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Pressure Cooker Salsa Verde Chicken With Cilantro-lime Rice

This recipe is a fantastic one-pot, or pot-in-pot if you will, pressure cooker recipe. I have listed instructions for starting from frozen chicken breasts as well as fresh/thawed**. This is a client favorite, packed with flavor and ready for your favorite taco or burrito-bowl toppings!

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Servings: 4

Prep Time: 00:05

Cook Time: 00:35

Main Ingredients

1 tbsp olive oil

1 1/2 lbs raw skinless chicken breasts

2 cups salsa verde

1 cup long-grain brown rice

2 tbsp cilantro, chopped

1 tbsp lime juice (or to taste)

salt to taste

Preparation

1From Frozen Chicken Breast:

2Run warm water over frozen chicken breast until they can be separated. Set Instant Pot to saute and adjust to high setting. Drizzle a little olive oil in the bottom of the insert. Once the display reads "hot," add chicken breasts to pressure cooker. Saute for a few minutes on each side, standing slightly back as it may pop a bit during this step.

3While chicken is sauteing, add rice to small metal bowl. Add hot water and stir to distribute.

4Add a 16 oz jar of salsa verde (or regular salsa if you prefer) and stir to coat chicken breasts. Insert trivet and place bowl of rice on top. Turn pressure cooker off. Place the lid and lock into place. Check to make sure valve is set to sealing. Set for 22 minutes on manual. When time is up, carefully perform a quick release. Use tongs or mitts to remove bowl and trivet.

5Using tongs and a fork to shred meat. (If it is not cooked through, you may return the lid, seal and cook another 3-5 minutes on high pressure.)

6Fluff rice and add cilantro and lime juice. Serve shredded chicken and salsa over rice.

7Add shredded cheese, sour cream, sliced avocado or other toppings if you wish.

Additional Notes

Use this recipe as a starting point for your own pot-in-pot (PIP) creations where all components have similar cooking times.

**From Thawed Chicken Breasts: Set Instant Pot to saute and adjust to high setting. Drizzle a little olive oil in the bottom of the insert. Once the display reads "hot," add chicken breasts to pressure cooker. Saute for a few minutes on each side.

Meanwhile, rinse rice in water through mesh strainer. Add wet rice to bowl and add 1 cup (or 1:1 ratio) of water to bowl and mix with rice.

Add a 16 oz jar of salsa verde (or regular salsa if you prefer) and stir to coat chicken breasts. Insert trivet and place bowl of rice on top. Turn pressure cooker off. Place the lid and lock into place. Check to make sure valve is set to sealing. Set for 12 minutes on manual. When time is up, allow cooker to switch to "keep warm" and let the pressure naturally release. After 10 minutes, release any remaining pressure, turn off the pressure cooker and carefully remove lid. Use tongs or mitts to remove bowl and trivet.

Using tongs and a fork to shred meat. Fluff rice and add cilantro and lime juice. Serve shredded chicken and salsa over rice.

Add shredded cheese, sour cream, sliced avocado or other toppings if you wish.

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