Instant Pot Mexican Casserole
Tags: Chicken Dinner Instant Pot Mexican
Yield: 6
- 1 1/4 cups chicken broth
- 1 cup raw rice (white or brown)
- 2– 3 cups chopped rotisserie chicken
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 (16 oz) can Bush’s chili beans (I used mild)
- 1 cup Pace’s picante sauce (I used mild), divided
- 3 Roma tomatoes, diced
- 4 oz ( 1 cup) shredded colby jack cheese
- 3 green onions, sliced
- For serving: Fritos and sour cream
- Pour broth into Instant Pot. Sprinkle in the rice. Add in the chicken, chili powder, cumin, garlic powder, onion powder, beans (don’t drain) and half of the picante sauce.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes for white rice or 22 minutes for brown rice. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir in the tomatoes, cheese, green onions and the other half of the picante sauce.
- Serve topped with Fritos and a dollop of sour cream.
- If using brown rice I would stir in the cooked rotisserie chicken after the pressure cooking time in step 3. If using white rice I would add the chicken in during step 1. White rice only needs a short pressure cooking time while brown rice needs a longer cooking time of 22 minutes. The chicken will taste better if it’s not cooked for 22 minutes.
- If you’d like to use uncooked chicken here’s how: for white rice cut raw chicken breasts or thighs into bite size pieces and add in with the rice in step 1. For brown rice add whole pieces of chicken (breasts or thighs, bone-in or boneless) in with the rice in step 1.
