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Instant Pot Mexican Rice
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4.35 from 23 votes

Instant Pot Mexican Rice {Meal Prep}

This Instant Pot Mexican Rice is perfect for meal prep and tastes just like your favourite chicken burrito bowl with Tex Mex toppings!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Dish
Cuisine: Mexican
Keyword: Instant Pot Rice
Servings: 6 servings
Calories: 378kcal

Ingredients

  • 1 tbsp olive oil
  • 2 medium-sized chicken breasts, cut into 1-inch pieces
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp homemade taco seasoning (or chili powder)
  • 1/2 tsp salt
  • 1 can black beans, drained
  • 1 cup frozen corn
  • 1 (425mL) jar salsa
  • 2 1/2 cups chicken broth
  • 1 1/2 cups white rice
  • 1 each red, green and yellow bell pepper, diced
  • 1 jalapeno pepper, sliced
  • 1 avocado, sliced (optional)

Instructions

  • Add olive oil, chicken, onion, garlic, taco seasoning, salt, black beans, corn, salsa, broth and rice to the Instant Pot in that order. Cook on high pressure for 4 minutes - Instant Pot will take 15-20 minutes to come to pressure then pressure cook the 4 min.
  • Do a quick release of the pressure and stir in bell peppers; let sit for 5 minutes with the lid on to steam the peppers.
  • Divide among meal prep bowls and top with jalapeno and avocado. Serve and enjoy!

Video

Notes

Make your own taco seasoning using a combination of paprika, garlic powder, onion powder, chili flakes, cumin, coriander and chili powder.
Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 2-3 minutes.
Freeze this recipe for up to 3 months. Reheat from frozen for 6-7 minutes in the microwave, stirring halfway through.

Nutrition

Calories: 378kcal | Carbohydrates: 41g | Protein: 27g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 55mg | Sodium: 1233mg | Potassium: 800mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2350IU | Vitamin C: 184mg | Calcium: 70mg | Iron: 3.1mg