Instant Pot Chicken and Mexican Rice
3boneless chicken breasts
2 clong grain white rice, rinsed and drained
2 Tbspcanola oil
2tomatoes, medium sized
5 tsptomato bouillon granules
3 1/2 cwater
How to Make Instant Pot Chicken and Mexican Rice
- Using a blender, add in the tomatoes, onion, garlic, water, and tomato bouillon; blend until liquified.
- Add chicken, rinsed rice, liquid from blender, and canola oil into the Instant Pot. Set for 12 minutes. When finished cooking, release the pressure.
- Remove chicken and shred, then stir back into the pot of rice. Serve. Can top with Sriracha, pickled jalapenos, sour cream, shredded cheddar, or nothing at all! :)