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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 minutes
Cook Time 10 minutes minutes
Servings 4
Calories 406kcal
Author Chhavi
- 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
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!
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.
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