicken taco seasoning

For Serving:

  • Cooked rice
  • Fritos corn chips
  • Favorite toppings: shredded lettuce diced tomatoes, cheese, avocado, sliced olives

Instructions
 

  • Blend the sauce: In a blender, combine chicken broth, green chiles, onion, cream cheese, sour cream, ranch seasoning, and taco seasoning. Blend until smooth and creamy.
  • Assemble in Instant Pot: Place chicken breasts in the bottom. Add corn, beans, and diced tomatoes on top. Pour blended sauce over everything. Do not stir.
  • Pressure cook: Seal the lid and set to Pressure Cook (Manual) on High for 18 minutes. Allow a natural pressure release for 10 minutes, then quick release.
  • Shred the chicken: Remove chicken breasts, shred with forks, then return to pot and stir to combine.
  • Serve: Spoon over rice or chips, add toppings as desired. Keeps well on “Warm” setting.

Notes

  • Want it spicier? Add a diced jalapeño or extra taco seasoning.
  • Leftovers make great nacho topping or quesadilla filling.
  • For a lighter version, swap sour cream with Greek yogurt.
  • This also works great with boneless chicken thighs for extra juiciness.