Instant Pot Fiesta Chicken and Rice

An easy, flavorful dinner that is ready less than 30 minutes! This Instant Pot fiesta chicken and rice is sure to become a family favorite!

Instant pot fiesta chicken and rice is quick,  easy and packed with flavor. If you love using the Instant Pot, add Instant Pot CarnitasInstant Pot Butter ChickenInstant Pot Beef Stew, and Instant Pot Black Eyed Pea Soup to your list!

Instant Pot Fiesta Chicken and Rice served in a bowl

Burrito or bowl – you choose!

This is one of my new favorite Instant Pot recipes! It has everything an entire meal needs—grains, protein, vegetables, and big flavor! Better yet, it’s all made in the instant pot in 30 minutes!

It’s so incredibly easy to prep, insanely flavorful, and super easy to customize. If you don’t want to eat it bowl-style, wrap it up in a tortilla and enjoy it as a burrito.

We’ve made this recipe three times now, adjusting things here and there. We definitely prefer using boneless skinless chicken thighs versus chicken cutlets. They get nice and tender without over cooking. I used a blend of seasonings and spices to ensure they would be delicious on their own and mixed in with everything else.

Instant Pot Mexican Chicken and Rice

Making Instant pot Fiesta Chicken and Rice

SEASON. Season chicken thighs with chili powder, paprika, cumin, coriander, salt, and cayenne pepper. Set aside.

COMBINE. Add chicken broth, rice, black beans, salsa, and corn into the Instant Pot, stir to combine. Place chicken thighs over top.

COOK. Place lid on, and turn Instant Pot on MANUAL mode with high pressure selected for 8 minutes.

SAUCE. 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 sauce if needed. Set aside.

SERVE. 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. Remove from the pot and serve with a dollop of the sauce and chopped green or cilantro, if desired.

Some additional toppings you might like to add:

  • guacamole
  • pico de gallo
  • chopped green onions
  • cilantro
  • shredded cheddar or Monterey Jack cheese
  • sour cream
  • favorite hot sauce
Close up of seasoned chicken breasts

How to broil frozen corn

PREP. Turn on broiler to HIGH.

SEASON. Toss corn in a small amount of avocado or grapeseed oil, season with a pinch of salt and pepper.

COOK. Place in oven for 5 minutes, stir, the broil for 5 additional minutes. Remove when slightly charred on edges.

A simple, yet smart way to add an extra flavor boost to any dish that involves corn, especially when it’s not in season.

Black beans rinsed and drained

Recipe Tips

You are really going to love how easy this tasty recipe comes together. Dinner will be ready in no time!  Here are a few extra tips to check out before you get started:

This recipe can easily be doubled without adjusting the time you will cook it in the Instant Pot.

We served this up bowl-style, but it would also be fantastic wrapped in a tortilla as a burrito, soft taco, on top of lettuce as a fiesta chicken salad, or even shredded up and served over chips & cheese as loaded nachos!

Avocado sauce to be served with fiesta chicken

Storing Info

STORE in an airtight container in the fridge for a few days. We don’t recommend freezing this dish because it contains cooked rice. For this same reason, it should only be reheated once.

REHEAT leftovers in the microwave on high for 3-4 minutes until they are hot.

Leftovers will also taste delicious when you stir fry them in a pan until they are hot all the way through.

Instant Pot Fiesta Chicken and Rice served in a bowl with avocado sauce

FOR SOME DELICIOUS SIDES, TRY THESE:

Instant Pot Fiesta Chicken and Rice | lifemadesimplebakes.com

Instant Pot Fiesta Chicken and Rice Recipe

An easy, flavorful dinner that is ready less than 30 minutes! This Instant Pot fiesta chicken and rice is sure to become a family favorite!
5 from 4 votes
Pin Rate
Course: Main Dishes
Cuisine: Mexican
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6
Calories: 556kcal
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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 chicken thighs with chili powder, paprika, cumin, coriander, salt, and cayenne pepper. Set aside.
  • Add chicken broth, rice, black beans, salsa, and corn into the Instant Pot, stir to combine. Place chicken thighs over top.
  • Place lid on, and turn Instant Pot on 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 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 sauce if needed. Set aside.
  • 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.
  • Remove from the pot and serve with a dollop of the sauce and chopped green or cilantro, if desired.

Nutrition

Calories: 556kcal | Carbohydrates: 67g | Protein: 30g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 834mg | Potassium: 1337mg | Fiber: 13g | Sugar: 4g | Vitamin A: 6385IU | Vitamin C: 33mg | Calcium: 136mg | Iron: 6mg

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Comments:

    1. Pressure cookers are funny in that you don’t actually need to adjust the cook time when doubling a recipe. You’re good to go as written!

  1. Just made this for dinner and put the recipe in my recipe binder to use again! This meal was so easy but tasted great and was very flavorful! My husband said it’s one of his top recipes now and we agreed it would be a good go to meal when we have folks in town. I’m now going to be spending my evening browsing through your other Instant Pot recipes : )

    Thanks for sharing this recipe!

  2. Hi Natalie!  This recipe looks fantastic!  About how many does this it feed?  I’m planning to do a bulk meal to split between 6 couples/small families and was thinking I’d quadruple the recipe (double and cook it two times each).  Or should I just go ahead and double and make three times?

    1. I think it would be just fine doing two double batches. You may want to reduce the cook time by a few minutes.

  3. Was very good but not enough liquid/broth for the rice. My Instapot kept going into BURN. Had to take everything out and scrape bottom out. Washed it and put everything back in with more broth. Needs at least 2 cups of broth.

    1. Hi Michele, I think it just depends on how much liquid is in your salsa. Mine had a lot! I’ll be sure to note that in the recipe 🙂

  4. 5 stars
    We love making rice in our Instant Pot. It really soaks in the flavor. This recipe was an absolute favorite! I love that it is a one pot meal too!

    1. Yes, it really does! Glad you enjoyed the recipe! And one pot meals are always so nice to have on hand. 🙂