Instant Pot Taco Mexican Chicken and Rice

nstant Pot Taco Mexican Chicken and Rice in a gray bowl with a fork on a green towel with yellow pepper, tomatoes and black beans

Quick & Easy dinner made hands free in the Instant Pot


Units Scale
  • 1/2 of a large Onion chopped
  • 5 large Mushrooms large chopped
  • 1 Red Bell Pepper chopped
  • 1 Yellow or Green Pepper chopped
  • Salt & Pepper to taste
  • 1/2 package of Frozen Corn
  • 1 Can of Red Kidney Beans
  • 2 Chicken Breasts chopped in bit size pieces
  • 2 packages of Taco Seasoning
  • 1 cup of rice (uncooked)
  • 1 cup of Water


  1. Turn your Instant Pot on to sauté
  2. Add the onion, mushrooms, peppers and cook to tender
  3. Salt & Pepper to taste
  4. Next add the corn, rinsed beans, seasoning packages, rice, water, and chicken.
  5. Secure the lid and lock it to Seal.
  6. Cancel out the settings,
  7. Now press the “Pressure Cook” Button on the bottom right
  8. Set the time to 10 minutes.
  9. When the time is up, do a fast release.
  10. Remember to keep your hand away from the steam when you set the top knob to vent.


  • Remember while the time is set for 10 minutes it can take 5 to 10 minutes to get to pressure depending on how cold your chicken is.
  • You can make the recipe with any vegetable, been and seasoning you want the basic method is the same.

Keywords: Instant Pot Taco Mexican Chicken & Rice

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