INSTANT POT CHICKEN AND RICE
Mexican Chicken and Rice is bursting with flavor and is easy to make in the Instant Pot. Use it as a quick and easy weeknight dinner, or as the base for your Chicken Burrito Bowl or Chicken Taco Bowl or just on its own.
Provided by Michele @ Flavor Mosaic
Categories Appetizers
Time 44m
Number Of Ingredients 12
Steps:
- Turn the Instant Pot on "Saute" and wait for it to heat up. Stir in the onion and garlic, and saute for 1 minute. Press "Cancel".
- Add the chicken, chicken stock, rice, tomato paste, salt, chili powder, cumin, dried oregano, and black pepper.
- Cover the Instant Pot, setting the lid to "Sealing". Cook on "Manual, High Pressure" for 8 minutes. Let the Instant Pot do a natural pressure release for 10 minutes. Turn the lid to "Venting", and let the steam escape before removing the lid.
- Serve garnished with fresh cilantro.
Nutrition Facts : Calories 324 kcal, Carbohydrate 30 g, Protein 29 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 73 mg, Sodium 334 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
INSTANT POT MEXICAN RICE
Steps:
- Prepare Ingredients: Mince half of a small onion & 4 cloves of garlic. Rinse rice 2 - 3 times under cold water to remove some extra starch. (Note: This helps prevent the "Burn Error"). Be sure to drain the rice well.
- Brown Chicken in Instant Pot: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen. Add 2 tbsp (30ml) olive oil in Instant Pot. Pat dry chicken with a paper towel, then lightly season one side of the chicken with kosher salt and black pepper. Place 1½ lb (680g) chicken thighs in Instant Pot (seasoned side face down), then brown for 3.5 minutes. Lightly season the other side of chicken with salt and black pepper. Flip the chicken, and brown this side for another 3.5 minutes. Set aside the browned chicken thighs.
- Saute Onions & Spices: Add diced onions, then saute for 3 minutes. *Note: If you're using onion powder & garlic powder, saute them together with all the other spices for a minute instead. Add in minced garlic cloves, 1 tsp (3g) smoked paprika, a pinch of dried basil, a pinch of dried oregano, and ½ tsp (1.5g) ground cumin, then saute for another minute.
- Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. *Note: Make sure to deglaze really well for this Mexican Rice recipe! Add in another cup (250ml) of unsalted chicken stock.
- Pressure Cook Mexican Rice: If you used minced onion and garlic, blend the liquid mixture with an immersion blender. *Note: If you're substituting them with ½ tbsp (5g) onion powder & ½ tsp (2.4g) garlic powder, skip this blending step. Add in ½ tsp (3.8g) table salt, then mix well. Add browned chicken thighs in Instant Pot. Add in 2 cups (400g) well-drained white rice. *Pro Tip: Make sure to add the chicken in Instant Pot first, and then the rice on top to avoid the "Burn" error. Ensure all the rice is fully submerged in the stock. Layer 2 tbsp (30g) tomato paste on the very top. Do not mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 8 minutes + Natural Release 10 minutes. Open the lid carefully.
- Mix & Season: It'll look a bit too watery at first, that's normal! Once you start mixing all the ingredients, it'll all come together nicely. You can serve the chicken as is or shred them up. Make sure to taste the chicken and rice, then adjust the seasoning accordingly (for reference, we added roughly 2 - 3 pinches of salt to open up the flavors).
- Serve: Garnish the Mexican rice with freshly chopped parsley, then serve.
Nutrition Facts : Calories 539 kcal, Carbohydrate 53 g, Protein 25 g, Fat 25 g, SaturatedFat 6 g, Cholesterol 111 mg, Sodium 351 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
INSTANT POT® MEXICAN CHICKEN AND RICE
This Mexican chicken and rice is flavor-laden comfort food for our family and made in the Instant Pot®. Serve in bowls with your favorite toppings and tortilla chips or use as a taco filling. Either way, this quick dish will definitely please your family!
Provided by Diana71
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour oil into the pot and add onion, bell pepper, and garlic. Saute for 2 minutes. Add chicken and season with cumin, cayenne, and salt; stir to combine. Continue cooking until onion is clear and chicken is slightly browned, 2 to 3 minutes. Pour in rice and saute, allowing oil and spices to coat grains.
- Stir black beans, diced tomatoes, chicken broth, salsa, and corn into the pot. Mix well. Cancel Saute function. Close and lock the lid with vent turned to Sealing. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Cover the top with Cheddar cheese and replace the lid. Let steam melt the cheese before serving, about 3 minutes.
Nutrition Facts : Calories 520.3 calories, Carbohydrate 54.3 g, Cholesterol 80.8 mg, Fat 18.8 g, Fiber 7.6 g, Protein 33.7 g, SaturatedFat 8.6 g, Sodium 1459.1 mg, Sugar 3.4 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love