Recipes

Pressure Cooker Salsa Lime Chicken and Rice

Name: Pressure Cooker Salsa Lime Chicken and Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 frozen skinless, boneless chicken breasts, or more to taste; 0.5 cup medium salsa; 0.5 cup tomato sauce; 0.25 cup lime juice; 3 tablespoons olive oil; 1 teaspoon salt; 0.5 teaspoon garlic salt; 0.5 teaspoon ground black pepper; 0.5 cup shredded Mexican cheese blend, or to taste; 1 cup uncooked jasmine rice; 1 cup water, or as needed

4.7

(25)

22 Reviews

9 Photos

Easy ingredients, inexpensive, and family friendly. Get home from work and have dinner from frozen to ready in 30 minutes!

Recipe by Mimi Lori

Published on April 4, 2019

9

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

2 frozen skinless, boneless chicken breasts, or more to taste
½ cup medium salsa
½ cup tomato sauce
¼ cup lime juice
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon garlic salt
½ teaspoon ground black pepper
½ cup shredded Mexican cheese blend, or to taste
1 cup uncooked jasmine rice
1 cup water, or as needed

Directions

Combine chicken breasts, salsa, tomato sauce, lime juice, olive oil, salt, garlic salt, and pepper in an electric pressure cooker.
Seal pressure cooker and bring to high pressure according to manufacturer's instructions; cook chicken until no longer pink in the center, 8 minutes for thin frozen breasts and 12 minutes for thick frozen breasts. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Release pressure naturally according to manufacturer's instructions. Open pressure cooker; transfer chicken to a serving dish using tongs. Spoon 1/2 of the cooking liquid over the chicken; top with Mexican cheese.
Stir rice into the remaining cooking liquid in the pressure cooker. Add enough water to equal 2 cups of liquid. Seal pressure cooker and bring to high pressure according to manufacturer's instructions; cook for 12 minutes. Let pressure release naturally. Serve rice with chicken.

Cook's Notes:

If you don't like it spicy, just use mild salsa or a can of diced tomatoes.

I only did 2 chicken breasts but you can add 2 more to the same amount of liquid. If using thawed chicken breasts, cook for less time.

If the rice is undercooked, pressure cook for additional time and add more water if needed.

Nutrition Facts (per serving)

403	Calories
17g	Fat
44g	Carbs
19g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 403
% Daily Value *
Total Fat 17g	22%
Saturated Fat 6g	28%
Cholesterol 45mg	15%
Sodium 1318mg	57%
Total Carbohydrate 44g	16%
Dietary Fiber 2g	6%
Total Sugars 3g
Protein 19g
Vitamin C 7mg	37%
Calcium 131mg	10%
Iron 1mg	7%
Potassium 305mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.