Description
A fast and flavorful dinner made with chicken, rice, beans, and corn—all cooked in one pot and topped with fresh veggies for a healthy meal.
Ingredients
1 (15 oz) can black beans, drained and rinsed
1 cup corn (frozen, canned, or fresh)
2 tbsp taco seasoning (or 1 packet, adjust to taste)
1/2 tsp black pepper
1 1/2 cups chicken broth (or preferred cooking liquid)
1 cup uncooked long grain white rice, rinsed until water runs clear
1 cup picante sauce or chunky salsa
1–2 boneless skinless chicken breasts
Sea salt, to taste
Instructions
Layer Base:
Add black beans, corn, taco seasoning, black pepper, and chicken broth to the Instant Pot. Stir to combine.
Add Rice & Sauce:
Add rinsed rice and picante sauce on top—do not stir. Gently spread rice under the liquid with a utensil.
Add Chicken:
Lay chicken breast(s) on top. Sprinkle with additional taco seasoning if desired.
Pressure Cook:
Seal lid and pressure cook on HIGH for 5 minutes (about 20 minutes total including pressurizing). Allow a 10-minute natural pressure release, then quick release remaining pressure.
Check & Shred Chicken:
Use an instant-read thermometer to ensure chicken reaches 165°F. Transfer chicken out, rest briefly, then shred and stir back into the rice mixture.
Serve:
Add salt to taste. If needed, loosen the filling with a splash of broth before serving.
Top & Enjoy:
Serve in bowls with toppings like lettuce, tomatoes, cucumber, carrots, red onion, cilantro, jalapeños, lime wedges, or Cotija cheese.
Notes
Adjust seasoning based on taste: 1 packet taco seasoning for mild/kid-friendly; 2 for bold flavor.
You can use 2 chicken breasts without changing other ingredients.
Rice continues to absorb moisture—add broth as needed when reheating.
To avoid a burn notice, ensure rice is under the liquid and avoid stirring after adding it.
- Prep Time: 5 minutes
- Category: Bowl Meal, Dinner Recipes, Lunch
- Method: Instant Pot, Pressure Cook
- Cuisine: Mexican
