Meet your new go-to weeknight dinner: Pressure Cooker Salsa Verde Chicken & Rice Recipe. This dish is the ultimate in comfort-meets-convenience, boasting tender shredded chicken, perfectly cooked rice, and a burst of tangy, smoky flavors all in one pot. Whether you’re a meal-prep enthusiast or just craving a vibrant, hearty meal with minimal fuss, this one’s destined to become a staple in your kitchen. It’s savory, slightly spicy, and impossible to resist finishing every last bite!
Ingredients You’ll Need
What I love most about the Pressure Cooker Salsa Verde Chicken & Rice Recipe is how its modest list of ingredients comes together to create something truly sensational. Each element not only packs a punch of flavor but also plays an essential role in building the perfect balance of texture and color for this dish.
- Chicken breasts: Go for boneless, skinless for ultra-quick shredding and lean protein in every bite.
- Long-grain white rice: Rinsing the rice ensures fluffy, separated grains and prevents the final dish from getting too sticky.
- Salsa verde: This tangy green sauce is the heart of the recipe; try using fire-roasted salsa for an amazing smoky twist.
- Low-sodium chicken broth: It infuses the rice and chicken with subtle yet deep flavor while keeping the sodium in check.
- Onion: Diced onion adds sweetness and a savory aroma right at the start of cooking.
- Garlic powder: Perfect for a touch of earthy, robust flavor that hits just the right note.
- Ground cumin: A half-teaspoon of cumin brings an unmistakable smoky warmth without overwhelming the dish.
- Salt: Essential for drawing out all the lively flavors in the pot.
- Black pepper: Just a pinch adds mild heat and depth in the background.
- Olive oil: Adds a subtle richness and helps the onion sauté beautifully.
- Shredded Monterey Jack cheese (optional): Stirring in a little cheese at the end gives a lovely creamy finish—highly recommended for cheese lovers!
- Fresh cilantro and lime wedges: These are your finishing touches, brightening every serving with zesty, herby freshness.
How to Make Pressure Cooker Salsa Verde Chicken & Rice Recipe
Step 1: Sauté the Onion and Spices
Set your pressure cooker to its sauté setting and add the olive oil and diced onion. Cook for 2 to 3 minutes, stirring occasionally, until the onion is translucent and fragrant. Sprinkle in the garlic powder, ground cumin, salt, and black pepper. Let them toast for about 30 seconds so the spices bloom and perfume the base of your Pressure Cooker Salsa Verde Chicken & Rice Recipe.
Step 2: Layer in the Chicken, Rice, Salsa Verde, and Broth
Switch off the sauté mode. Nestle the chicken breasts right on top of your aromatic onion and spice mixture. Scatter the rinsed long-grain white rice evening across the pot, then pour in the salsa verde and chicken broth. Gently stir to combine and make sure every last grain of rice is submerged—this ensures everything cooks up perfectly moist and flavorful.
Step 3: Pressure Cook to Perfection
Secure the lid of your pressure cooker, set it to high pressure, and cook for 10 minutes. After the timer beeps, let the pressure naturally release for 5 minutes, then use a quick release for any remaining steam. This two-step release keeps the chicken juicy and the rice delightfully tender for your Pressure Cooker Salsa Verde Chicken & Rice Recipe.
Step 4: Shred and Finish
Safely open the lid and, right in the pot, use two forks to shred the chicken into bite-sized pieces. If you’re adding Monterey Jack cheese, now’s the time—stir it in for a dose of creamy goodness. Let the whole mixture sit for 2 to 3 minutes; it’ll thicken nicely while you get your toppings and sides ready.
How to Serve Pressure Cooker Salsa Verde Chicken & Rice Recipe
Garnishes
Nothing completes the Pressure Cooker Salsa Verde Chicken & Rice Recipe like a sprinkle of fresh cilantro and a squeeze of lime juice. These bright, zesty additions wake up the entire dish, making each serving pop with color and flavor. If you like a little extra heat, try scattering on some sliced jalapeños or a spoonful of pickled red onions.
Side Dishes
This dish is happily hearty on its own, but it also pairs beautifully with simple accompaniments. A crisp, leafy green salad with avocado and radish adds freshness, while some warm flour or corn tortillas are perfect for scooping. Feeling indulgent? Serve it alongside tortilla chips to turn every bite into a party! You can even use leftovers as a delicious filling for burritos or enchiladas.
Creative Ways to Present
Take your Pressure Cooker Salsa Verde Chicken & Rice Recipe up a notch by arranging it in individual bowls topped with all your favorite extras—think guacamole, diced tomatoes, extra cheese, or a swirl of crema. Or, use it as a vibrant base for a burrito bowl bar, letting everyone in the family build their dream meal. It also transforms easily into wraps or lettuce cups for a fun, hands-on presentation.
Make Ahead and Storage
Storing Leftovers
Leftovers of the Pressure Cooker Salsa Verde Chicken & Rice Recipe are a blessing, not a burden! Quickly cool any extras and store them in an airtight container in the refrigerator, where they’ll stay fresh for up to 4 days. This makes it ideal not only for busy weeknights but also for easy lunches all week long.
Freezing
The Pressure Cooker Salsa Verde Chicken & Rice Recipe freezes remarkably well. Let the mixture cool to room temperature, then spoon into freezer-safe containers or zip-top bags, squeezing out as much air as possible. Freeze for up to 3 months. Thaw overnight in the fridge before reheating for the best texture and flavor.
Reheating
When it’s time to reheat, add a splash of chicken broth or water to loosen things up, and warm the mixture gently on the stovetop or in the microwave. Stir well to distribute heat evenly and restore that just-cooked creaminess. Top with fresh cilantro and a squeeze of lime for a hit of renewed brightness.
FAQs
Can I use brown rice in this recipe?
Yes, you can substitute brown rice for white rice, but keep in mind you’ll need to increase the cooking time and add extra liquid. Brown rice typically requires about 20–22 minutes under pressure and about 1/4 cup more broth. The final texture of the dish will be a bit nuttier and heartier but still delicious!
What kind of salsa verde works best?
For the best flavor, use a good-quality jarred or homemade salsa verde—fire-roasted varieties add a great smoky depth. If you prefer things mild, pick a salsa with minimal jalapeño, but feel free to experiment to find what you love best.
Can I add veggies to the Pressure Cooker Salsa Verde Chicken & Rice Recipe?
Absolutely! Chopped bell peppers, corn, or even spinach can be added before sealing the lid. Just avoid vegetables that might become too mushy during pressure cooking; heartier veggies work best.
Is this recipe spicy?
The intensity depends on the salsa verde you choose. Most store-bought salsas are mild to medium, but you can always start with a milder brand and add a little hot sauce or extra chili if you like things spicy. Taste and adjust to your preference!
Will this recipe work in a slow cooker?
While the classic Pressure Cooker Salsa Verde Chicken & Rice Recipe is best in a pressure cooker for optimal texture, you can adapt it for a slow cooker. Sauté the aromatics on the stove, transfer everything to the slow cooker, and cook on low for 3–4 hours. Be sure to adjust the rice quantity, as it can vary depending on your slow cooker model.
Final Thoughts
If you’re searching for a meal that mixes ease, bold flavor, and pure comfort, the Pressure Cooker Salsa Verde Chicken & Rice Recipe truly delivers. It’s a little zippy, a lot hearty, and sure to become a repeat request at your table. Give it a try, make it your own, and watch how easily dinner can bring everyone together!
Print
Pressure Cooker Salsa Verde Chicken & Rice Recipe
- Total Time: 25 minutes (including pressure release)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and easy Pressure Cooker Salsa Verde Chicken & Rice recipe that is perfect for a quick weeknight meal. Tender chicken cooked with flavorful salsa verde and rice in a pressure cooker, topped with melted cheese and served with fresh cilantro and lime.
Ingredients
Chicken and Rice:
- 1 pound boneless, skinless chicken breasts
- 1 cup long-grain white rice (rinsed)
- 1 cup salsa verde
- 1 cup low-sodium chicken broth
Seasonings:
- 1 small onion (diced)
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Optional Toppings:
- ½ cup shredded Monterey Jack cheese
- Chopped fresh cilantro and lime wedges for serving
Instructions
- Sauté Onion: Set the pressure cooker to sauté mode. Add olive oil and diced onion, cooking for 2–3 minutes until softened.
- Add Seasonings: Add the garlic powder, cumin, salt, and pepper, and stir briefly. Turn off sauté mode.
- Cook Chicken and Rice: Add the chicken breasts, rinsed rice, salsa verde, and chicken broth. Stir to combine, ensuring rice is submerged. Seal the lid and cook on high pressure for 10 minutes.
- Shred Chicken: Allow pressure to release naturally for 5 minutes, then quick release. Open the lid, shred the chicken, and stir in cheese if using. Rest for 2–3 minutes before serving.
- Serve: Garnish with cilantro and lime wedges.
Notes
- For extra flavor, use fire-roasted salsa verde.
- You can substitute brown rice, adjusting liquid and cooking time accordingly.
- Great as a burrito filling or served with tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pressure Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 360
- Sugar: 2g
- Sodium: 560mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg
