Instant Pot canned chicken and rice
Cheesy Mexican-style rice with canned chicken, black beans, corn and tomatoes, made in one pot with the Instant Pot doing most of the work.
- 35 min total
- 10 min hands-on
- Anyone can make this
- Serves 4
- About $2.28 a serving
- 640 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- ½ yellow onion, chopped
- 2 cloves garlic, minced
- 1¼ cups chicken broth
- 1½ cups long-grain white rice, rinsed
- 1 can diced tomatoes and green chiles
- 1 can black beans, drained and rinsed
- 1 cup frozen corn
- 1 can canned chicken breast, drained
- 1 cup shredded cheddar
- ¼ cup cilantro, chopped (optional)
- 1 lime, cut in wedges (optional)
From your pantry
- 1 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp salt
Each serving has about 640 calories, 37 g protein, 87 g carbs and 16 g fat, and costs about $2.28 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No chicken broth? Vegetable broth or bone broth works.
- No long-grain white rice? Jasmine rice or basmati rice works.
- No black beans? Pinto beans or kidney beans work.
- No frozen corn? Canned corn works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No cilantro? Fresh parsley works.
- No limes? Lemons work.
Steps
Tap an underlined word for a quick explanation.
Set the Instant Pot to and heat the oil. Add the onion and cook 3 minutes, until soft.
Sauté. Sautéing means cooking cut-up food in a little oil or butter over medium to medium-high heat, stirring now and then. It cooks things quickly and browns them lightly without burning.
How you’ll know: You hear a steady, lively sizzle, not a hiss and spit, and the edges start to soften and color.
Timer: 3 min
Add the garlic, chili powder and cumin and 30 seconds.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Pour in the broth and scrape the bottom clean, then turn off and in the rice and salt.
Sauté. Sautéing means cooking cut-up food in a little oil or butter over medium to medium-high heat, stirring now and then. It cooks things quickly and browns them lightly without burning.
How you’ll know: You hear a steady, lively sizzle, not a hiss and spit, and the edges start to soften and color.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Dolly’s tip: Scraping up every bit now is what prevents a burn warning.Pour the Rotel over the rice, then add the beans and corn on top. Don’t .
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Lock the lid, set the valve to Sealing, and cook on High Pressure 4 minutes. Let the pressure release on its own for 10 minutes, then turn the valve to Venting.
Timer: 14 min
Dolly’s tip: Keep your hand and face away from the valve when you vent it. The steam shoots straight up.in the chicken and cheese, put the lid back on, and let it sit 3 minutes, until the chicken is hot and the cheese .
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 3 min
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Fluff and serve with cilantro and lime wedges.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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