Instant Pot Green Chili Chicken and Rice

Name: Instant Pot Green Chili Chicken and Rice
Total time: 65
Yield: 4
Ingredients: 1 tablespoon olive oil; 2 boneless, skinless chicken breasts, cut into 1-inch pieces; 1 tablespoon all-purpose flour; 1 (7 ounce) can fire-roasted diced green chile peppers; 1 (4 ounce) can diced jalapeno peppers; 1 cup uncooked white rice; 0.66666668653488 cup diced tomato; 0.5 cup diced onion; 0.5 cup diced Anaheim chile peppers; 0.5 cup shredded Cheddar cheese; 2 teaspoons salt, or more to taste; 1 teaspoon seasoned salt (such as LAWRY'S®); 0.5 teaspoon freshly ground black pepper, or more to taste; 2 cups chicken stock

Recipe by Huserdaddy from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

4 servings

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1 tablespoon olive oil
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2 boneless, skinless chicken breasts, cut into 1-inch pieces
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1 tablespoon all-purpose flour
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1 (7 ounce) can fire-roasted diced green chile peppers
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1 (4 ounce) can diced jalapeno peppers
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1 cup uncooked white rice
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0.66666668653488 cup diced tomato

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0.5 cup diced onion
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0.5 cup diced Anaheim chile peppers
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0.5 cup shredded Cheddar cheese
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2 teaspoons salt, or more to taste
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1 teaspoon seasoned salt (such as LAWRY'S®)
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0.5 teaspoon freshly ground black pepper, or more to taste
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2 cups chicken stock

Instructions

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil and chicken. Sprinkle with flour and cook until browned on all sides, about 5 minutes. Turn off Sauté function. Add green chile peppers, jalapeños, 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.