Southwest Skillet Chicken and Rice Pressure Cooker Recipe
A quick and hearty one-pot pressure cooker meal loaded with chicken, rice, beans, corn, spices, and melted cheese, perfect for busy weeknights and full of Southwest flavor.
Equipment
- 1 Pressure cooker with sauté function or use skillet insert
Ingredients
Main Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion chopped
- 1 green bell pepper chopped (or another color)
- 1 jalapeño pepper seeded, membranes removed, finely diced (optional)
- 2 cloves garlic minced
- 1 ½ lbs. boneless, skinless chicken breasts diced in bite size pieces
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground coriander
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 can black beans 14.5 oz, rinsed and drained
- 1 cup frozen corn or sub canned corn, drained
- 1 small lime juice of
- 1 to 1 ½ cups shredded cheddar or Mexican blend cheese
- 3 tablespoons chopped fresh cilantro
- optional toppings salsa, avocado, Greek yogurt, lime wedges, hot sauce, sliced green onions
Instructions
Instructions
- Heat olive oil in a large, deep skillet or pressure cooker using sauté mode.
- Add onion, bell pepper, and jalapeño (if using). Sauté 3–4 minutes until softened.
- Add garlic. Cook 30 seconds until fragrant.
- Add diced chicken, season with salt, pepper, chili powder, cumin, paprika, and coriander. Stir and cook 5–6 minutes until browned.
- Add dry rice, stir to coat. Pour in broth, black beans, and corn. Stir to combine.
- Seal lid, set to high pressure for 8 minutes. Quick release when done.
- Open lid carefully. Stir in lime juice and shredded cheese until melted.
- Garnish with fresh cilantro and optional toppings before serving.
Notes
Customize with other vegetables as desired. Use pre-chopped and pre-cooked ingredients for ease. Leftovers store well and reheat beautifully with a splash of broth.