RECIPES

Instant Pot® Mexican Chicken and Rice

Wisconsin Cheese Instant Pot® Mexican Chicken and Rice Recipe
Active Time
20 Minutes
Servings
8

Ingredients

Cheese

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

Instructions

  1. Layer the chicken, cumin, chipotle chili pepper, rice, black beans, tomatoes, green chilies and chicken broth in the Instant Pot®.
  2. Cover and lock lid; ensure vent is closed per manufacturer’s directions. Select manual setting. Increase pressure to high; set time for 10 minutes.
  3. Select cancel setting. Allow pressure to naturally release for 5 minutes when cooking is complete. Quick release any remaining pressure, as directed by manufacturer.
  4. 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

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

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.

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