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One-Pot Southwest Chicken & Rice - So Easy! Southwest chicken: master this incredibly easy and flavorful Instant Pot recipe. Enjoy a complete meal with tender c

One-Pot Southwest Chicken & Rice - So Easy!

Southwest chicken: master this incredibly easy and flavorful Instant Pot recipe. Enjoy a complete meal with tender chicken and rice.
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Prep Time 11 minutes
Cook Time 24 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Southwestern
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups brown rice
  • 3/4 cup salsa (any kind you like)
  • 15 oz can kidney beans (drained and rinsed)
  • 1/2 cup frozen corn
  • 1 1/2 cups chicken stock
  • 2 boneless, skinless chicken breasts
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cumin

Method
 

  1. Place the brown rice, salsa, kidney beans, corn and chicken stock in the Instant Pot. Stir to combine.
  2. 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.)
  3. 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 its own).
  4. 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.
  5. Serve topped with cheese, hot sauce and chips for dipping. Enjoy!

Notes

- For extra flavor, consider marinating the chicken breasts in a little lime juice and a dash of the spices for 30 minutes before adding them to the pot.
- If you prefer a creamier texture, stir in 1/4 cup of cream cheese or sour cream after the pressure release.
- Make sure the internal temperature of the chicken reaches 165°F (74°C) for food safety before shredding. I use a meat thermometer to check this every time.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop with a splash of chicken stock to prevent drying.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.