Instant Pot Green Chili Chicken and Rice

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  • 1 tablespoon olive oil
  • 2 boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon all-purpose flour
  • 1 (7 ounce) can fire-roasted diced green chile peppers
  • 1 (4 ounce) can diced jalapeno peppers
  • 1 cup uncooked white rice
  • 2/3 cup diced tomato
  • 1/2 cup diced onion
  • 1/2 cup diced Anaheim chile peppers
  • 1/2 cup shredded Cheddar cheese
  • 2 teaspoons salt, or more to taste
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon freshly ground black pepper, or more to taste
  • 2 cups chicken stock
  • Add all ingredients to list


  • Prep20 m
  • Cook40 m
  • Ready In1 h 5 m
  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add olive oil and chicken. Sprinkle with flour and cook until browned on all sides, about 5 minutes. Turn off Saute function. Add green chile peppers, jalapenos, rice, tomato, onion, Anaheim chile, Cheddar cheese, salt, seasoned salt, and pepper; pour in chicken stock and mix to combine.
  2. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Adjust seasoning with salt and pepper.


  • Cook’s Notes:
  • If you are on a gluten-free diet, use cornstarch instead of flour.
  • For a healthier option, substitute the white rice with 1 1/2 cups precooked brown rice.

Nutrition Facts

Per Serving: 370 calories; 10.3 g fat; 48.3 g carbohydrates; 20.2 g protein; 47 mg cholesterol; 3135 mg sodium. Full nutrition

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