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Instant Pot Green Chili Chicken and Rice
Instant Pot Green Chili Chicken and Rice
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Zesty green chili chicken made in the Instant Pot with a trio of spicy peppers: Anaheim, jalapeño, and fire-roasted green chiles.
Ingredients:
  • 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
  • 0.66666668653488 cup diced tomato
  • 0.5 cup diced onion
  • 0.5 cup diced Anaheim chile peppers
  • 0.5 cup shredded Cheddar cheese
  • 2 teaspoons salt, or more to taste
  • 1 teaspoon seasoned salt (such as LAWRY'S®)
  • 0.5 teaspoon freshly ground black pepper, or more to taste
  • 2 cups chicken stock
Instructions:
  • Heat up the multi-functional pressure cooker using the Sauté function. Drizzle in olive oil and chicken, then dust with flour and cook until nicely browned, approximately 5 minutes. Deactivate the Sauté function. Combine green chile peppers, jalapeños, rice, tomato, onion, Anaheim chile, Cheddar cheese, salt, seasoned salt, and pepper with the chicken. Pour in chicken stock and mix everything together well.
  • Seal and secure the lid, then choose high pressure per manufacturer's guidelines, and set timer for 18 minutes. Let pressure build for 10 to 15 minutes.
  • Carefully quick-release pressure following manufacturer's guidance for about 5 minutes. Remove lid, unlock, and season with salt and pepper to taste.

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