- 2 frozen skinless, boneless chicken breasts, or more to taste
- 1/2 cup medium salsa
- 1/2 cup tomato sauce
- 1/4 cup lime juice
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground black pepper
- 1/2 cup shredded Mexican cheese blend, or to taste
- 1 cup uncooked jasmine rice
- 1 cup water, or as needed
- 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.
05/11/2018
recipepes.com
Pressure Cooker Salsa Lime Chicken and Rice, recipe
PT15M
PT1H
5
455 calories
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