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Instant Pot Chicken Enchilada Casserole with Rice

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Instant Pot Chicken Enchilada Casserole with rice is the ultimate Instant Pot chicken recipe. You have tender rice, corn, black beans, shreds of chicken in every single bite.

Instant Pot Chicken Enchilada Casserole with Rice

This chicken enchilada casserole recipe is crazy simple to make and takes just 10 minutes of cook time with a natural release.

Instant Pot Chicken Enchilada Casserole

I love a good chicken and rice recipe. But when you add the enchilada spin it easily becomes a favorite. This is a great chicken breast recipe!

What Rice To Use For This Instant Pot Casserole

I use white long grain rice for this recipe. You will find if you swap it out with say brown rice you will need to adjust the water ratio along with cook time.

Long grain rice works great and will soak up the liquid and cook in this time frame. So always know if you change the rice variety it will affect the recipe.

Toppings For Chicken Enchilada Casserole

  • Sour cream
  • Avocado or Guacamole
  • Cilantro
  • Salsa or Pico De Gallo
  • Olives
  • And More

You can add all your favorite enchilada toppings onto your casserole! You might even love to squeeze on some fresh lime juice.

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Can I Use Pre-Cooked Chicken

Yes, you absolutely can. If you have some chicken that is already cooked feel free to toss in and still cook accordingly. You need the longer cook time to ensure your rice gets tender and fully cooked.

Useful Instant Pot Supplies

  • Instant Pot Inner Pot - I like to have an extra inner pot available because of how much cooking I do in my Instant Pot. It comes in really handy when I want to put a lid on the inner pot and refrigerate the leftovers, or mix up ingredients the night before to save time at the end of the day.
  • Silicone Lid for Instant Pot- I'm not sure how I lived without this one. Having a silicone lid for my Instant Pot has made life so much easier. It is perfect for adding ingredients a day or two ahead of time.
  • 101 Instant Pot Recipes for Beginners-  If you are new to pressure cooking, this is a great ebook to get you started with basic recipes you will use over and over again.

How Long Does It Take To Cook This Instant Pot Chicken Recipe

This chicken recipe has a 10 minute cook time, with a quick release. Now, you have to remember when you cook with the Instant Pot you have to allow time for your pot to pressurize.

This can take around 8-12 minutes to pressurize so always take that into account. If the food is frozen it can go up to 20 minutes to come to pressure.

Instant Pot Chicken Enchilada Casserole with rice is the ultimate Instant Pot chicken recipe. You have tender rice, corn, black beans, shreds of chicken in every single bite.

Why Make This Enchilada Casserole In Instant Pot

  • Quick and Easy
  • Hands-off approach
  • Flavorful
  • Less energy than stove-top
  • One-pot dish

Get more Instant Pot recipes in our Facebook group and by following APressureCooker.com on Facebook, Pinterest, and Instagram. Have you tried this recipe? Don't forget to Rate This Recipe below!

Recipe

Yield: 8

Instant Pot Chicken Enchilada Casserole

enchilada casserole in white bowl

Instant Pot Chicken Enchilada Casserole is an easy weeknight dinner recipe that uses mostly pantry staples. You can use chicken or whatever meat you have.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 14 ounce can of corn (not drained)
  • 14 ounce can chili beans (not drained)
  • 10 ounce can mild Rotel
  • 10 ounce can red enchilada sauce
  • 1 cup rice, rinsed
  • 2 cups chicken broth
  • 2-3 chicken breasts
  • 1 cup shredded cheese

Instructions

    1. Add all ingredients (except cheese) to the Instant Pot inner pot, adding the rice last and making sure it is submerged, without stirring it.
    2. Put the lid on your Instant Pot and close. Set the pressure valve to sealing.
    3. Cook on high pressure for 10 minutes, followed by a quick pressure release.
    4. Remove the chicken and shred it. Add the chicken back into the pot and stir in the shredded cheese.

Notes

Black beans or kidney beans can also be used.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 276Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 53mgSodium 1166mgCarbohydrates 29gNet Carbohydrates 0gFiber 4gSugar 8gSugar Alcohols 0gProtein 23g

Did you make this recipe?

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Carolyn Kinnaird

Wednesday 25th of March 2020

Would stirring the rice in make it mushy? I also used jasmine rice. I like the flavor but the whole dish was just kinda mushy. Any suggestions?

Jessica

Friday 28th of August 2020

You can always rinse your rice before cooking in the Instant Pot. I'm not sure why your rice would have been mushy. I have not had that problem with mine in this recipe.

Chrissy

Friday 20th of March 2020

If I’m using Black Beans should I rinse them?