Description
An easy Instant Pot dinner made with ground chicken, rice, green chiles, salsa con queso and plenty of cheesy Tex-Mex flavor.
Ingredients
Scale
- 1 1/2 tsp olive oil
- 16 oz ground chicken
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 Tbsp tomato paste
- 1 1/2 cups chicken broth
- 1 cup converted rice
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 (4 oz) can diced green chiles
- 3/4 cup Mateo's Gourmet Salsa Con Queso, divided
- 1/2 cup shredded Mexican blend cheese
- Sliced green onions
- Diced tomatoes
- Sour cream
Instructions
- Turn Instant Pot to sauté setting. When display says HOT add in the oil and swirl around. Add in the chicken and break it up. Brown for about 5 minutes. Stir in the salt, pepper and tomato paste.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Sprinkle in the rice, chili powder, cumin, garlic powder and onion powder. Spoon the green chiles and ½ cup of the queso over the top. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes. Move valve to venting and remove the lid.
- Stir well. Stir in the cheese. Scoop onto plates and top each portion with the remaining queso, green onions, diced tomatoes and a dollop of sour cream.
- Category: Chicken
- Method: Instant Pot
