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a wooden spoon scooping instant pot enchilada rice into a white bowl
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Instant Pot Enchilada Rice

Make this easy Instant Pot Mexican Casserole in just 30 minutes.
Course Main Course
Cuisine American, Mexican, Western
Diet Gluten Free
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Calories 453kcal
Author Bintu Hardy

Ingredients

  • 1 tablespoon olive oil
  • 1 white onion diced
  • 3 cloves garlic finely minced
  • 2 tablespoons tomato paste
  • 1 jalapeño deseeded and diced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 pound chicken breast boneless, skinless, cut into bite size pieces
  • 10 ounces (283g) Rotel
  • 1 cup (453g) chicken or vegetable broth
  • 1 ½ cup (277g) long grain white rice
  • 15 ounces (425g) golden sweet corn drained
  • 15 ounces (425g) black beans rinsed and drained
  • 1 cup (254g) red enchilada sauce
  • 8 ounces (226g) Colby jack cheese freshly shredded

Instructions

  • Add the oil and onion to the Instant Pot, then set it to sauté mode on medium heat and cook until the onion becomes translucent, about 2 minutes.
  • Add garlic, tomato paste, jalapeño, chili powder, cumin, onion powder, garlic powder, salt and pepper, stir and cook for another 30 seconds, then turn the Instant Pot off.
  • Stir in chicken, then add the rotel and chicken broth, stirring to fully combine.
  • Sprinkle on the rice, but do not mix it in. Layer on the corn and beans, then pour on the enchilada sauce, gently spreading it out. Be sure to keep these ingredients layered; do not stir into the rice.
  • Secure the lid on the pot, turn the valve to the sealing position, then set to manual pressure / high pressure for 6 minutes.
  • Once the time is up, allow for a natural pressure release of 10 minutes, then manually release the remaining pressure. Open the lid and stir.
  • Add half of the cheese, then stir again to combine. Sprinkle the remaining cheese on top and cover the Instant Pot with the lid and let it melt for 4-5 minutes.
  • Serve with freshly chopped cilantro or sliced green onions for garnish and sliced avocado and lime wedges, if desired.

Video

Notes

  • Sauté the spices in the Instant Pot for about 30 seconds to develop the flavors before adding the rest of the ingredients. 
  • Cut chicken into similar-sized cubes for even cooking. 
  • To ensure proper cooking of the rice, layer the ingredients precisely as directed in the recipe. 
  • Do not stir in the rice before cooking. 
  • Always check for doneness with a meat thermometer. The temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken.
  • If the chicken is not cooked all the way through, reseal the Instant Pot and set it to 0 minutes and check for doneness again. 
  • Cooking times do not include the amount of time it takes for the Instant Pot to come up to pressure or for the pressure to release. 
  • Cover the Instant Pot for a few minutes after adding the cheese to allow the cheese to melt. 
  • Storage - keep in an airtight container in the fridge for up to 5 days.
  • There are 10 WW Blue Plan SmartPoints in one serving of this.

Nutrition

Calories: 453kcal | Carbohydrates: 56g | Protein: 28g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 1143mg | Potassium: 744mg | Fiber: 7g | Sugar: 7g | Vitamin A: 839IU | Vitamin C: 16mg | Calcium: 252mg | Iron: 3mg