This 6-ingredient dish is simple, delicious, and super easy to make. The spices in our homemade taco seasoning mixed with the zest of Ro*tel make this dish burst with flavor. The greek yogurt creates a creamy texture that is totally guilt-free and tasty. Simple Instant Pot Mexican Chicken is great to throw on a tortilla, over a salad, or even in your morning eggs!
Can you use frozen chicken?
Absolutely! Sometimes all we have to work with is frozen. All you need to do is adjust your cooking time. For thawed chicken, we cook on normal for 4 hours. If you are working with frozen chicken breasts, just up that time to 6 hours. I always use breast because they typically produce the most amount of meat. Always use boneless! I have made the mistake of buying chicken without realizing I didn’t get boneless. I had to throw it all away because there was no way I could get all the bits of bone out once it was cooked.
How to choose your ingredients:
Chicken breast are my go-to for this dish. They are predictable and cook evenly. I usually use about 2 pounds of chicken. I know brands vary, so keep that in mind when at the store buying.
There are several different options when it comes to rotel. I have to keep mine as kid-friendly as possible so we shy away from anything spicy. If your family isn’t afraid of a kick, Ro*tel makes several different varieties. It will ultimately come down to your preference!
If you are in a pinch for time, McCormick Taco Seasoning is always my go-to. When I have time, we make our own. Click here on how to make your own quick and simple homemade taco seasoning. McCormick makes several types of taco seasoning: low-sodium, mild, original etc. We use the original.
Cream of Chicken Soup –
I always grab for Campbells brand. I trust them and their flavors and have used them forever. They offer a 98% fat-free option which is what I grab for. For all those keto-lovers, the original is perfect.
Mahatma Yellow Rice –
There are a few different sizes the yellow rice comes in. We use the 5 oz bag for this dish. There isn’t enough liquid to evenly cook more rice than that. The rice absorbs just enough to where everything is still super moist, but no longer runny or soup-like. The seasonings in the yellow rice also compliment the taco seasoning and making it unnecessary to add any salt to the dish.
Almond Milk Yogurt –
We chose this yogurt specifically because of Ashley’s dairy-allergy. It is the perfect ingredient to make this dish healthier and creamy at the same time. It is a good source of protein, as well as soy-free, and blends perfectly with all the ingredients. I always have a container of plain greek yogurt or sour cream in the refrigerator. These are both awesome substitutes to the almond yogurt. The greek yogurt is thicker and provides even more protein than the almond yogurt. It is guilt-free and tastes delicious. In my house, we use the 2% greek yogurt.
There are several different ingredients you can add to this simple instant pot Mexican chicken that make it so versatile! These are some of our favorites:
- Tortilla Chips
Ways to Eat:
Once of the reasons this is a staple in our house is because it can be used in so many ways. We are very creative in our house: we add this simple InstantPot mexican chicken to just about anything.
- Add to scrambled eggs in the morning
- Add to a bowl and use as a dip with chips
- Throw into a hard taco shell and top with your favorite taco toppings
- Put in soft tortillas and add to your favorite fajita toppings
- Roll up in a tortilla, top with a cream sauce, and you have enchiladas
Instructions for cooking this simple Instant Pot Mexican chicken
This is a fairly simple recipe to follow. Its one of my favorites because it takes about 5 minutes to throw in the Instant Pot and then walk away. In your Instant Pot or crockpot/slowcooker, place the chicken along the bottom.
Spread the taco seasoning evenly on the chicken.
Pour in the Ro*tel and cream of chicken soup and stir to combine all ingredients.
Turn your Instant Pot on high and cook for 6 hours with the lid on. You can also do this in a traditional crock pot. We aren’t using the pressurizing component of the Instant Pot so any slow cooker works.
At five hours, stir in the yellow rice.
Put the top back on and cook for an additional hour.
Once cooking is finished, take two forks and shred the chicken. Once fully shredded, stir the yogurt in to combine all ingredients. Texture will be super creamy!
This Instant Pot meal happens at least twice a month in our household. It yields a good amount for dinner as well as a ton of leftovers. We have yet to tire of this dish after 5+ years of making it. I throw all the ingredients in my slow-cooker before I leave for work, come home, add the rice, then right before walking out the door, we toss it in a tortilla, wrap it in foil, and there is dinner on the go! Easy to eat anywhere and full of protein and carbs to keep the kiddos energy up for practice. Lastly, since we use greek yogurt over sour cream, I have no guilt when I go back for seconds 😉
- 4 frozen chicken breasts
- 1 can Rotel
- 1 Can Cream of Chicken Soup
- 1 Cup Greek Yogurt
- 1 bag yellow rice
- 1 Taco seasoning packet
- Cheese for topping
- Place chicken in the instapot with grate below it.
- Pour taco seasoning over chicken.
- Add can of rotel and cream of chicken soup.
- Put lid on instapot and set for 5 hours at medium heat.
- After 5 hours, add bag of yellow rice and stir to combine.
- Cook with rice for one more hour.
- When hour is up, shred chicken with two forks.
- Add yogurt to pot and stir until fully combined.