Instant Pot Mexican Chicken and Rice Bowls Recipe

Recipesfull introduces to you: Instant Pot Recipes. (Instant Pot Mexican Chicken and Rice Bowls Recipe). 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.

Brief

Prep 15 mins

Cook: 25 mins

Additional: 15 mins

Total: 55 mins

Servings: 4

Yield: 4 servings

Instant Pot Mexican Chicken and Rice Bowls Recipe

Ingredients

olive oil

1 pound boneless

skinless chicken breasts

cut into 1-inch pieces

½ cup chicken broth

1 (15 ounce) can corn

drained

1 (15 ounce) can black beans

rinsed and drained

1 (10 ounce) can diced tomatoes and green chilies

undrained

1 cup rice

rinsed until the water runs clear

½ teaspoon seasoning salt

½ teaspoon chili powder

¼ teaspoon garlic powder

4 tablespoons shredded Mexican cheese blend

or to taste

2 tablespoons chopped fresh cilantro

or to taste

Instant Pot Mexican Chicken and Rice Bowls Recipe

Tips

Directions

Step 1

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.

Step 2

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 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

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

Nutritional Information

Instant Pot Mexican Chicken and Rice Bowls Recipe

Servings Per Recipe:4

Calories: 545.9

% Daily Value *

Protein: 38.3g 77%

Carbohydrates: 77.7g 25%

Dietary Fiber: 10.8g 43%

Sugars: 3.5g

Fat: 9.9g 15%

Saturated Fat: 3.1g 16%

Cholesterol: 71.6mg 24%

Vitamin A Iu: 502.6IU 10%

Niacin Equivalents: 20.8mg 160%

Vitamin B6: 0.8mg 47%

Vitamin C: 8.4mg 14%

Folate: 226.8mcg 57%

Calcium: 84.6mg 9%

Iron: 5.8mg 32%

Magnesium: 95.3mg 34%

Potassium: 805.1mg 23%

Sodium: 1366.5mg 55%

Thiamin: 0.5mg 53%

Calories From Fat: 88.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.