Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 (14 oz) cans diced chili-ready tomatoes
- 1 small onion, diced
- 1 cup corn kernels (fresh or canned)
- 1 cup Jasmine rice
- Juice of 1 lime
- 1 1/2 tsp garlic salt
- 1 tsp cumin
- 2 tbsp butter
- 1 cup water
- 1 cup shredded marbled cheddar cheese
- 1/3 cup chopped cilantro
- Optional taco toppings:
- Sour cream
- Diced tomato
- Diced avocado
- Chopped cilantro
Instructions
- In the Instant Pot, combine chicken, diced tomatoes, onion, corn, rice, lime juice, garlic salt, cumin, butter, and water. Stir to mix well.
- Secure the lid, set the valve to sealing, and cook on the POULTRY setting (or manual high pressure) for 12 minutes.
- Allow the pressure to naturally release for 10–15 minutes, then carefully open the lid.
- Stir to fluff the rice. Add shredded cheese and chopped cilantro. Stir until cheese is melted and well combined.
- Serve in bowls with optional taco toppings like sour cream, diced tomato, avocado, and extra cilantro.
Notes
- Substitute chicken breasts if preferred, but thighs offer more flavor and tenderness.
- Use long-grain white rice if Jasmine is unavailable, but cooking time remains the same.
- Be sure to rinse rice before using to avoid sticking or burn warning in the Instant Pot.
- Double the cheese for extra creaminess or use a Mexican blend.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 363
- Sugar: 4g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg
