Instant Pot® Green Chili Chicken and Rice recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes
Ingredients
- 1 tablespoon olive oil 2 boneless, skinless chicken breasts, cut into 1-inch pieces 1 tablespoon all-purpose flour 1 (7 ounce) can fire-roasted diced green chile peppers 1 (4 ounce) can diced jalapeno peppers 1 cup uncooked white rice ⅔ cup diced tomato ½ cup diced onion ½ cup diced Anaheim chile peppers ½ cup shredded Cheddar cheese 2 teaspoons salt, or more to taste 1 teaspoon seasoned salt (such as LAWRY'S®) ½ teaspoon freshly ground black pepper, or more to taste 2 cups chicken stock
Nutrition Info
- 370 caloriescarbohydrate: 48.3 gcholesterol: 47.1 mgfat: 10.3 gfiber: 3.1 gprotein: 20.2 gsaturatedFat: 3.9 gservingSize: -sodium: 3134.8 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Green Chili Chicken and Rice
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and chicken. Sprinkle with flour and cook until browned on all sides, about 5 minutes. Turn off Saute function. Add green chile peppers, jalapenos, rice, tomato, onion, Anaheim chile, Cheddar cheese, salt, seasoned salt, and pepper, pour in chicken stock and mix to combine.
Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Adjust seasoning with salt and pepper.