This Instant Pot Mexican Rice is flavored with tomato bouillon for an

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Drain the water and set a side. 1- Press saute mode in your instant pot and add the oil. Once the oil gets hot, add the onion and bell pepper and cook till soft, about 3 minutes. Add the minced garlic and saute for 30 seconds. 2- Add the rice and coat with oil. Now add salt, cumin powder and jalapeno ( or red chili powder).

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Add the sauteed garlic and onion to the slow cooker. Add the salsa, black beans, corn, broth, taco seasoning, salt, and pepper to the slow cooker. Stir, then place the chicken breasts on top and press them gently into the salsa mixture. Cook for 3-4 hours on high or 5-6 hours on low.

This Instant Pot Mexican Rice is flavored with tomato bouillon for an

Expert Tips. Thoroughly rinse the brown rice and dried black beans before cooking to remove any debris and excess starch, ensuring a better texture.; Do not stir the ingredients after adding the.

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Follow these 3 steps to perfect chicken in the pressure cooker: Prepare the chicken. Give the chicken a generous seasoning on both sides, then add it to the Instant Pot with the salsa. Cook. Seal the lid and set the pot to cook on high pressure for 20 minutes. Afterward, allow the pressure to naturally release.

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Sprinkle the chili powder, oregano, paprika, and kosher salt over the chicken. Pour 1 cup of the salsa and ¼ cup of the chicken broth in the inner pot, and turn chicken to coat. Place a tall trivet in the inner pot. Combine the remaining chicken broth and rice in an pressure cooker-safe dish. Place the dish on the trivet.

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Pour the salsa over the rice without mixing it in. 3-Minute Cook Time: Close the Instant Pot, set the pressure release valve to 'Sealing', and set the pot to cook on 'Manual' or 'Pressure Cook', 'High Pressure' for 3 minutes. 10-Minute NPR: Once the 3-minute cooking time has completed, allow for a 10-minute natural pressure release.

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Using at least a 6qt. instant pot, add all ingredients (not garnishes) to pot. Lightly stir to combine. Place the top on the instant pot and seal the pressure valve. Cook on manual for 4 minutes. Allow natural release (do not flip the valve) for 10 minutes.

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1. Add the brown rice, salsa, corn, and water to the Instant pot and stir. Put the lid on. Turn the valve to sealing. Press manual/ pressure cook and set the time to 18 minutes. Do a natural release when its done. 2. After the full natural release is done, carefully take off the lid. Stir in the rinsed black beans.

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Add the oil and diced onion, and cook until the onions turns translucent (about 4 minutes while stirring frequently). Next, stir in the garlic and cook while stirring for about 15 seconds. Turn the Instant Pot OFF. Add the salsa, chicken stock, cumin, coriander, salt, pepper, rice and stir it very well. Lay the chicken breasts on top.

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Using a mesh strainer, rinse the rice under cool running water for 1-2 minutes, or until the water runs clear. Drain completely. Add rinsed rice, broth, salsa, 1 tablespoon oil, and salt to a 6-quart Instant Pot. Mix the ingredients until well combined. Cover the pot with a lid and close the pressure release valve.

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Turn off saute setting. Sprinkle in the rice and then spoon 1 cup of the salsa on top. Don't stir. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let the pot sit for 5 minutes and then move valve to venting. Remove the lid.

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In just 5 minutes or so you can have a pot full of fluffy flavored rice, perfect for a side with any Mexican-inspired meal. Prep Time 2 mins. Cook Time 5 mins. Total Time 7 mins. Servings: 6 servings. Calories: 151kcal. Cost Recipe $2.17 / Serving $0.36.

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Ingredients for Easy Instant Pot Salsa Chicken and Rice: 1 lb boneless skinless chicken breast halves 1 packet ranch seasoning 1 16-oz jar of salsa 1 1/2 cup water or chicken broth I cup white rice. Directions: In this order, put the ingredients into the Instant Pot: water, rice, chicken, ranch packet, salsa.

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Place the chicken breasts on the air fryer tray in Instant Pot. Layer some salsa sauce on top, then sprinkle a mixture of smoked cheddar cheese and mozzarella cheese on top. Place the air fryer lid on the Instant Pot. Press the "Air Fry" button, set the Temperature to 400°F, and Cooking Time to 10 minutes.

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Cover and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 22 minutes on high pressure. When the time is up let the pot sit there for 10 minutes (display will say L0:10). Then move the valve to venting. Stir in the remaining 1 cup of picante sauce and the grated cheddar.

Pressure Cooker Salsa Verde Chicken & Rice Instant Pot Recipe

Instructions. Place the chicken in the Instant Pot. Sprinkle taco seasoning on it and make sure it covers all sides. Pour chicken broth and salsa on the top. Close the lid and cook at high pressure for 15 minutes. When cooking time ends, wait for a natural pressure release. Open the lid and serve.