Instant Pot Mexican Chicken and Rice Bowls

Beans, corn, and zesty tomatoes add Mexican flair to this easy, one-pot, chicken and rice dinner that goes from Instant Pot to table in under an hour.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 546 Calories

Ingredients

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

Recipe Instructions

Step 1

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 2

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

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

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.