Best 11 Pressure Cooker Salsa Lime Chicken And Rice Recipes
Pressure cooker salsa lime chicken and rice is a delectable dish that combines the zesty flavors of salsa, the tanginess of lime, and the tender texture of chicken and rice. It's a quick and easy recipe that can be prepared with minimal effort, making it ideal for busy weeknight dinners or effortless entertaining. With just a few simple ingredients and a pressure cooker, you can create a flavorful and satisfying meal that will tantalize taste buds and leave you craving for more.
Let's cook with our recipes!
PRESSURE COOKER SALSA LIME CHICKEN AND RICE
Easy ingredients, inexpensive, and family friendly. Get home from work and have dinner from frozen to ready in 30 minutes!
Provided by Mimi Lori
Categories Chicken Breasts
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Combine chicken breasts, salsa, tomato sauce, lime juice, olive oil, salt, garlic salt, and pepper in an electric pressure cooker.
- Seal pressure cooker and bring to high pressure according to manufacturer's instructions; cook chicken until no longer pink in the center, 8 minutes for thin frozen breasts and 12 minutes for thick frozen breasts. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Release pressure naturally according to manufacturer's instructions. Open pressure cooker; transfer chicken to a serving dish using tongs. Spoon 1/2 of the cooking liquid over the chicken; top with Mexican cheese.
- Stir rice into the remaining cooking liquid in the pressure cooker. Add enough water to equal 2 cups of liquid. Seal pressure cooker and bring to high pressure according to manufacturer's instructions; cook for 12 minutes. Let pressure release naturally. Serve rice with chicken.
Nutrition Facts : Calories 403.1 calories, Carbohydrate 44.2 g, Cholesterol 45.4 mg, Fat 16.8 g, Fiber 1.6 g, Protein 19 g, SaturatedFat 5.5 g, Sodium 1318.2 mg, Sugar 2.5 g
PRESSURE COOKER SALSA VERDE CHICKEN
This warming, satisfying stew takes about 30 minutes from start to finish, thanks to the pressure cooker, which makes quick work of braising chicken and melding flavors. Use your favorite jarred green salsa as a shortcut: The salsa mingles with the chicken juices to make a thick, tangy sauce that tastes like more than the sum of its parts. (Jarred salsas vary in heat levels, so be sure to taste yours first. Make the dish spicier by leaving some of the jalapeño seeds in.) Serve the chicken over rice or whole grains, which soak up the sauce, or use the chicken in tacos, burritos or enchiladas. You can also add one cup of frozen or fresh corn, or a drained 15-ounce can of black or pinto beans to the cooked chicken and simmer until just warmed through. Pass around toppings like crunchy pepitas, tortilla chips, crumbled queso fresco or avocado, to customize at will.
Provided by Sarah DiGregorio
Categories dinner, weekday, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Add the chicken, salsa verde, canned chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin to a 6- to 8-quart electric pressure cooker; stir to combine. (Don't add salt yet, as many jarred salsas are high in sodium.) Close the lid and turn the pressure knob to sealed. Cook on high pressure for 8 minutes.
- Turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually. Open the lid. If you would like to reduce the sauce, remove the chicken with a slotted spoon to a bowl and turn on the simmer function; let the sauce bubble for about 5 minutes, stirring occasionally, to thicken. Add the chicken back into the pot if you have removed it. Use two forks to coarsely shred the chicken. Stir in the scallions and cilantro. Taste, and season with salt and lime juice.
- Serve in bowls, alone or with rice, or in tortillas, with desired toppings.
PRESSURE COOKER SALSA LIME CHICKEN AND RICE
Easy ingredients, inexpensive, and family friendly. Get home from work and have dinner from frozen to ready in 30 minutes!
Provided by Mimi Lori
Categories Chicken Breasts
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Combine chicken breasts, salsa, tomato sauce, lime juice, olive oil, salt, garlic salt, and pepper in an electric pressure cooker.
- Seal pressure cooker and bring to high pressure according to manufacturer's instructions; cook chicken until no longer pink in the center, 8 minutes for thin frozen breasts and 12 minutes for thick frozen breasts. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Release pressure naturally according to manufacturer's instructions. Open pressure cooker; transfer chicken to a serving dish using tongs. Spoon 1/2 of the cooking liquid over the chicken; top with Mexican cheese.
- Stir rice into the remaining cooking liquid in the pressure cooker. Add enough water to equal 2 cups of liquid. Seal pressure cooker and bring to high pressure according to manufacturer's instructions; cook for 12 minutes. Let pressure release naturally. Serve rice with chicken.
Nutrition Facts : Calories 403.1 calories, Carbohydrate 44.2 g, Cholesterol 45.4 mg, Fat 16.8 g, Fiber 1.6 g, Protein 19 g, SaturatedFat 5.5 g, Sodium 1318.2 mg, Sugar 2.5 g
PRESSURE-COOKER SALSA LONDON BROIL
I love using my pressure cooker for this recipe because it comes together so quickly but still has that long, slow-cooked flavor. The veggies semi-melt into the sauce to give it an added savory taste and the lime gives it a pleasant finish. -Ann R Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut steak into thirds; place in a 6-qt. electric pressure cooker. Add salsa, sweet potato, carrot and garlic. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally. , Slice roast. Serve with vegetables. Garnish with lime wedges and if desired, chopped cilantro.
Nutrition Facts : Calories 239 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 503mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
PRESSURE COOKER SALSA LIME CHICKEN AND RICE
Easy ingredients, inexpensive, and family friendly. Get home from work and have dinner from frozen to ready in 30 minutes!
Provided by Mimi Lori
Categories Chicken Breasts
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Combine chicken breasts, salsa, tomato sauce, lime juice, olive oil, salt, garlic salt, and pepper in an electric pressure cooker.
- Seal pressure cooker and bring to high pressure according to manufacturer's instructions; cook chicken until no longer pink in the center, 8 minutes for thin frozen breasts and 12 minutes for thick frozen breasts. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Release pressure naturally according to manufacturer's instructions. Open pressure cooker; transfer chicken to a serving dish using tongs. Spoon 1/2 of the cooking liquid over the chicken; top with Mexican cheese.
- Stir rice into the remaining cooking liquid in the pressure cooker. Add enough water to equal 2 cups of liquid. Seal pressure cooker and bring to high pressure according to manufacturer's instructions; cook for 12 minutes. Let pressure release naturally. Serve rice with chicken.
Nutrition Facts : Calories 403.1 calories, Carbohydrate 44.2 g, Cholesterol 45.4 mg, Fat 16.8 g, Fiber 1.6 g, Protein 19 g, SaturatedFat 5.5 g, Sodium 1318.2 mg, Sugar 2.5 g
PRESSURE COOKER SALSA LIME CHICKEN AND RICE
Easy ingredients, inexpensive, and family friendly. Get home from work and have dinner from frozen to ready in 30 minutes!
Provided by Mimi Lori
Categories Chicken Breasts
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Combine chicken breasts, salsa, tomato sauce, lime juice, olive oil, salt, garlic salt, and pepper in an electric pressure cooker.
- Seal pressure cooker and bring to high pressure according to manufacturer's instructions; cook chicken until no longer pink in the center, 8 minutes for thin frozen breasts and 12 minutes for thick frozen breasts. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Release pressure naturally according to manufacturer's instructions. Open pressure cooker; transfer chicken to a serving dish using tongs. Spoon 1/2 of the cooking liquid over the chicken; top with Mexican cheese.
- Stir rice into the remaining cooking liquid in the pressure cooker. Add enough water to equal 2 cups of liquid. Seal pressure cooker and bring to high pressure according to manufacturer's instructions; cook for 12 minutes. Let pressure release naturally. Serve rice with chicken.
Nutrition Facts : Calories 403.1 calories, Carbohydrate 44.2 g, Cholesterol 45.4 mg, Fat 16.8 g, Fiber 1.6 g, Protein 19 g, SaturatedFat 5.5 g, Sodium 1318.2 mg, Sugar 2.5 g
CHEESY SALSA CHICKEN WITH LIME, PRESSURE COOKER-STYLE RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 16
Steps:
- Equipment needed: pressure cooker (this recipe could be adapted to a slow cooker or a conventional stove top. I will do my best to suggest how to adapt it, at the end of the directions. For now, I'm going to explain how I made this with an electric pressure cooker. A stovetop pressure cooker would use the same technique and times.) Using the brown/sear feature (or on medium-high on a stove), heat about 1 tablespoon oil until shimmering. Cook the chopped onion until just softened, about 5 minutes. Add the garlic, and stir until fragrant, about 30 seconds. Add the spices, salt & pepper, stir to combine for about 1 minutes. Add the salsa, tomato sauce, tomato paste and lime juice, and stir. Nestle the frozen chicken* into the sauce. Cover and lock the lid on and pressure cook, on high, for 12 minutes. When timer beeps, turn off and use a quick pressure release. Check and make sure the chicken is cooked to 165°F. *If using thawed chicken, reduce the cooking time to 7 minutes. If using a slow cooker, prepare the sauce on the stovetop. I don't recommend using frozen chicken for a slow cooker, so only use thawed chicken. Pour the sauce over the chicken and slow-cook for about 6 hours. Preheat your broiler with the rack set two levels down, from the top. Place the chicken in an oven-proof dish Add half the fresh cilantro into the sauce and stir; spoon the sauce over the chicken. I admit, that I don't measure my cheese. I tend to smother mine with cheese, so use as you wish. Place the chicken under the broiler until the cheese is bubbling and melted, about 5 minutes. Garnish, if desired, with sour cream and green onion. Side dish serving suggestion: brown rice or black beans. To make this in a conventional way, I would suggest using only thawed chicken and searing it on each side. In a deep pan, I would make the sauce, then nestled the seared chicken into it, cover it and simmer for about 20 minutes or until the chicken registers at 165°F. Proceed with the directions on setting it in a baking dish and broiling the cheese.
PRESSURE-COOKER SPICY LIME CHICKEN
This tender chicken with light lime flavor is a natural filling for tacos, but my son Austin also loves it spooned over cooked rice and sprinkled with his favorite taco toppings. -Christine Hair, Odessa, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place chicken in a 6-qt. electric pressure cooker. Combine broth, lime juice and chili powder; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes., Quick-release pressure. A thermometer inserted in chicken should read at least 165°. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to pressure cooker. Stir in lime zest. If desired, serve with cilantro., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 132 calories, Fat 3g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 420mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
CHEESY SALSA LIME CHICKEN RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 15
Steps:
- Directions Using the browning/saute setting, add heat olive oil. Cook the onion garlic, cumin and chili powder until softened-- about 3 minutes. Add salsa, tomato sauce, chicken, salt, pepper and lime juice to pressure cooking pot. Cover and lock lid in place. Select High Pressure and 12 minutes cook time. When timer beeps, turn off and use a quick pressure release. Check and make sure the chicken is cooked to 165°. Preheat the broiler and spray a small casserole dish with non-stick cooking spray. Place the chicken in the dish. Select sauté and cook sauce, stirring frequently until sauce is desire consistency. Spoon sauce over chicken. NOTES: Be sure to check the temperature of the chicken. I had to cook mine for about five more minutes. The chicken breasts were large and frozen. If using thawed chicken, reduce the time by about five minutes. Sprinkle 1 cup shredded cheese on top of the chicken and sauce, put the dish in the oven and broil until the cheese is melted and starting to brown, about five minutes, but watch it carefully. Garnish with cilantro and sliced green onion. Extra delicious served with rice.
PRESSURE-COOKER TEQUILA SALSA CHICKEN
I had this dish at a local Mexican restaurant when celebrating a friend's birthday. I fell in love with the spicy, smoky flavor from the tequila and decided to try Instant Pot salsa chicken at home. Boy, was it a success! It's also great stuffed into flour tortillas or for making nachos. —Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Sprinkle taco seasoning over chicken breasts; place in a 6-qt. electric pressure cooker. Combine salsa and tequila; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to pressure cooker. Serve with rice and desired toppings.
Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1107mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 23g protein.
ONE-POT CILANTRO LIME CHICKEN & RICE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, olive oil, yellow onion, poblano peppers, garlic cloves, low-sodium chicken broth, lime, canned cooked black beans, diced tomatoes, jasmine rice, salt, pepper, cilantro
Provided by Melissa Boyajian
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a skillet, heat a small amount of oil on medium-high heat. Add chicken and season with salt and pepper.
- Cook the chicken thoroughly, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Add remaining olive oil to the skillet. Add onion and peppers and sauté for 5-7 minutes.
- Add garlic and cook for an additional minute.
- Add the chicken broth, lime juice, black beans, tomatoes, rice, salt, and pepper and stir to combine.
- Reduce heat, cover, and simmer for 15-20 minutes or until rice is cooked through.
- Add chicken back to the pot. Add cilantro and combine.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 569 calories, Carbohydrate 56 grams, Fat 24 grams, Fiber 8 grams, Protein 30 grams, Sugar 11 grams
Tips:
- Choose ripe, flavorful tomatoes for the best salsa. Roma tomatoes are a good option.
- Use fresh lime juice for the best flavor. Bottled lime juice will not give the same results.
- If you don't have a pressure cooker, you can cook the chicken and rice in a slow cooker on low for 6-8 hours or in a Dutch oven over medium-low heat for about 30 minutes.
- Serve the chicken and rice with your favorite toppings, such as shredded cheese, sour cream, guacamole, or diced avocado.
- Leftover chicken and rice can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Conclusion:
This Pressure Cooker Salsa Lime Chicken and Rice is an easy and flavorful one-pot meal that is perfect for busy weeknights. The chicken is cooked to perfection in the pressure cooker, and the rice is cooked perfectly fluffy. The salsa lime sauce is tangy and flavorful, and it really brings the dish together. This recipe is sure to be a hit with your family and friends.
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