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!

Instant Pot® Green Chili Chicken and Rice

olive oil

boneless, skinless chicken breasts,

all-purpose flour

(7 ounce) can fire-roasted diced green chile peppers

jalapeno peppers

white rice

tomato

onion

Anaheim chile peppers

Cheddar cheese

salt,

salt

black pepper,

chicken stock

Turn on a multi-functional pressure cooker (such as Instant Pot&reg;) 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.


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.


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!

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!

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.

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.

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

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.

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.

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

This zesty chicken and rice is so easy to cook in an Instant Pot!

instant pot® green chili chicken and rice

Prep Time: 20 minutes

Cook Time: 40 minutes

Total: 65 minutes

Servings: 4

Author : Huserdaddy

Ingredients

Instructions

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