Instant Pot Mexican Chicken and Rice
The instant pot takes my affection for Chicken Taco Bowls to a whole new level, allowing you to add all of the ingredients to the pot at the same time, without any prep! YES!! This recipe is a busy mom’s dream come true. The toppings can really make this dish fantastic! I suggest a little shredded cheese, a dollop of plain greek yogurt, and definitely some fresh chopped cilantro and avocado. You serve this meal as is or along the side of warm corn/flour tortillas or tortilla chips on the side. You could also top with some shredded lettuce or chopped spinach to make yourself “Mexican Chicken Salad Bowl.”
- 1 1/2 cups low-sodium chicken broth , divided
- 1 pound boneless skinless chicken breasts
- 1 packet taco seasoning (or make your own here)
- 15 ounce can black beans , rinsed and drained
- 1 cup corn (frozen, fresh, or canned that has been drained)
- 1 1/2 cups salsa
- 1/4 cup lime juice
- 1 1/4 cups long grain white, basmati or jasmine rice , rinsed and drained
- fresh cilantro , chopped
- avocado sliced
- green onion , chopped
- sour cream or plain Greek Yogurt
Spray bottom of IP with non-stick cooking spray. Add 1/2 cup chicken broth to bottom of Instant Pot and add chicken breasts.
Sprinkle chicken with taco seasoning.
Add black beans, corn, salsa, lime juice and 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 and allow pressure to naturally release for 12 minutes, then turn to quick release.
Remove lid and gently FLUFF rice with a fork (Don’t stir it!).
Place lid back on (with power off) for 5 more minutes to allow rice to rest while you prepare the toppings.
Pull out the chicken breasts and shred.
Add a scoop of rice mixture to a bowl. Top with some shredded chicken, and other desired toppings. Serve with tortillas, if desired.