Easy Mexican Chicken and Rice Made in the Instant Pot®

Ingredients 0/15

Step 1

Turn on your Instant Pot and choosing the sauté setting. Add a splash of oil, then toss in the chopped onion, bell pepper, and garlic. Let them cook for a couple of minutes until they start to soften. Next, add the chicken along with cumin, cayenne, and a pinch of salt. Stir everything together and cook until the chicken is just starting to brown and the onions look translucent, about 2 to 3 minutes.

Step 2

Once that’s ready, stir in the rice and let it toast a bit so it gets coated with all those flavors. Then add the black beans, diced tomatoes, chicken broth, salsa, and corn. Give everything a good mix, cancel the sauté mode, and seal the lid with the vent set to sealing. Set the pressure cooker to high and cook for 8 minutes.

Step 3

After it’s done cooking, let the pressure release naturally for about 10 to 40 minutes—this helps everything finish cooking gently. When the pressure is fully released, open the lid and sprinkle a generous handful of shredded cheddar cheese over the top. Close the lid again just long enough for the cheese to melt, around 3 minutes, then you’re ready to dig in!