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