Instant Pot Chicken and Rice Recipe






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Instant Pot Chicken and Rice

Name: Sophia Cottrill
Base: Nellis AFB
Recipe: 1 lb. boneless, skinless chicken thighs, cut into 1 inch pieces 1 small onion, diced 2 (14oz) cans diced, chili-ready tomatoes 1 cup fresh (or canned) corn kernels 1 cup Jasmine rice 1 1/2 tsp garlic salt 1 lime, juice of 1 tsp cumin 1 tsp chili powder 2 tbsp butter 1 cup water 1 cup shredded marbled cheddar 1/3 cup chopped cilantro Combine the chicken, diced tomatoes, onion, corn, rice, lime juice, garlic salt, cumin, chili powder, butter and water in the pot of your pressure cooker and stir to combine. Set to the POULTRY setting for 12 minutes. Release valve in the closed position. Let the pressure cooker (NR) naturally release. Stir the mixture to fluff the rice. Add in the 1 cup cheese and 1/3 cup chopped cilantro and stir until cheese is melted.