Rating: 4.5 stars
33 Ratings
  • 5 star values: 21
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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!

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Ingredients

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

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.

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  • 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; protein 20.2g; carbohydrates 48.3g; fat 10.3g; cholesterol 47.1mg; sodium 3134.8mg. Full Nutrition
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