Instant Pot Mexican Casserole
How many Mexican theme dinners in a row can you host before your friends start to wonder if you know how to cook anything else? I am hoping A LOT, because now that I’ve discovered Instant Pot Mexican Casserole, it’s all Mexican-plus-margs from here until someone schedules an intervention. True to its “casserole” name, this recipe yields a generous portion, so it can feed a crowd. It also reheats well, meaning that if you make this Instant Pot Mexican Casserole for a smaller group or even just yourself, you’ll have tasty leftovers to enjoy all week. New to the Instant Pot? This recipe is easy, so it’s perfect for learning your way around the electric pressure cooker.
I’ve been cooking with my Instant Pot for over a year now (this is the model I have), and while I originally embraced it a little reluctantly (really, another gadget?), now I can’t imagine my kitchen without it.
I love the hands-free aspect of the Instant Pot (close the lid, walk away, then come back and the meal is cooked) and the fact that I can sauté directly in it instead of in a separate skillet, and it does an especially knockout job of cooking certain ingredients, particularly rice-based dishes like this Instant Pot Mexican Casserole.
You can find a wide range of healthy Instant Pot Recipes on my site, and if you haven’t made this one yet, please do give it a try. It’s family friendly, easy to adapt to different diets, and has the ever-loved Mexican flavor profile that never seems to grow old or lose its appeal. No matter how many different cuisines and cooking styles I try, Mexican food hits the spot every single time.
Instant Pot Mexican Casserole—An Easy, Healthy Dinner for Tonight
Instant Pot Mexican Casserole is not new territory, nor are Instant Pot casseroles in general. This Crock Pot Mexican Casserole is one of the single most popular recipes on my site, with these Instant Pot Shredded Chicken Tacos and this Instant Pot Chicken and Rice close seconds.
Mexican casseroles are, however, delicious territory, so we’re going back again.
After all, “No, I do not want an easy, flavorful, filling, all-in-one-meal that I can smother in avocado and cheese” was said by….
WAIT. No one has ever said that before.
And if they have, they haven’t tried an Instant Pot Mexican recipe yet!
This pressure cooker Mexican casserole is the complete dinner package.
It hits every food group. Veggies (colorful bell peppers, sweet corn, and fire-roasted tomatoes), whole grains (hello, brown rice), protein (beans + ground chicken or turkey; you can also make this Instant Pot Mexican Casserole with ground beef if you prefer—I recommend a lean 90%), and dairy (gooey cheese + a dollop of creamy Greek yogurt) all make an appearance.
It cooks in a single pot. Thank you Instant Pot for reducing the number of dishes I will wash in my lifetime.
It combines fresh ingredients with convenient pantry staples.
It is YUMMY. The textures and flavors of this Instant Pot Mexican Casserole are reminiscent of a giant Chipotle burrito bowl, without the pesky extra charge for guac.
What to Serve with Instant Pot Mexican Casserole
- If you want to max out your Instant Pot, don’t miss these Instant Pot Refried Beans and these Instant Pot Black Beans.
- For double the appliance domination: Make these Crock Pot Pinto Beans, then do the Mexican chicken casserole in the Instant Pot.
More Mexican Chicken Recipes
- If you are looking for a slow cooker version of this recipe, I’d suggest the Crock Pot Mexican Casserole I mentioned above, this Taco Casserole, or these Crock Pot Healthy Nachos.
- For the stovetop, check out my Mexican Chicken and Rice or Fiesta Chicken.
- Seeking more Instant Pot Mexican recipes? This Instant Pot Chicken Mole is a fast favorite.
- Still hungry? I have this entire collection of healthy Mexican recipes.
Recommended Tools to Make Instant Pot Mexican Casserole
- Instant Pot (other electric pressure cooker brands with similar cooking functions should work too)
- Two-sided measuring spoons (I love that they stay organized in your drawer too)
- Non-slip cutting board
Instant Pot Mexican Casserole
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 pound 93% lean ground chicken or turkey
- 1 small yellow onion — diced
- 1 teaspoon kosher salt
- 1 large red bell pepper — cut into wide strips (about 3/4 inch), halved if long
- 1 large green bell pepper — cut into wide strips (about 3/4 inch), halved if long
- 1 15-ounce can low-sodium black beans — drained and rinsed
- 1 cup corn kernels — fresh, frozen and thawed, or drained from a can
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1/4 cup water — plus additional if you have a newer Instant Pot (see recipe notes below)
- 1 15-ounce can fire-roasted diced tomatoes in their juices
- 2 cups of your favorite salsa — 1 (16-ounce) jar; I used a chunky medium salsa
- 1 cup uncooked long grain brown rice*
- 1 cup shredded Mexican blend cheese — divided
- For serving: chopped fresh cilantro — diced avocado, chopped green onion, sour cream or plain Greek yogurt
Instructions
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Turn the Instant Pot to SAUTE and add the oil. Once the oil is hot and shimmering, add the chicken, onion, and salt. Cook and stir, breaking up the chicken as you go, until the meat is no longer pink, about 7 minutes. Add the red bell pepper, green bell pepper and black beans, corn, chili powder, cumin, and garlic powder. Stir to combine.
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Splash in the water and scrape up all of the stuck on bits of food. Make sure to get every bit off so that you avoid a burn warning. Pour in the diced tomatoes in their juices and salsa. Do not stir. Rinse the brown rice and drain (this will help prevent a "burn" warning). Add the brown rice and once again do not stir (again, we are trying to avoid the burn warning here). With the back of a spoon or a spatula, gently push the rice down and spread it evenly so that it is submerged in liquid.
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Cover and seal the Instant Pot. Cook on high pressure (manual) for 20 minutes. Allow the pressure to release naturally for 20 minutes, and then vent to release any remaining pressure. Remove the lid and stir. At this point, the rice may still have a bit of liquid at the bottom, but it will continue to absorb as the casserole sits. Taste and adjust any seasonings as desired.
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Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Set the lid back on the Instant Pot (no need to seal; just make sure it is resting on top). Let rest 10 additional minutes to allow the cheese to melt and more of the liquid to absorb. Serve hot with any desired toppings.
Recipe Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Let thaw in the refrigerator overnight. Reheat gently in the microwave.
- *Do not use instant rice, as it will not hold up in the pressure cooker. I also cannot recommend white, basmati, or any other type of rice or quinoa, as I have not tested the recipe this way. Cooking times and liquid ratios can vary between types of grains. For best results, long grain brown rice is the way to go (and it is delicious!).
- To make on the stovetop: **Please note that I have not tested this methods yet; this is my best guess, but it may not be accurate.** In a large saucepan or Dutch oven, heat the oil over medium high. Add the chicken and sauté until cooked through. Remove to a plate and set aside. Add an additional 2 teaspoons oil to the pot. Once hot and shimmering, add the onions and bell peppers and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add all the remaining ingredients except for the cheese (do not add the chicken). Turn the heat to low, cover the pan, and let cook until the rice is done, about 40-50 minutes. Stir in the reserved chicken and 1/2 cup cheese. Sprinkle the remaining cheese and any other desired toppings over the top.
- I cannot recommend a slow cooker version, as I haven't tested one with these liquid ratios. I'd recommend my Crock Pot Mexican Casserole instead (link in the blog post above).
Nutrition Information
Amount per serving (1 (of 6), about 1 1/2 cups without extra toppings) — Calories: 437, Fat: 14g, Saturated Fat: 5g, Cholesterol: 64mg, Carbohydrates: 47g, Fiber: 9g, Sugar: 9g, Protein: 27gDid you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.
About Erin Clarke
I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…
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I’m new to IP and would like to try this. Do you think I could use cut up chicken breasts instead of ground chicken?
Hi Donna! I would be a little worried about the chicken pieces drying out. You could saute the pieces separately, then remove them to a plate and stir them back in at the end!
I did it with cubed chicken and it was great! I cut the chicken into small cubes and sautéed them with the onion, then added everything else just as the recipe instructed. There was plenty of liquid in the recipe so the chicken didn’t dry out.
Love this recipe!
Michelle, I am SOOO happy to hear this, thank you for sharing!
So with you on Mexican food. And it’s so easy to crazy load it up with veggies and it’s such a kid pleaser. Definitely on my menu list 1-2 times a week and excited to try this!
I agree with all of the above Carissa! I hope you all LOVE the recipe!
hey girl- this casserole looks amazing! right up my alley!
Thanks Shawnna! I hope you love it :)
I will try this with firm tofu as I am wfpb egan.
Thanks!
Margaret, if you decide to play around with tofu, I’d love to hear how it comes out!
How did it come out with tofu? I’m vegan also and would love to know
Made this for dinner tonight, it was fantastic! Received an Instant Pot for Christmas from my father in law who uses his a lot. This is only the 3rd dish I’ve tried so far but it’s def the best. I increased the water to 1 cup as you suggested and it came out perfect Thanks so much for this recipe, will be making this again soon!
Hooray! Thanks for sharing your success with the recipe, Karen! I’m glad it was a hit.
I do not have an instant pot but Mexican cuisine is my absolute favorite…we have a new restaurant here in our town that’s just fantastic. I tried an enchilada recipe last week that required me to make even the sauce. That was a first but – oh my goodness: I could eat this with a spoon! I think the secret was the 4T, of ancho chili powder. This sounds wonderful so in the future if anyone comes up with a stove top method, please bring it to us! Have a nice week -hopefully these 95 degree days will come to an end.
Chris, that recipe sounds AMAZING! I love ancho chili. If you are looking for a stove top recipe, you might like my Mexican Chicken and Rice! https://www.wellplated.com/mexican-chicken-and-rice/
This reminds me of a dish my mom used to make us growing up! I need to make this for my dad sometime; I think he’d love it!
I hope you ALL enjoy it, thank you so much!!
Wow! The rice doesn’t need any water to cook! I can’t wait to try this, genius!
I hope you love it Marci!!
I want to swim in a big bowl of this!
YES!!! Best idea ever :)
YUM! this is going on the dinner menu for next week :)
I hope you love it Jackie!!
I made this last night and it was amazing! So easy to put together and so delicious. I love your blog- thank you for so many wonderful recipes!!
Shelby, this kind comment made my day. THANK YOU!!! xoxo
Delicious and easy to pull together dish! I used Tostito’s Chunky Medium salsa and Tillamook Mexican cheese to get the best melt. Thanks for the recipe!
So so happy to hear that Ana! Thank YOU for this lovely review!
Hi Erin. I’d really like to try this, but I’m pretty nervous about there not being enough liquid for the i.p. to seal, as I’ve had issues with that with other recipes in the past. The six quart i.p. requires at least one cup of liquid. I don’t see there being that much liquid from just the tomatoes and salsa. Are we supposed to add water or chicken broth that’s not listed on the ingredients list?
Thanks for your help.
Hi BJ! I left both out and found it to be plenty of liquid actually. Quite a bit of liquid will also cook out of the veggies. A few others have tried the recipe with good results too. You can experiment with adding more liquid if you want, but the casserole might be more liquidy at the end.
BJ- I tell my hubby all the time, don’t be afraid of the recipe,
Erin will not tell you wrong.
Erin, You are so patient, I just love patient people. Thank you so much for this recIpe, I will try it soon & report back. Take care…
I hope you both love it Laura!!
Okay— I am new to the IP and loved this recipe! I made it as directed in my 6 quart pot and it turned out perfectly. My selective 9 year old even ate it for 3 days (it made plenty of leftovers)
Thanks Erin!
Oops! Meant to select 5 ⭐️
SOOOO pleased to hear that Sarah, thank you!!
I love your recipes and blog. Do you have any thoughts on using cauliflower “rice” instead of the brown rice?
Jennifer, thank you! <3 Unfortunately, cauliflower rice won't work for this, because it doesn't absorb liquid the way regular rice does and it will become mushy. You could try making this Instant Pot Shredded Chicken, then serving it over cauliflower rice, maybe with some black beans mixed in and salsa, avocado, and cheese on top!
Hi, I tried this last night and got the dreaded burn. Ended up finishing it on the stove and it tasted great. Any suggestions to prevent the burn in the future?
The burn warning is the worst! Out of curiosity, do you have a newer model? I hear those register burn warnings more easily. For nex time, I’d make sure there is NOTHING stuck to the bottom of the pot before you seal it. You can also try rinsing the rice before adding it to remove starch.
Hmm probably since we just bought it last year. Ok, thanks, I’ll try those two suggestions next time.
Hello, we tried this with Cauli-rice and found that it worked just fine, we drained the tomatoes and left the liquid from the Salsa, and added 2 cups of Cauli-rice. It is a little liquidy, like a soup. But still very delicious. We were just trying to cut down on Carbs. Thank you.
Tambra, thanks so much for reporting back! That’s great to know!
Fantastic! I didn’t change a thing. I’m definitely adding this to my regular rotation. As suggested I added some chopped avacado and cilantro (also a squeeze of lime!)
So sooo happy to hear this Tom, thank you!!
This was delicious! Definitely a keeper!
So so happy to hear that Shaye, thank you!!
It looks delicious. My mouth is watering.
I was really excited to try this recipe because it seemed like few people mentioned getting the dreaded burn! Unfortunately I did get the burn and yes I have a newer instant pot but have been using an instant pot for about a year so I’ve gotten pretty good at using it. I also followed the recipe exactly. So maybe the newer instant pots are part of the problem. I had to add liquid and start the process of pressurizing again. It did pressurize after adding almost a cup of water. So after adding the water I can’t say what Else went wrong along the way but after 20 minutes of pressure cooking and 20 minutes of venting I had my fingers crossed. Again unfortunately the rice wasn’t cooked all of the way which I thought was very strange after cooking for so long and it was too watery. So I spent another 20 minutes cooking some additional rice in the microwave to add. All in all it was nearly two and half hours later when we sat down to eat. It actually tasted pretty good. Not great and it took way to long. I wish I could have been more positive.
Anthony, I am so sorry to hear that this didn’t turn out for you! I haven’t heard anything about the rice not cooking for this recipe, so I’m not sure what might have gone wrong either. I know it’s disappointing to try a recipe and not have it come out, so I’m truly sorry that this didn’t come out perfectly for you!.
Literally the exact same thing is happening to me right now. I’m kind of in tears
Hi Maria, I’m sorry to hear that! I haven’t experience this issue myself, so unfortunately I don’t have addition specific advice to offer other than what you’re seeing in this comment reply, but I hope you were able to enjoy the dish!
Rice is uncooked here too. I tried running the pot an additional 20 minutes and still no soft rice. Just added one cup of water and trying again. Hope it comes out soft otherwise this will be a lot of wasted money and food!
Hi Jack, I’m sorry to hear this didn’t come out for you! While I personally haven’t experienced this problem, I know it’s disappointing to try something new and not have it go smoothly. I hope you were able to enjoy it after cooking for longer!
I wonder if people receiving burn notices might have been caused by not deglazing the pan before the pressure cook. It might be worth mentioning in the steps. I know you mention it in a burn notice reply, but it might help others be sure not to forget the step.
I am thinking I am going to give this a trial run without any rice at all. I plan to strain the tomatoes in an attempt to avoid having too much water with the removal of the rice. I am sure it will end up a bit soupy even with that change, but I dont think that would really bother me that much. It will give me more confidence to give it a try with the rice at another time if it does. I do plan to cut way back on the pressure cook time as well since I assume that is mainly needed to get the brown rice finished.
Donnie, deglazing the pan definitely helps! I would recommend using some rice though. You could try rinsing it first, and use about 2/3 of the amount if that makes you feel more comfortable.
I plan to make it with rice at some point hopefully sooner than later. I will be making it this time for myself and friends to snack on while hanging out, drinking, and watching football. Going without the rice to make it more of a loaded nacho style of dip to accommodate the setting and group. It will also let me judge a bit how much liquid is in it since I do have an Ultra IP and want to see if I think it would need some modifications for it to avoid the burn notice.
This was so easy, healthy and delicious! I was worried about the amount of liquid, but it turned out perfectly. We paired it with homemade tortillas and lots of great toppings.
So glad I found your website! I will definitely be back. Thank you, Erin!
Erin, I’m so glad the recipe was a success! Thank you so much for taking the time to leave this wonderful review. :)
Oops! I forgot to add the salsa before sealing the pot! It’s almost done should I do a quick release and add the salsa or just let it naturally release for the 20 minutes and stir it in with the cheese? I guess that’s what I’ll do because it just beeped!!
Hi MJ, I’d love to know how it turned out! I hope you still enjoyed it.
I make this recipe every other week now!! I love the ground turkey with it. Tried ground beef once and that was a complete mistake… kept getting the burn sign! But with turkey it’s PERFECT!!
So so happy to hear that you love this recipe Lauren! THANK YOU for leaving this wonderful review. I’m not sure why the beef would have burned.W Was there a bit stuck on the bottom of the pot before you sealed it? I’m sorry that happened!
Yes I think it stuck to the bottom and had more fat so it burned more easily. I’m going to try it with white rice tonight so I’ll let you know how that goes too!
I hope you enjoy it, Lauren!
i need to make this for 10 people. Would you just double everything?
Jill, if you have an 8 quart IP you could try doubling it. The pot will take longer to come to pressure, but you’ll want to set the timer for the same amount. I haven’t tried doubling it yet myself, so if you play around, I’d love to hear how it comes out!
This was really good! Thanks for sharing! I used white long grain rice and it was fine! Thanks again for a delicious healthy dinner.
Thanks for reporting back, Diane! I’m so glad you enjoyed it.
Hi Erin, how many servings does this make? Can the recipe be doubled in an 8 qt pot? Thanks!
Hi Joanne, I’d say it serves 4 to 6, depending on how hungry your eaters are! I have not tried doubling this in a larger Instant Pot, so I can’t say for certain where it would hit on the 8-quart fill line and if it would work. If you decide to experiment, I’d love to hear how it goes.
I keep getting the burn notice. I do not think there are enough liquids in this recipe. There seems to be nothing that I can do to reach high pressure without getting burn.
Hi Alex, out of curiosity, do you have a newer model? I hear those register burn warnings more easily. For next time, I’d make sure there is NOTHING stuck to the bottom of the pot before you seal it. You can also try rinsing the rice before adding it to remove starch. I hope that helps!
I made this 2 times already,but instead of ground chicken I used shredded chicken that I made in the pot first. I then washed the pot sauted the onions deglaze pot with the juice from the black beans then put in chicken and rest of the ingredients, it came out perfect. Yummy recipe!
Stephanie, thanks for giving the recipe a try and leaving these notes! I’m so glad you enjoyed it!
I made this in our Instant Pot last night, and it is now our favorite dish. So Mexican and so flavorful. This is now a regular on our menu. I did substitute ground beef for ground turkey/chicken. I highly recommend this dish. So easy and so tasty.
Hooray! I’m glad it’s a winner, Dave. Thanks for taking the time to leave this review!
I just made it with frozen chicken breasts starting with the seasoning, rice, salsa and the tomatoes. I cooked that for 13 minutes and then quick released pressure and added beans, Frozen fajita vegetables and frozen corn that had been thawing while the chicken cooked. Sealed & cooked another 5 mins. Quick released, shredded chicken & added cheese. Let rest for few mins. Rice is a bit overlooked, but yum! I will cut initial time chicken cook time to 10 minutes next time. Great recipe!
Thanks for reporting back, Jodi! I’m glad to hear the recipe was a success!
I made this recipe tonight. The end result was delicious, but I got the BURN notice repeatedly. I have a new IP. I’m finding it very frustrating! Have to keep starting the cooking process over.
Ann, I’m sorry this happened! I’ve made this recipe a few times and never had that issue. That said, I’ve heard some of the newer Instant Pots trigger a burn warning more easily than others. My advice for avoiding the burn is to make sure you get all the stuck on bits off the bottom of the pot before sealing it and bringing it up to pressure. The recipe has worked great for me and other readers as written, but I know it’s disappointing to run into problems, so I hope it goes better next time!
My husband and I just finished eating this DELICIOUS dish!! I am new to Instant Pot cooking. This was just my 3rd recipe. Two days ago, making a chicken dish with rice, I experienced the dreaded BURN warning. Fearing what others had experienced, the only changes I made to your recipe was: I used cooking spray to coat the bottom of the pan before I added the olive oil, AND, I used 1/2 cup of organic brown rice instead of 1 cup. I also rinsed the rice first, as you had suggested. I added the rice last and gently worked it into the other ingredients, but made sure not to mix it all the way down to the bottom. Perfect!! It pressure cooked for 20 minutes, naturally released pressure for 20 minutes, and after I added the cheese, it ended up staying in the “warm” mode for 20 more minutes, until we were ready to eat. This is definitely a keeper! Thanks for the wonderful recipe!
Mindy, thanks so much for sharing your tips! I’m so glad to hear you enjoyed the recipe.
Mindy, thank you so much for these suggestions!! I tried this recipe tonight but could not get it to pressure cook because of the “BURN”. There simply isn’t enough liquid in the recipe. I added appx 3/4 cup water after the first “burn” error. Then added 1 1/2 cup water after the 2nd time. After the 3rd time I simply removed it from the Instapot and put the contents in a large pot on on my stove until hot again, then turned off the stove and covered to let the rice soften. The outcome was still delicious but the whole thing was an experience that was very time consuming and frustrating. I wish I would have seen your suggestions first!! I am also new to Instapot. I bought as a Christmas gift to myself last week and have been trying basic recipes up until tonight. will definitely remember this next time I make this dish. – And next time a dish calls for rice! :) Thanks again!
I’m sorry you had such trouble, Jeanine! I’m glad you still were able to enjoy the recipe.
I doubled up on the recipe and unfortunately the rice is not cooked all the way… any ideas why this might be the case? Other than that it is fantastic!
Hi Mason, that could be caused by doubling the recipe. I haven’t tried doubling it myself, so unfortunately I don’t have any specific guidance. I hope it comes out again next time if you try the recipe as written! I’m glad you enjoyed the flavor!
So good. I prepared the recipe as written. Topped with avocado and sour cream. This will be in regular rotation. Thank you for the great recipe.
Thank YOU for taking the time to review the recipe, Ashlynn! I’m glad you enjoyed it!
Worked out well. Went off the script quite a bit: no onions, no green or red peppers, 15 oz. canned corn kernels rather than 1 cup, 1.4 pounds of 93% lean ground beef rather than just 1 pound of 93% lean ground chicken, about 1.3 cups of brown rice rather than just 1 cup, and added about a 0.4 cup of water to the mix to alleviate the BURN issues on my Instant Pot. Used green tomatillo medium salsa.
Followed the cooking instructions and got the BURN warning when I tried to pressure cook. I didn’t make much effort to deglaze the pot once I cooked the meat, so that may have had something to do with it. After scraping the bottom of the pot and starting it back up again twice and still getting the BURN warning, I added about 0.4 cups of water and it worked. Was watery after the initial pressure cook, but solidified as the author said it would. Added blue corn unsalted nachos, sour scream, cilantro, and avocado. It tasted a lot like a good nacho supreme dish at a restaurant. Was spicy when I first cooked it. Was not spicy once refrigerated, but I liked it better that way. Mexican food has a reputation of being hard on the digestive system, but this dish didn’t cause any issues for me. Tasted good and felt healthy and nutritious. I will cook it again. Thanks.
Steve, thanks for reporting with your changes! Not deglazing the pot would definitely have contributed to the BURN issues. I also have heard that the newer Instant Pot models burn more easily than the older ones. I’m so glad to hear you were pleased with it in the end!
THIS was my first meal cooked in my new instant pot, and it was a hit!! I had cooked the chicken the night before and used the leftovers. Long story short, my husband is the chef in this family and it’s rather dreadful when I cook. So, when the entire family loved this recipe, after a long hiatus from actually cooking for them, it made my heart smile! I am looking forward to trying many more of your recipes! Thanks for a great one!!
Jonna, YAY! This makes me so so happy. Thank you for taking time to share this lovely review!
This was terrific! It will be on our menu rotation as a regular! Thanks, Erin!
Liz, I’m so glad you enjoyed it! Thanks for taking the time to leave this wonderful review.
We cook a ton of Mexican food in our house too! Never too much :) Love this casserole!
This is SO up my alley!
This was fantastic – my whole family loved it! I’ll definitely be making this again – thank you so much!
I’m glad you enjoyed it, Caroline! Thanks for taking the time to write this review!
A family fave!
It was so flavorful! My family enjoyed it!
This recipe is such a great way to make my family happy at the dinner table!
Love this healthy one-pot meal.
This is SO good! I even forgot the cheese and it was still really good – and that says something, because we are cheese people. I topped it with Greek yogurt and avocado. Looking forward to leftovers (with cheese) tomorrow!
Hooray Jill! So happy to hear how much you enjoyed it. Thanks for taking time to leave this kind review!
This was delicious!! Made it for dinner tonight, and my husband and I loved it! We used scallions, avocado, and greek yogurt for toppings. I followed the directions exactly, and I did hit a snag during cooking. Burn appeared on my instant pot, so I quickly googled and released pressure, opened, added a cup of water,/‘d set it back for 20 minutes. It turned out great, just wondering if anyone else had this issue.
Tina, I am so happy to hear how much you enjoyed it. I haven’t had the burn warning come up myself, but I have heard newer Instant Pots tend to trigger it more easily. I”m glad you were able to find a quick fix. Thanks for sharing!
This also burnt for me in a new 8QT Ultra Instant Pot. The rice kept sticking to the bottom. I am trying to salvage it on the stove, but not sure it will work. Smells great though.
Hi Michael! Thanks for reporting back. I didn’t personally have experience with the burn warning, so I don’t have any other specific advice to offer. I hope you were able to still enjoy it after cooking it on the stove.
Delicious! I actually cooked the turkey meat in a separate pan – was worried about burn notice (my IP is a newer model). I had forgotten to buy long grain brown rice, so I used 2/3 cup brown jasmine rice, rinsed. Everything else the same – was great! Thank you for the recipe!
Susan, thanks for sharing your tweaks! I’m glad you enjoyed it!
New to instant pot. Just tried this recipe tonight and kept getting “burn” warning as pot was coming to pressure. Any ideas on what went wrong
Switched dutch oven after 4 attempts. Still smells delicious and shpuld be done soon.
Hi Sharyl, I did not experience this myself but it sounds like it may be an issue with the newer Instant Pots. I recommend making sure absolutely nothing is stuck to the bottom of the pan before sealing. If you get the burn notice, you can add some liquid (chicken broth or water) to deglaze the pan and get any bits off the bottom before trying again. I’m sorry to hear you encountered that issue, and I hope you still enjoyed it!
Does this freeze well? I live alone so I won’t eat 4-6 servings in one sitting. :)
Hi Jenny! Yes, it does. See the recipe notes below the directions for my notes on freezing it!
Not sure if this was asked, as I couldn’t get through all the comments. I’ve made your black beans recipe and would like to now make a vegetarian version of this dish using some of those beans, and perhaps tempeh?
How would you recommend adjusting the recipe?
Hi Sondra, I haven’t experimented with using tempeh in this dish, but my first leaning would be to just omit the chicken to make the recipe vegetarian. If you give it a try, I’d love to hear how it goes.
When is the salsa used?
Hi Rebecca, it’s added along with a bunch of other ingredients in step 1. I hope you enjoy the recipe!
Hi Erin – I made this tonight for the first time and it came out amazing! I have an 8 qt Ultra IP and I DID get the dreaded BURN error. I read all of the reviews/comments beforehand and figured I’d followed the recipe exactly (used ground turkey) and hope for the best. I used my non-stick pot vs the stainless steel and did not get any sticking after the veggies so there really wasn’t any ‘deglazing’ needed. I rinsed my 1 cup (using the cup that came with the IP) of brown rice and got the burn error pretty quickly after it came to full pressure. So I figured I’d just add 1 cup of water (mixed after adding the water) and see what happened! After giving it 20 mins of cooking time and another 20 to natural release the rice was perfectly cooked – it was delicious!! I will absolutely make this again….just adding in 1 cup of water before I set it to cook. Thanks for the recipe!!!!
Julie, thanks for sharing your experience and advice! I’m glad the recipe came out and that you enjoyed it!
My mom got me all the ingredients for this recipe so I wouldn’t have to do much after work. Unfortunately, I got the burn over and over and OVER again, even after taking everything out and deglazing the pan and starting again. Currently taking it out and moving on to the dutch oven.
Hi Amy, this seems to be an issue with newer Instant Pot models, as I have not personally experienced the problem. Other readers have had success with adding more water to the recipe. I’m sorry you experienced problems, and I hope it turned out well in the end!
Hi, Erin, I’ve made this twice in the past two weeks because my husband and I love it so much. In fact, we’re eating it as we speak! I froze leftovers from the first batch thinking we’d finish them off during the work week when I’m often too tired to cook … but my husband took them to work for lunch. He NEVER does that because he’s typically not a fan of leftovers. So, thank you for that! :-)
You’re definitely right about the rice. I was a half-cup short of long-grain brown rice tonight, so I supplemented with a half-cup of black rice. I ended up getting a “burn” warning on my Instant Pot. By the time I Googled what to do, the pot resumed cooking as normal. I’m guessing the black rice just absorbed more liquid. As it turned out, nothing was burned, but there was no excess liquid at the end of the cooking cycle like there was the first time I made it. It still turned out great. Thanks for another great recipe! Next, I want to try your Instant Pot Paleo Chili!
Nena, thanks for sharing your notes on the recipe! I’m glad it was a big hit!
Can you just put in dried beans to start with instead of the can of beans?
Hi Kathi, I have not tested the recipe this way and wouldn’t recommend it. Dried beans take longer to cook and require different liquid ratios too. I hope you enjoy the recipe with canned beans if you give it a try!
There is definitely not enough liquid in this recipe.
I used a 28oz can of tomatoes instead of the 14oz recommended and still got the burn warning after about 10min.
Added 1 cup of water and reset it to the full 20min.
After 20min cook time and 20min pressure release the brown rice was still crunchy.
Very disappointing, especially since I wasted an expensive package or organic meat :(
Hi Cynthia, I’m sorry to hear the recipe didn’t come out for you! I haven’t personally experienced this problem, but you did exactly right in adding more liquid based on your experience. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish you would have loved this!
I just recently got an Instant Pot.. I’ve been a little imitated to take the plunge. I saw this recipe yesterday and thought, what the heck, go for it. It was perfect.. easy to prepare and easy to follow as a first time user. The whole family loved it and even the kids (5 & 8) had seconds! Thanks Erin!!
Traci, thanks for taking the time to leave this review! I’m so glad you enjoyed it!
I made this tonight in my brand new Instant Pot that I received as a birthday gift. It’s my very first try and I chose this recipe because we love anything that says Mexican in the title! Let me tell you, I followed it to the T and it turned out just perfect! Is is absolutely delicious!!! This recipe has been added to my “staple” recipe book. I did add a full cup of water as suggested and it worked great. No burn alert and perfectly cooked rice! I would have given it 10 stars but it only goes up to 5. :) Thanks for sharing this delicious new find!
Debbie, I am THRILLED to hear this! Thank you for sharing this lovely review and so glad you enjoyed it! Enjoy your new Instant Pot!!
Salsa is mentioned in the recipe twice. Would you recommend adding the salsa later with the fire-roasted tomatoes (instead of with the peppers, beans, and corn) such that the salsa is not stirred in to avoid a burn warning? I appreciate the help!
Jerry, so sorry for the confusion! I’ve made some tweaks to this to keep that burn warning away and mistakenly listed it twice. You’d probably be safe in either case (to be totally honest), but for the best bet, go with adding in Step 2. I updated the recipe. Thanks for pointing that out and thanks again!
Made this tonight for the fam and they loved it! I had read the reviews and saw that some people had burning problems so I added almost 1/2 cup extra water and it definitely did NOT need the extra liquid. Next time I will follow the recipe exactly. Even so, it was delicious and I will absolutely make it again!
Emily, I’m so glad you enjoyed it! Thanks for taking the time to leave this review too!
Do you change the setting from saute to rice once you add the other ingredients? Or do you leave as is?
Hi Kim! I use the saute function up until step 3, when I seal the lid and pressure cook on high/manual. I hope that helps!
I made this last night, and it turned out great. I ended up using the 1 cup of water, and it was spot-on. Thank you!
Thanks for reporting back, Brian! I’m glad to hear you enjoyed it!
We made this tonight. The taste was amazing but the rice was undercooked. I used a crock pot model cooker, not the instat pot. I have never gotten a burn warning. Do you think I can add more liquid to help cook the rice? Is it possible I did not push the rice down far enough into the mixture? My wife and I both loved the flavor, just not the crunchy rice.
Hi Rusty! I haven’t run into this issue, so it’s hard to say for sure. You could try adding a little extra liquid to see if that helps cook the rice. I’m sorry for the trouble, and I hope you love it next time!
Yummy! No burn notice here. :) I wonder if the problem some people are having is the amount of salsa. The jar I used wasn’t 2 cups so I added liquid to make it equivalent. I think this will freeze well for some other time when a home-cooked meal sounds good but when I don’t have time to cook.
Thanks for the recipe! Look forward to several delicious lunches and dinners.
Leslie, I’m glad to hear it was a hit! Thanks for taking the time to share this review!
This looks so delicious! Do you make any changes To the time or ingredients if doubling the recipe? Should I still only do a cup of water or should I also double that?
Jill, if you are going to double it, make sure that you are using a larger 8-quart pot so that it fits. And yes, I would double it all. I haven’t tried this myself, so you’d be experimenting. If you decide to play around, I’d love to hear how it goes! (Note: The cooktime won’t change, but it will take the pot longer to come to pressure).
Just wondering. I don’t see the sodium content listed in the analysis. Do you know what it is?
Thanks,
theresa
Hi Theresa, I don’t list sodium content in my recipes because it varies so much depending upon the brands of ingredients you use. If knowing the sodium is important to you, you can estimate it for free using an online calculator like MyFitnessPal! I hope that can be a helpful resource for you.
Made this tonight and it was a big hit! So easy and delicious! Thanks!
I’m glad it was a winner, Brett! Thanks for taking the time to report back.
We have a newer instant pot.
I don’t make a habit of altering your recipes, ha, but I couldn’t find fire roasted tomatoes at the store last night. So, for liquids I used 1 cup salsa, 1 cup strained tomatoes, and 1.5 cups broth. It turned out perfectly! Great texture and no burn warning.
I’m so happy you enjoyed it and that the recipe worked out for you Erin. Thank you for sharing!