Quick Mexican Chicken and Rice in the Instant Pot®

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 1 small green bell pepper, diced
• 2 cloves garlic, minced
• 1 pound skinless, boneless chicken breasts, cubed
• 1 ½ teaspoons ground cumin
• 1 teaspoon cayenne pepper
• ½ teaspoon salt
• 1 ¼ cups long-grain white rice
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
• 1 ½ cups chicken broth
• 1 cup salsa
• ¾ cup frozen corn
• 1 ½ cups grated Cheddar cheese, or more to taste

Step 1

Turn on your Instant Pot to the sauté setting. Add a little oil, then toss in the chopped onion, bell pepper, and garlic. Cook them for about 2 minutes until they start to soften. Next, add the chicken along with cumin, cayenne, and salt. Stir everything together and cook for another 2 to 3 minutes until the chicken starts to brown and the onions turn translucent.

Step 2

Now, stir in the rice, making sure the grains get coated with the spices and oil. Add the black beans, diced tomatoes, chicken broth, salsa, and corn. Give it a good mix, then cancel the sauté function. Close the lid, lock it, and set the valve to sealing.

Step 3

Set the Instant Pot to cook on high pressure for 8 minutes. It’ll take about 10 to 15 minutes for the pressure to build up before the timer starts. Once the cooking time is up, let the pressure release naturally—it might take anywhere from 10 to 40 minutes.

Step 4

When it’s safe to open, remove the lid and sprinkle shredded Cheddar cheese on top. Put the lid back on just enough to trap the steam, and let it sit for about 3 minutes so the cheese melts perfectly. Serve and enjoy!