Are you craving a mouthwatering meal that combines the zesty flavors of Mexican cuisine with the convenience of one-pot cooking? Look no further! This Instant Pot Cheesy Mexican Chicken and Rice is about to become your new weeknight dinner superhero. Imagine tender, seasoned chicken, perfectly cooked rice, and a blanket of melted cheese that will have your family racing to the dinner table. In just 30 minutes, you'll transform simple ingredients into a restaurant-quality dish that's guaranteed to impress!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 pound chicken breast, cubed
- 1 cup rice
- 1 can diced tomatoes with green chilies
- 1 cup chicken broth
- 1 cup shredded cheese
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Cube the chicken breast into bite-sized pieces and set aside. Rinse the rice under cold water until the water runs clear to remove excess starch, then drain and set aside.
- Turn on your Instant Pot and select the 'Sauté' function. Allow it to heat up for a couple of minutes. Once hot, add a small amount of oil (optional) and then add the cubed chicken breast. Season the chicken with salt and pepper to taste.
- Sauté the chicken for about 5 minutes, stirring occasionally, until the chicken is browned on all sides. You do not need to cook it through at this stage as it will finish cooking under pressure.
- Once the chicken is browned, add the taco seasoning to the pot and stir to coat the chicken evenly.
- Next, add the rinsed rice to the pot, followed by the can of diced tomatoes with green chilies (do not drain), and the chicken broth. Stir everything together to ensure the rice is evenly distributed and submerged in the liquid.
- Close the lid of the Instant Pot and ensure the valve is set to the sealing position. Select the 'Manual' or 'Pressure Cook' setting and set the cooking time to 10 minutes on high pressure.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 5 minutes, then carefully switch the valve to the venting position to release any remaining pressure.
- Open the lid and stir the mixture gently. The rice should be tender, and the chicken cooked through. If there is excess liquid, you can select the 'Sauté' function again and cook for a few minutes to reduce it.
- Sprinkle the shredded cheese over the top of the chicken and rice mixture. Close the lid for a few minutes to allow the cheese to melt.
- Once the cheese is melted, give the dish a final stir. Taste and adjust seasoning with more salt and pepper if necessary.
- Serve hot, garnished with fresh cilantro. Enjoy your Instant Pot Cheesy Mexican Chicken and Rice!
Tips
- Rinse Your Rice: Always rinse rice thoroughly to remove excess starch, ensuring fluffy, separated grains in your final dish.
- Don't Skip Browning: Take the time to brown your chicken before pressure cooking. This extra step adds incredible depth of flavor.
- Natural Pressure Release: Allow a 5-minute natural pressure release to help the rice cook evenly and absorb liquid perfectly.
- Cheese Melting Hack: For maximum cheese meltiness, sprinkle cheese on top and let it sit covered for a few minutes after cooking.
- Customize Your Spice: Adjust the taco seasoning to your heat preference. For extra kick, add a pinch of cayenne or use a spicy seasoning blend.
- Garnish Generously: Fresh cilantro isn't just a garnish - it adds a bright, fresh flavor that elevates the entire dish.
- Storage Tip: This recipe reheats beautifully, making it perfect for meal prep or next-day leftovers.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 30g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 85mg
