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Instant Pot Mexican Chicken and Rice

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

instant pot arroz con pollo in a red bowl with avocados

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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!

instant pot arroz con pollo

Instant Pot Mexican Chicken and Rice

Instant Pot Mexican Chicken and Rice

Prep Time: 10 minutes
Cook Time: 12 minutes
Additional Time: 10 minutes
Total Time: 32 minutes

This is a great meal for families! Try 15 Minute Instant Pot Mexican Chicken and Rice tonight and wow the family!


  • 1 lb chicken, diced
  • 2 TBSP oil
  • 1/2 onion, chopped (optional)
  • 1 tsp garlic, minced
  • 3/4 cup tomato sauce
  • 2 cups long grain rice
  • 3 cups of chicken broth or stock
  • 2 tsp salt
  • 1/2 tsp cumin
  • dash cayenne, optional


  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 12 minutes.
  6. When 12 minutes 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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Kathleen D

Tuesday 31st of March 2020

I made this today. It was delicious


Saturday 4th of April 2020

Ah, sorry to hear that! Maybe add 1/2 more liquid next time?

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Wednesday 22nd of May 2019

Thank you for sharing the post! It's very helpful for me.

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Family lifestyle blogger from
Tyler, TX
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