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–+ servings
a big spoonful of cheesy chicken and rice in front of an Instant Pot

Instant Pot Cheesy Chicken and Rice

This Instant Pot Cheesy Chicken and Rice Casserole is a simple, crowd-pleasing weeknight dinner that even kids love! Made in the pressure cooker with brown rice, chicken breast, kidney beans, corn, diced tomatoes, and shredded cheddar, this is a complete one-pot meal that cooks in less than 30 minutes.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Gluten-free, Main Course
Cuisine Mexican
Servings 6 people
Calories 407 kcal

Equipment

Ingredients
  

  • 1½ cups jasmine rice NOT Minute Rice
  • ¾ cup diced tomatoes with green chiles Rotel or a store brand
  • 15 ounces dark red kidney beans drained and rinsed
  • ½ cup corn frozen, no need to thaw
  • 1½ cups chicken broth
  • 1 teaspoon chili powder
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper freshly ground if possible
  • 1 pound boneless skinless chicken breast or thighs, see note about timing
  • ½ cup cheddar cheese shredded
  • ¼ cup fresh cilantro snipped

Instructions
 

  • Place rice, salsa, beans, corn, and chicken broth in the Instant Pot.
  • 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.
  • Seal your IP and cook on high pressure for 10 minutes.
  • Let the pressure release naturally for 10 minutes and then quick release the rest.
  • Remove the chicken breast and shred. Return to the pot and mix in with the rice and beans.
  • Serve topped with cheese and cilantro. You can also spoon it into taco shells or taco-sized tortillas for chicken tacos.

Notes

Nutritional information is calculated for the cheesy chicken and rice only, including the shredded cheddar cheese and fresh cilantro. It does not include taco shells or additional taco toppings.
If using frozen chicken breasts, increase cooking time to 13 minutes on high pressure.
If using thawed chicken thighs, increase cooking time to 13 minutes on high pressure. If using frozen thighs, increase cooking time to 18 minutes on high pressure.

Nutrition

Calories: 407kcal | Carbohydrates: 58g | Protein: 29g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 574mg | Potassium: 737mg | Fiber: 7g | Sugar: 2g | Vitamin A: 332IU | Vitamin C: 5mg | Calcium: 118mg | Iron: 3mg
Keyword chicken, Instant Pot
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