Instant Pot Chicken Enchilada Rice

Yeast Package
Yeast Package
Flour Bowl
Flour Bowl
Thermometer
Thermometer

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.

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.

Yeast Package
Yeast Package
Flour Bowl
Flour Bowl
Thermometer
Thermometer

WHY MAKE THIS RECIPE

Make enchilada rice and enjoy the leftovers all week long.

Chicken Olive Oil Onion Garlic Tomato Paste Jalapeño Rotel

INGREDIENTS

HOW TO MAKE INSTANT POT MEXICAN CASSEROLE

Set the Instant Pot to sauté on medium heat and add the oil and onion. Cook until the onion becomes translucent, about 2 minutes.

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.

Stir in the chicken breast and add in the Rotel and chicken broth stirring to thoroughly combine.

Pour in the rice, but do not stir it in. Add the corn and beans and pour on the enchilada sauce over the rice.

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