Instant Pot Salsa Chicken and Brown Rice
Instant Pot Salsa Chicken and Brown Rice is a wholesome one-pot meal made with tender chicken, hearty brown rice, zesty salsa, and Southwestern-inspired seasonings. It’s an easy, protein-packed dinner that’s perfect for busy weeknights and meal prep.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Pressure Cook
- Cuisine: Southwestern
- Diet: Halal
Ingredients
- Boneless, skinless chicken breasts or chicken thighs
- Long-grain brown rice, rinsed
- Salsa
- Chicken broth
- Black beans, drained and rinsed (optional)
- Corn kernels (fresh, frozen, or canned)
- Onion, diced
- Garlic, minced
- Olive oil
- Chili powder
- Ground cumin
- Smoked paprika
- Garlic powder
- Salt
- Black pepper
- Fresh cilantro, chopped
- Lime wedges, for serving
- Shredded cheddar or Mexican cheese blend (optional)
- Sliced avocado (optional)
Instructions
- Set the Instant Pot to the Sauté function and heat the olive oil.
- Add the diced onion and cook for 3–4 minutes until softened.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the brown rice, chicken broth, salsa, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Stir to combine.
- Place the chicken on top of the rice mixture without stirring it into the rice.
- Add the black beans and corn if using.
- Secure the lid, set the valve to Sealing, and cook on High Pressure for 22 minutes.
- Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
- Remove the chicken and shred it with two forks.
- Return the shredded chicken to the Instant Pot and stir everything together.
- Garnish with chopped cilantro and serve with lime wedges, shredded cheese, and sliced avocado if desired.
Notes
- Use chicken thighs for extra juicy results.
- White rice may be substituted, but reduce the cooking time and adjust the liquid accordingly.
- Add bell peppers, zucchini, spinach, or extra beans for more vegetables.
- Use hot salsa or diced jalapeños for a spicier dish.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze cooled portions for up to 3 months and thaw overnight before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 5 g
- Protein: 39 g
- Cholesterol: 95 mg
