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Mexican Chicken and Rice Instant Pot Recipe
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
minutes
Cook Time
7
minutes
minutes
Natural Pressure Release
7
minutes
minutes
Total Time
19
minutes
minutes
Servings
4
people
Calories
570
kcal
Author
Alli
Equipment
Instant Pot
Pressure Cooker
Liquid Measuring Cups
Redmond Real Salt
Ingredients
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
Instructions
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.
Notes
If you are using thawed out chicken tenders, you can reduce the cook time to 5 minutes and NPR to 4 minutes.
Nutrition
Calories:
570
kcal
|
Carbohydrates:
67
g
|
Protein:
26
g
|
Fat:
22
g
|
Saturated Fat:
12
g
|
Cholesterol:
110
mg
|
Sodium:
1777
mg
|
Potassium:
806
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
1408
IU
|
Vitamin C:
3
mg
|
Calcium:
122
mg
|
Iron:
2
mg