instant pot chicken and mexican rice

Coastal, SC
Updated on Aug 18, 2025

Here's a fast, easy, cheap, healthy, and delicious meal for your Instant Pot or other electric pressure cooker. It's also kid-friendly!

Blue Ribbon Recipe

We opted to top our chicken and Mexican rice with a little cheese and a dollop of sour cream. But it's delicious on its own, too. Easy to throw together and filled with flavor, it's a quick meal for any night of the week. Blending the tomatoes and garlic intensifies their flavor. Once everything cooks in the Instant Pot, the chicken breasts and rice absorb the flavor from the liquid.

prep time 10 Min
cook time 15 Min
method Pressure Cooker/Instant Pot
yield 4 serving(s)

Ingredients

  • 2 medium tomatoes
  • 1 small onion
  • 2 cloves garlic
  • 3 1/2 cups water
  • 5 teaspoons tomato bouillon granules
  • 3 - boneless chicken breasts
  • 2 cups long grain white rice, rinsed and drained
  • 2 tablespoons canola oil

How To Make instant pot chicken and mexican rice

  • Blend tomatoes, onion, garlic, water, and tomato bouillon.
    Step 1
    Using a blender, add in the tomatoes, onion, garlic, water, and tomato bouillon; blend until liquified.
  • Add chicken and rinsed rice to the pressure cooker.
    Step 2
    Add chicken and rinsed rice to the Instant Pot.
  • Add liquid from the blender and canola oil.
    Step 3
    Now add the liquid from the blender and canola oil.
  • Set pressure cooker to cook.
    Step 4
    Set for 12 minutes. When finished cooking, release the pressure.
  • Remove chicken and shred.
    Step 5
    Remove chicken and shred.
  • Stir the shredded chicken back into the rice.
    Step 6
    Stir the shredded chicken back into the rice.
  • Instant Pot Chicken and Mexican Rice with cheese and a dollop of sour cream.
    Step 7
    Serve. Can top with Sriracha, pickled jalapenos, sour cream, shredded cheddar, or nothing at all!

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