Pressure Cooker Salsa Verde Chicken & Rice Recipe

This incredible Pressure Cooker Salsa Verde Chicken & Rice is a game-changer for busy weeknights. The tender chicken, perfectly cooked rice, and vibrant salsa verde come together in under 30 minutes for a meal that’s bursting with zesty Mexican flavors. The pressure cooker does all the heavy lifting, creating a one-pot wonder that’s as delicious as it is simple!

Why You’ll Love This Recipe

• Quick and Effortless: From start to finish in under 30 minutes with minimal hands-on time – perfect for those hectic evenings when cooking is the last thing you want to do.
• One-Pot Wonder: Everything cooks together in the pressure cooker, meaning fewer dishes and less cleanup time.
• Family-Friendly Flavors: The mild tang of the salsa verde pairs beautifully with the chicken and rice without being overpowering – a crowd-pleaser for all ages.
• Versatile Base: This recipe works as a standalone dish or can be transformed into burritos, bowl meals, or even a filling for stuffed peppers.

this Recipe

Ingredients You’ll Need

• Olive oil: Creates the base for sautéing your onions, adding a subtle richness to the dish.
• Yellow onion: Provides an aromatic foundation that infuses the entire dish with flavor.
• Chicken broth: Forms the cooking liquid for your rice while adding depth of flavor to every bite.
• Salsa verde: The star of the show! This tangy, slightly spicy green sauce infuses everything with incredible Mexican flavor.
• Cumin: Adds that essential earthy, warm note that’s quintessential in Southwestern cooking.
• Long grain white rice: Basmati is recommended for its nutty flavor and perfect texture, but any long grain rice works well.
• Boneless skinless chicken breasts: The protein that becomes wonderfully tender in the pressure cooker.
• Salt: Just enough to enhance all the other flavors without overwhelming them.
• Shredded cheddar cheese: Creates that irresistible melty topping that brings everything together.

Variations

Protein Options

Swap the chicken breasts for thighs for even juicier results, or use pork tenderloin for a delicious twist. For a vegetarian version, omit the chicken and add a can of drained black beans and corn after cooking.

Heat Level Adjustments

For spice lovers, add a diced jalapeño with the onions or choose a hot salsa verde. For a milder version, choose a mild salsa verde and add a tablespoon of sour cream to the finished dish.

Rice Varieties

Try brown rice for a nuttier flavor and more fiber (note: increase cooking time to 22 minutes). Cauliflower rice can be used for a low-carb option (stir in after pressure cooking the chicken).

Add-Ins

Toss in a can of drained and rinsed black beans, corn kernels, or diced bell peppers before cooking for extra texture and nutrition.

How to Make Pressure Cooker Salsa Verde Chicken & Rice

Step 1: Sauté the Onions

Heat the olive oil in your pressure cooker using the sauté function. Add the diced onion and cook for about 3 minutes until they become translucent and fragrant.

Step 2: Deglaze the Pot

Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is crucial for preventing the dreaded “burn” notice on your pressure cooker.

Step 3: Layer the Ingredients

Turn off the sauté function. Add the salsa verde and cumin, then carefully pour in the rice without stirring. Gently place the chicken breasts on top of the rice mixture and sprinkle with salt.

Step 4: Pressure Cook

Secure the lid on your pressure cooker and set to high pressure for 10 minutes. When cooking is complete, allow for a 10-minute natural pressure release before manually releasing any remaining pressure.

Step 5: Add the Finishing Touch

Remove the chicken from the pot and fluff the rice with a fork. Return the chicken to the pot, sprinkle the shredded cheddar over everything, and put the lid back on (power off) for 3-4 minutes until the cheese melts to perfection.

Step 6: Serve and Enjoy

Serve this delicious one-pot meal straight from the pressure cooker. Add optional toppings like a dollop of sour cream and freshly chopped cilantro for an extra flavor boost.

Pro Tips for Making the Recipe

• Don’t stir the rice before pressure cooking! This helps prevent the dreaded “burn” notice as the rice can stick to the bottom of the pot.
• Natural pressure release is crucial for perfectly cooked rice. Don’t rush this step or you might end up with undercooked grains.
• Chicken thickness matters. For very thick chicken breasts, consider slicing them horizontally or using the meat tenderizer to even them out for more consistent cooking.
• Salsa verde varies by brand – some are milder, some are spicier, and some are more tart. Choose according to your family’s preference.
• For meal prep, this recipe doubles beautifully – just make sure your pressure cooker has enough capacity and keep the cooking time the same.

How to Serve

Main Course Presentation

Serve directly on plates with the chicken nestled on the flavorful rice. Top with a dollop of sour cream, fresh cilantro, and perhaps some diced avocado for a complete meal.

Family-Style Options

Present the entire dish in a wide serving bowl, allowing everyone to help themselves. Place bowls of additional toppings like diced tomatoes, sliced jalapeños, and lime wedges on the table.

Transform Leftovers

Use leftovers to stuff bell peppers, wrap in tortillas for burritos, or create a tasty rice bowl topped with fresh vegetables and a squeeze of lime.

Make Ahead and Storage

Storing Leftovers

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often deepen and improve overnight, making this an excellent meal prep option.

Freezing

This dish freezes beautifully! Portion into freezer-safe containers and freeze for up to 3 months. For best results, slightly undercook the rice if you know you’ll be freezing the dish.

Reheating

Reheat refrigerated portions in the microwave with a splash of water or broth to revitalize the rice. For frozen portions, thaw overnight in the refrigerator before reheating, or use the microwave’s defrost function followed by regular heating.

FAQs

Can I use frozen chicken breasts in this recipe?
Yes, you can use frozen chicken breasts, but you’ll need to increase the cooking time to 12-14 minutes. Keep in mind that frozen chicken won’t absorb flavors as readily, so you might want to season them more generously before cooking.

What if I don’t have salsa verde? Can I use regular red salsa instead?
Absolutely! Red salsa creates a different but equally delicious dish. The flavor profile will shift from the bright, tangy notes of salsa verde to the deeper, richer flavors of tomato-based salsa, but the cooking method remains the same.

My pressure cooker doesn’t have a sauté function. How do I adapt the recipe?
No problem! Sauté the onions in a separate pan on the stove, then transfer them to your pressure cooker and continue with the recipe. The extra pan is worth it for the flavor development.

Can I make this recipe with brown rice instead?
Yes, but brown rice requires longer cooking. Increase the pressure cooking time to 22 minutes, and be prepared for the chicken to be very tender. Alternatively, you could cook the rice separately and reduce the chicken cooking time to 8 minutes.

Final Thoughts

This Pressure Cooker Salsa Verde Chicken & Rice recipe is truly a weeknight miracle. It delivers restaurant-quality flavors with minimal effort, proving that delicious home-cooked meals don’t have to be complicated or time-consuming. The tangy salsa verde infuses every grain of rice with vibrant flavor, while the pressure cooker ensures perfectly tender chicken every time. Whether you’re a busy parent, a meal prep enthusiast, or simply someone who appreciates efficient cooking without sacrificing taste, this recipe deserves a permanent spot in your dinner rotation

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