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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.
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3.25 from 8 votes

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.
Prep Time3 mins
Cook Time26 mins
Total Time29 mins
Course: Entree, Instant Pot, One Pot Meal
Servings: 4
Author: Danielle Green

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.