Instant Pot Mexican Chicken And Rice Bowls Recipes
INSTANT POT CHICKEN TACO BOWLS
This all in one dinner has quickly become a family favorite! Instant Pot Chicken Taco Bowls all cooked together in one pot with rice, black beans, corn, salsa chicken and seasonings.
Provided by Lauren Allen
Categories Main Course
Time 25m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 299 kcal, Carbohydrate 52 g, Protein 17 g, Fat 2 g, Cholesterol 24 mg, Sodium 804 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving
INSTANT POT MEXICAN CHICKEN RICE
Instant Pot Mexican Chicken Rice is a super quick and easy dinner that's thrown together in minutes!
Provided by Shawn
Categories Dinner
Time 27m
Number Of Ingredients 16
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!
Nutrition Facts : Calories 363 kcal, Sugar 4 g, Sodium 973 mg, Fat 14 g, SaturatedFat 7 g, Carbohydrate 35 g, Fiber 3 g, Protein 26 g, Cholesterol 78 mg, ServingSize 1 serving
INSTANT POT® MEXICAN CHICKEN AND RICE
This Mexican chicken and rice is flavor-laden comfort food for our family and made in the Instant Pot®. Serve in bowls with your favorite toppings and tortilla chips or use as a taco filling. Either way, this quick dish will definitely please your family!
Provided by Diana71
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 520.3 calories, Carbohydrate 54.3 g, Cholesterol 80.8 mg, Fat 18.8 g, Fiber 7.6 g, Protein 33.7 g, SaturatedFat 8.6 g, Sodium 1459.1 mg, Sugar 3.4 g
INSTANT POT® MEXICAN CHICKEN AND RICE BOWLS
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.
Provided by fabeveryday
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 545.9 calories, Carbohydrate 77.7 g, Cholesterol 71.6 mg, Fat 9.9 g, Fiber 10.8 g, Protein 38.3 g, SaturatedFat 3.1 g, Sodium 1366.5 mg, Sugar 3.5 g
SPICY INSTANT POT CHICKEN AND RICE BOWLS
Steps:
- Place ingredients into the Instant Pot: chicken, broth, canned corn, drained beans, green chilis, seasonings, salsa, and rice (rinsed)
- Gently make sure all the rice is touching the liquids. Don't mix too much.
- Lock the lid into place and turn the knob to sealing, not venting.
- Press the manual or pressure cook button and set on high pressure for 9 minutes. When done, quick release or turn the knob to venting.
- When pressure has been released completely, open the lid and mix.
- Add your favorite toppings on top.
Nutrition Facts : Servingsize 1 serving, Calories 924 kcal, Fat 13 g, SaturatedFat 3 g, Cholesterol 258 mg, Sodium 6172 mg, Carbohydrate 108 g, Sugar 26 g, Protein 96 mg
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