Best Instant Pot Southwest Chicken And Brown Rice Recipes

Instant Pot Southwest Chicken and Brown Rice image

Number Of Ingredients 12

1 1/2 cups brown rice
3/4 cup Salsa (any kind)
15 ounces can of beans (kidney, black, etc)
1/2 cup corn
1 1/2 cups chicken stock
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cumin
1/2 teaspoon salt
2 pieces chicken breast (ind. frozen)
1 chips, hot sauce, cheese for serving

Steps:

Place the brown rice, salsa, kidney beans, corn and chicken stock in the instant pot. Stir to combine.
Nestle the chicken breasts (leave them whole so they won't get dry during cooking) down in the rice/liquid mixture. Sprinkle the chili powder, garlic powder, onion powder, cumin and salt partly over the chicken and partly over the liquid/rice mixture. Spread out the spices and mix some in with the liquid with spoon. (This doesn't have to be precise. Just get some in with the rice and some on the chicken.)
Secure the lid and cook on HIGH PRESSURE for 24 minutes (select Manual and then dial up or down to get to the correctly number of minutes; the IP will start on it's own).
Let the pressure naturally release for 10 minutes and then quick release the rest of the pressure. Remove the chicken breasts and shred into bite-sized pieces. Fluff the rice with a fork and mix in the chicken and shredded cheese.
Serve topped with cheese, hot sauce and chips for dipping. Enjoy!

Southwest Chicken With Brown Rice image

Provided by NiftyDeb

Time 45m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 12

3/4 lb boneless skinless chicken
1 teaspoon cumin
1 teaspoon chili powder
2 tablespoons olive oil
1 onion, cut in chunks
1 garlic clove
28 ounces chopped tomatoes
14 ounces canned red kidney beans
1/3 cup salsa
1 cup brown rice
1/4 cup monterey jack cheese
1/2 avocado, sliced

Steps:

Sprinkle chicken pieces with cumin and chili powder. Heat oil in a large skillet over medium heat. Add chicken; cook until meat is on longer pink. Add onion and garlid; cook an stir 2 minutes. coarsely chop tomatoes; set aside. Add water to equal 1 3/4 c total. Add liquid and salsa to skillet and bring to a boi. Stir in rice, reduec heat, cover tithtly an simmer 25 minutes. Stir in beans and tomatoes. Rem ove from heat. Let stand, covered until all liquid is absorbed, about 5 minutes. Sprinkle with cheese and garnish with avocado.