Instant Pot Salsa Chicken and Brown Rice
This Instant Pot salsa chicken with brown rice might be the EASIEST dinner ever! Basically hands-free, this 3-ingredient one pot meal comes together in less than an hour, and Instant Pot does the most of the work for you! All you need is FROZEN chicken thighs, salsa and brown rice!!!
- 1 cup brown rice* (Note 1)
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 1lb frozen chicken thighs, boneless and skinless
- 1 cup salsa* (Note 2)
- Rinse the rice in a colander, drain well and place it in an oven-safe bowl. (Make sure the bowl is big enough for rice to expand.)
- Add 1 cup of water and stir in olive oil and salt.
- Place the frozen chicken in inner pot of Instant Pot.
- Pour salsa over the chicken.
- Put a trivet over the chicken and salsa and place the bowl with rice on top.
- Close the lid and make sure the valve is set to “sealing”.
- Set the Instant Pot to Pressure Cook/Manual for 25 minutes on high. (NOTE: It took 15 minutes for my IP to come to pressure.)
- Once the time is up, allow the pressure to release naturally for 5 minutes, and then carefully turn the valve to venting. Once the pin drops, carefully open the lid.
- Using silicone mitts, carefully take the bowl with rice out. Fluff it with a fork.
- Using kitchen tongs and a fork, shred the chicken, and serve over rice.
This recipe has been tested in my favorite Instant Pot DUO 6qt.
Note 1: Don’t substitute white rice, because white rice requires significantly less cooking time.
Note 2: Choose fresh chunky salsa from refrigerated area. The salsa from the chips isle tends to be too thick and will prevent Instant Pot from coming to pressure.
Yield: 4 servings, Serving Size: 1 serving
- Amount Per Serving:
- Calories: 247 Calories
- Total Fat: 6.3g
- Cholesterol: 35mg
- Sodium: 37.3mg
- Carbohydrates: 36.2g
- Protein: 10.9g
Yes, you don’t even need to thaw the chicken for this salsa chicken recipe! Crazy, right?
Because brown rice needs longer cook time, frozen chicken works beautifully in this Instant Pot salsa chicken recipe.
And because brown rice is cooked using pot-in-pot method, it takes a bit longer time than if you would cook it in the inner pot directly. But after 25 minutes of cooking, brown rice comes out perfectly cooked with a nice chew.
You can serve salsa chicken over brown rice just like this, or repurpose the leftovers in tacos, or burrito. Honestly though, you won’t have much leftover from this recipe. You can totally double the recipe too!
Also, if you’re in the mood for complete Mexican meal, serve with Instant Pot refried beans, which can be made ahead.