Instant Pot Green Chili Chicken and Rice Recipe
Discover a delicious and easy-to-make Instant Pot Green Chili Chicken and Rice recipe. Perfect for those who love spicy flavors, this one-pot dish features three types of chile peppers and is ready in just over an hour.
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
If you are on a gluten-free diet, use cornstarch instead of flour.
For a healthier option, substitute the white rice with 1 1/2 cups precooked brown rice.