Instant Pot Mexican Chicken And Rice Bowls Recipes

INSTANT POT MEXICAN CHICKEN RICE

Steps:

• Combine the chicken, diced tomatoes, onion, corn, rice, lime juice, garlic salt, cumin, butter and water in the pot of your pressure cooker and stir to combine. Set to the POULTRY setting for 12 minutes with the steam release valve in the closed position.
• Let the pressure cooker naturally release pressure (about 10 to 15 minutes). Stir the mixture to fluff the rice. Add in the 1 cup cheese and 1/3 cup chopped cilantro and stir until cheese is melted.
• Serve in bowls, with optional taco toppings if desired. Enjoy!

INSTANT POT MEXICAN RICE

Steps:

• Prepare Ingredients: Mince half of a small onion & 4 cloves of garlic. Rinse rice 2 - 3 times under cold water to remove some extra starch. (Note: This helps prevent the "Burn Error"). Be sure to drain the rice well.
• Brown Chicken in Instant Pot: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen. Add 2 tbsp (30ml) olive oil in Instant Pot. Pat dry chicken with a paper towel, then lightly season one side of the chicken with kosher salt and black pepper. Place 1½ lb (680g) chicken thighs in Instant Pot (seasoned side face down), then brown for 3.5 minutes. Lightly season the other side of chicken with salt and black pepper. Flip the chicken, and brown this side for another 3.5 minutes. Set aside the browned chicken thighs.
• Saute Onions & Spices: Add diced onions, then saute for 3 minutes. *Note: If you're using onion powder & garlic powder, saute them together with all the other spices for a minute instead. Add in minced garlic cloves, 1 tsp (3g) smoked paprika, a pinch of dried basil, a pinch of dried oregano, and ½ tsp (1.5g) ground cumin, then saute for another minute.
• Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. *Note: Make sure to deglaze really well for this Mexican Rice recipe! Add in another cup (250ml) of unsalted chicken stock.
• Pressure Cook Mexican Rice: If you used minced onion and garlic, blend the liquid mixture with an immersion blender. *Note: If you're substituting them with ½ tbsp (5g) onion powder & ½ tsp (2.4g) garlic powder, skip this blending step. Add in ½ tsp (3.8g) table salt, then mix well. Add browned chicken thighs in Instant Pot. Add in 2 cups (400g) well-drained white rice. *Pro Tip: Make sure to add the chicken in Instant Pot first, and then the rice on top to avoid the "Burn" error. Ensure all the rice is fully submerged in the stock. Layer 2 tbsp (30g) tomato paste on the very top. Do not mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 8 minutes + Natural Release 10 minutes. Open the lid carefully.
• Mix & Season: It'll look a bit too watery at first, that's normal! Once you start mixing all the ingredients, it'll all come together nicely. You can serve the chicken as is or shred them up. Make sure to taste the chicken and rice, then adjust the seasoning accordingly (for reference, we added roughly 2 - 3 pinches of salt to open up the flavors).
• Serve: Garnish the Mexican rice with freshly chopped parsley, then serve.

INSTANT POT® MEXICAN CHICKEN AND RICE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour oil into the pot and add onion, bell pepper, and garlic. Saute for 2 minutes. Add chicken and season with cumin, cayenne, and salt; stir to combine. Continue cooking until onion is clear and chicken is slightly browned, 2 to 3 minutes. Pour in rice and saute, allowing oil and spices to coat grains.
• Stir black beans, diced tomatoes, chicken broth, salsa, and corn into the pot. Mix well. Cancel Saute function. Close and lock the lid with vent turned to Sealing. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Cover the top with Cheddar cheese and replace the lid. Let steam melt the cheese before serving, about 3 minutes.

INSTANT POT® MEXICAN CHICKEN AND RICE BOWLS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add chicken and saute until edges are lightly browned, 3 to 4 minutes. Cancel Saute mode and transfer chicken to a plate.
• Pour chicken broth into the pot; scrape the bottom of the pot to loosen any browned bits with a spoon. Add corn, black beans, diced tomatoes with green chilies and their juices, rice, seasoning salt, chili powder, and garlic powder. Place chicken pieces on top of rice mixture.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 1 more minute. Unlock and remove the lid.
• Open the lid and stir chicken and rice. Serve in bowls topped with shredded Mexican cheese and chopped cilantro.

INSTANT POT® CHICKEN AND WILD RICE BOWLS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot until hot and add mushrooms and onion. Cook and stir for about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Turn the pressure cooker off.
• Pour chicken broth into the pot and stir in apple, rice, cranberries, thyme, salt, and pepper. Place chicken thighs on top of the rice mixture, but do not stir. Close and lock the lid; set the pressure valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method. Unlock and remove the lid.
• Transfer chicken thighs to a cutting board and cut or shred into bite-sized pieces. Return to the pot and stir. Garnish with parsley and serve in bowls.