THE RECIPE JOURNAL · Main Course
One-Pot Mexican Chicken and Rice Using the Instant Pot®
This flavorful dish combines tender chicken, vibrant spices, and fluffy rice all cooked together for an easy, satisfying meal. Perfect for busy weeknights, it’s a delicious way to bring a taste of Mexico to your table with minimal cleanup.
FROM THE KITCHEN • One-Pot Mexican Chicken and Rice Using the Instant Pot®
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by setting your Instant Pot to the sauté mode and add a little oil. Toss in the chopped onion, bell pepper, and garlic, and cook them for a couple of minutes until they start to soften. Next, add the chicken along with the cumin, cayenne, and salt. Give everything a good stir and cook until the chicken is just starting to brown and the onions look translucent, about 2 to 3 minutes.
02
Step 2
Add the rice to the pot and stir it around so the oil and spices coat the grains nicely. Then, mix in the black beans, diced tomatoes, chicken broth, salsa, and corn until everything is well combined. Cancel the sauté setting, close the lid, and make sure the valve is set to sealing. Set your Instant Pot to cook on high pressure for 8 minutes. It might take about 10 to 15 minutes for the pressure to build up before the timer starts counting down.
03
Step 3
When the cooking time is up, let the pressure release naturally—it could take anywhere from 10 to 40 minutes, so be patient. Once the pressure has fully released, open the lid and sprinkle the shredded Cheddar cheese on top. Close the lid again for a few minutes so the cheese can melt from the steam, and then you’re ready to dig in!
Why you’ll love it
This meal is a wonderful blend of bold flavors and easy preparation. It’s perfect for busy weeknights because you only need one pot, which means less cleanup. Plus, the Instant Pot helps make the chicken tender and the rice perfectly cooked every time.
How to serve
Serve with a side of warm tortillas or a simple avocado salad. A dollop of sour cream or a sprinkle of shredded cheese on top adds a creamy touch that balances the spices nicely. Fresh sliced radishes or chopped green onions also make great garnishes.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to keep the rice from drying out. This dish also freezes well if you want to save portions for later.
