Instant Pot Mexican Chicken Rice is a super quick and easy dinner that’s thrown together in minutes!
Instant 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 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!!
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!
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!
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.
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!
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Instant Pot Mexican Chicken Rice
Ingredients
- 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
Instructions
- 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!
Video
Notes
Nutrition
PIN THIS IMAGE TO SAVE THE RECIPE!
Loaded Baked Potato Salad
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.
Nancy
Used Rotel tomatoes and followed the recipe exactly – rice turned to mush 🙁
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.
KAREN THOMSON
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.
Anne Fernandez
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!!
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!
Gayle
I hope you post many, many instapot recipes!! I will look forward to each and every one!! Yum!!
Shawn
Yay! I’ve got another one coming up very soon! Thanks Gayle! 🙂
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.
Lana
I have been hearing alot obout the InstaPot. Isn’t that the same thing as a pressure cooker? I have several of those and use them often.
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 https://www.hippressurecooking.com/forums/topic/electric-pressure-cooker-vs-instant-pot/”
Karlene
I made this tonight and rice was mushy
Shawn
Did you make sure to use Jasmine rice? Instant rice will cook way too fast and result in mushy texture.
Francie Freese
Can you tell me the source for those white bowls? Love them. Thanks!
Shawn
I think I got those bowls at Target! 🙂
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!
Dawn
My rice was a bit crunchy at 12 minutes so I added 4 more. Great recipe and easy to add/modify things.
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.
Shawn
Awesome! So glad you enjoyed it!
Susan
Do you by any chance have a photo of chili-ready tomatoes? I’m stumped! Anyone? TIA!
Deb
When you buy your tomatoes there are cans that say chili seasonings. I just used a tin of Aylmer Accents chili seasonings diced stewed tomatoes. Just look at the section that sells diced/stewed tomatoes. They are very common.
Pam
If I m doubling recipe any idea of what cook time I should use
Sheila
I have the 9-in-1 Instant Pot. It does not have a Poultry button. If I use the Manual button how much time should I set the IP?
Colleen Christiansen
Can I used crushed tomatoes instead of diced?
Shawn
That should work as well, I would just add an extra 1/4 cup of chicken broth.
Marlene
This looks awesome! 2 things, Do you really only use 1/2 cup of water?? Or are you including the liquid from the canned tomatoes? Also, Brown rice: how much liquid/cook time do you need to convert this recipe?
Shawn
Hi Marlene, yes, the liquid from the canned tomatoes makes up the difference. If you’re cooking brown rice I would increase the 1/2 cup to 3/4 cup and see how that goes. I’ve never tried it with brown rice, so if you do, come back and let us know!
Caroline
I wanted you to know I made this w/ brown rice with the suggested 3/4 cup. It was the perfect weeknight meal, exactly as written. Thanks so much!
Diedre
Did you need to increase the tie for brown rice too?
Kris
Holy cow, I just made this. I did add red pepper flakes. I like it spicy. I’m thinking Mexican risotto. Big hit! Going to freez some for a day I dont want to cook but want a good meal! Thanks for the share!
nishita datwani
would it work with brown rice?
Shawn
I would think it can work with brown rice. Just make sure you have the proper rice to liquid ratio.
Ashley
Has anyone tried this with chicken breast instead of thighs? What about frozen corn?
Shawn
You can use chicken breast instead of thighs and frozen corn would work too.
Wendy
What if i wanted to use brown rice?
Shawn
I’m sure brown rice would work as well.
sue
Could I use quinoa instead of rice?
Shawn
I haven’t tried this with quinoa yet, but just make sure to rinse your quinoa first before adding to the IP.
Karen
Looks wonderful but what is “chili ready tomatos” rotel???
Shawn
If you look where the diced tomatoes are in the store, they’ll have other flavor varieties like garlic and herb, chili ready, etc. You can use rotel, but make sure you use the proper amount as Rotel is usually only a 10 oz. can.
Sandra Farrar
Thank you so much for stating the fact that you need to leave time for this recipe to pressurize and then to release the pressure. that is so important to plan a meal and I thought it was great when I read it in your instructions. This recipe looks very good and I will definitely try it out. Thank you!
Shawn
You’re welcome Sandra! I sure hope you enjoy this recipe!
Anna
My instant pot does not have a poultry setting. Would the time still be the same using the meat setting?
Shawn
Yes, they’ll be the same time.
Ashley Alfonse
Can I substitute Instant Rice if it’s all I have on hand?
Shawn
Instant rice would not be a good substitute for this recipe, as instant rice cooks much differently.
Aubrey
Can your chicken be frozen?
Viktor
A perfect treat, awesome recipe, thank you!
Obat Herbal Sipilis
Look so tasty. Instant pot mexican chicken rice is easy-to-make and tasty
Kim Heggins
OH MY GOODNESS! Made this recipe this morning, so impressed with how quick and how yummy this dish is! I was a bit nervous using my insta pot with meat in it (have only cooked rice so far) and wow! Simply amazing! Thank you for the most delicious recipe!
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Tomatoes are really good for health
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Look so tasty. Instant pot mexican chicken rice is easy-to-make and tasty
Monique
This looks really great. I dont have a pressure cooker. How can I change the recipe to suit me? How about using a slow cooker?
Thanks. Love your recipes.
Shawn
Hi Monique! I would try this in a slow cooker on high for 3 hours, or low for 5 hours. I haven’t tried that yet, so I can’t be sure it’ll work. You could also try my Mexican Chicken Taco Skillet that has similar flavor profiles as this recipe.