Instant Pot Mexican Chicken And Rice Food

INSTANT POT® MEXICAN CHICKEN AND RICE

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.

INSTANT POT® MEXICAN CHICKEN AND RICE BOWLS

Steps:

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

21 BEST MEXICAN INSTANT POT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Mexican Instant Pot recipe in 30 minutes or less!

INSTANT POT CHICKEN AND RICE

Steps:

• Turn the Instant Pot on "Saute" and wait for it to heat up. Stir in the onion and garlic, and saute for 1 minute. Press "Cancel".
• Add the chicken, chicken stock, rice, tomato paste, salt, chili powder, cumin, dried oregano, and black pepper.
• Cover the Instant Pot, setting the lid to "Sealing". Cook on "Manual, High Pressure" for 8 minutes. Let the Instant Pot do a natural pressure release for 10 minutes. Turn the lid to "Venting", and let the steam escape before removing the lid.
• Serve garnished with fresh cilantro.

INSTANT POT MEXICAN RICE

Steps:

• Prepare Ingredients: Mince half of a small onion & 4 cloves of garlic. Rinse rice 2 - 3 times under cold water to remove some extra starch. (Note: This helps prevent the "Burn Error"). Be sure to drain the rice well.
• Brown Chicken in Instant Pot: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen. Add 2 tbsp (30ml) olive oil in Instant Pot. Pat dry chicken with a paper towel, then lightly season one side of the chicken with kosher salt and black pepper. Place 1½ lb (680g) chicken thighs in Instant Pot (seasoned side face down), then brown for 3.5 minutes. Lightly season the other side of chicken with salt and black pepper. Flip the chicken, and brown this side for another 3.5 minutes. Set aside the browned chicken thighs.
• Saute Onions & Spices: Add diced onions, then saute for 3 minutes. *Note: If you're using onion powder & garlic powder, saute them together with all the other spices for a minute instead. Add in minced garlic cloves, 1 tsp (3g) smoked paprika, a pinch of dried basil, a pinch of dried oregano, and ½ tsp (1.5g) ground cumin, then saute for another minute.
• Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. *Note: Make sure to deglaze really well for this Mexican Rice recipe! Add in another cup (250ml) of unsalted chicken stock.
• Pressure Cook Mexican Rice: If you used minced onion and garlic, blend the liquid mixture with an immersion blender. *Note: If you're substituting them with ½ tbsp (5g) onion powder & ½ tsp (2.4g) garlic powder, skip this blending step. Add in ½ tsp (3.8g) table salt, then mix well. Add browned chicken thighs in Instant Pot. Add in 2 cups (400g) well-drained white rice. *Pro Tip: Make sure to add the chicken in Instant Pot first, and then the rice on top to avoid the "Burn" error. Ensure all the rice is fully submerged in the stock. Layer 2 tbsp (30g) tomato paste on the very top. Do not mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 8 minutes + Natural Release 10 minutes. Open the lid carefully.
• Mix & Season: It'll look a bit too watery at first, that's normal! Once you start mixing all the ingredients, it'll all come together nicely. You can serve the chicken as is or shred them up. Make sure to taste the chicken and rice, then adjust the seasoning accordingly (for reference, we added roughly 2 - 3 pinches of salt to open up the flavors).
• Serve: Garnish the Mexican rice with freshly chopped parsley, then serve.

INSTANT POT MEXICAN CHICKEN RICE

Steps:

• Combine the chicken, diced tomatoes, onion, corn, rice, lime juice, garlic salt, cumin, butter and water in the pot of your pressure cooker and stir to combine. Set to the POULTRY setting for 12 minutes with the steam release valve in the closed position.
• Let the pressure cooker naturally release pressure (about 10 to 15 minutes). Stir the mixture to fluff the rice. Add in the 1 cup cheese and 1/3 cup chopped cilantro and stir until cheese is melted.
• Serve in bowls, with optional taco toppings if desired. Enjoy!

INSTANT POT MEXICAN CASSEROLE

Steps:

• Turn the Instant Pot to SAUTE and add the oil. Once the oil is hot and shimmering, add the chicken, onion, and salt. Cook and stir, breaking up the chicken as you go, until the meat is no longer pink, about 7 minutes. Add the red bell pepper, green bell pepper and black beans, corn, chili powder, cumin, and garlic powder. Stir to combine.
• Splash in the water and scrape up all of the stuck on bits of food. Make sure to get every bit off so that you avoid a burn warning. Pour in the diced tomatoes in their juices and salsa. Do not stir. Rinse the brown rice and drain (this will help prevent a "burn" warning). Add the brown rice and once again do not stir (again, we are trying to avoid the burn warning here). With the back of a spoon or a spatula, gently push the rice down and spread it evenly so that it is submerged in liquid.
• Cover and seal the Instant Pot. Cook on high pressure (manual) for 20 minutes. Allow the pressure to release naturally for 20 minutes, and then vent to release any remaining pressure. Remove the lid and stir. At this point, the rice may still have a bit of liquid at the bottom, but it will continue to absorb as the casserole sits. Taste and adjust any seasonings as desired.
• Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Set the lid back on the Instant Pot (no need to seal; just make sure it is resting on top). Let rest 10 additional minutes to allow the cheese to melt and more of the liquid to absorb. Serve hot with any desired toppings.

INSTANT POT CHICKEN TACO BOWLS

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.

INSTANT POT MEXICAN CHICKEN AND RICE

Steps:

• Turn pot to saute and add olive oil. Add cubed chicken, diced onions, salt, garlic powder, paprika and red pepper flakes once oil is hot and cook until meat is no longer pink on the outside.
• Turn pot off and pour in can of rotel, drained black beans and corn as well as your chicken broth. Stir together.
• Sprinkle uncooked white rice on to the top and gently use back of spoon to submerge into the liquid, do not stir together.
• Put lid on, close steam valve and set to high pressure for 9 minutes with a 2 minute natural release. Then let out rest of steam quickly.
• Lift lid, fluff rice mixture and sprinkle 1 cup of your cheese on top. Gently mix in and set top on again just for 3 minutes so that melts.
• Lift top off, serve with additional cheese, diced tomatoes, green onions, avocado slices on top.