Instant Pot Chicken and Rice with Queso Dip
A quick and flavorful one-pot chicken and rice dish featuring creamy queso dip, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups rice Use long-grain white rice for best results.
- 1 pound chicken breast, diced You can use boneless, skinless chicken thighs as well.
- 1 cup white queso dip Choose your favorite brand or homemade queso.
- 2 cups chicken broth Make sure to use gluten-free if needed.
- 1 medium onion, chopped Yellow or white onion works best.
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- to taste Salt and pepper
- 1 tablespoon olive oil
Instructions
Preparation
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add the chopped onion and minced garlic; sauté until the onion is translucent.
- Add the diced chicken to the pot, season with paprika, cumin, salt, and pepper, and cook for 5 minutes until the chicken is browned.
- Stir in the rice, chicken broth, and white queso dip.
Cooking
- Close the lid and set the Instant Pot to manual mode for 10 minutes on high pressure.
- Once the cooking time is complete, do a quick release of pressure.
- Fluff the rice with a fork and serve warm.
Notes
Serve warm with fresh cilantro or a squeeze of lime for added flavor. This dish is great with a side of green salad or steamed vegetables. Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in the microwave or stovetop.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 2gSugar: 1g
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