Description
An easy pantry friendly recipe for your Instant Pot with chicken, rice, tomatoes and green chiles.
Ingredients
Scale
- 2 Tbsp butter
- 4 ounces sliced mushrooms
- Kosher salt
- Black pepper
- 1 cup chicken broth
- 3/4 cup converted rice
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 pound chicken breasts thinly sliced thickness-wise
- 1 (14.5 oz) can petite diced tomatoes
- 1 (4 oz) can diced green chiles
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Turn Instant Pot to saute setting. When display says hot add in the butter and let it melt. Add in the mushrooms and saute for 4 minutes. Add in a pinch of salt and pepper.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the rice, chili powder, onion, powder, garlic powder and cumin. Lay the chicken evenly on top and then sprinkle the chicken with a pinch of salt and pepper.
- Dump the tomatoes and green chiles on top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Place chicken on a cutting board and slice or cut into cubes. Stir back into the pot.
- Stir in the cheese and serve.
Notes
I used the frozen thinly size chicken cutlets from Costco. Because they are thinly sliced you only need a 5 minute pressure cooking time with a 10 minute natural pressure release. Make sure that the chicken is not laying on top of each other but rather that it is one layer.
If you don’t have any mushrooms or don’t like them, just disregard step 1.
- Category: Chicken
- Method: Instant Pot