This is a great one-pot dish of green chili chicken and rice with 3 different types of chile peppers - Anaheim, jalapenos and fire roasted green chile peppers, for those of you who like it spicy!



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


  • Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add olive oil and chicken. Sprinkle with flour and cook until browned on all sides, about 5 minutes. Turn off Saute function. Add green chile peppers, jalapenos, rice, tomato, onion, Anaheim chile, Cheddar cheese, salt, seasoned salt, and pepper; pour in chicken stock and mix to combine.

  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Adjust seasoning with salt and pepper.

Cook's Notes:

If you are on a gluten-free diet, use cornstarch instead of flour.

For a healthier option, substitute the white rice with 1 1/2 cups precooked brown rice.

Nutrition Facts

370 calories; 10.3 g total fat; 47 mg cholesterol; 3135 mg sodium. 48.3 g carbohydrates; 20.2 g protein; Full Nutrition

Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
We loved this! So easy to make. I I did 2 things differently I added the chicken stock (before adding everything else) to deglaze the pot and I used Hatch Chiles in place of the Anaheim Chiles because that's what I had. Thank you for sharing this delicious recipe! Will be making this again. Read More