Sunday, January 13, 2019

Instant Pot Mexican Chicken Rice

I love it...what can I say only takes 15 minutes to prepare and 12 minutes to cook. Serves 4-6


1 lb skinless, boneless chicken breasts, cut into 1” pieces
2 14.5 cans zesty chili style diced tomatoes
1 small yellow onion, diced
1 cup frozen corn kernels, thawed
1 cup jasmine rice
1 lime juice
1 1/2 teaspoon garlic salt
1 teaspoon cumin
2 tablespoons butter
1 cup water
1 cup shredded cheddar cheese
1/3 cup cilantro, chopped


Combine the chicken, tomatoes, onion, corn, rice, lime juice, garlic salt, cumin, butter and water in the Instant Pot and stir to combine. Close lid, seal vent and set on poultry for 12 minutes. Let pressure cooker naturally release the pressure (10-15 minutes). Open lid, carefully. Stir to fluff rice and mix in the cheese and cilantro, until cheese melts. Serve in bowls with optional toppings; sour cream, diced tomatoes, diced avocado and/or chopped cilantro. Yum Yum!

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