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Instant Pot Mexican Rice

Instant Pot Burrito Bowl - Mexican Rice made with Black Beans,Chicken Breast, Store Bought Salsa,Corn,Veggies and Cheese.Pressure Cooked Taco Bowl.
Course Main Course
Cuisine Mexican
Keyword Instant Pot Mexican Rice
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4
Calories 406kcal
Author Chhavi

Equipment

Ingredients

  • 1 Cup Basmati Rice or any long grain rice
  • 1 Cup Black Beans Canned, drained
  • 1 Cup Corn Kernel frozen or off the cob
  • 1 Cup Salsa Chunky & thick; Check notes for homemade
  • 2 Chicken Breast Cubed
  • 1 Cup Bell Peppers chopped up ; mixed
  • 1 Cup Water or chicken broth
  • Salt to Taste
  • ½ Cup Shredded Cheese Mix of cheddar and mozzarella
  • ¼ Cup Cilantro Garnish

Instructions

  • Add the chicken, drained black beans, corn kernals, bell peppers, water and Sslsa to the inner pot.Mix it up together.
  • Add the rinsed rice on top. Do not mix but gently press it down so the rice is under the water.
  • Close the lid.Select PRESSURE COOKER on HIGH for 8 minutes with the valve in SEALED position.
  • Quick Release the Pressure Cooker.
  • Add cheese and close the lid again for 1 minute till the cheese melts.
  • Garnish with cilantro and serve hot!

Notes

Serving- This will serve 3 very hungry people or 4 moderately hungry people.

To Use Homemade Salsa

If your homemade salsa is thick and saucy then you can use 1 cup.
If you are using thinner salsa, reduce the quantity to ¾ cup.

Nutrition

Calories: 406kcal | Carbohydrates: 60.9g | Protein: 25.1g | Fat: 7.3g | Saturated Fat: 3.2g | Potassium: 780mg | Fiber: 6.8g | Sugar: 4.9g | Calcium: 149mg | Iron: 3mg