This flavorful dish combines tender chicken and perfectly cooked rice with vibrant Mexican spices for a quick and satisfying meal. It’s a simple, one-pot recipe that’s perfect for busy weeknights or anytime you want a tasty dinner with minimal effort.
Start by turning on your Instant Pot and setting it to the sauté mode. Add a little oil, then toss in the chopped onion, bell pepper, and garlic. Let them cook for a couple of minutes until they start to soften. Next, add the chicken along with cumin, cayenne, and salt. Give everything a good stir and cook until the onion is translucent and the chicken has a bit of color, about 2 to 3 minutes.
Add the rice to the pot, stirring so the oil and spices coat the grains nicely. Then, mix in the black beans, diced tomatoes, chicken broth, salsa, and corn. Once everything is well combined, turn off the sauté function. Lock the lid in place with the vent sealed, set the pot to high pressure, and cook for 8 minutes. It’ll take about 10 to 15 minutes for the pressure to build up.
When the cooking time is up, let the pressure release naturally—this can take anywhere from 10 to 40 minutes, so be patient. Once the lid is safe to remove, sprinkle shredded Cheddar cheese over the top, close the lid again, and let it sit for about 3 minutes so the cheese melts perfectly. Then you’re ready to dig in!
- Use fresh lime juice at the end for a bright, zesty finish.
- Brown the chicken in the Instant Pot before pressure cooking to add extra flavor.
- If you like it spicier, add a diced jalapeño or a pinch of cayenne pepper.
This dish is a flavorful one-pot meal that combines tender chicken and fluffy rice with bold Mexican spices. It’s quick to prepare, making it perfect for busy weeknights. Plus, it’s comforting and satisfying without being complicated.
Serve with a side of warm tortillas, a dollop of sour cream, and fresh cilantro. A simple avocado salad or corn salsa also pairs well to balance the spices and add texture.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to keep the rice moist. This dish also freezes well for up to 3 months.
