Description
A one-pot chicken and rice dinner made with picante sauce, tender chicken thighs and melty cheese. Easy weeknight Instant Pot meal!
Ingredients
Scale
- 2 cups chicken broth
- 20 oz boneless skinless chicken thighs, cut into cubes
- 1 1/3 cups converted rice
- Kosher salt
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp onion powder
- 1 cup picante sauce
- 1 (10.5 oz) can cream of chicken soup
- 4 oz shredded cheddar jack cheese
Instructions
- Pour broth into Instant Pot. Add in half of the chicken, all of the rice, the remaining chicken and then sprinkle in a pinch of salt, garlic powder, black pepper and onion powder. Dump in half of the picante sauce and cream of chicken on top. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir in the remaining picante sauce and the cheese.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot