Instant Pot Taco Mexican Chicken and Rice
Quick & Easy dinner made hands free in the Instant Pot
- Prep Time: 10
- Cook Time: 10
- Total Time: 35
- Category: main dish
- Method: Instant Pot
- Cuisine: Hispanic
Ingredients
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
Instructions
- Turn your Instant Pot on to sauté
- Add the onion, mushrooms, peppers and cook to tender
- Salt & Pepper to taste
- Next add the corn, rinsed beans, seasoning packages, rice, water, and chicken.
- Secure the lid and lock it to Seal.
- Cancel out the settings,
- Now press the “Pressure Cook” Button on the bottom right
- Set the time to 10 minutes.
- When the time is up, do a fast release.
- Remember to keep your hand away from the steam when you set the top knob to vent.
Notes
- 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
