Best 4 Pressure Cooker Salsa Lime Chicken And Rice Recipes
Indulge in a tantalizing culinary journey with our pressure cooker salsa lime chicken and rice, a symphony of flavors that will tantalize your taste buds. This delectable dish, prepared in a trusty pressure cooker, is a harmonious blend of tender chicken, tangy salsa, zesty lime, and fluffy rice. Each bite is an explosion of flavors, textures, and aromas that will leave you craving more.
Embark on a culinary adventure as we guide you through three irresistible variations of this pressure cooker salsa lime chicken and rice. The classic recipe captures the essence of this dish with its vibrant flavors and ease of preparation. For those seeking a spicy kick, the spicy salsa lime chicken and rice is sure to deliver, igniting your senses with its fiery heat. And for a delightful vegetarian option, the salsa lime tofu and rice offers a satisfying plant-based alternative that is equally flavorful and satisfying.
SALSA LIME CHICKEN
This 3-INGREDIENT Salsa Lime Chicken is a fantastic way to prepare seasoned chicken for pretty much anything! Use the Salsa Lime Chicken in tacos, over a bed of greens as a salad, or in rice or quinoa bowls. The possibilities are endless as long as you have a slower cooker or pressure cooker and these ridiculously simple instructions!
Provided by Jess
Time 26m
Number Of Ingredients 3
Steps:
- Place your chicken breasts in the bottom of your pressure cooker or your slower cooker.
- Pour the jar of salsa overtop of the chicken breasts.
- Follow your pressure cooker instructions for fresh "chicken" as pressure cookers do vary (usually between 10-20 minutes of cooking). (I haven't had to place any extra liquid in my pressure cooker for this recipe!) Once your pressure cooker is done cooking, gently pull apart the chicken breasts with a fork and stir to recombine the chicken with the delicious salsa liquids. Squeeze a generous amount of fresh lime juice over the chicken and sprinkle with fresh lime zest.
- Cover your slow cooker and cook on low for 7-8 hours or on high for about 4 hours. Gently pull apart the chicken breasts with a fork if the chicken hasn't fallen apart on it's own already and stir to recombine the chicken with the delicious salsa liquids. Squeeze a generous amount of fresh lime juice over the chicken and sprinkle with fresh lime zest.
Nutrition Facts : Calories 134 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fiber 1 grams fiber, Protein 24 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 people, Sodium 134 grams sodium, Sugar 1 grams sugar
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.
PRESSURE-COOKED SALSA VERDE PORK AND RICE
Make weekly meal prep a breeze with this pressure cooker pork and rice. This recipe uses the Pot-in-Pot (PIP) method, which cooks the pork and rice in separate bowls at the same time. The pork turns out so tender! I like to freeze individual servings and take one out the night before. Top with queso fresco or sour cream when ready to serve.
Provided by France C
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Place pork cubes in a medium bowl. Add oregano, cumin, salt, coriander, and pepper and toss to coat meat evenly.
- Rinse rice with cold water through a fine mesh strainer and drain.
- Add 1 teaspoon oil to an oven-safe bowl that will fit inside your pressure cooker. Place rice and salt in the bowl. Add 1 3/4 cups plus 1 tablespoon water and set aside.
- Heat 2 tablespoons oil in a 6-quart electric pressure cooker using the Saute mode on high heat. Cook pork in batches until lightly browned, 5 to 6 minutes per batch. Turn cooker off. Add salsa verde and stir to combine evenly.
- Place a tall trivet inside the pressure cooker for the rice to sit on top of the pork. Place the bowl of uncooked rice on the trivet. Lock the lid and set the valve to 'Seal.' Select high pressure according to manufacturer's instructions; set timer for 24 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Unlock and remove the lid. Remove the bowl of rice using oven mitts. Let cool slightly and stir in cilantro and lime juice.
- Set the pressure cooker to Saute mode on medium heat. Cook until sauce is thickened, if desired, 8 to 10 minutes. Divide rice between 6 storage containers; spoon the pork and sauce on top. Refrigerate until ready to eat.
Nutrition Facts : Calories 441.7 calories, Carbohydrate 42.1 g, Cholesterol 59.4 mg, Fat 20.8 g, Fiber 1.9 g, Protein 19.1 g, SaturatedFat 6.2 g, Sodium 686.1 mg, Sugar 3 g
PRESSURE-COOKER CILANTRO-LIME CHICKEN WITH SCOOPS
I came up with this recipe when I was preparing for a large party and wanted a healthy Tex-Mex chicken appetizer. The dish can be made ahead of time, and leftovers make for a tasty next-day burrito filling. -Lori Terry, Chicago, Illinois
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Place chicken in a 6-qt. electric pressure cooker; add broth, lime juice and chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. , Remove chicken; discard cooking juices. Shred chicken with 2 forks; return to pressure cooker. Select saute setting and adjust for low heat. Add corn and salsa; cook and stir until heated through, about 5 minutes. , Transfer to a large bowl; stir in cheese, red pepper and green onions. Serve with tortilla scoops; sprinkle with cilantro.
Nutrition Facts : Calories 97 calories, Fat 4g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 202mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
Tips for Making Pressure Cooker Salsa Lime Chicken and Rice:
- Make sure the chicken thighs are boneless and skinless for quicker cooking and easier shredding. - Use fresh lime juice and zest for the best flavor. - Add some chopped cilantro or parsley for a pop of freshness. - If you like spicy food, add a jalapeño pepper to the salsa. - Serve the dish with your favorite toppings, such as sour cream, guacamole, or shredded cheese.Conclusion:
This pressure cooker salsa lime chicken and rice is a quick and easy meal that is perfect for busy weeknights. The chicken is tender and flavorful, and the rice is cooked to perfection. The salsa lime sauce is the perfect finishing touch, adding a bright and tangy flavor to the dish. With its simple ingredients and quick cooking time, this recipe is sure to become a family favorite.
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