Description
A quick and flavorful one-pot meal made with tender chicken breasts, seasoned rice, and a tangy salsa verde, all cooked to perfection in a pressure cooker. Perfect for busy weeknights or a comforting family dinner.
Ingredients
Units
Scale
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Main Ingredients
- 1 Tbsp. olive oil
- 1 medium yellow onion, diced
- 1 c. chicken broth
- 1 16 oz jar salsa verde
- 1 1/2 tsp. cumin
- 1 c. long grain white rice (I used Basmati)
- 20 oz. boneless, skinless chicken breasts
- 1/4 tsp. salt
- 4 oz. shredded cheddar cheese
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Optional Toppings
- Sour cream
- Fresh cilantro
Instructions
- Saute the Onions: Add the olive oil to your 5 or 6 quart electric pressure cooker and switch on the saute function. Once heated, add the diced onions and saute for 3 minutes, or until they become translucent.
- Deglaze the Pot: Pour the chicken broth into the pot. Using a wooden spoon, scrape the browned bits off of the bottom to prevent burning during cooking. Turn off the saute function.
- Add the Base Ingredients: Add salsa verde, cumin, and rice to the pot. Do not stir the rice. Place the chicken breasts on top of the rice mixture and sprinkle with salt.
- Pressure Cook: Secure the lid on the pressure cooker. Cook on high pressure for 10 minutes, followed by a 10-minute natural pressure release. After 10 minutes, manually release any remaining pressure.
- Fluff Rice and Add Cheese: Remove the chicken from the pot and fluff the rice with a fork. Return the chicken back on top of the rice and sprinkle with shredded cheddar cheese.
- Melt the Cheese: Place the lid back on the pressure cooker and let sit for 3-4 minutes, allowing the residual heat to melt the cheese.
- Serve and Garnish: Serve the dish immediately. Optionally, top with sour cream and fresh cilantro for extra flavor.
Notes
- You can substitute Basmati rice with other long-grain white rice, but cooking times may vary slightly.
- If the bottom of the pot isn’t properly deglazed, it can lead to the rice sticking or burning while cooking.
- Add spice by including a dash of chili powder or sliced jalapenos to the salsa verde mixture.
- The dish can also be prepared with brown rice, but it will require a longer cooking time and additional liquid.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 350
- Sugar: 3g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
