An electric pressure cooker speeds up the cooking time on this weeknight chicken dish served with a mildly spiced salsa lime sauce and rice.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
403 Calories
Recipe Instructions
Step 1
Combine chicken breasts, salsa, tomato sauce, lime juice, olive oil, salt, garlic salt, and pepper in an electric pressure cooker.
Step 2
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).
Step 3
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.
Step 4
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.
Ingredients
1 teaspoon salt
½ teaspoon ground black pepper
3 tablespoons olive oil
½ teaspoon garlic salt
1 cup water, or as needed
½ cup medium salsa
½ cup tomato sauce
¼ cup lime juice
1 cup uncooked jasmine rice
½ cup shredded Mexican cheese blend, or to taste
2 frozen skinless, boneless chicken breasts, or more to taste
