Instant Pot Mexican Chicken and Rice

The Instant Pot Mexican Chicken and Rice meal is a quick and filling, cheesy comfort food filled with vegetables in under 30 minutes.

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Instant Pot Mexican Chicken and Rice Recipe

When you are short on time but your family is hungry, the Instant Pot always comes to the rescue. Whether you have an original Instant Pot or a Ninja Foodie, the results are the same. 

The Instant Pot Mexican Chicken and Rice meal is a quick and filling, cheesy comfort food filled with vegetables. Make Mexican flavored chicken and rice in under 30 minutes with this simple Instant Pot recipe. 

Makes 4 servings

Prep time: 10 minutes

Cook time: 8 minutes

Pressure release time: 10 minutes

Cheesy Chicken and Rice Ingredients

• Vegetable oil
• Onion, chopped
• Green bell pepper, chopped
• Garlic, minced
• Chicken broth
• Diced tomatoes with green chilies
• White rice
• Boneless, skinless chicken breast
• Taco seasoning
• Shredded taco blend cheese
• For exact amounts, please see recipe card below!

Can you Put Raw Chicken in the Instant Pot

Yes, absolutely. You can also use frozen chicken if you forgot to thaw it out beforehand. I would increase the cooking time by about 20 minutes if using frozen chicken though.

Bone in chicken breasts and thighs can also be put in an Instant Pot. However, I wouldn't use bone in chicken for this recipe.

Can This Be Made in Crock Pot

I have not made this yet in a slow cooker. However, I have made other Instant Pot recipes in my slow cooker. So really, I don't see why not. 

I would leave it in for 4 hours on high or 8 hours on low and I most likely would not sauté the vegetables either.

How to Make Instant Pot Southwest Chicken and Rice

Set the Instant Pot to sauté mode and add the oil. When the oil is hot, stir in the onion and bell pepper. Cook for five minutes, then add the garlic. Stir and cook for another minutes.

Turn off the Instant Pot and add the chicken broth. Stir the ingredients together, scraping the bottom of the pan with a wooden spatula as you stir to remove any stuck-on piece.

Add the tomatoes, rice, and half the taco seasoning and stir to combine.

Place the chicken in the pot and top with remaining taco seasoning.

Set to cook on high pressure for 8 minutes. When the cook time is up, do a natural release for 10 minutes then do a quick release to remove remaining pressure.

Remove the lid and take out the chicken. Shred the chicken with a fork and return it to the pan.

Add the cheese and stir to combine all the ingredients before serving.

Note:

I have omitted the first step of sautéing the veggies when making my chicken soup. I am 99% sure that this can also be omitted with this recipe.

However, I will try it next time I make it and update the post. 

Printable Recipe Card

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