Southwestern Chicken and Rice

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You can’t go wrong with this combination of rice, beans and chicken. It is filling, fast, cheap and healthy. Though a rare combination, it works best. Just throw everything in the instant pot and let it cook. You can serve it, make it dairy free or pair it with tortilla chips. The leftovers can be frozen for easy future meals.

Southwestern Chicken and Rice

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 28 minutes
Total Time 33 minutes
Servings 4


  • 1 1/2 cups brown rice
  • 3/4 cups salsa
  • 1 1/2 can kidney beans, drained and rinsed
  • 1/2 cup frozen corn
  • 1 1/2 cups chicken stock
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cumin
  • 1/2 tsp salt
  • 2 chicken breasts
  • 1/2 cup shredded sharp cheddar
  • chips, hot sauce and more cheese for serving


  1. Place the brown rice, salsa, kidney beans, corn and chicken stock in the instant pot. Stir to combine.

  2. Nestle the chicken breasts (leave them whole so they won't get dry during cooking) down in the rice/liquid mixture. Sprinkle the chili powder, garlic powder, onion powder, cumin and salt partly over the chicken and partly over the liquid/rice mixture. Spread out the spices and mix some in with the liquid with spoon. (This doesn't have to be precise. Just get some in with the rice and some on the chicken.)

  3. Secure the lid and cook on high pressure for 24 minutes (select Manual and then dial up or down to get to the correctly number of minutes; the IP will start on it’s own).

  4. Let the pressure naturally release for 10 minutes and then quick release the rest of the pressure. Remove the chicken breasts and shred into bite-sized pieces. Fluff the rice with a fork and mix in the chicken and shredded cheese.

  5. Serve topped with cheese, hot sauce and chips for dipping. Enjoy!

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