**Wanted to add that this picture is an internet picture, the actual rice doesn’t look quite as pretty but tastes yummy!

Our favorite easy weeknight meal is this Instant Pot staple! You throw all of the ingredients together and set it to cook, so it couldn’t be more family friendly. Its also great for taking as leftovers to work the next day.

When I write a recipe I don’t list organic for each item, just know that I buy everything organic. The Instant Pot has been our most loved kitchen item for sure. Its just so good! Im not even looking forward to grilled chicken this summer. I like meat to be tender and juicy, the Instant Pot always delivers!

Let me know if you make this and how you like it!

Southwest Chicken and Rice

This is our go-to easy Instant Pot meal. We make this about once a week and always have leftovers.
Print Recipe

Ingredients
  

  • 2 lbs chicken breast
  • 2 cups chicken broth
  • 1 1/2 cups brown rice
  • 1 can kidney beans
  • 1 can corn or cup of frozen corn
  • 3/4 cup salsa
  • 2 tbsp taco seasoning or packet of taco seasoning or cumin, paprika, chili powder
  • 1-2 tsp salt or to taste
  • 1 tsp pepper or to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 avocado
  • greek yogurt
  • cheddar cheese

Instructions
 

  • In the Instant Pot add rice, chicken broth, salsa, beans, corn & then add the chicken. Stir together. 
  • Add spices and stir
  • Set Instant Pot to poultry for 26 minutes (make sure vent is closed). You can also manually set to high pressure for 26 minutes. When time is done, let it naturally release for 10 more minutes.
  • Stir together inside pot to shred chicken
  • Serve with sliced avocado or guacamole. You can also top with greek yogurt (for a sour cream feel) or organic cheddar cheese.