Pressure Cooker Mexican-Style Chicken and Rice

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

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4 large boneless, skinless chicken breasts (8 oz each), trimmed
Salt and pepper
4 tsp vegetable oil
2 onions, halved and sliced 1/2-inch thick
2 jalapeno chiles, stemmed, seeded and minced
1 Tbsp cumin
1 Tbsp chili powder
8 garlic cloves, sliced thin
1 cup water
2 cups low-sodium chicken broth
2 cups long-grain white rice
1 (14.5 oz) can diced tomatoes, drained
1 (15.5 oz) can pinto beans, rinsed
1/4 cup minced fresh cilantro
4 scallions, sliced thin
Lime wedges (for serving)

Dry the chicken with paper towels, then season with salt and pepper. Heat 2 tsp of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown the chicken lightly on both sides, about 3 minutes, then transfer to a clean plate.

Add the remaining 2 tsp oil to the skillet and heat over medium heat until shimmering. Add the onions, jalapenos, cumin, and chili powder. Cook until the vegetables are softened, about 5 minutes. Stir in the garlic and cook for 15 seconds. Stir in the water, scraping up any browned bits, then pour into the pressure cooker.

Stir the broth and rice into the pressure cooker. Arrange the chicken on top of the rice and press lightly to partially submerge. Sprinkle the tomatoes over the chicken (do not stir). Lock the lid in place and bring to high pressure over high heat. Cook for exactly 4 minutes (6 minutes in my electric pressure cooker) adjusting the heat as necessary to maintain high pressure.

Remove the pressure cooker from the heat. Allow the pressure to naturally release for 8 minutes, then quick release any remaining pressure. Carefully remove the lid, allowing the steam to escape away fro you. Transfer the chicken to a cutting board and tent loosely with foil.

Stir in the beans and cilantro into the rice and season with salt and pepper to taste. Replace the lid (do not lock) and let the rice sit off the heat until it is completely tender, about 2 minutes. Slice the chicken 1/2 inch thick. Transfer the rice to a serving platter. Arrange the chicken slices over the rice and sprinkle with the scallions. Serve with lime wedges.