Hearty and Creamy Venison Stroganoff
◷ 1 hr 35 min
Main CourseReader rated
Quick Mexican Chicken and Rice in the Instant Pot®
This flavorful and easy dish combines tender chicken, savory rice, and classic Mexican spices for a satisfying meal in no time. Perfect for busy weeknights, it comes together quickly using your Instant Pot®.
◷40 minTotal Time
♜4Servings
▥MediumDifficulty
Ingredients
4servings
Instructions
1
Saut Veggies and Chicken
Start by turning on your Instant Pot to the sauté setting. Add a little oil, then toss in the chopped onion, bell pepper, and garlic. Cook them for about 2 minutes until they start to soften. Next, add the chicken along with cumin, cayenne, and salt. Stir everything together and cook for another 2 to 3 minutes until the chicken starts to brown and the onions turn translucent.
2
Stir in Ingredients
Now, stir in the rice, making sure the grains get coated with the spices and oil. Add the black beans, diced tomatoes, chicken broth, salsa, and corn. Give it a good mix, then cancel the sauté function. Close the lid, lock it, and set the valve to sealing.
3
Pressure Cook on High
Set the Instant Pot to cook on high pressure for 8 minutes. It’ll take about 10 to 15 minutes for the pressure to build up before the timer starts. Once the cooking time is up, let the pressure release naturally—it might take anywhere from 10 to 40 minutes.
4
Melt Cheese Topping
When it’s safe to open, remove the lid and sprinkle shredded Cheddar cheese on top. Put the lid back on just enough to trap the steam, and let it sit for about 3 minutes so the cheese melts perfectly. Serve and enjoy!
Why You’ll Love This Recipe
This dish is perfect for busy weeknights because it comes together quickly and uses just one pot. The flavors are bold and comforting, combining tender chicken with fragrant rice and classic Mexican spices. It’s a satisfying meal that the whole family will enjoy.
Serving Suggestions
Serve with a side of warm tortillas, a dollop of sour cream, and some chopped cilantro. A simple avocado salad or a fresh pico de gallo also pairs nicely and adds a refreshing contrast to the savory chicken and rice.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stove with a splash of water to keep the rice moist. This meal also freezes well for up to 2 months.
