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

Description

This Pressure Cooker Salsa Verde Chicken & Rice features juicy chicken breasts, aromatic rice, and flavorful salsa verde, all cooked together in the pressure cooker for a quick, easy, and satisfying main course. Topped with melted cheddar cheese, it’s a comforting, one-pot meal perfect for busy weeknights.

Ingredients

Units Scale

Main Ingredients

1 Tbsp. olive oil
1 medium yellow onion, diced
1 cup chicken broth
1 (16 oz) jar salsa verde
1 1/2 tsp. cumin
1 cup long grain white rice (such as Basmati)
20 oz. boneless skinless chicken breasts
1/4 tsp. salt
4 oz. shredded cheddar cheese

Optional Toppings

Sour cream (to taste)
Fresh cilantro (chopped, to taste)

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Instructions

Saute the Onion: Add the olive oil to your 5 or 6 quart electric pressure cooker and turn on the sauté function. When the pot is heated, add the diced onion. Sauté for 3 minutes, or until the onion becomes translucent and fragrant.
Deglaze the Pot: Pour the chicken broth into the pot with the onions. Use a wooden spoon to scrape any browned bits off the bottom to prevent burning during cooking. Turn off the sauté function.
Layer Ingredients: Add the salsa verde, cumin, and rice to the pot. Do not stir in the rice. Nestle the chicken breasts on top of the rice mixture and sprinkle with salt.
Pressure Cook: Secure the lid on the pressure cooker. Cook on high pressure for 10 minutes. Once the cooking time ends, let the pot sit and naturally release pressure for 10 minutes before manually releasing any remaining pressure.
Shred and Cheese: Carefully remove the chicken from the pot and fluff the rice with a fork. Place the chicken breasts back on top of the rice and top evenly with the shredded cheddar cheese.
Melt Cheese: Place the lid back on the pressure cooker (without turning it on) and let sit for 3–4 minutes, or until the residual heat melts the cheese.
Serve: Serve the chicken and rice hot. Optionally, top each serving with sour cream and chopped cilantro as desired.

Notes

For extra flavor, sear the chicken breasts for 1-2 minutes per side before adding them to the pot.
Be sure not to stir the rice into the liquid to prevent a burn notice on your pressure cooker.
This recipe works well with any mild salsa verde; choose one with an ingredient profile you enjoy.
Add extra cheddar cheese or a Mexican blend for a cheesier dish.
Leftovers can be stored in an airtight container and reheated for up to 2 days.

Nutrition

Serving Size: 1/4 of recipe
Calories: 400
Sugar: 3g
Sodium: 900mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 33g
Cholesterol: 85mg