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

Mimi Lori
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken breasts, salsa, tomato sauce, lime juice, olive oil, salt, garlic salt, and pepper in an electric pressure cooker.

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  • 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

403 calories; 16.8 g total fat; 45 mg cholesterol; 1318 mg sodium. 44.2 g carbohydrates; 19 g protein; Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/20/2018
This is absolutely amazing. I didn't have Jasmine rice and couldn't find it at the store so I used white rice. It was creamy the chicken was PERFECTLY cooked (I used frozen chicken tenderloins and cooked them at 8 minutes as posted) the cheese was the perfect amount....there was nothing bad about this recipe. I served it with sour cream because sour cream makes EVERYTHING taste better! Read More
(4)

Most helpful critical review

Rating: 2 stars
01/04/2018
Not my favorite. The chicken and rice were cooked perfectly but there was way too much lime juice in it. All I could taste was lime. My husband liked it okay but I will not be making this again Read More
(1)
16 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/20/2018
This is absolutely amazing. I didn't have Jasmine rice and couldn't find it at the store so I used white rice. It was creamy the chicken was PERFECTLY cooked (I used frozen chicken tenderloins and cooked them at 8 minutes as posted) the cheese was the perfect amount....there was nothing bad about this recipe. I served it with sour cream because sour cream makes EVERYTHING taste better! Read More
(4)
Rating: 5 stars
01/20/2018
This is absolutely amazing. I didn't have Jasmine rice and couldn't find it at the store so I used white rice. It was creamy the chicken was PERFECTLY cooked (I used frozen chicken tenderloins and cooked them at 8 minutes as posted) the cheese was the perfect amount....there was nothing bad about this recipe. I served it with sour cream because sour cream makes EVERYTHING taste better! Read More
(4)
Rating: 5 stars
10/02/2017
I added fresh bell peppers to the chicken. This was not only ultra easy and very yummy Read More
(3)
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Rating: 5 stars
05/07/2018
Made it! Added onions used chicken broth instead of water. Delicious great flavor too! Read More
(2)
Rating: 5 stars
08/13/2017
I made it per the recipe and it was excellent. Thank goodness I made enough so we had leftovers for lunch. Thanks for the great recipe!! Read More
(2)
Rating: 2 stars
01/04/2018
Not my favorite. The chicken and rice were cooked perfectly but there was way too much lime juice in it. All I could taste was lime. My husband liked it okay but I will not be making this again Read More
(1)
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Rating: 5 stars
01/30/2020
I've made this a few times and it's always a hit. The lime is a nice balance with the tomato. When I remove the chicken after cooking I typically have my toaster oven warmed up and use a small serving bowl covered with aluminum foil to keep the chicken warm while the rice is cooking. Read More
Rating: 5 stars
07/29/2018
Our family LOVES this recipe. I stumbled across the recipe once and have had requests to make it over and over. Highly recommend!!! Read More
Rating: 5 stars
08/15/2019
awesome recipe! I used 6 thighs though. At first I blended 2 Roma tomatoes 1 jalapeno lime juice garlic powder, salt, pepper and pressure cooked it for 15 minutes with the chicken and added mushrooms. I then used the rest of the juice for the rice. Read More
Rating: 3 stars
10/15/2018
It was alright; nothing special. Tender. Didn't save time over the oven. I didn't make the rice in the pressure cooker because I didn't want the chicken to get cold or dried out if I kept it warm. Made extra sauce and cooked rice in it in a rice maker. Read More