Instant Pot Chicken Enchilada Rice

Instant Pot Enchilada Rice loaded with chicken, corn, black beans and lots of creamy cheese is a true family favorite. Make this Tex Mex chicken enchilada rice casserole celebrating Cinco de Mayo or as a delicious spin on Taco Tuesdays.

Suitable for Gluten Free diets.

Are you looking for a meal that’s filling and flavorful and is crazy easy to put together? Enchilada rice takes only 15 minutes to prep and cooks in just 15 minutes so that you can get this satisfying meal on the table in about 30 minutes. 

Chicken and rice is a classic combination, and with a few additions like corn, black beans, and tomatoes with green chilis, you can create a Tex Mex spin on an old favorite.

Thanks to the Instant Pot, this enchilada rice is so easy to make, you can enjoy it for any meal and for any occasion. Plus it’s great for meal prep: make Instant Pot Mexican Casserole early in the week and enjoy the leftovers for easy lunches all week long.

If you like this recipe you’ll also like Instant Pot Chicken Fajitas and this easy peasy Instant Pot Fajita Rice. And why not try this Instant Pot Lasagna Soup, and

Why Make This Recipe

• One Pot Cooking – The Instant Pot makes quick work of this chicken enchilada rice casserole, and it’s all cooked in one pot. No baking necessary!
• Perfect for Meal Prep – Make enchilada rice and enjoy the leftovers all week long. 
• Budget-Friendly – Chicken, rice and a few canned goods make an incredible budget meal that tastes like a million bucks. 

Ingredient Notes

• Chicken – Cut one pound of chicken breast into cubes. You could substitute thigh meat as well.
• Olive Oil – Use any light, neutral-flavored oil.
• Onion – I used white onion but feel free to use whatever you have on hand.
• Garlic – Fresh garlic has an earthy flavor.
• Tomato Paste – Look for tomato paste in a tube for recipes requiring only a small amount.
• Jalapeño – Remove the seeds and dice the jalapeno into even-sized pieces. 
• Seasonings – Use a combination of onion powder, cumin powder, garlic powder, chili powder, salt and ground black pepper.
• Rotel – Usually found with other canned tomatoes, Rotel combines diced tomatoes and green chilies. Rotel is available in a variety of heat levels. 
• Broth – Chicken or vegetable broth works for this recipe.
• Rice – We used long grain white rice. 
• Corn – Be sure to drain well.
• Black beans – rinse and drain the beans before adding. 
• Enchilada Sauce – Red enchilada sauce is most common, but you can also use green sauce. 
• Cheese – Use freshly shredded Colby Jack or your favorite cheese blend. 

How To Make Instant Pot Mexican Casserole

Get full ingredients list and instructions from the recipe card below.

1. Set the Instant Pot to sauté on medium heat and add the oil and onion. Cook until the onion becomes translucent, about 2 minutes.
2. Stir in the garlic, tomato paste, jalapeño, chili powder, cumin, onion powder, garlic powder, salt and pepper and cook for another 30 seconds then turn the instant pot off.
3. Stir in the chicken breast and add in the Rotel and chicken broth stirring to thoroughly combine.
4. Pour in the rice, but do not stir it in. Add the corn and beans and pour on the enchilada sauce over the rice. Gently spread ingredients out but keep them layered. Do not stir!
5. Secure the lid on the pot and turn the valve to sealing, then set the Instant Pot to pressure cook / manual pressure for 6 minutes. (It will take about 10 minutes for the pressure to build up before the timer starts.)
6. Once the time is up, allow for a 10 minute natural release, then carefully quick-release any remaining steam before removing the lid and stirring.
7. Stir in half of the cheese, then sprinkle the remaining cheese on top, cover the pot with the lid again, and let it melt for 4-5 minutes.
8. Serve with freshly chopped cilantro or sliced green onions for garnish and sliced avocado and lime wedges if desired.
   

Note: Always check the chicken for doneness with a meat thermometer. The temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken.

Tips For Success

• After adding the spices, allow them to cook for about 30 seconds to develop the flavors. 
• Cut the chicken into similar-sized cubes for even cooking. 
• Always check for doneness with a meat thermometer. The temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken. If the chicken is not cooked all the way through, reseal the Instant Pot and set it to 0 minutes and check for doneness again. 
• Layer the ingredients in the Instant Pot, following the order specified.
• Do not stir the rice into the other ingredients. 
• Cooking times do not include the amount of time it takes for the Instant Pot to come up to pressure or for the pressure to release. 
• After adding the cheese, cover the Instant Pot for a few minutes to allow the cheese to melt. 

Delicious Variations

• Add Heat – Use spicy Rotel and pepper jack cheese to increase the heat level of this dish. 
• Make It Vegan – Skip the chicken and use vegetable broth and vegan cheese to turn this tasty rice into a vegan or vegetarian feast!
• Top It Off – Add sliced green onions, avocado, sour cream, pico or your favorite Mexican toppings to your finished rice bowl.

Budget-Friendly Tips 

• Buy Chicken In Bulk. Purchase chicken in bulk or on sale and freeze it for later use. 
• Buy Tomato Paste in a Tube. Tomato paste in a tube is perfect for recipes that only call for a few tablespoons. Use what you need, then store the tube in the fridge for other recipes. You can also freeze unused tomato paste from a can for later use. 
• Make It A Full Meal. Add a side salad and serve with chips and salsa to make this a complete meal. 

Prep Ahead And Storage

• Prep Ahead – Cube chicken before freezing. Thaw the already cubed chicken overnight in the fridge to add to this recipe. 
• Store – This enchilada rice can be stored in an airtight container in the fridge for up to 5 days.
• Freeze – Scoop into an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or bake it in the oven until hot. 

Meal Prep

• Eat chicken enchilada rice casserole for dinner, then enjoy the leftovers for 5 more days. 
• Portion the Instant Pot Mexican Casserole into individual containers for easy meal prep. 
• For smaller families, divide the casserole in half and freeze one for an easy meal later on. 

FAQs

More Recipes You May Like

Love chicken breasts? Then check out these recipes

• Easy Chicken Fajita Casserole.
• Instant Pot Chicken Breast.
• Instant Pot Frozen Chicken Breast.
• Instant Pot Shredded Chicken.
• Crockpot Ranch Chicken Casserole.

Serving Suggestions

• Fold-over Black Bean Quesadillas.
• Pico de Gallo – Chipotle Copycat Recipe.
• Pineapple Salsa.

Get The Instant Pot Enchilada Rice Recipe: