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top down view of the completed instant pot enchilada rice inside the instant pot

Instant Pot Enchilada Rice

This flavorful Mexican rice casserole cooks just 30 minutes.
5 from 1 vote
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Course: Main Course
Cuisine: Mexican
Diet: Gluten Free
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6
Calories: 632kcal
Author: Bintu Hardy | Budget Delicious

Ingredients

  • 1 tablespoon olive oil
  • 1 white onion diced
  • 3 cloves garlic finely minced
  • 2 tablespoons tomato paste
  • 1 jalapeño deseeded and diced
  • 1 teaspoon onion powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 pound (453g) chicken breast boneless, skinless, cut into bite size pieces
  • 10 ounces (283g) Rotel
  • 1 cup (236g) chicken or vegetable broth
  • 1 ½ cup (277g) long grain white rice
  • 15 ounces (425g) can golden sweet corn, drained
  • 15 ounces (425g) can black beans, rinsed and drained
  • 1 cup (254g) red enchilada sauce
  • 8 ounces (226g) Colby jack cheese freshly shredded

Instructions

  • 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, onion powder, cumin, garlic powder, chili powder, salt and pepper. Cook for another 30 seconds, then turn the Instant Pot off.
  • Stir in the chicken breast, Rotel, and chicken broth, stirring to fully 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. Gently spread ingredients out but keep them layered. Do not stir!
  • 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.)
  • 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.
  • 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.
  • Serve with freshly chopped cilantro or sliced green onions for garnish and sliced avocado and lime wedges if desired.

Video

Notes

  • After adding the spices to the Instant Pot, 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. 
  • Add the ingredients in the order specified.
  • When adding the rice, do not stir it 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.

Nutrition

Calories: 632kcal | Carbohydrates: 79g | Protein: 39g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1249mg | Potassium: 1021mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1073IU | Vitamin C: 19mg | Calcium: 329mg | Iron: 4mg