Instant Pot Green Chili Chicken and Rice

Ingredients

• tablespoon olive oil
• boneless, skinless chicken breasts, cut into 1-inch piece s
• tablespoon all-purpose flour
• (7 ounce) can fire-roasted diced green chile peppers
• (4 ounce) can diced jalapeno peppers
• cup uncooked white rice
• 2/3 cup diced tomato
• 1/2 cup diced onion
• 1/2 cup diced Anaheim chile peppers
• 1/2 cup shredded Cheddar cheese
• teaspoon ssalt, or more to taste
• teaspoon seasoned salt (such as LAWRY'S®)
• 1/2 teaspoon freshly ground black pepper, or more to taste
• cup schicken stock

Instructions

1. Turn on a multi functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil and chicken. Sprinkle with flour and cook until browned on all sides, about 5 minutes. Turn off Sauté function. Add green chile peppers, jalapeños, rice, tomato, onion, Anaheim chile, Cheddar cheese, salt, seasoned salt, and pepper; pour in chicken stock and mix to combine.
2. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
3. Release pressure carefully using the quick release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Adjust seasoning with salt and pepper. Yoly

Tips

If you are on a gluten-free diet, use cornstarch instead of flour. For a healthier option, substitute the white rice with 1 1/2 cups precooked brown rice.