Rich and full of flavor, this Southwestern chicken and rice is so quick and easy to cook in the Instant Pot. This dump and go recipe is perfect for an easy weeknight family meal and is ready to serve in 30 minutes. This is a keeper!
Add rice, chicken stock, salsa, kidney beans, onion, garlic, seasonings to the Instant pot and mix everything well.
Add chicken breasts to the pot. Close the lid and pressure cook on High Pressure for 10 minutes.
When the cooking cycle is complete, release pressure manually and when done, carefully open the lid.
Remove chicken breasts and shred it with two forks in a bowl. Add the shredded chicken and corn to the pot and stir everything.
Serve warm with your favorite Southwestern toppings (shredded cheddar, diced avocado, lime juice and crackers)
Notes
If you like things spicier, add in some chili flakes or cayenne pepper with the rest of the seasonings.
Chicken breasts are easier to shred, but you can use thighs if you prefer. Cut them into smaller pieces though so that they cook through.
Drain and rinse the kidney beans before adding to the Instant Pot. They are canned in salty water, so it's best to give them a good rinse before using.
Make sure you stir the chicken stock, salsa, rice and beans very well to prevent getting the burn notice.