Pressure Cooker Salsa Verde Chicken & Rice is a quick and easy dinner recipe made in your Instant Pot in less than 30 minutes! Zesty rice is topped with cheesy chicken breasts for a one-pot meal the whole family will love.
Pressure Cooker Salsa Verde Chicken & Rice
If you already own an Instant Pot, you know just how great they are for easy set it and forget it meals. These 10 Healthy Chicken Recipes in a Pressure Cooker are a great collection of dinner ideas when you have a lot of chicken to use up.
Sometimes you want the whole meal deal in one swoop those and that is why this Pressure Cooker Salsa Verde Chicken & Rice is so great!
You don’ need to make anything outside of the Instant Pot or prepare any extras for the dish. Simply saute your onions in the Pressure Cooker and add the remaining ingredients. Set it and forget it and you will come back to a hearty and delicious dinner that the whole family will want again and again!
If you love a creamy dish, a big dollop of sour cream is a great addition to the meal when you are serving it up. It also makes for fantastic leftovers for lunch the next day!
Another great alternative for this Pressure Cooker Salsa Verde Chicken & Rice is to shred the chicken and stir it in with the rice. Chicken in the Instant Pot is the best when shredded because it just falls apart. The presentation might not be as pretty, but it is sure to taste just as good.
Pressure Cooker Salsa Verde Chicken & Rice
Pressure Cooker Salsa Verde Chicken & Rice is a quick and easy dinner recipe made in your Instant Pot in less than 30 minutes! Zesty rice is topped with cheesy chicken breasts for a one-pot meal the whole family will love.
Ingredients
- 1 Tbsp. olive oil
- 1 medium yellow onion, diced
- 1 c. chicken broth
- 1 16 oz jar salsa verde
- 1 1/2 tsp. cumin
- 1 c. long grain white rice, I used Basmati
- 20 oz. boneless skinless chicken breasts
- 1/4 tsp. salt
- 4 oz. shredded cheddar cheese
Instructions
- Add the olive oil to your 5 or 6 quart electric pressure cooker and turn on to saute function. When the pot is heated, add the diced onion. Saute for 3 minutes, or until translucent.
- Add the chicken broth to the onions and using a wooden spoon scrape the browned bits off of the bottom so they don't burn during cooking. Turn the pressure cooker off of saute function.
- Add the salsa verde, cumin and rice. Do NOT stir in the rice. Nestle the chicken breasts on top of the rice mixture. Sprinkle with salt.
- Place the lid on the pressure cooker and cook on high pressure for 10 minutes with a 10 minute natural pressure release. (When the 10 minutes is completed cooking, let the pot sit for 10 more minutes until you release the pressure manually.)
- Remove the chicken from the pot and fluff the rice. Place the chicken back on top of the rice and top with the shredded cheddar.
- Place the lid back on the pressure cooker and let sit for 3-4 minutes, or until the cheese is melted from the heat of the pot.
- Serve immediately.
- *Optionally top with sour cream and cilantro.
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Nutrition Information:
Yield: 4 Serving Size: 1 gramsAmount Per Serving: Calories: 541Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 150mgSodium: 1350mgCarbohydrates: 33gFiber: 3gSugar: 6gProtein: 55g
Provided nutrition data is only an estimate. If you are tracking these nutrients for medical purposes, please consult an outside, trusted source.
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Mylie A Beeson says
I’ve been enjoying this recipe for years now. If you put the defrosted chicken in the instapot or pressure cooker first then add the rice and liquid it works and spices it works. Might want to tweak the recipe in case. This was in the comments that I read a few years back.
Michele says
Recipe tastes great, but I couldn’t finish cooking in the instant pot because I kept getting the burn message. After the 3rd time getting that I removed everything from the pot and it was blackened at the bottom. I added the rice mixture to a large cast iron skillet, stirred in more broth, chopped chicken into cubes and mixed that in, topped with shredded cheese. I put it on the burner just to get it bubbling and then transferred into the oven, cooked for about 10 mins. Tasted great, though we sure had a late dinner! I love the idea of a one pot rice meal in the instant pot so I need to figure out the right technique. I’ll try the “add rice last and don’t stir method”.
Alyssa M says
Same burn issue. 6 qt Instant Pot. i scraped the bottom of the pot clean after the first and second burn message. The third time I transferred everything out of the IP and scraped the pot as hard as I could. Returned food to pot and tried again; still received burn message.
Could not finish recipe, had to throw out the food; absolutely devastating.
Bernie says
Bernie McBurn Burn.
All it does is burn.
Wesley Bock says
Love it! Chopped up some carrots and yellow peppers with the onion and added a little smoke paprika. Was delicious
Austin says
This recipe does not work in an instant pot but it tastes good, very misleading that it says 4.9 stars when everybody is saying the same thing.
Mike says
Don’t waste your time. Kept getting burn on
Ip. Had to transfer into casserole dish and Finnish in the oven.
30min took an hour!
Nikki Farrow says
This was my very first instant pot recipe and I have to say, it turned out AMAZING!! I too have a 6 quart LUX model and followed the recipe exactly. My whole family loved it and even my special needs daughter (who is an extremely picky yellow eater) tried a couple of bites and enjoyed it.
I don’t know why many experienced the burn notice. I didn’t get that on mine and set it for 10 minutes on the meat/stew fxn.
Will definitely add this to a fav in my Pinterest!
Skydvrn says
I’m kinda glad I didn’t read the comments before I started. I’m an experienced instant pot user and have never had anything burn (even spaghetti) but there is obviously something wrong with this recipe. It burnt twice for me, even after adding more liquid, and the lack of meaningful help from the author is disappointing. When I cook rice in my instant pot I place the trivet in the pot and cook the rice in a bowl on the trivet. This recipe tasted great so i think it’s worth trying again but next time I’ll use the same method i use for plain rice.
Linda says
Recipe does not work in an 8qt, even with more liquid. Burned the rice to a crisp in the bottom of the pot.
Laurena says
This was so delicious! So easy and I made it in my Ninja instant cooker 6q. I didn’t have cumin so just used some poultry seasoning. The salsa brand I used was Herdez mild verde. Yum! It’s the first pressure cooker recipe I ever made and it was perfect!
Ashley Bales says
Really annoyed that I didn’t see all of these burn comments before trying to make this. I don’t like the comment “it works for so many people”. It also gives many people a burn message. Many!!! How can you not address this?
Ashley says
It tasted good but does -not- work. I wish I had read the reviews before making it. I used my 6qt and followed the recipe to a T. I’m trying to give it more time and hoping it doesn’t ‘burn’ again.
Erica says
This turned out perfect when we made it last month! So delicious! But right now, all I have is chicken legs. Any suggestions on using those instead of breasts?