Instant Pot Mexican Chicken and Rice Recipe
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.
Servings: 6 servings
Calories: 542kcal
Equipment
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 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
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, 1/4 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.
Notes
STORE the leftover Instant Pot Mexican 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.
Nutrition
Calories: 542kcal | Carbohydrates: 66g | Protein: 29g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 810mg | Potassium: 1265mg | Fiber: 13g | Sugar: 4g | Vitamin A: 6382IU | Vitamin C: 33mg | Calcium: 131mg | Iron: 5mg
