Instant Pot Green Chili Chicken and Rice: A Flavorful One-Pot Wonder

Looking for a quick, easy, and incredibly flavorful weeknight meal? Look no further than this Instant Pot Green Chili Chicken and Rice recipe! This one-pot wonder combines tender chicken, fluffy rice, and the zesty kick of green chilies for a satisfying and delicious dish that the whole family will love. The Instant Pot makes it incredibly simple to prepare, cutting down on cooking time and cleanup. Say goodbye to multiple pots and pans – this recipe is all about convenience without sacrificing flavor.

Why You’ll Love This Instant Pot Green Chili Chicken and Rice

* **Quick and Easy:** The Instant Pot drastically reduces cooking time compared to traditional methods.
* **One-Pot Meal:** Minimal cleanup – everything cooks together in the same pot.
* **Flavorful:** The combination of green chilies, spices, and tender chicken creates a truly delicious dish.
* **Customizable:** Easily adjust the spice level and ingredients to your preferences.
* **Family-Friendly:** A crowd-pleasing meal that even picky eaters will enjoy.
* **Budget-Friendly:** Uses readily available and affordable ingredients.

Ingredients You’ll Need

Here’s a list of the ingredients you’ll need to make this delicious Instant Pot Green Chili Chicken and Rice:

* **Chicken:** 1.5 – 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes. Chicken thighs tend to be more flavorful and remain more tender in the instant pot, but breasts work well for a leaner option.
* **Rice:** 1 cup long-grain white rice, rinsed. Rinsing removes excess starch, preventing the rice from becoming sticky. Do NOT use brown rice with these instructions as it requires different liquid ratios and cooking times. See variations below for brown rice adjustments.
* **Green Chilies:** 1 (4 ounce) can diced green chilies, undrained. Adjust the amount based on your desired spice level. For a milder flavor, use mild green chilies. For extra heat, use hot green chilies, or add a pinch of cayenne pepper.
* **Chicken Broth:** 2 cups chicken broth or stock. Low-sodium broth is recommended, as you can always add salt later.
* **Onion:** 1 medium yellow onion, chopped. Yellow onions provide a good balance of sweetness and savory flavor.
* **Garlic:** 2-3 cloves garlic, minced. Freshly minced garlic offers the best flavor.
* **Olive Oil:** 1 tablespoon olive oil. Used for sautéing the onion and garlic.
* **Spices:** 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon oregano, ¼ teaspoon salt, ¼ teaspoon black pepper. Adjust spice amounts to your liking.
* **Optional Garnishes:** Chopped cilantro, shredded cheese (cheddar, Monterey Jack, or a Mexican blend), sour cream or Greek yogurt, avocado slices, lime wedges.

Equipment You’ll Need

* **Instant Pot:** A 6-quart or 8-quart Instant Pot is recommended.
* **Measuring Cups and Spoons**
* **Cutting Board**
* **Knife**
* **Wooden Spoon or Spatula**

Step-by-Step Instructions

Follow these simple steps to make perfect Instant Pot Green Chili Chicken and Rice:

**Step 1: Sauté the Aromatics**

* Turn on your Instant Pot and select the “Sauté” function.
* Add the olive oil to the pot.
* Once the oil is heated, add the chopped onion and cook for 3-5 minutes, or until softened and translucent.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.

**Step 2: Add Chicken and Spices**

* Add the cubed chicken to the Instant Pot.
* Sprinkle the chicken with chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper.
* Stir to coat the chicken evenly with the spices.
* Cook for 2-3 minutes, until the chicken is lightly browned on all sides. This step helps to develop flavor.

**Step 3: Add Remaining Ingredients**

* Add the rinsed rice, diced green chilies (undrained), and chicken broth to the Instant Pot.
* Stir to combine all the ingredients, ensuring that the rice is submerged in the liquid.
* Make sure to scrape the bottom of the pot to deglaze and prevent the “Burn” error.

**Step 4: Pressure Cook**

* Secure the Instant Pot lid and set the valve to the “Sealing” position.
* Select the “Manual” or “Pressure Cook” function and set the cooking time to 5 minutes at high pressure.
* Once the cooking time is complete, allow the Instant Pot to naturally pressure release for 10 minutes. This helps the rice cook evenly and prevents it from becoming mushy. After 10 minutes, quick release any remaining pressure.

**Step 5: Fluff and Serve**

* Carefully remove the lid of the Instant Pot.
* Fluff the rice with a fork.
* Check the chicken for doneness. If it’s not fully cooked, reseal the lid and cook for another 1-2 minutes.
* Let the dish sit for a couple of minutes to allow the rice to absorb any remaining liquid.
* Serve hot, garnished with your favorite toppings such as chopped cilantro, shredded cheese, sour cream, and avocado slices.

Tips for Success

* **Rinse the Rice:** Rinsing the rice before cooking removes excess starch, resulting in fluffier rice.
* **Don’t Skip the Sauté:** Sautéing the onion, garlic, and chicken helps to develop a richer, more complex flavor.
* **Deglaze the Pot:** Scraping the bottom of the pot after sautéing helps to prevent the “Burn” error.
* **Natural Pressure Release:** Allowing the Instant Pot to naturally pressure release for 10 minutes ensures that the rice cooks evenly and prevents it from becoming mushy.
* **Adjust Spice Level:** Adjust the amount of green chilies and spices to your desired level of heat.
* **Chicken size:** Ensure chicken pieces are uniformly cut to ensure even cooking.

Variations and Substitutions

* **Brown Rice:** To make this recipe with brown rice, use 1 cup of brown rice and 2 1/2 cups of chicken broth. Increase the cooking time to 22 minutes at high pressure, followed by a 10-minute natural pressure release.
* **Vegetarian:** Substitute the chicken with 1 (15-ounce) can of black beans or pinto beans, drained and rinsed. Add the beans along with the rice and broth. You can also add some chopped bell peppers for added flavor and texture.
* **Spicier:** Add a pinch of cayenne pepper or a chopped jalapeno pepper to the pot for extra heat. Use hot diced green chilies.
* **Cheese:** Stir in 1 cup of shredded cheese (cheddar, Monterey Jack, or a Mexican blend) after cooking for a creamier dish.
* **Creamy:** Stir in a dollop of sour cream or Greek yogurt after cooking for a creamier texture.
* **Add Vegetables:** Add chopped bell peppers, corn kernels, or zucchini to the pot along with the rice and broth for added nutrients and flavor.
* **Salsa Verde:** Substitute the diced green chilies with salsa verde for a slightly different flavor profile.
* **Quinoa:** Substitute rice with quinoa. Use 1 cup of quinoa and reduce chicken broth to 1 3/4 cups. Cooking time remains the same.

Serving Suggestions

This Instant Pot Green Chili Chicken and Rice is delicious on its own, but here are some serving suggestions to make it even more enjoyable:

* **Toppings:** Serve with your favorite toppings such as chopped cilantro, shredded cheese, sour cream, avocado slices, and lime wedges.
* **Side Dishes:** Pair with a side salad, black beans, or cornbread.
* **Tacos or Burritos:** Use the chicken and rice mixture as a filling for tacos or burritos.
* **Nachos:** Layer tortilla chips with the chicken and rice mixture, cheese, and your favorite toppings for a delicious appetizer or snack.

Make-Ahead and Storage Instructions

* **Make-Ahead:** You can prepare the ingredients ahead of time by chopping the onion, garlic, and chicken and measuring out the spices. Store them in separate containers in the refrigerator until ready to cook.
* **Storage:** Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat leftovers in the microwave or on the stovetop until heated through. Add a splash of chicken broth if needed to prevent the rice from drying out.
* **Freezing:** This dish can be frozen for up to 2-3 months. Allow it to cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Nutritional Information (Approximate)

* Calories: 450-550 per serving (depending on ingredients and serving size)
* Protein: 30-40g
* Carbohydrates: 40-50g
* Fat: 15-25g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.*

Conclusion

This Instant Pot Green Chili Chicken and Rice is a fantastic recipe for busy weeknights. It’s quick, easy, and incredibly flavorful. With just a few simple ingredients and the convenience of the Instant Pot, you can have a delicious and satisfying meal on the table in under an hour. So, give this recipe a try and enjoy the flavorful one-pot wonder!