Description
Mexican chicken rice casserole topped with chili cheese Fritos and cheese. Made with the help of your Instant Pot.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 cup diced onion
- 1 cup converted rice
- 5 garlic cloves, minced
- 1 1/2 cups water
- 1 Tbsp Better than Bouillon chicken base
- 2 Tbsp tomato paste
- 8 ounces tomato sauce
- 3 cups chopped cooked chicken (or 1 1/2 pounds raw boneless skinless chicken breasts/thighs)
- 1 (4 oz) can diced green chiles (I used mild)
- 1 1/2 cups chili cheese Fritos
- 1/2 cup shredded monterey jack cheese
- 1/2 cup shredded sharp cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the onion and saute for 3 minutes. Stir in the rice and garlic and let it toast for 1 minute.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the bouillon, tomato paste, tomato sauce and uncooked chicken (if using cooked chicken don’t add it in). Dump in the green chiles.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes then move valve to venting. Remove the lid.
- Heat oven to 350° F. Stir in the chicken. Scrape into a square baking dish (you can also do this step in the Instant Pot stainless steel liner, it is oven safe). Top with the Fritos and the cheese.
- Bake for 20 minutes. (Alternately you can use an air fryer lid on top of your Instant Pot to melt the cheese, bake at 300° for 5 minutes).
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot