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Lime-Infused Salsa Verde Chicken and Rice

Discover this zesty and satisfying Instant Pot Lime-Infused Salsa Verde Chicken and Rice recipe, ready in just 30 minutes! Excellent as a standalone meal, or use the flavorful chicken as a filling for tacos and enchiladas.
3
23 min
TOTAL TIME
447
CALORIES
$1.21
PER SERVING
Lime-Infused Salsa Verde Chicken and Rice
Ingredients
12 INGREDIENTS
4 SERVINGS
Long Grain White Rice
1 cup long grain white rice
Minced Garlic
2 tsp minced garlic
Lime Juice
3 tbsp lime juice
Salt
1/2 tsp salt
Chili Powder
1/2 tsp chili powder
Salsa Verde
1 cup salsa verde
Water
1 1/2 cups water
Ground Cumin
1 tsp ground cumin
Chicken Stock
1/4 cup chicken stock
Honey
3 tbsp honey
Boneless Skinless Chicken Thighs
1 1/2 lbs boneless skinless chicken thighs
Black Pepper
1/4 tsp black pepper
Directions
12 STEPS
5 min
PREP TIME
18 min
COOK TIME
23 min
TOTAL TIME
1
Ensure the stainless steel insert is in your Instant Pot.
2
Add chicken stock, lime juice, water, and white rice to the insert. Mix well.
3
Place chicken thighs over the rice.
4
Sprinkle salt, black pepper, chili powder, and cumin over the chicken.
5
Drizzle honey over the chicken, followed by minced garlic.
6
Pour salsa verde over the chicken, without stirring.
7
Close the Instant Pot lid, set the valve to sealing position (if needed for your model).
8
Select manual setting, ensuring your Instant Pot is set to cook at HIGH pressure.
9
Set timer for 15 minutes.
10
Once the timer is done, wait 2 minutes, then switch the valve to venting to release pressure.
11
Carefully open the lid away from your face, remove chicken thighs onto a plate, and shred using two forks.
12
Return shredded chicken to Instant Pot and stir in with rice and liquid. Adjust seasoning if necessary before serving.
Health Info
Macros
52g
CARBS
8g
FAT
37g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
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Frequently Asked Questions
What is Salsa Chicken?
What ingredients do I need to make Salsa Chicken?
How do I cook Salsa Chicken?
Can I make Salsa Chicken on the stovetop?
Can I use a different type of salsa?
Can I substitute the chicken with another protein?
How do I store leftover Salsa Chicken?
Can I meal prep Salsa Chicken?