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Fit Foodie Friday: Instant Pot Southwestern Chicken and Rice

Sally is back with another one-pot meal the whole family will love!

This a “dump and cook” one pot meal for the Instapot from Meaningful Eats. It was so, so easy and really delicious. You literally put everything in your Instapot, and press ON!


  • 1 1/2 cups brown rice (I like using this Sprouted Brown Rice best)
  • 3/4 cup salsa (any kind you like)
  • 1 15oz can kidney beans, drained and rinsed
  • 1/2 cup frozen corn
  • 1 1/2 cups chicken stock
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon salt
  • 2 chicken breasts (about 1 pound)
  • 1/2 cup shredded sharp cheddar
  • chips, hot sauce and more cheese for serving


Place the brown rice, salsa, kidney beans, corn and chicken stock in the instant pot. Stir to combine.

Nestle the chicken breasts (leave them whole so they won't get dry during cooking) down in the rice/liquid mixture. Sprinkle the chili powder, garlic powder, onion powder, cumin and salt partly over the chicken and partly over the liquid/rice mixture. Spread out the spices and mix some in with the liquid with spoon. (This doesn't have to be precise. Just get some in with the rice and some on the chicken.)

Secure the lid and cook on high pressure for 24 minutes (select Manual and then dial up or down to get to the correctly number of minutes; the IP will start on it’s own).

Let the pressure naturally release for 10 minutes and then quick release the rest of the pressure. Remove the chicken breasts and shred into bite-sized pieces. Fluff the rice with a fork and mix in the chicken and shredded cheese.

Serve topped with cheese, hot sauce and chips for dipping. Enjoy!

I tweaked the recipe a bit (as always)! I added 1/2 small diced onion and two minced garlic cloves. I also added a whole teaspoon of cumin. I really liked how the meal was flavored and the chicken came out so moist and easy to shred. This was also Luke approved!!!!! I separated this into six 2-cup portions. We ate this for Sunday lunch, then will have it for lunches throughout the week.

Meal planning and prep is how I am reaching my goals and makes life so much easier. I served it with fresh salsa and a sprinkle of Mexican Cheese!


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