Best 2 Instant Pot Mexican Chicken And Rice Bowls Recipes

**Indulge in the tantalizing flavors of Mexican cuisine with our Instant Pot Mexican chicken and rice bowls. This culinary journey takes you to a fiesta of zesty and authentic Mexican flavors, all conveniently prepared in your trusty Instant Pot. Embark on a taste-bud adventure as you savor tender chicken, fluffy rice, and a symphony of Mexican-inspired toppings. From the vibrant pico de gallo to the creamy avocado slices, each element of these bowls is carefully crafted to deliver a harmonious and unforgettable dining experience. Let your taste buds dance with excitement as you discover the delightful fusion of savory and spicy in every bite.**

**Our collection of recipes provides a range of options to suit your preferences. Choose from classic Mexican chicken and rice bowls, packed with bold flavors and a kick of heat, or venture into variations like creamy Mexican chicken and rice bowls, where a rich and velvety sauce envelops the chicken and rice in a symphony of creamy delight. For those seeking a vegetarian alternative, our Mexican black bean and rice bowls offer a hearty and flavorful protein source, while the Mexican quinoa and rice bowls cater to those who prefer a lighter and healthier grain option. No matter your dietary choices, our Instant Pot Mexican chicken and rice bowls will transport you to the heart of Mexico, delivering an explosion of taste that will leave you craving more.**

Here are our top 2 tried and tested recipes!

INSTANT POT CHICKEN TACO BOWLS

Instant Pot Chicken Taco Bowls image

This all in one dinner has quickly become a family favorite! Instant Pot Chicken Taco Bowls all cooked together in one pot with rice, black beans, corn, salsa chicken and seasonings.

Provided by Lauren Allen

Categories Main Course

Time 25m

Number Of Ingredients 12

Ingredients

1 1/2 cups low-sodium chicken broth (, divided)
1 pound boneless skinless chicken breasts
1 packet taco seasoning
15 ounce can black beans (, rinsed and drained)
1 cup corn
1 1/2 cups salsa
1 1/4 cups long grain white rice (, rinsed and drained)
cheese
fresh cilantro (, chopped)
avocado (sliced)
green onion (, chopped)
sour cream

Steps:

Spray bottom of IP with non-stick cooking spray.
Add 1/2 cup chicken broth to bottom of IP.
Add chicken breasts.
Sprinkle chicken with taco seasoning.
Add black beans and corn.
Add salsa.
Add rice.
Add remaining 1 cup chicken broth.
Press rice into the liquid to make sure it's fully submerged.
Set valve to sealing. Cook on Manual (high pressure) for 8 minutes.
Allow pressure to naturally release for 12 minutes, then turn to quick release.
Remove IP lid and gently FLUFF rice with a fork (Don't stir it!).
Place IP lid back on (with power off) for 5 more minutes to allow rice to rest while you prepare the toppings.
Slide rice to the side a bit to find the chicken breasts and pull them out. Shred the chicken.
Add a scoop of rice mixture to a bowl. Top with some shredded chicken, and other desired toppings. Serve with tortillas, if desired.

Nutrition Facts : Calories 299 kcal, Carbohydrate 52 g, Protein 17 g, Fat 2 g, Cholesterol 24 mg, Sodium 804 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving

INSTANT POT® MEXICAN CHICKEN AND RICE

Instant Pot® Mexican Chicken and Rice image

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

Ingredients

2 tablespoons olive oil
1 small onion, diced
1 small green bell pepper, diced
2 cloves garlic, minced
1 pound skinless, boneless chicken breasts, cubed
1 ½ teaspoons ground cumin
1 teaspoon cayenne pepper
½ teaspoon salt
1 ¼ cups long-grain white rice
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 ½ cups chicken broth
1 cup salsa
¾ cup frozen corn
1 ½ cups grated Cheddar cheese, or more to taste

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:

For the best flavor, use high-quality chicken broth and Mexican spices. You can adjust the amount of chili powder and cumin to your taste.
If you don't have an Instant Pot, you can make this recipe in a slow cooker or on the stovetop. Just cook the chicken and rice according to the package directions.
To make this recipe vegetarian, omit the chicken and add an extra can of black beans or corn. You can also add other vegetables, such as chopped bell peppers, onions, or zucchini.
Serve this dish with your favorite Mexican toppings, such as salsa, guacamole, sour cream, and cheese. You can also add a dollop of Greek yogurt or sour cream for a creamy touch.

Conclusion:

This Instant Pot Mexican Chicken and Rice Bowls recipe is a flavorful and easy-to-make meal that is perfect for busy weeknights. The chicken and rice are cooked together in a delicious Mexican-inspired sauce, and the whole dish is topped with your favorite Mexican toppings. This recipe is also a great way to use up leftover chicken or rice. So next time you're looking for a quick and easy Mexican meal, give this recipe a try!