Instant Pot Mexican Chicken and Rice

Instant Pot Mexican Chicken and Rice is an easy yet tasty chicken and rice one pot comfort meal.

This Mexican Chicken and Rice is bursting with flavor and is easy to make in the Instant Pot. Use it as a quick and easy weeknight dinner, or as the base for your Chicken Burrito Bowl or Chicken Taco Bowl or just on its own.

We love Instant Pot Recipes, like my Chicken and Dumplings Recipe, and Beef Stew Recipe! This Mexican Chicken and Rice is one of our favorites. It makes an easy, yet flavorful One Pot Meal, like my Instant Pot Taco Soup.

Of course, since we love Mexican Recipes around here, I had to add some Mexican spices in with the chicken and rice. Of course, if you prefer, you can add one of my Seasoning Mix Recipes, like Homemade Fajita Seasoning, or Taco Seasoning.

I have made it many times since I first bought my Instant Pot and have been tweaking the recipe ever since.

Jump to:

• Why You’ll Love Mexican Chicken And Rice
• Why This Recipe Works
• How To Make Instant Pot Chicken and Rice
• Recipe Tips
• Recipe Variation – Optional Add-Ins
• What Toppings Can I Use for Chicken And Rice
• What To Make With Leftover Chicken And Rice
• What To Serve With Mexican Chicken And Rice
• Frequently Asked Questions (FAQs)
• More Recipes You’ll Love
• Instant Pot Chicken And Rice

Why You’ll Love Mexican Chicken And Rice

• Easy. This Chicken and Rice recipe is easy to make. Other than sautéing the onion, it is a dump and go recipe. It is easy when the chicken and rice can cook together. The Instant Pot does all the work.
• Delicious. This chicken rice is bursting with Mexican flavor from the Mexican seasonings, and it infuses the chicken and rice with flavor as it pressure cooks in the pressure cooker.
• One Pot Meal. This means that you have fewer dishes to wash after dinner! The whole recipe is made in the Instant Pot.

Why This Recipe Works

• Dump and Go Meal. Since everything is done in one pot and it all cooks together, it is pretty much a dump-and-go meal. It makes it easy and reduces the risk of any mistake if you were cooking in several pots.
• Few Simple Steps. It is a simple recipe with just a few steps. That makes it easier. Nothing is complicated.
• Step By Step Photos. This recipe includes step-by-step photos, along with detailed instructions, to help make the recipe easier to follow.
• Homemade Seasoning. With chili powder, cumin, garlic, and more, your chicken and rice will have that wonderful Mexican flavor.

How To Make Instant Pot Chicken and Rice

Equipment

The affiliate links below will allow you to see the product on Amazon.com. If you choose to purchase one of the items, I will receive a very small commission on the product and does not increase the price.

• Instant Pot Duo60 6-Qt – This is the model of Instant Pot that I use and love. It is a medium-sized model and is one of the best-selling models.
• Chef’s Knife – This knife is a highly rated, moderately priced knife.
• Cutting Board – A very popular and highly rated bamboo cutting board that is similar to one I use.

Ingredients

Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient on hand. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

• Oil – Use olive oil, avocado oil, coconut oil, or your oil of choice.
• Onion – You can use any onion, white, yellow, Vidalia, etc. Just be sure and dice the onions.
• Garlic – This recipe needs 4 garlic cloves, minced
• Chicken breast – You’ll need boneless, skinless chicken breasts that are cut into bite-sized cubes.
• Chicken stock – I use low sodium chicken stock. However, if you use store-bought regular chicken stock or chicken broth, you may need to reduce the amount of salt that you add to the recipe.
• Rice – I used long grain, white rice. I don’t recommend brown rice in this recipe because that has to cook longer and the chicken may get overcooked if you cook it with brown rice.
• Tomato paste – You only need 1-1/2 tablespoons of tomato paste.
• Salt and Pepper – Add salt and pepper to taste. However, remember, if you use regular chicken stock or broth, you may need to reduce the amount of salt that you would normally add.
• Chili powder – I like to use this brand of chili powder, but you can use any brand.
• Cumin – This spice gives it a deep, earthy, smoky flavor.
• Dried oregano – Preferably Mexican oregano, but feel free to use any type of dried oregano that you have on hand.
• Cilantro – Chop up some fresh cilantro to use for garnish (optional).

Directions

For more detailed instructions, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one, as well as detailed step by step directions.

1. Sauté Onion and Garlic in oil in the Instant Pot. After sautéing the onions and garlic, scrape the bottom of the instant with a wooden spoon to remove bits of onion and garlic from sticking to the bottom of the pan.
2. Add the chicken.
3. Add the chicken stock.
4. Add the Mexican seasonings and salt and pepper.
5. Add the rice.
6. Add the tomato paste. Always add the tomato paste last because you don’t want it at the bottom of the Instant Pot, because it could burn if it is on the bottom.
7. Pressure Cook The Chicken And Rice.
   • Pressure Cook on “Manual, High Pressure” for 8 minutes.
8. Natural Release
   • Let the Instant Pot do a natural pressure release for 10 minutes.
   • Turn the lid to “Venting”, and let the steam escape before removing the lid.
9. Garnish.
   • Serve garnished with fresh cilantro.

Recipe Tips

• Deglaze the Pot. This means to scrape the bottom of the pot after the onions and garlic have been sautéed to remove any bits of onion or garlic from sticking to the bottom of the pan. This adds more flavor to the chicken and helps to prevent receiving a burn notice from the Instant Pot.
• Order of Adding Ingredients. The order in which you add ingredients is important. You can sauté onions, and if you want, the chicken. Then you need to add the thin liquid, in this case, chicken stock or broth, next. This is important so all ingredients cook evenly and no food sticks to the bottom and burns.
• Salt. If you use regular, store-bought chicken broth, you may want to reduce the amount of salt that you add to this dish to compensate for the salt that is already in the chicken broth.
• Chicken Stock or Broth. I recommend using reduced sodium chicken stock or broth because that allows you to have more control over how much salt is added to the dish.
• Use long-grain white rice. I don’t recommend using brown rice for this recipe because it requires a longer cooking time than the chicken does. If you cooked both the chicken and brown rice together, the chicken would likely be overcooked.

Recipe Variation – Optional Add-Ins

• Vegetables – To vary it up and add some color, try adding chopped red, green, and orange bell peppers and sauté them when you sauté the onions. They can be pressure cooked with all the other ingredients.
• Beans and Corn – As one of the last ingredients , add a can of rinsed and drained black beans and a can of drained corn, and then pressure cook per instructions.
• Chilies – Add your favorite Chile peppers, such as diced jalapeños, green chilies, or red chilies.
• Salsa – After you have added other ingredients and just before pressure cooking, add a cup of your favorite red or green salsa. Do not stir, and then pressure cook per instructions.

What Toppings Can I Use for Chicken And Rice

• Chopped Cilantro
• Chopped Tomatoes
• Sliced Jalapeños
• Chopped Avocados or Guacamole
• Sour Cream
• Shredded Cheese

What To Make With Leftover Chicken And Rice

• Chicken Burrito Bowls or Taco Bowls.
  • Add some black beans, corn, and diced tomatoes and chilies to turn into a burrito bowl.
  • Top with sour cream, cheese, and your favorite toppings.

What To Serve With Mexican Chicken And Rice

• Instant Pot Chicken Tortilla Soup
• Cucumber Tomato Salad (with a Mexican Twist)
• Mexican Cabbage Slaw
• Instant Pot Charro Beans

Frequently Asked Questions (FAQs)

• Can I Make This Recipe Ahead of Time?
  • Yes, you can refrigerate it for up to 5 days and reheat it later on the stove or in the microwave. However, if you can I recommend making it shortly before serving.
• How Do I Store Leftovers?
  • Store the leftovers in an airtight container in the refrigerator for up to 5 days.
• Can I Freeze This Recipe?
  • Yes. Place the Chicken and Rice in a freezer-safe bag or airtight container and freezer for up to 3 months.

More Recipes You’ll Love

• Instant Pot Broccoli Cheese Chicken And Rice Casserole
• Instant Pot Chicken And Wild Rice Soup
• Instant Pot Mexican Rice Pudding (Arroz Con Leche)
• Instant Pot Cilantro Lime Rice
• Instant Pot White Chicken Chili
• Mexican Beef and Rice Casserole

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