Instant Pot Mexican Chicken and Rice

Active Time: 20 minutes
Yields: 8 servings
Difficulty Level: Beginner


  • 2lbs. boneless, skinless Chicken Breast halves
  • 1 1/2 tsp each, Ground Cumin and Chipotle Chili Pepper
  • 1 1/2 cups uncooked Long Grain Rice
  • 2 cans (15oz each) Black Beans, rinsed and drained
  • 1 can (14.5oz) Diced Tomatoes, undrained
  • 1 can (4oz) Chopped Green Chiles, undrained
  • 3 cupbs Chicken Broth
  • 16oz Buholzer Brothers Havarti Cheese, shredded and divided (4 cups)


  • Cubed Avocado
  • Fresh Cilantro
  • Chopped Green Onions
  • Sour Cream


  1. Layer the chicken, cumin, chipotle chili pepper, rice, black beans, tomatoes, green chilies, and chicken broth in the Instant Pot. 
  2. Cover and lock lid; ensure vent is closed per manufacturer’s directions. Select manual setting. Increase pressure to high; set time for 10 minutes.
  3. Select cancel setting. Allow pressure to naturally release for 5 minutes when cooking is complete. 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 Havarti cheese until melted. Serve with toppings and remaining Havarti cheese.

© Dairy Farmers of Wisconsin

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