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!
This is the last Instant Pot recipe I’ll be sharing until this fall! ? That seems crazy, but with summer just around the corner I’ll be sharing a bunch of salads and recipes you can make on the grill. I hope you’re ready! Until then, you should definitely try this 30 minute meal. 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.
Once the thighs are ready to go, add the chicken broth, rice, black beans, salsa and corn to the Instant Pot. I used low-sodium broth, long grain rice, freshly prepared salsa (don’t use the jarred stuff), and low-sodium black beans. I preferred the flavor that came with the leftover broiled corn we had on hand, however, thawed frozen corn works just fine too.
How to broil frozen corn:
- Turn on broiler to HIGH.
- Toss corn in a small amount of avocado or grapeseed oil, season with a pinch of salt and pepper.
- 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.
Stir everything together, then place the seasoned chicken thighs over top. It’s ok if the sink a little. Close the Instant Pot, cook for 8 minutes, then manually release the pressure.
While everything is cooking in the Instant Pot, blend up the creamy cilantro sauce. Toss everything into a blender or food processor and pulse away. Easy, right? This bright, spicy, tangy, creamy sauce totally makes this dish! Don’t skip it!
When everything is done, serve it up and add a dollop of sauce on the side. If you have extra greens you can chop them up and add them as garnishes like pictured above. Not necessary, totally optional. Enjoy!!
LOOKING FOR SOME DELICIOUS SIDES? TRY THESE:
Instant Pot Fiesta Chicken and Rice
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 1/2 - 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
- 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, 1/4 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.