This one-pot meal cooks your rice, chicken and homemade pico de gallo all in your instant pot. Serve with cheese, cilantro and a squeeze of lime for a quick, fresh weeknight dinner!
1 1/2 cups white rice, rinsed
1 3/4 cups water
2 large chicken breasts, cut into bite-sized pieces
1/2 tsp cumin
1/2 tsp chili powder
1 tsp salt
1/4 tsp pepper
1 yellow or white onion, diced
1 green bell pepper, diced
4 Roma tomatoes, diced
2 jalapeño peppers, diced
2 tsp minced garlic
1 bunch cilantro, chopped (reserve some to top)
1 cup shredded mozzarella cheese
1 lime, cut into wedges
Pour the rice and water in the Instant Pot.
In a separate bowl, toss together the chicken, cumin, chili powder, salt and pepper, then spread evenly on top of the rice.
Spread the onion, green pepper, tomatoes, jalapeño, garlic and cilantro on top of the chicken. You can toss together the vegetables so they are evenly mixed or just layer each one.
Pressure cook in the instant pot for 6 minutes with 10 minutes natural release.
Stir together and serve topped with cheese, cilantro and a lime wedge on the side.
Liquid amounts: A lot of the liquid comes from the vegetables (specifically the tomatoes). If you reduce the amount of vegetables, definitely increase the water to 2 or 2 1/4 cups.
Oven instructions: Follow the original recipe that I adapted from Eat Well 101 to bake the chicken, vegetables, and cheese in the oven and serve with rice.
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