Go Back

Southwestern Chicken Casserole in Your Pressure Cooker

This bold and flavorful Southwestern Chicken Casserole combines tender rotisserie chicken, beans, veggies, and rice into a one-pot comfort meal, finished with bubbling cheese and crisp tortilla chips for the ultimate cozy dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 324 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 Skillet Large
  • 1 9x13-inch baking dish

Ingredients
  

Main ingredients

  • 0.5 cup long grain white rice
  • 1.25 teaspoon kosher salt divided
  • 1 cup chicken stock
  • 1 tablespoon fresh lime juice
  • 1 tablespoon extra virgin olive oil
  • 0.5 cup diced yellow onion
  • 0.5 cup diced green bell pepper
  • 0.5 jalapeno pepper minced, seeds removed
  • 3 cloves garlic minced
  • 1.5 tablespoons chili powder
  • 1.5 teaspoons dried oregano
  • 0.75 teaspoon ground cumin
  • 1 can fire roasted diced tomatoes 15 oz
  • 1 tablespoon tomato paste
  • 0.75 cup sweet corn drained if canned
  • 0.75 cup canned black beans drained
  • 0.5 rotisserie chicken shredded
  • 3 tablespoons fresh cilantro minced
  • 1 cup crushed tortilla chips
  • 4 ounces shredded fiesta/Mexican blend cheese

Instructions
 

Instructions

  • Preheat your oven to 375°F.
  • In a pot, bring chicken stock to a boil. Add rice, ¼ teaspoon salt, and lime juice. Cover and simmer for 15 minutes. Remove from heat and let sit covered for 10 more minutes.
  • Meanwhile, heat olive oil in a skillet. Add yellow onion, green bell pepper, and jalapeno. Sauté for 5–6 minutes until soft.
  • Add garlic and chili powder to the skillet. Stir constantly and cook for 1–2 minutes.
  • Remove skillet from heat. In a large bowl, combine sautéed veggies with cooked rice.
  • Fold in black beans, corn, shredded chicken, fire-roasted tomatoes, tomato paste, dried oregano, cumin, remaining salt, and 2 tablespoons of cilantro.
  • Spread mixture into a greased 9x13-inch baking dish. Cover with foil and bake for 20 minutes.
  • Remove foil and bake for another 10 minutes uncovered to develop a golden, bubbly top.
  • Let rest 5 minutes before serving. Top with crushed tortilla chips and shredded cheese just before serving.

Notes

Store leftovers tightly wrapped in the fridge for up to 4 days or freeze up to 3 months. Reheat covered in oven or microwave, and refresh with lime juice or extra cilantro before serving.