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Instant Pot Salsa Chicken with Cheesy Rice is a quick one-pot meal in the Instant Pot mini!
This post has been sponsored by Kroger and Tillamook. All thoughts, opinions, photos and recipe are my own.
A few weeks ago, I had a โlegenDAIRYโ weekend in Detroit, and Iโm finally sharing all of the details! If you followed along on my instagram, you saw so much good food, good friends, good cocktails and good vibes. It was such a fun, refreshing weekend.
The trip was actually a party to celebrate the expansion of Tillamook products in select Kroger stores nationwide. I was invited because Iโm a loyal Kroger shopper. I have a Kroger Marketplace near me, and itโs the only grocery store Iโve ever shopped at that always has everything I need.
Seriously, Iโve lived in 4 states in the last 6 years, and Iโve had to shop at multiple stores for years. But not anymore! And, I believe I was also invited because hidden cameras in Kroger captured just how many Tillamook products I buy on a weekly basis. (Just kidding about that one).
Anyway, a large group of super fun bloggersย and I all gathered for the weekend party. Everything we ate was infused with Tillamook dairy products (from yogurt smoothie bowls, gougeres, ice cream, cheese boards, and even cocktails).
Our weekend in Detroit:
On Friday, we all arrived and sat down to a dinner prepared by local chef Sarah Welch from the newly opened Detroit restaurant Marrow. She featured Tillamook Cheese and the best of local Detroit produce in every course, and it was amazing!
Her beef tartar with frites, quail egg, and Tillamook Cheddar gougeres stole my heart, but then she followed it with a dandelion salad, crab pasta, and mini cake bites with Tillamook Stumptown Coffee Ice Cream quenelles, and I basically had to be rolled home in a food coma.
After a quick sleep in the lovely Detroit Foundation Hotel (a former fire house converted into a beautifully modern hotel!), Liz pulled me out of bed for a morning yoga class. Iโm so glad she did, because I needed to stretch my stomach to prepare for the dayโs eats!
After yoga, we headed over to make smoothie bowls using Tillamookโs Farmstyle Yogurt, and Lena and I styled a pretty pink yogurt bowl topped with blueberries and chia seeds. And then we ate it up so fast, it was almost as if it never happened.
Then, the fun part began. You guys know I have a background in agriculture, yes? Kroger invited a Tillamook employee to teach us about their practices. Tillamook is a farmer-ownedย dairy co-op in Tillamook, Oregon that has been making exceptional dairy products since 1909. The dairy products are produced by nearly 100 farm families who run their farm according to high standards and produce high-quality rich milk. She taught us how to pull a cheese sample, and it was harder than it looked!
It was great to hear about how responsible the farms are managed and just how many quality control check points there are in the process.
Lunch was an epic cheeseboard display, where we all practiced styling a cheeseboard before consuming them. Such delicious work! My cheeseboard featured the Tillamook 3-year Aged White Cheddar, and it completely took my breath away with its complexity. Iโll be looking for that one in the stores!
For a fun afternoon break, we made custom candles and perfume at Detroit Rose, which I brought home for Camille. Sheโs very into lavender lately, and has her own little lavender bush in our garden right now that she sniffs daily. (Side note: I swear the lavender helps tame the terrible twos sheโs going through right now, hah!)
Let me preface what happened next by saying I never expected 6 courses of delicious food with 6 perfectly paired cocktails to land in front of me. The chef and mixologist at Grey Ghost served us the most delicious things!
I slept so well that night (equal parts amazing hotel bed and full stomach), and woke up to enjoy a final brunch with everyone. Just when we didnโt think we could eat anymore, brunch was perfection. I have to admit my favorite thing was the gochujong-spiced fruit! But, I did love the shakshuka and the pretty rhubarb bakewell tart!
Ok, thatโs a lot of food, drink, and dairy products. Thanks for following along! Be sure to check your Kroger stores for new Tillamook products, and then let me know how much you guys love them!
If you have to pick, I would grab the Tillamook Farmstyle Cut Shredded Cheese blends, because youโll notice immediately that their shredded cheese is a cut above the restโthe shreds are so much bigger and thicker with a better melt!
I made this Instant Pot Salsa Chicken with cheesy rice to test the melt on the Mexican blend, and Iโm happy to report that it was incredible. I love using my instant pot mini to make one-pot meals like this, and the extra cheese at the end ensures my entire family (toddler included) will eat dinner!
And just in case youโre looking for my collection of recipes for the instant pot mini, Iโve got you covered with more than just this instant pot salsa chicken. You would also like my instant pot chicken tacos, too!
Ways to use this Instant Pot Salsa Chicken:
-eat it plain in a bowl, topped with extra cheese, olives, and cilantro
-roll it in a tortilla, top with enchilada sauce and bake
-top with fried eggs for a savory brunch
If you make this instant pot salsa chicken with cheesy rice, let me know how it goes. Also, please tell me which salsa you used because Iโm always looking for new ones to try! If you love salsa, you would like my mango habanero salsa!
Instant Pot Salsa Chicken
Instant Pot Salsa Chicken made in the Instant Pot mini.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- 16 ounces salsa
- 2 cups chicken stock
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- freshly ground black pepper
- 1 cup long-grain white rice, rinsed
- 2 boneless, skinless chicken breasts (with rib meat)
- 4 ounces shredded Tillamook Farmstyle Cut Shredded Mexican Blend Cheese
- cilantro, for serving
Instructions
- Plug in your Instant Pot mini cooker, and turn it to SAUTE.
- Add the oil and diced onion, and cook until the onions turns translucent (about 4 minutes while stirring frequently).
- Next, stir in the garlic and cook while stirring for about 15 seconds. Turn the Instant Pot OFF.
- Add the salsa, chicken stock, cumin, coriander, salt, pepper, rice and stir it very well. Lay the chicken breasts on top.
- On the Instant Pot, press the PRESSURE COOK button and set it to HIGH. Use the buttons to set the time to 10 minutes. Place the lid on the instant pot, turn the valve to โSEALโ and let it come to pressure. It will take about 15 minutes to come to pressure.
- When the 10 minutes is up, leave it for about 10 minutes to complete a natural pressure release. The valve should fall during this time.
- Remove the lid from the Instant Pot, and fluff the ingredients with a fork.
- Pour the rice, chicken and salsa mixture into a bowl. While its still hot, add the cheese and stir to mix.
- (Itโs up to you if you want to shred the chicken or leave it whole).
- Serve garnished with cilantro.
- Leftovers keep covered in the fridge for up to 3 days.
Notes
*If your Instant Pot is giving you the 'BURN' signal, it's most likely because the salsa you used was too chunky and dry. I'm using a very liquid-y salsa for this recipe. Try adding 1/2 cup of water and proceeding with the recipe.
Nutrition Information:
Yield:
4Serving Size:
4Amount Per Serving: Calories: 347Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 80mgSodium: 1167mgCarbohydrates: 24gFiber: 3gSugar: 7gProtein: 30g
Is the rice White Jasmine rice or Instant Rice?
I want to make sure I set it to cook for the proper amount as I thought Jasmine White rice takes longer to coolโฆ
Not instant rice, just regular basmati. Jasmine has the same cook time as basmati, but Iโm not sure how the Jasmine flavor would go with salsaโฆ
I added 21\2 cups of chicken broth and it still burned. Had to put it oven.
Youโre probably using a 6 quart (or larger) instant pot, not the 3 quart mini, like called for in the recipe.
I read through all the comments and the recipe several times but I still canโt find where it says how many cups of broth to use?? Sorry if it was already asked, but could you please clarify? Really wanna give this a shot, the ingredients sound delicious
The recipe card says 2 cups.
Whatโs the quantity for the chicken stock? I only see the brand name.
How much chicken broth do you put in?
Hi Christina,
Would picante sauce be a suitable substitute for salsa? I was thinking because the picante is wetter than most salsas, it might have less of a tendency to burn in the Instant Pot.
And, what would you think of maybe tossing in a handful of whole kernel corn and black beans (both of them canned and drained) before the pressure cook?
Thank you.
Yes, use picante sauce. HmmโฆIโm nervous about adding more liquid to this recipe just because itโs pressure cooking.
The picante (Pace medium) worked well with little burn in the bottom. I donโt think it upped the liquid content so much as it was just a lot less chunky than salsa. Will add in corn and black beans next time, drained of course.
I am trying to find out if there is a kind of universal salsa brand, that would definitely be sold at most stores that would work in this recipe.
Pace for sure. I use the Trader Joeโs regular salsa, and it has a similar texture and consistency to Pace.