Step 1

Stem and remove seeds from the poblano peppers and jalapeno (if using).

Step 2

Put all the peppers along with the cilantro, onion and garlic in a food processor or blender and mix until pureed. If you need extra liquid add a little bit of chicken broth to the mixture.

Step 3

Set the Instant Pot on Saute and add the oil. Let it heat for a couple minutes, then add the rice.

Step 4

Cook the rice in the oil, stirring constantly for about 3 minutes, until is starts to brown lightly.

Step 5

Add the chicken stock, salt and green puree to the Instant Pot. Stir to mix, then turn the pressure cooker off.

Step 6

Place the lid on the Instant Pot and set the it to Manual Mode, 8 minutes, high pressure. It should take about 5 minutes for the Instant Pot to reach pressure.

Step 7

Once the Instant Pot reaches pressure and finishes let the pressure release naturally for at least 5 minutes.

Step 8

At that point you can manually release the pressure and serve, or let it sit until the rest of dinner is ready.