Instant Pot Southwestern Chicken and Rice

Rich and full of flavor, this Southwestern chicken and rice is quick and easy to cook in the Instant Pot. This dump-and-go recipe is perfect for an easy weeknight family meal and is ready to serve in 30 minutes. This is a keeper!

When it comes to quick and easy dinners, I often turn to my Instant Pot, and this Southwestern chicken and rice recipe has become an instant family favorite!

Full of Southwestern flavors, this hearty chicken and rice dinner is a breeze to make. It’s a great balanced meal, and made with pantry staple ingredients it’s easy to throw together. If you are stuck in a dinner rut, this is sure to liven things up!

Be sure to try my Instant Pot Chicken Tikka Masala, Instant Pot Beef Roast and Instant Pot Chicken and Wild Rice Soup too!

Why you will love this recipe!

• Wholesome: This tasty meal is made from scratch and perfect for the whole family. It’s packed with simple ingredients like chicken and beans, which are known sources of protein.
• One pot: This whole recipe is cooked right in the pressure cooker, so even the clean-up is a breeze!
• Perfect for meal prep: This is a great option for weekly meal prep and freezer meals, the leftovers taste awesome!

Ingredients

• Rice: Use white rice for this recipe, Basmati, Jasmine, or long grain all work well. Brown rice takes longer to cook, so it won’t work for this recipe.
• Salsa: Use your favorite salsa.
• Beans: Kidney beans are a great way to bulk up this dish. Black beans work great too.
• Seasonings: Chili powder, garlic powder, onion powder, cumin, salt and pepper.
• Onion and garlic: For extra flavor.
• Chicken: Boneless skinless chicken breasts are best to use for this recipe but you can also use chicken thighs. They cook in the flavorful sauce before being shredded.
• Chicken stock: Use store-bought or homemade chicken broth/stock. Vegetable stock also works great, or you could just use water.
• Corn: Frozen corn is mixed in at the end of cooking. You could also use canned.

How To Make Instant Pot Southwestern Chicken and Rice

• Add rice, chicken stock, salsa, kidney beans, onion, garlic, and seasonings to the Instant Pot and mix everything.
• Add chicken breasts to the pot. Close the lid, turn the vent to ‘sealing’, and pressure cook on manual High Pressure for 10 minutes.
• When the cooking cycle is complete, release pressure manually by turning the valve, and when done, carefully open the lid.
• Remove chicken breasts and shred it with two forks in a bowl. Add the shredded chicken and corn to the rice mixture in the pot and stir everything.
• Serve warm with your favorite Southwestern toppings (shredded cheddar, diced avocado, lime juice, and crackers)

TIPS FROM NELI’S KITCHEN

Recipe Notes and Tips

• If you like things spicier, add in some chili flakes or cayenne pepper with the rest of the seasonings.
• Chicken breasts are easier to shred, but you can use chicken thighs if you prefer. Cut them into smaller pieces though so that they cook through.
• Drain and rinse the kidney beans before adding to the Instant Pot. They are canned in salty water, so it’s best to give them a good rinse before using.
• Make sure you stir the chicken stock, salsa, rice and beans very well to prevent getting the burn notice.

Can you make it ahead of time?

Yes! This is obviously great to enjoy as soon as you’ve made it, but it’s perfect for meal prep too. Once cool, transfer it to an air-tight container and it will keep well in the fridge for 4 days and in the freezer for up to 3 months. If frozen, thaw in the fridge overnight before reheating. Reheat in a pot on the stovetop til warmed through.

Can you make it meat-free?

Sure! If you prefer a meat-free dish, simply omit the chicken breast and swap the chicken stock for vegetables. You can add in another can of beans to replace the chicken, or try adding other veggies like mushrooms, bell peppers, or carrots.

Serving Suggestions

When I serve up bowls of this Instant Pot Southwestern chicken and rice, it’s not complete without some tasty toppings! Shredded cheddar cheese, avocado, crackers, and some lime wedges work great, or if you like things spicy, try some sliced jalapenos, hot sauce, and sour cream also works pretty well!

This is a great filling and well-balanced meal as it is, so you can just cook it up and serve it straight out of the pot.

More Instant Pot Recipes

If you liked this Instant Pot Southwest Chicken and Rice, make sure you try some of my other Instant Pot recipes:

• Instant Pot Goulash
• Instant Pot Bolognese Sauce
• Instant Pot Chili
• Instant Pot Sweet Potatoes

If you enjoyed this Instant Pot Southwestern Chicken and Rice recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Instant Pot Southwestern Chicken and Rice

Rich and full of flavor, this Southwestern chicken and rice is so quick and easy to cook in the Instant Pot. This dump and go recipe is perfect for an easy weeknight family meal and is ready to serve in 30 minutes. This is a keeper! Prep Time: 10 minutes

Cook Time: 10 minutesNatural release: 10 minutes

Total Time: 30 minutes

Servings: 6

Ingredients  

• 1 ½ cups white rice
• 1 cup salsa, any kind you like
• 15 oz can kidney beans, drained and rinsed
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon cumin
• 2 teaspoon salt
• 1 teaspoon black pepper
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 lb chicken breasts
• 1 ½ cups chicken stock
• 1 cup frozen corn

Toppings

• ½ cup shredded sharp cheddar
• 1 avocado, diced
• 1 lime, quartered
• Crackers
• Hot sauce

Instructions 

• Add rice, chicken stock, salsa, kidney beans, onion, garlic, seasonings to the Instant pot and mix everything well.
• Add chicken breasts to the pot. Close the lid and pressure cook on High Pressure for 10 minutes.
• When the cooking cycle is complete, release pressure manually and when done, carefully open the lid.
• Remove chicken breasts and shred it with two forks in a bowl. Add the shredded chicken and corn to the pot and stir everything.
• Serve warm with your favorite Southwestern toppings (shredded cheddar, diced avocado, lime juice and crackers)

Video

Notes

• If you like things spicier, add in some chili flakes or cayenne pepper with the rest of the seasonings.
• Chicken breasts are easier to shred, but you can use thighs if you prefer. Cut them into smaller pieces though so that they cook through.
• Drain and rinse the kidney beans before adding to the Instant Pot. They are canned in salty water, so it’s best to give them a good rinse before using.
• Make sure you stir the chicken stock, salsa, rice and beans very well to prevent getting the burn notice.

Nutrition

• Calories: 482 kcal
• Carbohydrates: 66 g
• Protein: 30 g
• Fat: 12 g
• Saturated Fat: 4 g
• Polyunsaturated Fat: 2 g
• Monounsaturated Fat: 5 g
• Trans Fat: 1 g
• Cholesterol: 60 mg
• Sodium: 1508 mg
• Potassium: 1022 mg
• Fiber: 9 g
• Sugar: 5 g
• Vitamin A: 488 IU
• Vitamin C: 13 mg
• Calcium: 143 mg
• Iron: 3 mg

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.