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Instant Pot Mexican Rice
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4.5 from 10 votes

Meal Prep Instant Pot Mexican Rice

This Instant Pot Mexican Rice is like a big one pot chicken burrito bowl filled with all your favourite tex mex toppings - and it's perfect to take for lunch in some meal prep bowls!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Dish
Cuisine: Mexican
Keyword: Instant Pot Rice
Servings: 6 servings
Calories: 378kcal


  • 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)


  • 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!


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