Easy Instant Pot Salsa Chicken and Rice recipe! This simple dinner recipe takes only 5 minutes of prep, and the pot-in-pot method allows you to cook the rice and chicken at the same time!
The Instant Pot was a game-changer at my house. I have been a long-time fan of using the slow cooker on busy days, but getting an electric pressure cooker opened up a whole new world for quick dinners.
Then, I found the pot-in-pot method for doing things like cooking rice, and suddenly, dinner was that much easier! This salsa chicken and rice recipe is just that sort of super easy recipe.
The recipe takes only about 5 minutes of hands-on prep, and the rice cooks right in the inner pot at the same time as the chicken. So, it makes getting dinner on the table that much faster and easier. Check out my serving suggestions below for ideas on how to use this recipe to make easy weeknight diners.
Ingredient notes
- Chicken breast – Boneless, skinless chicken thighs will also work. You may find that you need to increase the cooking time by 1-2 minutes with chicken thighs.
- Chili powder: Ancho chili powder is my favorite type of chili powder because it’s milder and has a smokiness to it. If you can’t find ancho chili powder, just use regular chili powder. Also, feel free to use more chili powder if you want a bit of heat.
- Smoked paprika: Again, I like the smokiness of the smoked paprika. If you can’t find it, just use regular, not sweet, paprika.
- Kosher salt: You can use ¼ teaspoon of (table) salt if you don’t have kosher salt.
- Salsa: I use a chunky, mild tomato salsa. If you want more heat, feel free to use medium or hot salsa.
- Chicken broth: I like to use reduced-sodium or no salt chicken broth so that I can better control the salt level. Feel free to use regular if you prefer.
- Rice: I use regular long-grain white rice in this recipe. Using minute rice or brown rice will mean that you would need to adjust the cooking time and the chicken and rice may not cook in the same amount of time.
How to make salsa chicken and rice in an Instant Pot
Place the chicken in the Instant Pot inner pot. 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 of rice on the trivet. Close and lock the lid.
Cook. Carefully remove the rice (the dish will be hot) and the remove the trivet.
Remove the chicken and shred using two forks. Stir in the shredded chicken and remaining ½ cup salsa. Serve the chicken with the rice.
Serving suggestions
I like to serve this chicken and rice in a burrito bowl with other ingredients like black beans, corn, pico de gallo, guacamole, fresh cilantro, and queso fresco.
You can also serve the chicken and rice on top of a tostada, in a taco shell, in a burrito, or as part of a taco salad.
How to freeze
To freeze
Plate the chicken in a resealable freezer-safe bag or container. Sprinkle the chili powder, oregano, paprika, and kosher salt over the chicken.
Add 1 cup of salsa and 1/4 cup of the chicken broth to container. Seal and freeze.
To use
Thaw in the refrigerator. Add the contents of the container to the Instant Pot inner pot.
Continue with the recipe as-written starting at step 4.
Instant Pot Salsa Chicken and Rice
Equipment
Ingredients
- 2 pounds boneless, skinless chicken breast
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1 ½ cups tomato salsa divided
- 2 ¼ cups reduced-sodium chicken broth divided
- 2 cups long-grain white rice
Instructions
- Place the chicken in the Instant Pot inner pot.
- Sprinkle the chili powder, oregano, paprika, and kosher salt over the chicken.
- Pour 1 cup of the salsa and 1/4 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.
- Close and lock the lid.
- Turn the pressure release valve to SEALING.
- Press MANUAL high pressure and adjust the time to 15 minutes.
- Let the pressure release naturally for 10 minutes.
- Turn the pressure release valve to VENTING to release any remaining pressure.
- Carefully remove the rice (the dish will be hot) and the remove the trivet.
- Remove the chicken and shred using two forks.
- Stir in the shredded chicken and remaining 1/2 cup salsa.
- Serve the chicken with the rice.
Notes
- Chili powder: Ancho chili powder is my favorite type of chili powder because it’s milder and has a smokiness to it. If you can’t find ancho chili powder, just use regular chili powder. Also, feel free to use more chili powder if you want a bit of heat.
- Smoked paprika: Again, I like the smokiness of the smoked paprika. If you can’t find it, just use regular, not sweet, paprika.
- Kosher salt: You can use 1/4 teaspoon of (table) salt if you don’t have kosher salt.
- Salsa: I use a chunky, mild salsa. If you want more heat, feel free to use medium or hot salsa.
- Chicken broth: I like to use reduced-sodium or no salt chicken broth so that I can better control the salt level. Feel free to use regular if you prefer.
- Rice: I use regular long-grain white rice in this recipe. Using minute rice or brown rice will mean that you would need to adjust the cooking time and the chicken and rice may not cook in the same amount of time.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Did You Make This?
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I absolutely loved this recipe.
It’s so delicious & super simple. I love that you don’t need to saute anything. It all goes in & you start cooking. I also love the fact that two elements of the dinner can be cooked at the one time.
Thank you so much! I’m glad you liked it!