Instant Pot Enchilada Rice

Instant Pot Enchilada Rice is a delicious Mexican casserole recipe that’s perfect for potlucks, celebrating Cinco de Mayo, or an easy weeknight meal at home. Make this easy one-pot Enchilada Rice in just 30 minutes.

Suitable for Gluten Free diets. Post includes Weight Watchers points.

Taco Tuesdays just got an upgrade, thanks to this incredible Instant Pot Enchilada Rice recipe! This delicious Mexican Casserole is everything you love about classic enchiladas, in a one-pot easy to make (and easy-to-eat) dish.

Enjoy all the flavor of enchiladas without all the work of rolling and layering tortillas, meat, cheese, and sauce. This one-pot casserole is easy to prepare in just 30 minutes, so you can have dinner on the table fast. 

A great addition to your Cinco de Mayo celebration, or anytime you need an easy yet delicious weeknight meal, enchilada rice loaded with chicken, corn, and black beans really is the perfect meal.

WHY MAKE THIS RECIPE

• Fast and Easy – Chicken Enchilada Rice Casserole comes together in just a few minutes thanks to the Instant Pot.

• Great For Leftovers – This one-pot casserole is an ideal way to use leftover chicken.  

• Gluten Free – All the flavors of enchiladas in an easy-to-make, gluten-free rice bowl. 

• INGREDIENT NOTES

  • Chicken – Cut one pound of chicken breast into even cubes. Substitute leftover chicken for an easy shortcut. 

  • Olive Oil – Use any light, neutral-flavored oil.

  • Onion – This recipe uses white onion, but feel free to use red or sweet onion.

  • Garlic – Fresh garlic adds a warm flavor.

  • Tomato Paste – Tomato paste in a tube is perfect for recipes requiring only a small amount.

  • Jalapeño – Remove the seeds and dice the jalapeno into small, even-sized pieces. 

  • Seasonings – Use a combination of garlic powder, cumin powder, onion powder, chili powder, salt and ground black pepper.

  • Rotel – A mild combination of diced tomatoes and green chilies. Look for spicy Rotel if you like more heat. 

  • Broth – Use chicken or vegetable broth, or swap in water in a pinch. 

  • Rice – Long grain white rice or basmati rice.  

  • Corn – If using canned corn, be sure to drain well before adding.

  • Black beans – Rinse and drain the beans before adding. 

  • Enchilada Sauce – Look for good quality enchilada sauce and choose a heat level that you prefer. 

  • Cheese – Use freshly shredded Colby Jack, cheddar or pepper jack cheese. 

HOW TO MAKE INSTANT POT MEXICAN CASSEROLE

Get the complete ingredients list and instructions from the recipe card below.

1. 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.

2. 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.

3. Stir in chicken, then add the rotel and chicken broth, stirring to fully combine.

4. 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.

5. Secure the lid on the pot, turn the valve to the sealing position, then set to manual pressure / high pressure for 6 minutes.

6. 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.

7. 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.

8. Serve with freshly chopped cilantro or sliced green onions for garnish and sliced avocado and lime wedges, if desired.

EXPERT TIPS 

• 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. 

DELICIOUS VARIATIONS

• Make It Vegetarian – Skip the meat and swap for vegetable stock for a vegetarian spin on enchilada rice.

• Add Toppings – Rice bowls are even better with toppings. Add avocado, green onion, jalapenos, sour cream, pico or your favorites to top it off. 

• Make It Spicy – Look for “hot” Rotel or enchilada sauce, add extra jalapeno and use pepper jack cheese to turn up the fire on this recipe.

PREP AND STORAGE

• Prep Ahead – For easy meal prep, cube chicken before freezing, then thaw it overnight in the fridge to add to this recipe. 

• Store – This enchilada rice can be stored in an airtight container in the fridge for up to 5 days.

• Freeze – Scoop leftover Instant Pot Mexican casserole into an airtight container and freeze for up to three months. Thaw overnight in the fridge and reheat in the microwave or bake it in the oven until hot.