Transform your dinner with our Instant Pot Mexican Chicken and Rice! Quick, easy, and ready in less than 30 minutes. It’s the perfect meal for any busy weeknight.
This Instant Pot recipe has it all—grains, protein, vegetables, and big flavor, all ready in 30 minutes! It’s easy to prep, flavorful, and customizable. Want a burrito? Just wrap it in a tortilla.
After making this recipe a few times, we found boneless skinless chicken thighs work best. They stay tender without overcooking. A blend of seasonings and spices ensures the chicken tastes great on its own and mixed with everything else.
Instant Pot Fiesta Chicken and Rice is quick, easy, and packed with flavor. If you love using the Instant Pot, add Instant Pot Carnitas, Instant Pot Butter Chicken, Instant Pot Beef Stew, and Instant Pot Black Eyed Pea Soup to your list!
Table of Contents
Why I Love this Mexican Rice Recipe
- Minimal preparation is needed, making it a hassle-free cooking experience.
- Every bite is packed with rich, vibrant flavors.
- Instant Pot Mexican Chicken and Rice is versatile. Enjoy it in a bowl or wrap it in a tortilla to make a burrito
Recipe Ingredients
Chili Powder – This adds mild heat with a smoky kick that makes the whole dish come together.
Cilantro – Fresh and bright, cilantro adds a burst of herb flavor that lightens up the sauce.
Pico de Gallo – A fresh mix of tomatoes, onions, and peppers that adds a light, chunky texture and a hint of freshness to the rice.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add Toppings – You can’t go wrong with some guacamole for an added creamy texture. For extra freshness, toss on some green onions and cilantro. A sprinkle of cheddar or Monterey Jack adds a gooey touch, and a dollop of sour cream makes it even better. Don’t forget a dash of hot sauce if you want a bit of extra heat!
Chicken Variation – I usually go with boneless, skinless chicken thighs for extra tenderness, but if you prefer a leaner option, chicken breasts are a great choice too!
How to Make Instant Pot Mexican Chicken and Rice
Step 1: Season chicken thighs with chili powder, paprika, cumin, coriander, salt, and cayenne pepper. Set aside.
Step 2: Add chicken broth, rice, black beans, salsa, and corn into the Instant Pot and stir to combine. Place chicken thighs over the top.
Step 3: Place the lid on and turn the Instant Pot on MANUAL mode with high pressure selected for 8 minutes.
Step 4: Meanwhile, in a food processor or blender, add the garlic, jalapeño, and green onions; pulse for 30 seconds. Add cilantro, avocado, ¼ cup olive oil, lime juice, salt, oregano, and red pepper flakes. Pulse until smooth and creamy, about 1-2 minutes. Add more olive oil to thin out the sauce if needed. Set aside.
Step 5: Once cooked, allow for the Instant Pot’s pressure to release manually by switching the pressure release valve to venting; this usually takes about 5 minutes.
Step 6: Remove from the pot and serve with a dollop of the sauce and chopped green onions or cilantro, if desired.
FAQs
Yes, this recipe can easily be doubled without adjusting the cooking time in the Instant Pot. Just ensure the ingredients do not exceed the pot’s maximum fill line.
Feel free to include vegetables like bell peppers, tomatoes, carrots, or peas. Add them with the rice to ensure they cook properly.
Storage Info
STORE the leftovers of this Instant Pot Chicken and Rice in an airtight container in the refrigerator, where it will stay good for up to 4 days. You can FREEZE this dish for up to 3 months; however, note that the rice texture may change slightly upon thawing.
To REHEAT, microwave it in a microwave-safe dish, stirring occasionally, until heated through. If frozen, thaw it in the refrigerator overnight before reheating.
More Delicious Sides to Try
Instant Pot Mexican Chicken and Rice Recipe
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Ingredients
For the Chicken
- 1 lb. boneless skinless chicken thighs
- 1 tsp. chili powder
- 1 tsp. paprika
- 1/2 tsp cumin
- 1/2 tsp. coriander
- 1/2 tsp. salt
- 1/8 tsp. cayenne pepper
For the Rice
- 1 ½ – 2 c. low-sodium chicken broth - depending on how much liquid is in your salsa
- 1 c. long grain white rice
- 1 15 oz. can black beans, rinsed
- 1 c. Pico de Gallo – not the pureed stuff in the jar - mild, medium or hot
- 1/2 c. frozen corn - thawed
For the Sauce
- 4 cloves garlic - peeled
- 1/2 jalapeño pepper - more or less to taste
- 3 green onions - ends removed
- 2 c. cilantro
- 1 avocado
- 1/4 c. olive oil - more if needed
- juice of 2 limes
- 1 tsp. salt
- 1 tsp. oregano
- 1/4 tsp. red pepper flakes
Instructions
- Season the chicken thighs with chili powder, paprika, cumin, coriander, salt, and cayenne pepper. Set aside.
- Add chicken broth, rice, black beans, salsa, and corn to the Instant Pot and stir to combine. Place the chicken thighs on top.
- Place the lid on and turn the Instant Pot to MANUAL mode with high pressure selected for 8 minutes.
- Meanwhile, in a food processor or blender, add the garlic, jalapeño, and green onions. Pulse for 30 seconds. Add cilantro, avocado, ¼ cup of olive oil, lime juice, salt, oregano, and red pepper flakes. Pulse until smooth and creamy, about 1-2 minutes. Add more olive oil to thin out the sauce if needed. Set aside.
- Once cooked, allow the Instant Pot's pressure to release manually by switching the pressure release valve to venting; this usually takes about 5 minutes.
- Remove the chicken from the pot and serve with a dollop of the sauce and chopped green onions or cilantro, if desired.
can I make this in one pot on my stove using chicken breasts. I am so glad I found you & this recipe!
Hi Lisa! I haven’t tried this particular recipe on the stovetop but it should work just fine! The cooking time will be longer for the rice and you may need more liquid from the steam coming from the pan but otherwise try it out and let me know what you think!
Can I use chicken breast instead?
Yes.