Recipe for Instant Pot Mexican Chicken and Rice

Instant Pot Mexican Chicken and Rice

  • Author: RecipeTeacher


And easy recipe for perfectly seasoned Mexican chicken breast with rice, peppers and black beans.


  • 1 1/4 lbs. chicken breast, cut into 1” cubes
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 cup corn (thawed frozen kernel corn or drained canned corn)
  • 1 cup black beans (drained)
  • 1 tbs chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 3/4 cup white rice
  • 1 3/4 cup chicken broth
  • 2 tbs vegetable oil


  1. In a bowl, combine the spices, salt, 1 tbs of the vegetable oil and chicken. Toss to coat all the chicken pieces well. Set aside.
  2. Add remaining 1 tbs oil to Instant Pot and press saute. When it indicates “hot” add chicken pieces slowly in a single layer. Let brown for 1 minute. Toss with a wooden spoon to flip the chicken as best possible and brown for another 1 minute. After 2 minutes of browning the chicken, add the chopped peppers and canned green chiles and saute for another 3 minutes. Press cancel.
  3. Add a little broth first and scrape any bits off the bottom of the pot. Pour in remaining broth, add rice and stir together. Secure lid and pressure cook on high for 7 minutes.
  4. When time is up, flip the quick release valve to release the pressure. Remove lid and add the corn and black beans. Stir and let sit for 5 minutes. Rice will continue to absorb liquid and sauce will thicken.
  5. Scoop into bowls and add any desired toppings – shredded cheese, sour cream, fresh cilantro or any toppings you like.