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
Scale
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
