Instant Pot® Green Chili Chicken and Rice

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.

The recipe is fantastic, but I way overdid the spiciness. Next time I’ll leave out the canned jalapeños and use mild Rotel in place of the diced tomatoes and green chilies. (You can always up the spiciness after it’s cooked, but you can’t reverse it!). The flavor was outstanding, though!

Was a tasty dish for sure. I would add less chicken broth next time.

This was super flavorful, but a word to the wise, don't sub Serranos for Anaheim..I got carried away with all the peppers and fire bombed my poor 11 yr old twin's taste buds and those kids can generally take the heat!

Really good flavor!! I will make this again!!

This is really good! Will add more chicken next time. Thanks!

This recipe is so delicious!!! I have to say, when you pull it out of the insta pot it doesn’t look super appetizing. But it has sooooo much flavor.

Loved this recipe. We left the jalapeños out and the Anaheim peppers were perfect heat.

Very Hot! I you don't want too much heat then cut back on the hot peppers.

This was tasty and very easy! I omitted the jalapeños and Anaheim peppers, due to the preferences of my family. It still had a very mild spiciness to it. I set the cook time for 6 minutes on the Instant Pot and it was perfect. Any longer and the rice would have been mush! Can't figure out why the recipe says to set the timer for 18 minutes, especially when the chicken is already cooked.

loved it! Didn’t add all of the peppers though, because I just didn’t have them and didn’t have seasoned salt but still delicious.

This dish is so flavorful and easy! The whole family loves it! I used a fresh, de seeded jalapeño!

Very tasty and really easy to make

The taste is great but the rice was mush. I used basmati rice. I think 18 is too long for this recipe.

This was delicious. The flavor of this recipe was great. I did make some minor modifications and additions. First, I used two 4oz cans of chili peppers because I didn’t find a 7oz can. I also added 4 Serrano peppers to give it a little kick. I like spicy foods. Finally, I shortened the cook time at pressure to 6 minutes (w/ quick release) based on other recommendations and the rice (Jasmine) turned out great. It was not mush as others noted with the longer cook times. Everything else was done as written. When it was done, I topped each serving with a little chopped green onion and avocado. The final product was absolutely delicious. In this dish, I’m not sure the avocado added anything. The rest of the flavors were so good, they masked the avocado. I’m already looking forward to making this again.

I did not have roasted chili peppers. I found chipotle instead at the store. Did not use the jalapeño. It turned out great!

With my modifications, I would give this 5 stars! Firstly, I didn't add any salt or Lawry's. The chicken stock has enough salt as it is. Also, the recipe as-is is *too* spicy, so instead of using the listed peppers, I used 1 large anaheim, 1 large poblano, and 8 oz of canned, mild, fire roasted green chiles. Don't worry, the dish still has good heat and flavor, it's just not going to set your mouth ablaze. I also added 4 cloves of garlic to the chicken and oil when sauteeing the chicken. And using corn starch instead of flour is key as it actually helps keep moisture in the chicken (good Chinese restaurants use that trick for tender chicken). Also, feel free to use 3 chicken breasts and make the chunks of chicken a little bigger than 1 inch to make a protein-packed dish. Enjoy!

- Too much meat in the recipe, reduce the chicken down to 1 piece of 1.5 piece - Too much salt in the recipe, and I used only 2 teaspoons, reduce it down to one teaspoon - Too much black pepper as well, reduce it down to half the recommended quantity - The rice came out to be a bit soggy, not sure why - My Instapot complained about 'Food Burn' when I followed the recommended recipe, I would say deglaze the pot first

Great dish! Perfect for a quick weeknight dinner. I doubled the cheese because cheese and it was a huge hit. Thank you for sharing.

This was delicious! I did make some adjustments after reading the reviews. Instead of the can of green Chili’s, can of jalapeños and the diced tomatoes, I used 1can of Rotel tomatoes. It turned out great!

This came out really great! I did heed some tips from others. I didn't have Anaheim chilis so I left them out. I had a can of non-fire roasted Rotel diced toms and chilis but DID have fire roasted green chilis. I think the jalapenos were essential with those changes. I used taco seasoning: didn't have Lawry's or similar seasoning salt. I sautéed the onions and chilis after removing cooked chicken from the pot. Deglazed the pot with about quarter cup of chicken broth. Added the chicken back in with rest of the ingredients and remaining chicken stock - and I did use the full 2 cups. I set the Instant Pot for 10 minutes TOTAL, and the rice came out perfect. Setting was Soup/Stew. I think I would even add just a touch more stock for next time. My husband said "Yum!" throughout and went back for seconds. Also added a dollop of sour cream and diced avocado once plated - it added a really delicious touch. Definitely low-effort, fast and a normal amount of heat for us, although next time I'd like to add the Anaheim chilis.

delicious! perfect for a cold night.

I used fresh jalapeño and green chiles instead of the canned versions. Toss them and the onion in during the saute session and continue as planned. Delicious!

Made this exactly according to the recipe except for omitting the Larry’s salt because I didn’t have any. I substituted a tsp of taco seasoning, and it turned out great! Very flavorful. Fair warning though, it is quite spicy. I love spicy food, but this may be too much for some. A little sour cream on top and it was delicious, and even better the next day.

Very much liked this recipe, although I will say that it was a bit too spicy for me so I would reduce the amount of jalapenos by a quarter or so. My girlfriend, who loves spicy food, was a huge fan of the recipe's level of spiciness. So... maybe I won't end up changing the amount of jalapenos...

Quick and easy. It wasn't as spicy as I thought it would be, much to my beautiful wife's liking. I would make this again.

I used hot green chilies, since we were out of jalapenos. Heat level was just right. Topped with sour cream. Delicious

Spicy as advertised. Not nice looking. Does in no way resemble menu picture

This was delicious, although I, like some other reviewers, got a "burn" notice from my Instant Pot. I think deglazing the pot before changing from Saute to Pressure would prevent that, and I will definitely try that next time. I have to watch sodium so didn't add more than 1/2 t of salt, along with using unsalted chicken broth. My husband and I thought the flavor was great and he went back for seconds. I also used just roasted green chiles I had in the freezer from the Farmer's Market.

Great one pot recipe, very easy, and was quick to prep and make. I went 5 for 5 with 3 picky child eaters in the group! No changes to the recipe, and was happy with the results.

Let me preface my review with the fact that I salt things pretty heavily. So much so that I almost always add it to anything I order or to food someone else makes. This recipe had way too much salt, to the point that it was almost inedible. I still recommend trying it but would half the salt and seasoning salt. You can always add more later. Perhaps the other reviewers used low sodium chicken broth and then it probably would have been ok. Unfortunately I did not.

Rice turned out mushy in the pressure cooker giving it a porridge like texture.

Like another reviewer said, I didn't think this looked like much when it was done, but the flavor was great. I didn't have any onion, but I put some cloves of garlic in instead. NOTE: I assume the time listed includes the warm-up time for the Instant Pot. I used Basmati rice and set the timer for 6 minutes and it was perfect. If you set the timer for 16 minutes for white rice, it's going to be mush.

The cheese caused it to stick to the bottom of the pan and the insta pot kept saying burn because of this and wouldn’t cook it.

I thought 18 minutes was far too long so I cut the time down to 10 minutes - boy am I glad I did! That would've been way too long. In fact, next time I'm going to try 8 or 9 minutes as the peppers were too mushy. I also added some cumin powder and chili powder....

Really enjoyed it but was really spicy. I’ll cut back on some of the jalapeño next time.

I liked it very well.