Instant Pot Southwestern Chicken and Rice
Instant Pot Southwestern Chicken and Rice! Throw everything in the instant pot and walk away. You'll have a delicious, satisfying, healthy dinner 30 minutes later!
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 1+1/2 cup brown rice
- 3/4 cup salsa (any kind you like)
- 15 oz can kidney beans (drained and rinsed)
- 1/2 cup frozen corn
- 1+1/2 cup chicken stock
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cumin
- 1/2 tsp salt
- 2 chicken breasts (about 1 pound)
- 1/2 cup shredded sharp cheddar
- chips (hot sauce and more cheese for serving)
Instructions
- 1
Place the brown rice, salsa, kidney beans, corn and chicken stock in the instant pot. Stir to combine.
- 2
Nestle the chicken breasts (leave them whole 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 precise. Just get some in with the rice and some on the chicken.)
- 3
Secure the lid and cook on HIGH PRESSURE for 24 minutes (select Manual and then dial up or down to get to the correctly number of minutes; the IP will start on it’s own).
- 4
Let the pressure naturally release for 10 minutes and then quick release the rest of the pressure. Remove the chicken breasts and shred into bite-sized pieces. Fluff the rice with a fork and mix in the chicken and shredded cheese.
- 5
Serve topped with cheese, hot sauce and chips for dipping. Enjoy!