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Island Park Casserole

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes (plus 10 minute NPR)
  • Total Time: 37 minutes
  • Yield: 6 servings 1x


Rice, chicken, picante sauce and pinto beans made fast and easy in your Instant Pot. A fast and easy weeknight dinner.


  • 1 1/2 cups chicken broth
  • 1 1/2 cups brown rice
  • 1/2 tsp garlic salt
  • 1 tsp cumin
  • 1 Tbsp lime juice
  • 1 1/2 pounds frozen chicken breasts or thighs
  • 1 cup picante sauce (I used mild)
  • 1 (15 oz) can pinto beans, rinsed and drained
  • 1/2 cup sour cream
  • 1 large tomato, diced
  • 1 cup shredded cheddar cheese
  • Diced cilantro, for topping
  • Tortilla chips or Fritos


  1. Add broth into bottom of Instant Pot. Sprinkle in the rice, garlic salt, cumin and lime juice. Place the chicken on top. Dump half of the picante sauce on top of the chicken. Save the other half for later. 
  2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
  3. Place chicken on a cutting board and shred or chop. 
  4. Stir the chicken, remaining picante sauce, pinto beans, sour cream, tomato and cheese into Instant Pot. Salt and pepper to taste. 
  5. Serve topped with some cilantro and some chips. 
  • Category: Chicken
  • Method: Instant Pot