One thing I love about this Instant Pot Spicy Chicken and Rice Bowls recipe is that you can be in control of how spicy these chicken and rice bowls really are. Pick a salsa that fits your spice level (or that of your kids).
You can also have a spicier salsa for adding later for family members who want to kick it up a notch. You’ll find that this recipe hits the spot for everyone in your family.
How to Make Spicy Instant Pot Chicken and Rice Bowls:
Place ingredients into the Instant Pot: chicken, broth, canned corn, drained beans, green chilis, spices/seasonings, salsa, and rice (rinsed).
Gently make sure all the rice is touching the liquids. Don’t mix too much. Lock the lid into place and turn the knob to sealing.
Press the manual or pressure cook button and set on high pressure for 9 minutes. When done, quick release or turn the knob to venting.
When pressure has been released completely, open the lid and mix. Add your favorite toppings on top and serve!
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Don’t have an Instant Pot?
If you don’t have an Instant Pot, don’t worry! You can also make it on the stove top.
To start, rinse 1 cup of rice and then mix it with the salsa and 2 cups of water in small saucepan. Bring the mixture to a boil, cover with lid and reduce heat to low. Let it simmer, stirring every 5-7 minutes until rice is tender, about 20-25 minutes.
With your spices, make a dry rub and cover the chicken with it. Cook your chicken in a cast iron pan until cooked through.
After your rice is cooked, stir in the beans, corn, and the chicken. Serve with your favorite toppings.
Favorite toppings:
Speaking of toppings? What are your favorite toppings to add to burrito bowls? Here are some of our favorites:
- cheese
- guacamole
- sour cream
- shredded lettuce
- diced tomato
- tortilla strips
Tips for making these Instant Pot Spicy Chicken and Rice Bowls:
- Avoid the BURN message: Recipes with tomatoes/tomato paste/salsa can be finicky and result in the BURN notice. Avoid this by layering the onions on the bottom of your pot and do not stir the ingredients before cooking.
- Increase the flavor: Using chicken broth instead of water will add extra flavor to your dish.
- Shredding the chicken: If you’ve seen enough of my YouTube videos, you know I love my Bear Claws for shredding my meat. It makes it so quick and easy!
Related Recipe: Don’t forget to try our classic Chicken Burrito Bowls!
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Looking for more instant Pot Recipes? Here are a few of our favorites:
- Instant Pot Hawaiian BBQ Chicken
- Instant Pot Lasagna Soup
- Instant Pot Dr. Pepper Pulled Pork
- Instant Pot Dulce de Leche (Homemade Caramel)
Instant Pot Spicy Chicken and Rice Bowls Recipe
Ingredients
- 1 onion, (chopped)
- 3 boneless, skinless chicken breasts, (diced)
- 1 ounce taco seasoning
- 4.5 ounces diced green chilies
- 1 cup salsa
- 1 cup chicken broth
- 1 cup long grain white rice
- 1 (15 ounce) can kidney beans, (rinsed and drained)
- 1 (15.25 ounce) can corn
Equipment
Instructions
- Place ingredients into the Instant Pot: chicken, broth, canned corn, drained beans, green chilis, seasonings, salsa, and rice (rinsed)
- Gently make sure all the rice is touching the liquids. Don't mix too much.
- Lock the lid into place and turn the knob to sealing, not venting.
- Press the manual or pressure cook button and set on high pressure for 9 minutes. When done, quick release or turn the knob to venting.
- When pressure has been released completely, open the lid and mix.
- Add your favorite toppings on top.
Notes
- Avoid the BURN message: Recipes with tomatoes/tomato paste/salsa can be finicky and result in the BURN notice. Avoid this by layering the onions on the bottom of your pot and do not stir the ingredients before cooking.
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.This post was included in our Top 10 Instant Pot Recipes OF ALL TIME video – for more inexpensive and delicious recipes like this one, click here to check it out!
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Look yummy, how long to cook frozen chicken?
Looks so yummy!! I wonder how it could be adapted to cook in a regular slow cooker?
Can you do this w/o the chilis? I don’t like spicy.
You can definitely leave out the chilis.
Would this recipe work with whole frozen chicken tenders? If so how long should I cook it for?
Can you double this recipe – and if so how would you adjust the time?
Chicken tenders will work great in this recipe.
The directions didn’t list when the onion should be added.
Can I make this without the chicken ??
My chicken was not cooked in 9 minutes. Was I supposed to use cooked chicken??
I’m sure you could. We have not tried it without the chicken. Your cooking time would not be as long.
Seriously?!? NINE MINUTES?! My jaw dropped to the floor. I just got an Instant Pot yesterday so I’m not used to this! Amazing! One question: can you make this with frozen chicken, or would the longer cooking time mean the rice will come out mushy?
If I want to double the recipe, would the liquid amount change and would the cooking time as well?
Looks like chicken is supposed to be diced…not just leaving them whole.
Diced will definitely help the chicken cook through.
This recipe doesn’t work. I just keep getting a burn error trying to make it. The ingredients on the recipe aren’t the same as in the video for this and the time isn’t the same.
Avoid the BURN message: Recipes with tomatoes/tomato paste/salsa can be finicky and result in the BURN notice. Avoid this by layering the onions on the bottom of your pot and do not stir the ingredients before cooking.
Any chance you have the nutritional/calorie info on this?
i added an extra half a can of chicken broth because i didn’t think it had enough liquid. and i didn’t get a burn notice.
That is good advice. I have made it twice and gotten the burn notice both times. I ended up put it on the stove, which was not what I wanted.
Unfortunately, I tried this and received the burn notice. When I removed lid indeed I had a burnt layer on bottom. I followed you recipe in the video. Any suggestions?
The rice wasn’t cooked completely. Maybe more broth is needed?
I actually put the onions on the bottom and the veggies- added the rice more toward the top and just made sure the broth covered it. The only issue I had was a bit too much liquid. It did not burn by doing this though 🙂 anytime I’ve made a recipe with rice and put it on the bottom it burns
Although the flavor was good, I found the recipe as written too dry. After the first serving, I added a lot more chicken broth and liked the consistency better.
The way the sisters make cheesy chicken and rice in the video and the way the recipe is written are totally different. The women dump all ingredients in but the written recipe has the chicken and rice cooked first with the soup and cheese added in second, only after the chicken is first cooked. This makes it very confusing for first time Instant Pot users to know which way to trust and follow.
How would I adjust this to make it with brown or wild rice?
How many people does this serve? Also, if doubling recipe how much would you increase the cooking time?
It serves about 4-6 depending on the serving size. Cooking time stays the same if doubling.
Is the corn drained, undrained or frozen
A 15.25 ounce can of corn (undrained).
Oh no! I forgot to dice the chicken. Am I still able to save the recipe?
Yes, you will be fine.
Will the directions for the instant pot work for the Crock Pot MultiCooker too? I was given one for Christmas.
Crock Pot Multi Cookers are like an Instant Pot too. They work similar. You’ll need to compare the button functions.
I made this recipe last night and it was delicious! I chopped my onion first and put that into the instant pot. Put frozen chicken breasts stacked on top, then added the chicken broth and other ingredients. I added the rice last and made sure to carefully mix the rice into the very top liquid. I cooked it for 12 mins and after the quick release everything was cooked perfectly. I will definitely make this a lot more going forward.
This was really good. I followed directions exactly at first and got a burn notice. I added 1 more cup of broth and started it again and it worked good. I would maybe add broth up front next time. Really good recipe. I will be keeping this one in my instant pot rotation.
I just made this and ate some. It was really tasty and not too spicy. More on the milk side. My 6 year okd granddaughter loved it.
I meant to say mild not milk.
Followed the recipe from the cookbook and got a burn notice, switched to my second pot and added extra broth at the bottom and got a second burn notice. The tips about the tomatoes being finicky and easy to burn should have been in the cookbook! Had to put it on the stove top and guess what?? You got it! Burned again! Don’t think I’ll try this one again.
Hi! I would like to make this with brown rice and raw chicken. How much water should I add, and how much longer should I cook it. This is in the IP.
We have not made this particular recipe with brown rice. Brown rice cooks a lot longer in the instant pot than regular white rice. And it will require more liquid. Cook it for about 25 minutes and be sure to add at least 1/2 cup more water or broth. We used raw chicken in the recipe. It may take some trial and error to get it just how you want it.