Pressure Cooker Green Chile Chicken and Rice
This Pressure Cooker Green Chile Chicken and Rice is an easy, one-pot meal that’s also super healthy. Load up your Insta Pot with your favorite taco bowl toppings.
It’s cookbook season! So many fun cookbooks are released this time of year. Today’s recipe is from a delicious new pressure cooker cookbook with a healthy twist, Master the Electric Pressure Cooker: More Than 100 Delicious Recipes from Breakfast to Dessert, by Cami Graham and Marci Buttars.
Cami and Marci are the sister duo at TIDBITS. Marci has contributed several popular electric pressure cooker recipes to Pressure Cooking Today, accompanied by Cami’s beautiful photos.
Marci’s background as a pediatric nurse practitioner lead to her passion for creating nutritious family meals using the electric pressure cooker. Their cookbook is filled with recipes you can feel good about feeding to your family.
Marci gave me a sweet shout out in the intro of their cookbook. She said after she bought an electric pressure cooker, she read the manual, but then packed it away in the storage room.
What finally pulled me back in was the day I came upon a blog called Pressure Cooking Today, created by an amazing lady named Barbara. Her love for the pressure cooker was infectious, and her recipes were amazing–I was hooked.
It always makes me so happy to hear that I’m inspiring others to love pressure cooking with electric pressure cookers as much as I do. Especially when they go on to inspire others to pressure cook like Marci and Cami do in their new cookbook.
Making Green Chile Chicken and Rice in and Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this Pressure Cooker Green Chile Chicken and Rice!
This Pressure Cooker Green Chile Chicken and Rice is a good example of the healthy recipes you’ll find in the Master the Electric Pressure Cooker cookbook. It’s easy to prepare, uses better-for-you brown rice, and a can of white beans for extra nutrition and fiber.
The rice and chicken cook in a super flavorful green chile sauce. Then after pressure cooking, you can load it up with more fresh vegetables and your favorite taco bowl toppings.
This recipe was a hit at my house, and I’m sure it will be at your house too.
Pressure Cooker Green Chile Chicken and Rice
Ingredients
- 1 1/2 lbs. boneless, skinless chicken thighs
- salt and pepper
- 1 tablespoon oil
- 1 cup diced onion
- 3 garlic cloves, minced
- 2 1/4 cups chicken broth
- 1 1/2 cups mild salsa verde or green chile sauce
- 4-ounce can green chiles
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 2 cups brown rice
- 15-ounce can white beans, rinsed
- Toppings: cheddar or pepper jack cheese, chopped avocado, chopped tomato, corn, cilantro, sour cream or yogurt, crushed tortilla
Instructions
- Season chicken with salt and pepper. Add oil into the pressure cooker pot. Using the brown function, heat the oil until hot. Add chicken and brown 2-3 minutes on each side. Remove chicken from the pot and set on a plate.
- Select saute on the pressure cooker and add onions (add an extra teaspoon of oil if the pot is dry). Cook until soft, about 4 minutes. Add garlic and stir for 1 minute. Turn off pressure cooker. Pour chicken broth into the pot and scrape any brown bits from the bottom of the pot. Add salsa, green chiles, cumin, coriander, salt, and brown rice; stir to coat the rice. Place chicken on top; do not stir. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 27 minutes.
- When cooking is complete, use a natural release.
- Remove chicken to a cutting board and shred into bite-sized pieces. Return the chicken to the pot, add the white beans, and stir.
- To serve, spoon into a bowl and add desired toppings.
More pressure cooker chicken recipes you might like:
Pressure Cooker Chinese Lemon Chicken, Pressure Cooking Today
Pressure Cooker Cilantro Lime Chicken Taco Salad, Pressure Cooking Today
Pressure Cooker Mediterranean Rice And Grilled Lemon Garlic Chicken, Tidbits
Pressure Cooker Hawaiian Haystacks, Tidbits
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Made this tonight – it was delicious…. turned out great!! The family loved it!
That’s great to hear – thanks Maureen!
Do you happen to have a stove top version of this recipe? I too have had the burn problem so I was just wondering…
Landra, You could try cooking just the chicken in the pot and then cooking rice on the side in another pressure cooker or on the stove top. Then you can shred the chicken and serve the chicken and juices over the rice. It will be delicious!
Non-stop burn notices. I should have read the comments before embarking on a new recipe thinking this was going to be an easy last-minute dish to cook. In hindsight I think 2 cups of rice is way too much. It makes the contents of the instant pot way too thick. I keep adding more liquid in an attempt to get this done without a burn alert to no avail. I used a home-made green chile recipe…what a waste of precious hatch green chile powder. Its now almost 9 pm with no dinner to salvage for all my efforts.
Hi Pat – sorry you had trouble with the recipe. Whenever you get a burn notice, you can also finish cooking the dish using the saute function, which sounds like it would have been easier in your case. Perhaps your homemade salsa was thicker than store-bought. Did you pour your salsa into a large liquid measuring cup and add chicken broth to equal a total of 3 1/2 cups of liquid?
I got the “burn” notification as well. My instant pot is hit or miss When it comes to sealing, so I’m going to bake the recipe for tonight. Hope it still comes out. It really sucks when things don’t work the way you expect them to, 🙁
That’s frustrating. Have you tried trouble shooting to see what’s going wrong?
I followed the recipe exactly and got “BURN”. Took chicken out transferred rice mixture and o new-clean 8 quart added 4 cups chicken stock and placed chicken on top—still got “BURN” again. Please advise.
Hi Tonya – I would use the saute function adjusted to less to finish cooking the rice. Just stir it frequently to keep it from burning on the bottom. What brand of salsa did you use?
I bought my Instant Pot yesterday. This recipe was what I fixed . It turned out great!
Thanks Jackie – glad your first recipe was a hit! Have fun 🙂
This sounds amazing. Would you know the total time it takes from start to finish (prep and cook time combined)?
He Reyna – it should take about an hour. Enjoy!
This is about as good as it gets for a one pot meal and very tasty. Followed the recipe to the letter but rather than removing the chicken to shred it I left the chicken in the instapot and used a wire style potato masher which worked perfectly for shredding the chicken. Can’t wait to make this again. Thanks for sharing.
Barbara, If substituting chicken breast for thighs. Is the cooking time the same?
Hi Carole – you’ll need the long cook time to cook the brown rice, so even though chicken breasts will cook more quickly, the cook time will be the same.
I made this in my 6 qt instant pot exactly as written. I set the pot on Manual, high pressure for 27 minutes. The little pressure stopper valve never really engaged so I don’t think it got fully cooked. The chicken was done but the rice was a little crunchy. Any ideas why it never built up enough pressure? I’ve used the pot since, and the valve is definitely working.
Hi Mark – when you browned the chicken and onions, did you deglaze the pot? Sometimes there is a layer on the bottom of the pot that cause the sensors to think the pot doesn’t have enough liquid and it won’t allow the pot to come to pressure.
How many calories are in this dish per serving?
Hi Gina – here’s a site you can use for any recipe https://www.verywell.com/recipe-nutrition-analyzer-4129594
Could you use chicken breasts in this recipe? If so would you have to adjust the cooking time?
This was absolutely scrumptious!! My boyfriend loved it and told me to add it to the rotation. I made it exactly as written except I substituted white wine for half the chicken stock. Topped it with pepper jack cheese, white corn, avocado, and garden fresh tomato, with a drizzle of lime juice. Spectacular!
Can’t wait to make this again. I’m going to try it with quinoa and black beans (instead of rice and white beans) to make it a little healthier. I think it will be just as delicious!
Thanks Lael! Sounds like delicious additions.
Thank so much Barbara! I’m so glad your family liked it! Such a wonderful review!
Would any leftovers freeze well? Thanks.
Hi Lynda – yes, I think it should freeze well. I froze a couple servings for quick lunches later.
If you use white rice, how would you adjust the liquid amounts and cooking time? 27 minutes seems like a really long cooking time. Wouldn’t the chicken disintegrate?
Thanks…
Hi Barbara – Since you use chicken thighs in the recipe the chicken stays tender and shreds easily but definitely holds up to the longer cook time.
I haven’t tried it with white rice, but if you want to use white rice, I would reduce the cook time to 6 minutes and use a 10 minute natural release. I’d probably reduce the liquid to 3 cups. Let me know how it goes if you try it.
I know that dish would be a hit here-we love anything with a Southwestern theme. Will be on the lookout for Marci And Cami’s cookbook-it looks like one I’d use a lot.
Love my pressure cooker. I make tamales and the 10 quart is wonderful
Pressure cooker tamales are great. Thanks for sharing Jerri!