This instant-pot recipe for Mexican chicken & rice is a true true true dump and go meal. Like nada for prep.. cue the orchestra to begin the hallelujah chorus.

You’re going to open a can of beans, is about as involved as she gets!

Oh, and if you’re one of those insane people who likes seriously hot food, by all means, feel free to use a hotter salsa. I’m feeding little mouths who don’t (at all) appreciate hot food. So we keep it mild and it’s all grand.


Easy, healthy dump instant pot recipe for Mexican chicken & rice. Simple gluten-free dinner recipe, family friendly & kid-loved.

You could serve this instant-pot Mexican chicken & rice with sour cream or greek yogurt (even coconut-milk yogurt for dairy free). It also goes nicely into a wrap as a burrito filling!

Add it to your (perfect-o) meal-plan & enjoy an extremely simple meal prep!

PS. If your meal plan isn’t quite perfect-o… maybe a bit neglected… go and try out a free app called Prepear.
It’s a free meal planning app that literally allows you to mealplan on the go or on toilet if that’s the only free moments you can find this week! (No one’s judging!

Alright – easy instant pot recipe ahead. Enjoy!

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Easy instant pot mexican rice and chicken recipe. Dump and go recipe!

Instant-Pot Mexican Chicken & Rice


  • Author: Kendra
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings

Description

Easy ‘dump and go’ instant-pot Mexican  chicken & rice recipe. Delicious and as hands off as a meal can be!


Ingredients

2 cups dry brown rice

3 cups low-sodium chicken broth

1 tablespoon coconut oil

1 tsp salt (less if broth isn’t low-sodium)

1 tsp cumin

1 can (398 ml, 13.5 oz) black beans, drained & rinsed

2 chicken breasts

1 cup mild salsa (or medium/hot as desired)

1 cup shredded cheese (optional) – Can use dairy free cheese if necessary


Instructions

Add rice, broth, oil, spices, & beans into instant pot.

Stir.

Lay chicken breasts on top of other ingredients.

Pour 1/2 cup salsa on each chicken breast.

Shut lid, turn valve to ‘sealing’ and cook on ‘manual’, high pressure, for 24 minutes.

Quick release steam after cook time is complete.

Shred chicken breasts with 2 forks and stir into rice.

Serve, topped with shredded cheese if desired.

Notes

Instant pot will take 10-15 minutes to come up to pressure, so be sure to factor that into prep time.

From my kitchen to yours, enjoy!

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