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Southwest Chicken and Rice in the Instant Pot

How to make the best quick and easy chicken taco recipe in the Instant Pot. Super healthy with rice, beans, salsa, and cilantro. Authentic Mexican recipe for street tacos.

We resisted the Instant Pot for a long time, but when my friend Jill drank the Kool-Aid and raved about her IP, I finally caved and got one. She said it would save oodles of time and energy in the kitchen, and my poor husband is seriously overworked, so I thought he would love it – if it was as amazing as Jill claimed.

I brought the new Instant Pot home and gave it to Joe for his birthday, hoping he would not hate me for it. Well, he didn't. He did a little research and totally fell in love with his new IP. He immediately started using it at least twice a week, a habit which has continued to do this day.

Joe has myriad of Instant Pot recipes by this time, so I am going to start sharing them with you. His favorite thing to do with his IP is to make chicken in it. He can put the chicken in frozen, cook it for 15-20 minutes, and then have chicken ready to go for just about any recipe, especially chicken tacos which are one of my favorites.

This particular recipe is one of those chicken tacos recipes for me. Even though Joe first made it with rice, nowadays he leaves the rice out so that it's easier for me to have my bariatric portion. He just makes 1 1/2 cups of brown rice on the stove and mixes it when he serves it. It's extra work that you wouldn't have to go through unless someone in your house doesn't eat rice. If you do leave out the rice, also leave out 1 cup of chicken broth (still put in 1/2 cup so that there is enough liquid for the IP to cook properly).

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Southwest Chicken and Rice in the Instant Pot
How to make the best quick and easy chicken taco recipe in the Instant Pot. Super healthy with rice, beans, salsa, and cilantro. Authentic Mexican recipe for street tacos.
Servings
Ingredients
Servings
Ingredients
How to make the best quick and easy chicken taco recipe in the Instant Pot. Super healthy with rice, beans, salsa, and cilantro. Authentic Mexican recipe for street tacos.
Instructions
  1. Place rice, salsa, beans, corn, and chicken broth in the Instant Pot.
  2. Nestle the chicken down in the liquid mixture. Sprinkle the chili powder, garlic powder, onion powder, cumin, and salt over the chicken. It's okay if it gets over the liquid, too, but try to get it on the chicken.
  3. Seal your IP and cook on high pressure for 24 minutes.
  4. Let the pressure release naturally for 10 minutes and then quick release the rest.
  5. Remove the chicken breast and shred.
  6. Serve topped with cheese and cilantro. You can spoon it into taco shells or taco-sized tortillas for chicken tacos.
Recipe Notes

As I wrote above, for a bariatric or low carb portion, you will want to leave the rice and 1 cup of the chicken broth out of the IP. Cook it separately according to the package directions, but with this modification:

  • For 1 1/2 cups brown rice, add 1/2 cup salsa, 2 1/2 cups chicken broth to a sauce pan. (Consult the package directions and adjust liquid if necessary.)
  • Follow the package directions to boil the liquid and cook the rice.  Adding the salsa and chicken broth will give it a nice flavor, similar to what it would have had if cooked with the chicken in the IP.

For my bariatric portion, I measure out 5 ounces of shredded chicken then top with 2-3 ounces of the salsa/corn/bean mixture and 1/2 avocado.

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How to make the best quick and easy chicken taco recipe in the Instant Pot. Super healthy with rice, beans, salsa, and cilantro. Authentic Mexican recipe for street tacos.

© 2018, Tara Ziegmont. All rights reserved.

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