Can I use brown rice instead of white?

Brown rice doesn’t cook at the same rate as white rice in the pressure cooker, so the timing changes. If you want to use brown rice, pre-cook it a bit or experiment with a longer cook time and extra liquid. Otherwise, stick with white for the perfect texture.

How spicy is this dish?

The heat mostly depends on your salsa verde. Most store brands are mild, but if you’re worried about spice, use a mild salsa or add a spoonful of sour cream on top to mellow things out.

What if my rice is undercooked or too wet?

If the rice is still firm or there seems to be extra liquid after cooking, fluff the rice and let it sit with the lid on for a few more minutes—the steam will finish the job. Pressure cookers can vary, but resting usually makes everything come together.

Can I make this recipe without a pressure cooker?

You can adapt this to the stovetop. Sauté onion, add your liquids and rice, top with chicken, and simmer covered on low until the rice and chicken are cooked through, about 20–25 minutes. Check occasionally and add a splash of broth if needed.

Pressure Cooker Salsa Verde Chicken & Rice Recipe

Bright, bold, and unexpectedly easy—this Pressure Cooker Salsa Verde Chicken & Rice is your new go-to dinner savior. It’s the kind of recipe that feels like a big reward for very little effort, thanks to a smart blend of pantry staples and fresh flavors. Juicy chicken and fluffy rice soak up tangy salsa verde, while a hint of cheddar melts into every bite. The pressure cooker does almost all the work, so you’ll have a satisfying, crowd-pleasing meal on the table in under 30 minutes—absolutely perfect for those nights when you want major flavor with minimal cleanup.

Why You’ll Love This Recipe

Unbeatable Speed: From start to finish, dinner is served in less than half an hour.
Ridiculously Easy: Few ingredients, barely any prep, and a set-it-and-forget-it method.
Big Flavor, Little Effort: The salsa verde infuses the chicken and rice with zesty, slightly tangy goodness while the cheddar offers a creamy, melty finish.
One Pot Wonder: Fewer dishes to tackle, more time to relax or catch up with family.
Foolproof: Even if you’ve never used your pressure cooker before, this recipe walks you right through it.

Ingredients You’ll Need

Olive oil: For sautéing the onion and adding a hint of richness to the base.
Yellow onion: Diced small to melt into the dish, building savory-sweet depth.
Chicken broth: Adds moisture and savory flavor—opt for low-sodium if you like to control the salt.
Salsa verde: The backbone of flavor; go for a jar you love, or homemade if you have it.
Cumin: Brings a gentle warmth and earthy aroma without overpowering the dish.
Long grain white rice (like Basmati): Keeps the rice fluffy, grains separate, and cooks up beautifully under pressure.
Boneless skinless chicken breasts: Lean protein that absorbs all the salsa’s brightness.
Salt: Just a touch to bring all the flavors together.
Cheddar cheese, shredded: Melts on top, making everything irresistible. Pre-shredded works, but shredding your own melts even better.
Optional Toppings: Sour cream and fresh cilantro for tang and freshness at the end.

Tip: Use whatever salsa verde fits your taste—some are herbal and mild, others spicier. Taste matters!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Swap the Protein: Try boneless chicken thighs for extra juiciness or even cooked shredded rotisserie chicken (just add at the end before cheese).
Go Vegetarian: Replace chicken with drained canned black beans or chickpeas, and bump up the veggies with sweet corn or bell pepper.
Add Some Heat: Mix in diced jalapeños or a pinch of chili flakes for extra spice.
Different Cheeses: Monterey Jack or Pepper Jack both melt beautifully and add extra dimension.
Mix in Veggies: Stir in baby spinach, frozen corn, or peas before melting the cheese for a veggie-loaded version.

How to Make Pressure Cooker Salsa Verde Chicken & Rice

Step 1: Sauté the Onion

Start by adding the olive oil to your pressure cooker. Switch on the sauté function, and once the oil is shimmering, toss in the diced onion. Stir it around for about three minutes, just until soft and fragrant—it should look translucent but not brown.

Step 2: Deglaze the Pot

Pour in the chicken broth, then scrape the bottom of the pot with a wooden spoon to release any tasty browned bits. This step is important because it prevents any “burn” warnings later.

Step 3: Layer the Flavors

Add salsa verde and cumin. Next, sprinkle in the uncooked rice, but don’t stir—just let it sit on top so it cooks evenly and doesn’t stick. Nestle the chicken breasts right on top. Sprinkle everything with salt.

Step 4: Pressure Cook

Seal the lid and cook on high pressure for 10 minutes. Once it’s done, let the pressure release naturally for another 10 minutes before venting manually. This rest time helps keep the chicken tender and the rice just right.

Step 5: Finishing Touches

Take out the chicken and set it aside briefly. Fluff the rice underneath, then place the chicken back on top. Sprinkle with shredded cheddar cheese, pop the lid back on, and let the residual heat melt the cheese—no need to turn the machine back on. In just a few minutes, you’ll have a cheesy, savory topping.

Step 6: Serve and Enjoy

Spoon into bowls and, if you like, crown each portion with a dollop of sour cream and a shower of fresh cilantro.

Pro Tips for Making the Recipe

Rinse Your Rice: A quick rinse keeps the rice from clumping together—don’t skip this if you want perfectly fluffy grains.
Natural Release Matters: Don’t rush the pressure release; it keeps both chicken and rice moist and tender.
Taste Before Serving: Salsa verde brands can vary; if you want more zing, stir in a squeeze of fresh lime before serving.
Double for Lunches: This recipe easily doubles (as long as your pot can handle it) and keeps beautifully for meal prep.

How to Serve

This salsa verde chicken and rice is a complete meal, but it also takes well to customization. Try pairing it with:

Toppings Bar: Set out bowls of chopped tomatoes, avocado slices, jalapeño, extra cilantro, and lime wedges.
Easy Side Salad: A crisp romaine or mixed greens salad with a citrus vinaigrette balances the richness.
Tortilla Chips: Scoop up bites or add crunch to your bowl.
Wrap it Up: Roll the filling into soft flour tortillas for a super speedy burrito or taco night.

Make it fun for everyone—let the family top their own bowls!

Make Ahead and Storage

Storing Leftovers

Let leftovers cool to room temperature, then spoon into airtight containers. They’ll keep in the fridge for up to three days.

Freezing

For longer storage, pack the cooled chicken and rice mixture into freezer-safe containers. Freeze for up to three months. Thaw overnight in the fridge before reheating.

Reheating

Reheat individual servings in the microwave, adding a splash of chicken broth or water if the rice seems dry. You can also warm larger portions gently on the stovetop, stirring in a bit of extra salsa or broth for moisture.

FAQs

Can I use brown rice instead of white?

Brown rice doesn’t cook at the same rate as white rice in the pressure cooker, so the timing changes. If you want to use brown rice, pre-cook it a bit or experiment with a longer cook time and extra liquid. Otherwise, stick with white for the perfect texture.
How spicy is this dish?

The heat mostly depends on your salsa verde. Most store brands are mild, but if you’re worried about spice, use a mild salsa or add a spoonful of sour cream on top to mellow things out.
What if my rice is undercooked or too wet?

If the rice is still firm or there seems to be extra liquid after cooking, fluff the rice and let it sit with the lid on for a few more minutes—the steam will finish the job. Pressure cookers can vary, but resting usually makes everything come together.
Can I make this recipe without a pressure cooker?

You can adapt this to the stovetop. Sauté onion, add your liquids and rice, top with chicken, and simmer covered on low until the rice and chicken are cooked through, about 20–25 minutes. Check occasionally and add a splash of broth if needed.

Final Thoughts

If quick-yet-delicious meals are what you crave, this Pressure Cooker Salsa Verde Chicken & Rice delivers every time. It’s flavorful, flexible, and friendly to busy schedules—exactly the kind of recipe worth bookmarking and sharing. Whether for a speedy weeknight dinner or meal prep for the week ahead, dig in, experiment with your favorite toppings, and enjoy every bright, hearty bite.