Southwestern Chicken Instant Pot Bowls

Southwestern Chicken Instant Pot Bowls

I’ve been on a mission to post out some no effort Instant Pot recipes that I think my daughter and her fam will love, and I hope you might, too. See, my daughter was married recently, and her blended family consists of seven children ranging from toddler to teenager! I’m still a bit boggled by it all, but Southwestern Chicken Instant Pot Bowls are the kind of recipe I think almost anyone will love. The prep is nominal, the cook time short, clean up is a breeze and the results? Delish. These bowls are perfect for summer – or anytime.

Southwestern Chicken Instant Pot Bowls

Southwestern Chicken Instant Pot Bowls


 

And even though written as stated, this is a marvelous family meal, what’s great about these bowls is how easy they are to customize. You can add any or all of your fave taco/burrito accouterments, and let your littles do the same. That’s a sure-fire way to generate interest in a meal and satisfy everyone.

About Southwestern Chicken Instant Pot Bowls:

What we have here is a one-pot meal and there’s chicken (in chunks because some of my grandbabies don’t like it shredded) corn, black beans, and salsa along with some rice. Salsa not only adds a few more veggies to the mix, but it also transforms that rice into something that tastes a lot like Spanish Rice.

Southwestern Chicken Instant Pot Bowls are just packed with good stuff, flavor, and protein. They’re perfect as a “bowl” and a complete meal in themselves, but would make a great burrito or taco filling, too. And you can serve this with some tortillas or chips on the side, too, if you’d like.

I’m all about adding freshness to any meal, especially summer meals, so my Southwestern Chicken Instant Pot Bowls were served with lime to brighten it, salsa, avocado and sour cream on the side and sprinkled with green onions and cilantro. And I’m kicking myself for forgetting the cheese, which was still on the counter after I made, photographed and ate (maybe more than I should have, lol!) because cheese just makes everything better, especially if you’re feeding children. So picture these bowls with ooey gooey cheese sprinkled and melted over the top. Or picture them however you like them.

Southwestern Chicken Instant Pot Bowls

Southwestern Chicken Instant Pot Bowls – just done.

Making Southwestern Chicken Instant Pot Bowls:

There’s nothing to this recipe, really. You’ll want to make sure you follow the directions precisely to avoid the possibility of a “burn notice” which can happen if you leave residue on the bottom of the pot after sauteeing the onions and adding in the spices or if you don’t layer in the correct order or if you stir when you shouldn’t.

Pay attention to how you cut the chicken – it should be in 1″ chunks, just the right size to cook through and still remain juicy. In recipes like this, sometimes the chicken thighs or breasts are tossed in whole and then shredded. I haven’t tried this just because I wanted the chicken in chunks. Let me know if you do!

Where you do have some latitude is with the heat level. It’s flavorful and family friendly with 1 tablespoon of chili powder and a medium heat salsa. Since the salsa flavors the whole dish, the heat level is pretty much nil. Go hotter if you’d like and add your fave chili powders or hot sauce and a hotter salsa if you want. I specifically chose a tomato-y type salsa, like the basic grocery store salsas, so the rice would turn out like Mexican or Spanish rice. Go green if you want.

I’ve given you a shortcut version if you want to use it. Instead of sauteeing your onion and adding spices, use your fave taco seasoning. Ya can’t go wrong with that!

Southwestern Chicken Instant Pot Bowls

Southwestern Chicken Instant Pot Bowls

Saving Money on Southwestern Chicken Instant Pot Bowls:

For this recipe, boneless chicken thighs on sale are always less than the breast, but if you stock up on deep sales, neither will break the bank. Rice is always cheaper in the larger bags and keeps indefinitely. Any pantry staples like canned beans or corn (or freezer staples like corn) are best bought on sale. Generally, in the summer our corn goes on sale for 20 to 26 cents an ear and an ear gives about 1 1/2 cups of kernels, about the same as a can. Of course, cooking your own dried beans from scratch will save a few pennies per serving – and you’ll avoid any additives. A pound is roughly the equivalent of three cans, and an extra can be put in a Ziploc and frozen for another recipe.

I stock up on most of my condiments for the year during the summer sales, especially around the summer holidays and I look for great prices on salsa during Cinco de Mayo, too. Sales on condiments are sporadic right before the Superbowl, and this year, I noticed a few around March Madness, but they don’t beat out the summer prices.

What really can vary in price are all the “upgrades” to the recipe. The cheese and sour cream I buy on deep special. Sour cream, I store upside down and it stays fresher, longer. Green onions I regrow, herbs come from my garden and are bought in during the winter to use until spring…if I can keep them alive! Watch for specials on the limes and avocados, though. Last week avocados were two for a dollar, this week they were $2.00 a piece!

Southwestern Chicken Instant Pot Bowls

Southwestern Chicken Instant Pot Bowls

Southwestern Chicken Instant Pot Bowls

  • Servings: 6 - 8
  • Difficulty: easy
  • Print
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 (14.5 ounce) can chicken broth, divided (or same amount of alternative like boxed or homemade)
  • 1 1/2 pounds chicken, boneless thighs or breast, cut into 1-inch pieces
  • 1 (15.5 ounce) can black beans, rinsed
  • 1 (15 ounces) can corn, rinsed or equivalent amount of frozen
  • 1 cup of a tomato-y jarred salsa, mild or medium for family friendly
  • 1 cup long grain white rice, uncooked
  • garnishes as desired, cheese, sour cream, salsa, avocado, lime, lettuce, tomatoes, cilantro, green onion, tortillas or chips, etc.
Set Instant Pot to SAUTE, HIGH and add oil. When hot add onion and saute for several minutes until softened. Add the garlic, chili powder, cumin, and salt and stir until fragrant, then immediately add about 1/2 cup of the chicken broth, stirring and scraping the bottom of the pan to remove any residue. Toss in the chicken, beans, and corn and stir again. Without stirring, pour the salsa over the top, then the rice in an even of a layer as you can. Gently pour the remainder of the broth over the top.
Press Cancel, then close Instant Pot and seal, set to PRESSURE, HIGH, 10 minutes. When finished, let natural release for five minutes, then quick release any remaining pressure. With a large spoon or spatula, gently fold the mixture, bringing up the chicken, seasoning, corn, and beans into the rice. Serve immediately with desired accompaniments.
Note: For a really fast, quickie get it in the pot version, omit the onion, garlic, chili powder, and cumin. Instead, add the oil, then the chicken, sprinkle with a packet of taco seasoning and add the 1/2 cup of broth and stir. Proceed with the rest of the recipe as written.

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I’ll be sharing Southwestern Chicken Instant Pot Bowls at Fiesta Friday number 279, hosted this week by Liz @ Spades, Spatulas & Spoons and Jenny @ Apply To Face Blog.

Southwestern Chicken Instant Pot Bowls are not only healthy & delish, but they are also a no effort meal made in minutes in your Instant Pot. #InstantPotBurritoBowls #SouthwesternChickenInstantPotBowls

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50 thoughts on “Southwestern Chicken Instant Pot Bowls

  1. Oh! Oh! Oh! yes please! That looks incredible and I could snaffle it down right this minute. Packed full of flavour yet light on the tum. My kind of food. Very impressed with your new Grandma duties. What lucky children to have you cooking away and making memories for them. Big Congrats and thank you so much for sharing it with #FiestaFriday and me! x

    • FrugalHausfrau

      Oh I have seen that one on the Instant Pot Facebook – now I know I’m going to try it. My first cheesecake was a diff recipe and didn’t turn out very well!

  2. Ron

    Good one Mollie and one I’ll fast track to the top of my must make list. It has all the flavors I love and crave. I’ve two avocados ripening in a dark cabinet, so in a day or two when they’re perfect, into my IP goes your Southwest Chicken recipe.

    • FrugalHausfrau

      I just sent most of the leftovers home with my son, who was wild about it…after he added a bunch of hot sauce, lol! I know you’re from Texas, so you might want to up the heat from the start!

  3. Pingback: Southwestern Chicken Instant Pot Bowls β€” Frugal Hausfrau | My Meals are on Wheels

    • FrugalHausfrau

      Thanks! And can you believe this is the first time I have ever had a professional manicure, a treat from my daughter to get ready for her wedding. So it has lasted for weeks through yard work, mulching, weeding, scrubbing pots and pans…I was AMAZED!!

    • FrugalHausfrau

      Don’t we all? I seriously love having an afternoon to do nothing more than cook up something “fancy” but the reality of it is that too often, it’s just about getting something good on the table rather than going out!

  4. Great looking rice bowl and inspiration for a lazy Saturday meal at my house. Sadly, I have no green onions since I haven’t been grocery shopping yet so today’s left-over Tex-Mex rice bowl toppings are limited to a couple of giant beef meatballs, diced up, shredded lettuce, jarred salsa and an avocado. Sour cream may or may not make an appearance. πŸ™‚

        • FrugalHausfrau

          You know I was at the store three times the other day! I haven’t really sat down and done any planning since I got back from Georgia, and I went without a proper list the first time, so I had to go back, then I had an inspiration in the evening, lol! I just started throwing myself into yard/garden work and when I was younger that was invigorating = now it’s exhausting! Luckily my store is very close by!

          • I’m less than 10 min drive from 2 different grocery stores but after scrapping plans to go to an Asian grocery store a bit further away, which would have been paired with a follow-up visit to either of them, I decided to go with a ‘what’s in the fridge/freezer’ cooking day.

            I’m going with a creamy corn/fish chowder using shrimp shells from the freezer to make a fast fish stock as well as a 1 lb package of fake crab legs and corn kernels.

            • FrugalHausfrau

              That sounds wonderful!! I love chowders and I love that you save the shrimp shells! πŸ™‚ I do, too, although I found about three ziplocs of them when I cleaned out my freezer!

              • Luckily I have enough freezer space to keep odds and ends like those shells. I wonder if I could/should use some frozen diced lemon grass to flavour the shrimp stock or would that muddy the taste of the chowder.

                  • That curry dish sounds delicious. I’ve been thinking of making some sort of curry too … I have green and red curry paste in the freezer. And a can of Maesri brand Panang curry paste. And a package of the Japanese curry roux blocks. πŸ™‚

                    I ended up leaving the lemon grass out of the shrimp stock. (It’s in the fridge until tomorrow.) I ended up making 4 sushi rolls for today’s supper using fake crab legs (spicy crab with mayo and Sriracha), and tempura shrimp (frozen premade), asparagus stalks and and avocado. I’m stuffed right now, There are still 2 more rolls left. πŸ™‚

    • FrugalHausfrau

      I liked this recipe a lot, Sherri! The Instant Pot has saved the day for me many times, especially when I was in South Dakota helping out my folks – they liked to eat precisely at 5:00 pm.

      What’s your fave thing to make in the IP? Any summer faves? I’ve done potato salad and corn…

    • FrugalHausfrau

      I loved this one, which is kind of funny because I’m usually about keeping items separate. But so convenient to have a one pot dinner where the rice, beans, chicken are all done at once.

  5. Congratulations to your daughter Mollie, seven is quite an undertaking. Those grandchildren are lucky to have you as a grandmother. This recipe had me on the Southwestern, I love anything from that region or with those flavors. I love that this is so customizable, cheese or no cheese…sour cream or no sour cream…extra diced red onion…cilantro…etc. Have a wonderful weekend, fabulous pictures.

    • FrugalHausfrau

      Well, I hafta really step up my Grandma Game, now! My gosh, I can hardly remember my own birthday – now more to track!!

    • FrugalHausfrau

      Thanks Wendi! I’m planning on using my IP all summer long to keep things cool – I think this summer is going to be a scorcher!

        • FrugalHausfrau

          Hi Wendy, I am in N/A. I live up in the Twin Cities, Minneapolis/St. Paul MN. Our summers can be relatively cool with a few hot weeks in August or have wide variables. Some years I haven’t even worn shorts in the summer other years, it seems lke I’ve huddled inside with the air conditioner on half the time. We just never know!

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