Instant Pot Mexican Chicken Rice Recipes

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.

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.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®); select Saute function and adjust to medium. Cover the bottom of the pot with avocado oil. Cook and stir onion until soft, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Add rice to the pot and mix until coated with oil and lightly browned. Pour in chicken stock; stir any browned bits off the bottom of the pot. Mix in tomato sauce, salt, cumin, and cayenne pepper. Close and lock the lid. Seal the vent and select high pressure function. Set timer for 7 minutes; allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir rice before serving.

Steps:

• Set the Instant Pot {6 Quart} to Saute setting.
• Saute olive oil and onion until translucent about 1 to 2 minutes.
• Add in rice and saute for 2 to 3 minutes.
• Stir in chicken stock, salsa, and salt into the rice.
• Lock the lid in place, set to manual high pressure and turn time down to 10 minutes.
• Make sure the steam valve is set to sealed.
• Once the time is up, push the steam valve open and let all the steam release.
• Fluff the rice with a fork and serve.

Steps:

• Insert IP cook pot in unit.
• Set up on Saute, Medium heat.
• Melt butter and add rice. Stir to coat and toast until most of the rice is slightly golden. Add onion flakes and minced garlic after about 5 minutes. Cook to color rice but do not brown the garlic. Turn off Saute function.
• Set IP panel for Pressure Cook or Manual for 3 minutes on high pressure.
• Add chicken broth and all seasonings. Stir gently to incorporate.
• Level out rice and gently pour the can of El Pato over the top of the rice & water. DO NOT STIR!
• The water is enough to cook the rice. The tomato sauce is simply a flavoring agent. Due to its thickness and maybe natural sugars if tends to impede the rice cooking if stirred in and tends to scorch on the bottom of the pot.
• Lid up your pot, make sure your ring is in place & hooked around that wire ring nice & tight. Seal & press start.
• After 3 minute beeper sounds, just leave it alone. This will be a natural pressure release for about 12-18 minutes. Pin will drop when ready.
• Open your pot. The top will appear wet, more liquid than you think it should be. Gently dip in and begin to mix in the tomato sauce until all incorporated. Should appear somewhat drier, still moist and have nice fluffy separate grains.
• Turn off or use keep warm for a bit but watch so bottom doesn't get burned over the heating element.
• Great side for Mexican dishes, filling for burritos and I like leftovers mixed in with scrambled eggs for breakfast burritos too.
• Note: El Pato has hotter tomato sauces if that's your thing. If no heat at all is your thing Mexican brand Del Fuerte makes a lightly seasoned tomato sauce in a black cardboard 7 3/4 oz carton or and 8 oz can of plain tomato sauce would work. If you want fresh cilantro can be added before serving.