Pressure Cooker Salsa Lime Chicken and Rice

Recipesfull introduces to you: Chicken Breast Recipes. (Pressure Cooker Salsa Lime Chicken and Rice). Easy ingredients, inexpensive, and family friendly. Get home from work and have dinner from frozen to ready in 30 minutes!

Brief

Prep 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 4

Yield: 4 servings

Pressure Cooker Salsa Lime Chicken and Rice

Ingredients

2 frozen skinless

boneless chicken breasts

or more to taste

½ cup medium salsa

½ cup tomato sauce

¼ cup lime juice

3 tablespoons olive oil

1 teaspoon salt

½ teaspoon garlic salt

½ teaspoon ground black pepper

½ cup shredded Mexican cheese blend

or to taste

1 cup uncooked jasmine rice

1 cup water

or as needed

Meat and Poultry

Directions

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.

Nutritional Information

Pressure Cooker Salsa Lime Chicken and Rice

Servings Per Recipe:4

Calories: 403.1

% Daily Value *

Protein: 19g 38%

Carbohydrates: 44.2g 14%

Dietary Fiber: 1.6g 7%

Sugars: 2.5g

Fat: 16.8g 26%

Saturated Fat: 5.5g 28%

Cholesterol: 45.4mg 15%

Vitamin A Iu: 432.3IU 9%

Niacin Equivalents: 5.8mg 45%

Vitamin B6: 0.2mg 15%

Vitamin C: 7.4mg 12%

Folate: 7.4mcg 2%

Calcium: 131.3mg 13%

Iron: 1.3mg 7%

Magnesium: 21.5mg 8%

Potassium: 305.3mg 9%

Sodium: 1318.2mg 53%

Thiamin: 0.1mg 5%

Calories From Fat: 151.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.