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Instant pot Chicken Rice with Vegetables
Course
dinner, Side Dish
Cuisine
American
Keyword
Chicken Rice with Vegetables, chunky salsa, corns
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
Calories
300
kcal
Author
Corrie
Ingredients
1
cup
red onion
diced
1
cup
corns
cooked
1
tablespoon
olive oil
2
cups
chunky salsa
1
lb
chicken
boneless,cubed
1
cup
white rice
rinsed
1
cup
cheddar cheese
shredded
2
tablespoon
cilantro
chopped
2
cups
water
1
teaspoon
chili powder
½
teaspoon
cumin
ground
salt
to taste
½
cup
yellow bell pepper
chunked
½
cup
red bell pepper
chunked
½
cup
egg noodles
boiled
Instructions
Add oil in an instant pot and press sauté.
Add onion, cumin,chicken,chili powder and salt in it and stir until the chicken is brown.
Add water, rice and salsa in it and close the lid.
Cook for 8 minutes on “high” pressure
Release the pressure quickly
Again press “Sauté” and add corn, yellow bell pepper, red bell pepper and cilantro.
Stir the contents frequently for 3-4 minutes.
Dish out for serving and top with boiled egg noodles.
Nutrition
Calories:
300
kcal
|
Carbohydrates:
38
g
|
Protein:
11
g
|
Fat:
11
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
37
mg
|
Sodium:
119
mg
|
Potassium:
174
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
574
IU
|
Vitamin C:
31
mg
|
Calcium:
123
mg
|
Iron:
1
mg