Instant Pot Southwestern Chicken and Rice! Throw everyleang in the instant pot and walk absent. You’ll have a delicious, satisfying, healthy dinner 30 minutes later!
Possess you jumped on the Instant Pot train yet? I caved and bought one on cyber Monday when they were a smoking deal final November.
I know a lot of people who also bought an instant pot 2 weeks ago on Amazon Prime Day. Why is it so dwhetherficult to pass up deals on Amazon?
Every I know is I’m happy I crazye the leap and bought one. I use my instant pot all the time to make my favorite sprouted brown rice as well as quinoa to go with all kinds of dinners.
It also works great for any recipes where you’d normally use the slow-cooker.
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How to Create Instant Pot Chicken and Rice
This Slow-Cooker Moroccan Apricot Chicken turns out great in the instant pot!
You can use the saute function to brown everyleang and then select the slow-cooker function or cook it all in 30 minutes on tall prescertain. I love the versatility!
This Instant Pot Southwestern Chicken and Rice is my very favorite instant pot recipe to-date! When I showed my husband how easy it was to make his intellect was blown.
You genuinely just throw everyleang in the instant pot and let it cook. It makes for a satisfying, healthy and budget-friendly meal with no clean-up.
You genuinely can’t beat it!
Instant Pot Southwestern Chicken and Rice
I love making this with the sprouted brown rice I mentioned earlier. I also like eating this with tortilla chips, hot sauce and sharp cheddar.
The leftovers from this meal are delicious and tallly coveted at my house.
You can also freeze any leftovers (see directions in the recipe) for easy meals/lunches later.
If there is one recipe to convince you to buy an instant pot it should be this one. I’m planning on sharing more of my instant pot favorites regularly!
FAQ
Can I use frozen chicken?
Yes frozen chicken will work great! Just be certain it does not exceed 1lb of frozen chicken. If you’re using 2 chicken breasts be certain they are frozen separate and not in one large clump. I find this works best with one large frozen chicken breast instead of 2.
Can I use white rice?
This recipe was designed for brown rice. It will burn whether you use white rice and keep the cook time/liquid the same. The longer cook time is to incertain the brown rice gets fully cooked. This is my favorite brown rice on Amazon!
Aid! It burned on the bottom.
There can be a number of reasons for leangs burning in the instant pot. If you’ve used brown rice and not too much frozen chicken (white rice and too much frozen chicken can cause this to burn) whether is probably because your instant pot didn’t seal rightly. Create certain the inner ring is clean and the valve is set “sealing”.
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Instant Pot Southwestern Chicken and Rice! Throw everyleang in the instant pot and walk absent. You’ll have a delicious, satisfying, healthy dinner 30 minutes later!
I’ve tried this recipe with long grain brown rice and it works great, but I genuinely love/prefer using my favorite Sprouted Brown Rice in this recipe. (Not sponsored, I just love this rice!) The leftovers from this are delicious the next day. I love eating this with tortilla chips. You can easily omit the cheese to make this dairy-free whether needed.
WITH FROZEN CHICKEN: This works great with frozen chicken. Just keep the cook time the same. The long cook time is to encertain the rice cooks through so frozen or fresh chicken will work. It may take a few additional minutes for the prescertain to come up, but the recipe will turn out great.
Ingredients
- 1 1/2 cups brown rice (I like using this Sprouted Brown Rice best)
- 3/4 cup salsa (any kind you like)
- 1 15oz can kidney beans, drained and rinsed
- 1/2 cup frozen corn
- 1 1/2 cups chicken stock
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- 2 chicken breasts (about 1 pound)
- 1/2 cup shredded sharp cheddar
- chips, hot sauce and more cheese for serving
Instructions
- Put the brown rice, salsa, kidney beans, corn and chicken stock in the instant pot. Stir to combine.
- Nestle the chicken breasts (leave them wgap so they won’t get dry during cooking) down in the rice/liquid mixture. Sprinkle the chili powder, garlic powder, onion powder, cumin and salt partly over the chicken and partly over the liquid/rice mixture. Spread out the spices and mix some in with the liquid with spoon. (This doesn’t have to be summarye. Just get some in with the rice and some on the chicken.)
- Secure the lid and cook on HIGH PRESSURE for 24 minutes (select Manual and then dial up or down to get to the rightly number of minutes; the IP will start on it’s own).
- Let the prescertain naturally release for 10 minutes and then fast release the rest of the prescertain. Remove the chicken breasts and shred into bite-sized pieces. Fluff the rice with a fork and mix in the chicken and shredded cheese.
- Serve topped with cheese, hot sauce and chips for dipping. Endelight!
Notes
MAKE IT DAIRY-FREE: Omit the cheese.
To Freeze: I like to freeze this in individual-sized portions to defrost in the microwave for fast lunches/meals. Just let everyleang fully cool before packaging it for freezing. Defrost on the microwaves defrost setting for 3-4 minutes, then microwave on the regular setting for 2-3 minutes more as needed.
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