Instant Pot® Mexican Chicken and Rice

Active: 20 min | Yield: 8 servings

Equipment

• Instant Pot®

Ingredients

Chicken and Rice

• 2 pounds boneless skinless chicken breast halves
• 1 1/2 teaspoons each ground cumin and chipotle chile pepper
• 1 1/2 cups uncooked long grain rice
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (4 ounce) can chopped green chiles, undrained
• 3 cups chicken broth
• 16 ounces La Morenita™ Queso Quesadilla cheese, shredded and divided (4 cups)

Toppings

• Cubed avocado, fresh cilantro, chopped green onions and sour cream
  

Instructions

1. Layer the chicken, cumin, chipotle chile pepper, rice, black beans, tomatoes, green chiles and chicken broth in the Instant Pot®. Cover and lock lid; ensure vent is closed per manufacturer’s directions. Select manual setting. Increase pressure to high; set time for 10 minutes.
2. Select cancel setting. Allow pressure to naturally release for 5 minutes when cooking is complete.
3. Quick release any remaining pressure, as directed by manufacturer.
4. Insert a thermometer into chicken to read at least 165 degrees F. Transfer chicken to a cutting board; shred meat. Return chicken to rice mixture. Gradually stir in 3 cups queso quesadilla until melted.
5. Serve with toppings and remaining queso quesadilla.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin