One-Pot Cheesy Southwest Chicken and Rice Recipe | Easy Creamy Skillet Dinner

The pressure builds and you start counting down minutes until you eat. It kinda feels like a little adventure every time you work the pressure cooker. You smell those spices blending up while the sealing ring does its thing, trapping all that warmth inside.

Pin

As you wait, your mind goes to that broth depth that’s soaking into the rice and chicken. You notice it’s not just cooking food—it’s making a whole experience right there in your kitchen. Warm, cozy smells fill the air and you’re already imagining that first bite.

Then, the pressure cooker reaches its peak and you get ready for the quick release. The little hissing sound is like a dinner bell. You can almost taste that cheesy, spicy goodness melting together with each forkful. Dang, it’s close now and you’re so ready!

What Makes Pressure Cooking Win Every Round

• Speedy results You don’t gotta wait around for ages. Pressure builds fast and cooks your meal way quicker than the oven or stove alone.
• Flavor explosion The sealed pot traps all those wonderful spices and juices so nothing escapes. Your dish tastes deep and super rich.
• Hands-free cooking Set it, seal it, and forget it till the timer goes off. No constant stirring or babysitting needed.
• Uses less liquid That broth depth you get is intense because the liquid can’t evaporate like on a stove – everything gets absorbed by the rice and chicken.
• Energy saver It cooks fast and uses less power which means less heat in your kitchen during hot, busy days.

What Goes Into the Pot Today

Pin

• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped (or other colors if you like)
• 1 jalape pepper, seeded and membranes removed for less heat, finely diced (optional)
• 2 cloves garlic, minced
• 1 9 lbs boneless, skinless chicken breasts, diced into bite size pieces
• Seasonings: 1 teaspoon kosher salt, 9 teaspoon black pepper, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 9 teaspoon ground coriander
• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 1 (14.5 oz) can black beans, rinsed and drained
• 1 cup frozen corn (or a small can drained)
• Juice of 1 small lime
• 1 to 1 9 cups shredded cheddar or Mexican blend cheese
• 3 tablespoons chopped fresh cilantro
• Toppings like salsa, avocado, Greek yogurt, lime wedges, hot sauce, sliced green onions (totally optional but dang so good!)

The Exact Process From Start to Finish

1. Heat the olive oil in your pressure cooker’s skillet or separate pan over medium heat. Toss in the chopped onion, bell pepper, and jalape if you’re using it. Saute9 until veggies are soft and smell amazing, about 5 minutes.
2. Add the garlic and let it cook for one minute more till fragrant. You’ll wanna stir to keep it from burning.
3. Toss in the diced chicken. Season with salt, pepper, chili powder, cumin, paprika, and coriander. Cook until chicken ain’t pink no more, about 6-8 minutes. Stir a few times so it cooks evenly.
4. Pour the rice right into the skillet and stir it around so every grain gets coated with all those spices and chicken bits.
5. Pour in the chicken broth and the can of black beans and corn. Stir gently and make sure nothing’s stuck to the bottom before sealing your cooker. Double check the sealing ring is sitting nice and tight so pressure builds correctly.
6. Close the lid. Set your pressure cooker to high and let it build pressure. When pressure build signal is done, cook for 6 minutes. Then, use a natural release for 10 minutes so flavors meld and rice finishes cooking perfectly.
7. Open the lid carefully, fluff the rice, then stir in cheddar cheese. Let it melt all over everything. Squeeze that lime juice on top and sprinkle fresh cilantro before serving hot with your favorite toppings. Y’all gonna love how the flavors pop!

Smart Shortcuts for Busy Days

• Pre-chopped veggies Grab a bag of pre-chopped onions and peppers from the store. It cuts major prep time and still tastes great.
• Cooked chicken Use leftover cooked chicken or rotisserie chicken. Add it near the end just to heat through instead of raw chicken.
• Quick rinse beans Canned black beans are such a lifesaver. Just rinse and dump them in straight from the can to save time.
• Frozen corn No need for fresh here. Frozen corn melts right in and adds sweet crunch without extra fuss.

What It Tastes Like Fresh From the Pot

When you dig in fresh, you notice how hearty the chicken is, all juicy and tender from that sealed-pressure cooking. It’s like every bite carries a little warmth throughout your mouth.

The rice soaks up all those southwest spices like chili powder, cumin, and paprika. You sense the mild heat from jalape, balanced by creamy cheese melting in smoothly. It’s dang satisfying and just right.

The black beans and corn add little pops of sweetness and texture that keep things interesting. The lime juice brightens it all up, making each forkful bright and kinda fresh tasting despite the rich flavors.

Pin

Making It Last All Week Long

• Refrigerate in airtight containers Cool leftovers and store in airtight containers. They stay good for about 4 days and reheat well in the microwave or skillet.
• Freeze for longer Portion out in freezer-safe containers or bags. Freeze for up to 3 months and thaw overnight in the fridge before reheating.
• Reheat gently Use a covered skillet with a splash of broth or water to keep rice from drying out when reheating on the stove.
• Mix up toppings Freshen leftovers with new toppings like avocado, green onions, or a squirt of hot sauce to give each meal some new life during the week.

Everything Else You Wondered About

• Can I use brown rice instead of white? You can but brown rice needs longer cooking and more liquid. I’d recommend a separate pot or adjust the times on your cooker and add more broth.
• What if my pressure cooker doesn’t have a natural release setting? No worries. Just turn the heat off and let it sit for 10-15 minutes before quick releasing pressure to avoid splatter.
• Can I skip the jalape? Absolutely. It adds mild heat but you can leave it out if you want it totally mild or use less spicy peppers.
• Why is my rice sometimes mushy? Could be too much liquid or overcooking. Make sure your measuring cups are accurate and don’t skip the natural release step so rice finishes gently.
• How do I clean the sealing ring? The sealing ring can absorb smells and needs washing with warm soapy water after each use. Replace it every so often if it gets cracked or too stretched.
• Can I add more veggies? Totally, throw in some zucchini, tomatoes, or even spinach after cooking. Just stir them in while still hot so they wilt nicely.

Pin

Southwest Skillet Chicken and Rice Pressure Cooker Delight

An easy, flavorful one-pot meal made in the pressure cooker with seasoned chicken, rice, beans, corn, and melty cheddar cheese.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Cuisine Mediterranean

Servings 4 people

Calories 441 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium onion chopped
• 1 green bell pepper chopped or other colors
• 1 jalapeño pepper seeded and finely diced (optional)
• 2 cloves garlic minced
• 1.5 lbs boneless, skinless chicken breasts diced into bite-size pieces
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 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 1 small can drained
• 1 lime juiced
• 1 to 1.5 cups shredded cheddar or Mexican blend cheese
• 3 tablespoons chopped fresh cilantro
• Toppings salsa, avocado, Greek yogurt, lime wedges, hot sauce, green onions (optional)

Instructions

 

Instructions

• Heat the olive oil in your pressure cooker’s skillet or separate pan over medium heat. Sauté the onion, bell pepper, and optional jalapeño for about 5 minutes until soft and fragrant.
• Add the minced garlic and cook for 1 more minute, stirring to avoid burning.
• Add diced chicken and season with salt, pepper, chili powder, cumin, paprika, and coriander. Cook for 6–8 minutes until no longer pink.
• Stir in the rice, coating it with the seasonings and chicken juices.
• Pour in chicken broth, black beans, and corn. Stir gently. Ensure nothing is stuck to the bottom. Secure lid and sealing ring on pressure cooker.
• Set cooker to high pressure. Once pressure builds, cook for 6 minutes. Use natural release for 10 minutes before opening lid.
• Fluff the rice, stir in cheese and let it melt. Add lime juice and top with chopped cilantro.
• Serve hot with your favorite toppings such as avocado, salsa, or yogurt.

Notes

Leftovers can be refrigerated up to 4 days or frozen up to 3 months. Reheat with a splash of broth to prevent drying. Experiment with toppings for variety throughout the week.