Instant Pot Mexican Chicken and Rice

Dive into the flavors of Mexico with this easy Instant Pot Mexican Chicken and Rice recipe! Perfect for busy  families, this dish combines tender chicken, aromatic spices, and hearty rice into a mouthwatering meal


Olive Oil | Onion Garlic | Rotel With Chiles Black Beans | Corn Salsa | Taco Seasoning Shredded Cheddar Cheese Boneless Chicken Breasts Rice | Chicken Broth

Turn the sauté setting on and heat the oil. Sauté the onion and garlic. Cancel the sauté setting. Stir in the undrained Rotel, drained black beans, drained corn, salsa, cheddar cheese, and taco seasoning.


Add the chicken pieces, uncooked rice and chicken broth to the pot. Secure the Instant Pot lid, turning the pressure valve to the sealing  position. Select the manual setting, adjusting the time to 5 minutes.

After pressure cooking allow the Instant Pot to release pressure naturally for 5 minutes. Then, vent any remaining steam. Open the lid cautiously, fluff the  rice with a large spoon, and stir the ingredients.

Sprinkle the remaining cheese. Cover with the lid briefly to melt the cheese, Serve with salsa and any favorite toppings.

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Instant Pot Chicken Fried Rice


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