Instant Pot Mexican Chicken and Rice

Instant Pot Mexican Chicken and Rice is one of our favorite recipes!

My family has one thing in common. We all love meat. There is just something about a juicy grilled hamburger or baked chicken. When meal planning, I usually start with the meat we have on hand and form my meal around it. I like to stock up when there are sales and keep our deep freezer stocked with many choices. Finding the best choice for pasture raised  meat with no pesticides, antibiotics, hormones, or GMOs is sometimes tricky and usually expensive. It is hard for a meat loving family to buy the best choice in meat...usually.

My recipe for Instant Pot Mexican Rice is my most popular recipe, especially on Taco Tuesday. I wanted to make a delicious recipe that included one of the quality meats from my Grass Roots box that my family would love, so I made Instant Pot Mexican Chicken and Rice. And it was a HIT with my family. The chicken was delicious and this recipe is no fail. You can use any chicken that you have on hand, but the chicken breasts worked really well. I think traditionally, dark meat is used in Mexican Chicken and Rice, but anything goes!

Try these delicious agua fresca recipes to serve with your meal.

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Instant Pot Mexican Chicken and Rice

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 10 minutes

Total Time: 35 minutes

This is a great meal for families! Try it tonight and wow the family!

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Ingredients

• 1 lb chicken, diced
• 2 tablespoon oil
• ½ onion, chopped (optional)
• 1 teaspoon garlic, minced
• ¾ cup tomato sauce
• 2 cups long grain rice
• 3 cups of chicken broth or stock
• 2 teaspoon salt
• ½ teaspoon cumin
• dash cayenne, optional

Instructions

1. Set the Instant Pot on saute and add your oil and onions (if using onions.) Leave the lid off and stir frequently.
2. Saute the onions for about 4 minutes and then add in chicken, rice, and garlic.
3. Saute for about 2 minutes, until the rice begins to turn a golden color.
4. Add in the tomato sauce, chicken stock, salt, cumin, and cayenne pepper and stir. Scrape the bottom so the rice doesn’t burn.
5. Close and lock the lid. Turn the Instant Pot to Manual for 15 minutes.
6. When the time is up and Instant Pot beeps, open the vent and place a towel over it. Be careful, it is very hot.
7. Serve and enjoy!

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 310Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 75mgSodium: 1494mgCarbohydrates: 20gFiber: 1gSugar: 3gProtein: 22g

The writer is not a doctor or nutritionist and this nutritional information is just a guideline. Please consult your doctor or nutritionist for more accurate information.

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