an upclose view of the mexican chicken in a bowl with cheese, corn, black beans, and white rice and garnish
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5 from 2 votes

Instant Pot Mexican Chicken and Rice

Instant pot Mexican chicken and rice is an easy one-pot meal that the whole family will love! Ready in minutes, this is a super quick dinner.
Course Main Course
Cuisine American, Mexican
Keyword instant pot mexican chicken, mexican chicken and rice
Prep Time 5 minutes
Cook Time 7 minutes
Natural Pressure Release 7 minutes
Total Time 19 minutes
Servings 4 people
Calories 570kcal
Author Alli



  • 1 1/2 cups white rice
  • 2 1/4 cups water
  • 6 chicken tenders frozen, see note
  • 2 cups salsa
  • 8 ounces cream cheese
  • 1 teaspoon salt


  • Place chicken tenders, salsa, and salt in the instant pot.
  • Insert trivet. Pour rice and water into an 8-inch cake pan or an Instant Pot insert made to stand on the trivet. Place on a trivet.
  • Cook on manual high pressure for 7 minutes. Let natural release for 4 minutes. Manually release the rest of the pressure.
  • Remove rice from the instant pot. Add cream cheese to the chicken and salsa.
  • Replace lid and let it sit for a few minutes. Shred the chicken.


If you are using thawed out chicken tenders, you can reduce the cook time to 5 minutes and NPR to 4 minutes. 


Calories: 570kcal | Carbohydrates: 67g | Protein: 26g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 110mg | Sodium: 1777mg | Potassium: 806mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1408IU | Vitamin C: 3mg | Calcium: 122mg | Iron: 2mg