Instant Pot Mexican Chicken Rice

Instant Pot Mexican Chicken Rice is a super quick and easy dinner that’s thrown together in minutes!

I love this Instant Pot Mexican Chicken Rice casserole! It's so easy - just toss everything in and let it cook for 12 minutes!pinterestInstant Pot Mexican Chicken Rice is the very first pressure cooker recipe I’m sharing on my site, and boy is this a good one.

It happened.

I drank the Instant Pot kool-aid and I’m absolutely hooked! Do you have a pressure cooker? If not, get one! It’s seriously life changing!

I'm absolutely obsessed with this super easy Instant Pot Mexican Chicken Rice!


I bought the Instant Pot last month for my birthday and since then, I’ve been playing around with it and getting used to the way it cooks. One of my favorite things about a pressure cooker is how you can just throw everything in, push a couple buttons and in minutes you can have super tender meat and flavorful dishes.

This recipe is a twist off of one of my One Skillet Recipes, Mexican Chicken Taco Skillet. If you thought a one skillet recipe was easy, well this IP recipe is even easier!!

I love this Instant Pot Mexican Chicken Rice! It's made in minutes in the Pressure Cooker!

Simply throw all the ingredients into the pressure cooker, give it a stir and pop the lid back on.

Push the Poultry button and adjust the timer to 12 minutes. Go grab a magazine and get some quality ME TIME before dinner is ready!

Yes, it’s seriously THAT EASY!

My whole family LOVED this Instant Pot Mexican Chicken Rice! So easy!

Here’s the thing with the Instant Pot – and maybe you already know this – when a recipe says it takes 12 minutes, that doesn’t include the time it takes for the pot to “come to pressure.”

  • Expect at least 10 to 15 minutes before the pot is pressurized
  • The 12 minute timer will start to count down.
  • This recipe tastes best when you let the pressure naturally release (another 10 to 15 minutes)
  • Total time from actual start to finish – you’re looking at close to 45 minutes, but keep in mind, this is totally hands free cooking!

ONE POT Instant Pot Mexican Chicken Rice! So easy and super delicious!

So, is the Instant Pot totally worth it? YES!

I’ve fallen in love with the ease of just tossing in all the ingredients and having super tender chicken, shredded pork, and fluffy rice. Beans are next on my list of things to make, so I’ll keep you posted on that!

I have even used the IP as a slow cooker with equal success, so it’s a great all around tool to have in your kitchen.

I love this Instant Pot Mexican Chicken Rice casserole! It's so easy - just toss everything in and let it cook for 12 minutes!

If you’re looking for your first (or next) Instant Pot recipe to try, give this Instant Pot Mexican Chicken Rice a try! You’re going to love it!

Make sure you don’t miss a thing! Follow I Wash You Dry here:

Serves 4 to 6 servings

Instant Pot Mexican Chicken Rice

Instant Pot Mexican Chicken Rice is a super quick and easy dinner that’s thrown together in minutes!

15 minPrep Time

12 minCook Time

27 minTotal Time

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Recipe Image


  • 1 lb. boneless, skinless chicken thighs, cut into 1 inch pieces
  • 2 (14oz) cans diced, chili-ready tomatoes
  • 1 small onion, diced
  • 1 cup fresh (or canned) corn kernels
  • 1 cup Jasmine rice
  • 1 lime, juice of
  • 1 1/2 tsp garlic salt
  • 1 tsp cumin
  • 2 tbsp butter
  • 1 cup water
  • 1 cup shredded marbled cheddar
  • 1/3 cup chopped cilantro
  • Taco toppings:
  • Sour cream
  • Diced tomato
  • Diced avocado
  • chopped cilantro


  1. 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.
  2. 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.
  3. Serve in bowls, with optional taco toppings if desired. Enjoy!


*Updated recipe 12/28/17 to increase liquid amounts to 1 cup of water.



My whole family LOVES this Instant Pot Mexican Chicken Rice! It's so easy and so flavorful!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
72 Responses
  1. Delilah
    This recipe was delicious but I knew from experience that even with the liquid from the tomatoes it needed more water. I added 1 1/2 cups water & it was delicious & rice was fluffy.
  2. Erika
    For this one, I melted the butter FIRST on sautee, added the chicken, corn, rice THEN the tomatoes, liquid and spices. No burn notice! Turned out perfect!
  3. J Feather
    Recipe turned out okay, but I could not get the Insta pot to pressurize and I kept getting the BURN error. Thankfully, I had cut the chicken into tiny pieces so it still cooked, but frustrating cooking experience. I think you need more liquid. Wish I had read the comments before I tried the recipe.
  4. Kelly M
    Tried this in my Instant Pot last night. I too kept getting the Burn error and scorched rice on the bottom, even after adding more liquid. It was bubbling away like mad, the chicken was cooked, and the rice was mostly cooked, so after the third (maybe fourth, I kinda lost count) attempt to pressurize, I just put it on Keep Warm and let it sit for about 20 min. Result was definitely a mushy risotto consistency but was still scrumptious. Really not sure how to overcome the burn issue as it had plenty of liquid.
  5. Pauline
    Made this tonight. It was good but rice definitely gets a risotto texture. Also like several others, mine burnt on the bottom - first time something has burnt for me in the IP.
  6. This recipe was a hit with my family and I thought it would be so I was ready to make another batch right away! I wish I had bought the 8 Quart IP but it's the holidays and 3 of my kids are usually away at college, and usually no grandma, so it will be ok in a week or so!! I did not sauté the chicken the chicken first and we added the cheese on top with the sour cream and cilantro. Success! Thank you!
    1. Renae
      I hope you read this review before you try! You need way more liquid!!! My instant pot could not build pressure because the lack of liquid. The rice fried and burnt to the bottom and I had to scrape all ingredients out and scrub the pot. I then just threw everything back in with a lot more liquid and slow cooked it. It tasted good with the exception of crunchy rice. It is the only instant pot recipe that has failed me.
      1. Hi Renae, I'm sorry you had issues with this recipe! You'll want to make sure that you add that water in there and don't drain the tomatoes before adding to the IP, then give it a good stir. If you feel like it still needs an extra 1/2 cup of water before cooking then go ahead and add that in there. Hope this helps!
  7. Krista
    Made this and it was really good- I scorched the bottom a little bit though not sure why . I used fire roasted tomatoes and added chili powder as I couldn't find chili ready tomatoes. My question is this is the first recipe I've done with rice, ours was really soft/mushy in texture is that the normal with instant pot rice? It was still good, just not the same as stove top rice.
  8. Shawna
    Unfortunately mine had the burn error come up and I had to open it and stir and set the timer again. The end result was good, the rice was a bit over cooked.
    Perhaps you have already learned this, but if you put your IP onto Saute first while you're throwing ingredients in, it cuts the time that it takes to come to pressure.
  10. I used my Instant Pot tonight for the first time and made this recipe. I didn't have chili ready tomatoes (actually, I have never seen them), so I used fire roasted tomatoes. Also, I didn't have cumin so I substituted Mexican seasoning. I also forgot to add in the cheese!!! (I was a little overwhelmed using the Instant Pot for the first time). But ---- the result was delish!!! The rice was so creamy. I think I have to add some spices to it though. Thanks so much for the recipe!!
    1. Karen
      Use the Rotel chipotle diced tomatoes or the rotel mexican with lime n cilantro. Rotel has many different options. Adds just enough spice n heat! I had the burn problem also but it didn’t ruin the meal. Loved it!
  11. Eric Ivers
    The multi-cooker (Instapot is one brand) is the best rice cooker ever. Put in the rice and the liquid, set the cooker for "Rice". push the button and wait. Perfect rice, every time.
    1. Lana
      I just found this answer when I Googled the questin. "Yes, you can use Instant Pot recipes with your Cook’s Essentials. They are both electric pressure cookers. Be aware, however, if the Instant Pot recipe tells you to press a specific button – even if your Cook’s Essentials has that SAME button it will likely be programmed to cook at a different time and temperature than the Instant Pot. For those recipes, just look-up the pressure cooking time for the main ingredient in our timing chart, and type-in that cooking time. Read more: Electric pressure cooker vs. Instant Pot"
  12. Jessica
    I CANNOT get this recipe to pressurize! The only change I made was I used frozen corn (as stated above ok) and I couldn't find "chili ready" tomatoes so I bought regular diced and added 2Tbsp chili powder. My seal if fine. Every time it counted down without pressurizing I opened it and it was burnt to the bottom, scraped it off and added more water (a totalt of 1 1/3c extra! in 2 increments). Thoughts?!? Thank you!
  13. Kathleen
    Just made this tonight for the first time and it was so delicious and easy! I will definitely put this into the rotation. Thanks for posting.

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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