Best 2 Instant Pot Mexican Chicken And Rice Recipes
Indulge in the tantalizing flavors of Mexican cuisine with our delectable Instant Pot Mexican Chicken and Rice recipes. Embark on a culinary journey where succulent chicken, fluffy rice, and an array of vibrant spices come together to create a fiesta of flavors. Savor the zesty Chipotle Chicken and Rice, bursting with smoky chipotle peppers and tangy tomatillos. Experience the classic flavors of Salsa Chicken and Rice, where juicy chicken mingles with a flavorful salsa, creating a harmonious blend of spice and freshness. Explore the depths of flavor in our creamy Poblano Chicken and Rice, where tender chicken and rice are engulfed in a rich and savory poblano sauce. Each recipe is a culinary masterpiece, offering a unique taste adventure. The ease and convenience of the Instant Pot make these recipes perfect for busy weeknights or effortless entertaining. So, grab your apron, gather your ingredients, and prepare to tantalize your taste buds with our remarkable Instant Pot Mexican Chicken and Rice recipes.
Let's cook with our recipes!
INSTANT POT® MEXICAN CHICKEN AND RICE BOWLS
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.
Provided by fabeveryday
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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.
- Open the lid and stir chicken and rice. Serve in bowls topped with shredded Mexican cheese and chopped cilantro.
Nutrition Facts : Calories 545.9 calories, Carbohydrate 77.7 g, Cholesterol 71.6 mg, Fat 9.9 g, Fiber 10.8 g, Protein 38.3 g, SaturatedFat 3.1 g, Sodium 1366.5 mg, Sugar 3.5 g
INSTANT POT® MEXICAN CHICKEN AND RICE
This Mexican chicken and rice is flavor-laden comfort food for our family and made in the Instant Pot®. Serve in bowls with your favorite toppings and tortilla chips or use as a taco filling. Either way, this quick dish will definitely please your family!
Provided by Diana71
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour oil into the pot and add onion, bell pepper, and garlic. Saute for 2 minutes. Add chicken and season with cumin, cayenne, and salt; stir to combine. Continue cooking until onion is clear and chicken is slightly browned, 2 to 3 minutes. Pour in rice and saute, allowing oil and spices to coat grains.
- Stir black beans, diced tomatoes, chicken broth, salsa, and corn into the pot. Mix well. Cancel Saute function. Close and lock the lid with vent turned to Sealing. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Cover the top with Cheddar cheese and replace the lid. Let steam melt the cheese before serving, about 3 minutes.
Nutrition Facts : Calories 520.3 calories, Carbohydrate 54.3 g, Cholesterol 80.8 mg, Fat 18.8 g, Fiber 7.6 g, Protein 33.7 g, SaturatedFat 8.6 g, Sodium 1459.1 mg, Sugar 3.4 g
Tips:
- Prepare the ingredients: Before you start cooking, wash and chop the vegetables, and measure out the spices and other ingredients. This will help you save time and ensure that everything is ready to go when you need it.
- Use high-quality ingredients: Fresh, high-quality ingredients will make your dish taste better. If possible, use organic or locally-sourced ingredients.
- Don't be afraid to experiment: If you have a favorite Mexican dish, try using the Instant Pot to make it. You might be surprised at how well it turns out.
- Be careful not to overcook the chicken: Chicken breasts can easily become dry and tough if they are overcooked. Cook them until they are just cooked through, about 10-12 minutes in the Instant Pot.
- Let the rice rest before serving: After the rice has finished cooking, let it rest for 5 minutes before serving. This will help it to absorb the flavors of the other ingredients.
Conclusion:
The Instant Pot is a great way to make quick and easy Mexican dishes. With a little planning and preparation, you can have a delicious and healthy meal on the table in no time. So next time you're craving Mexican food, give one of these Instant Pot recipes a try. You won't be disappointed!
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