Instant Pot Green Chili Chicken and Rice Recipe – Quick and Spicy One-Pot Meal
Craving a spicy, flavorful, and easy-to-make dinner? Look no further! This Instant Pot Green Chili Chicken and Rice recipe is a one-pot wonder, combining the heat of three different chile peppers with tender chicken and perfectly cooked rice. It’s an ideal meal for busy weeknights or when you need a comforting dish with a kick.
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The Best Instant Pot Green Chili Chicken and Rice Recipes
Our recipe stands out for its simplicity and depth of flavor. Using the Instant Pot makes it quick and convenient, ensuring that even on the busiest days, you can enjoy a homemade, hearty meal.
Notes on Ingredients
This dish features a trio of chile peppers: fire-roasted green chiles, jalapeños, and Anaheim chiles. Each pepper adds a unique layer of spice and flavor. Combined with tender chicken, fluffy rice, and a blend of seasonings, this dish packs a punch. For those on a gluten-free diet, substitute the all-purpose flour with cornstarch. Want a healthier twist? Swap the white rice for precooked brown rice.
How to Make Instant Pot Green Chili Chicken and Rice
- Prep the Ingredients: Cut the chicken into 1-inch pieces. Dice the tomatoes, onions, and Anaheim chile peppers.
- Sauté the Chicken: Turn on the Instant Pot to the Sauté function. Heat the olive oil, add the chicken pieces, and sprinkle with flour. Cook until browned, about 5 minutes.
- Combine Ingredients: Turn off the Sauté function. Add the fire-roasted green chiles, jalapeños, rice, tomatoes, onions, Anaheim chiles, shredded Cheddar cheese, salt, seasoned salt, and pepper. Pour in the chicken stock and mix well.
- Cook Under Pressure: Close and lock the lid of the Instant Pot. Select high pressure and set the timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
- Release Pressure: Carefully release the pressure using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Final Touches: Adjust the seasoning with additional salt and pepper to taste.
How to Serve Instant Pot Green Chili Chicken and Rice
Serve this spicy and savory dish straight from the Instant Pot. Garnish with fresh cilantro, a squeeze of lime, or a dollop of sour cream to balance the heat. It pairs perfectly with a side of steamed vegetables or a simple green salad.
How to Store Instant Pot Green Chili Chicken and Rice
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply use the microwave or warm on the stovetop with a splash of chicken stock to maintain moisture.
Nutrition information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 471.69 kcal | 24% |
| Total Fat | 13.03 g | 19% |
| Carbs | 52.61 g | 20% |
| Sugars | 6.78 g | 8% |
| Protein | 34.92 g | 70% |
| Sodium | 2529.57 mg | 126% |
| Fiber | 2.42 g | 9% |
| Saturated Fat | 4.24 g | 21% |
| Trans Fat | 0.14 g | – |
| Monounsaturated Fat | 5.42 g | – |
| Polyunsaturated Fat | 1.54 g | – |
| Cholesterol | 90.22 mg | 30% |
| Calcium | 141.43 mg | 18% |
| Magnesium | 63.06 mg | 17% |
| Potassium | 744.06 mg | 21% |
| Iron | 4.26 mg | 30% |
| Zinc | 2.12 mg | 21% |
| Phosphorus | 390.49 mg | 56% |
| Vitamin A | 348.14 mcg | 44% |
| Vitamin C | 63.18 mg | 79% |
| Thiamin B1 | 0.47 mg | 42% |
| Riboflavin B2 | 0.41 mg | 30% |
| Niacin B3 | 14.01 mg | 88% |
| Vitamin B6 | 1.12 mg | 80% |
| Folic Acid B9 | 219.66 mcg | 110% |
| Vitamin B12 | 0.36 mcg | 15% |
| Vitamin D | 0.08 mcg | 2% |
| Vitamin E | 1.75 mg | 15% |
| Vitamin K | 12.09 mcg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Instant Pot Green Chili Chicken and Rice
Can I use frozen chicken for this recipe?
Yes, but increase the cooking time by 5-7 minutes to ensure the chicken is thoroughly cooked.
Is this recipe very spicy?
The level of spice can be adjusted by reducing the amount of jalapeño and green chile peppers. If you prefer a milder dish, use only half the recommended amount.
Can I use a different type of cheese?
Absolutely! Monterey Jack or a Mexican blend cheese works wonderfully in this recipe.
Instant Pot Green Chili Chicken and Rice Recipe
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
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil and chicken. Sprinkle with flour and cook until browned on all sides, about 5 minutes. Turn off Sauté function. Add green chile peppers, jalapeños, 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.
Notes
Enjoy the burst of flavors and the ease of preparation with this Instant Pot Green Chili Chicken and Rice. It’s sure to become a favorite in your household!
