These Instant Pot Fiesta Chicken Meal Prep Bowls were a major shocker to me. I had a bit of a vision of what I wanted to do for these, but once I mixed it all up and got started, I quickly became skeptical that it would work. Like suuuppper skeptical.
Years later after having my Instant Pot, I still hold my breath with anticipation when I take the lid off an peer into the pot, hoping that I don’t have an Instant Pot fail on my hands.
This recipe is quite different than what I usually try but I am trying to get a bit more adventurous in what I try to make, and worry less about recipe fails!
I have now switched to using boneless, skinless chicken thighs for the meals I know I am going to freeze to fill my freezer with grab and go lunches. The thighs re-heat beautifully!
For the labels, I use freezer tape as masking tape falls off when frozen.
So, on to the delicious goodness….
I made these using the pot in pot method, so I only had to use my pot once. Pot in pot basically means you cook 2 things at the same time, but not all combined.
To do this recipe you need a long leg trivet (I like this set) , and a stainless bowl. The one I have, isn’t a bowl, per se. It is an Indian spice dabba, but it works perfect size wise. See in the picture below how close to the edges it gets – fits perfect in a 6 quart pot.
Also… this rice. O.M.G
If you don’t want to mess around with this amazing rice, you can also just do plain rice (1:1 ratio)!
If you don’t have these accessories – you can still make this recipe! See the notes of the recipe card for details, but essentially you cook the chicken, and then the rice. Totally doable!
- 2 -2.5 lbs boneless skinless chicken thighs
- 1.5 cups salsa
- pinch of salt
- pinch of pepper
- 1 cups shredded cheese of choice
- 5 roma tomatoes quartered
- 1 red onion quartered
- juice from 1 lime
- 3 garlic cloves
- 1 jalapeno more or less to taste preferences
- 1/2 cup cilantro
- 2 tablespoons tomato paste
- 1.5 cups white basmati rice
- 1/3 cup canned corn
- 1.3 cup canned black beans rinsed
In a blender or food processor, blend the tomatoes, lime juice, garlic cloves, jalapeno, onion, cilantro, tomato paste, pinch of salt and pepper until smooth.
In your stainless bowl for pot in pot, add the rice, corn, beans, 1 cup of the blender sauce, and 3/4 cup of water.
Place the chicken in the liner of the pot.
Add the salsa (OR THE LEFTOVER SAUCE FROM THE BLENDER) plus 1/4 cup of water (if your salsa is thick).
Add a long leg trivet.
Put the pot in pot bowl with the rice ontop of the trivet.
Close the lid, seal the pot, and set on manual or pressure cook for 10 minutes.
Quick release the pressure when the pressure cycle is complete.
Remove the bowl of rice - fluff with a fork.
Remove the trivet and add the cheese.
Put the lid back on and let sit until the cheese melts.
Divide the rice and chicken into containers - use up the remaining beans and corn as a side dish if you like!
If you do not have the equipment to do pot in pot, you can still do this recipe! It will be a 2 step process where you cook the chicken in the liner as described above, and then when that is complete, add the sauce and rice ratios as explained above, and put directly in the liner and cook on high pressure for 5 minutes.
Are you into the meal prep game … with your Instant Pot?! Me too! Check out this post where I share a few recipes I prep in my pot and freeze for ready to go lunches!