RECIPES

Instant Pot® Mexican Chicken and Rice

Active Time

20 Minutes

Servings

Ingredients

2 pounds boneless skinless chicken breast halves
1 1/2 teaspoons each ground cumin and chipotle chili pepper
1 1/2 cups uncooked long grain rice
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chiles, undrained
3 cups chicken broth
16 ounces La Morenita® Queso Quesadilla cheese, shredded and divided (4 cups)
Toppings: cubed avocado, fresh cilantro, chopped green onions and sour cream

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Queso Quesadilla can be used in this recipe.

Instructions

Layer the chicken, cumin, chipotle chili pepper, long grain rice, black beans, tomatoes, green chiles and chicken broth in the Instant Pot®.,
Cover and lock lid; ensure vent is closed per manufacturer’s directions. Select manual setting. Increase pressure to high; set time for 10 minutes.
Select cancel setting. Allow pressure to naturally release for 5 minutes when cooking is complete. Quick release any remaining pressure, as directed by manufacturer.
Insert a thermometer into chicken to read at least 165°F. Transfer chicken to a cutting board; shred meat. Return chicken to rice mixture. Gradually stir in 3 cups queso quesadilla until melted. Serve with toppings and remaining queso quesadilla.

Recipe Tips

Instant Pot® settings may vary per brand; please reference the manufacturer’s directions.| When the Instant Pot® reaches pressure, the timer will start counting down for 10 minutes.

Cheesemonger Tip

Meet the Supermelter—queso quesadilla is the superhero of melting! The cheese is semi-soft, sturdy yet creamy, mild and buttery. Melt this cheese in dips and quesadillas and on top of tortilla chips and beans.