Instant Pot Peruvian Inspired Chicken and Rice
Try something a little different for dinner tonight with this Peruvian inspired pressure cooker recipe for chicken and rice paired with lime and butternut squash.
Servings: 6 servings
Calories: 517kcal
Ingredients
- 1.5 lbs chicken thighs boneless and skinless
- 2 Tbsp olive oil
- 1 yellow onion chopped
- 2 garlic cloves minced
- 2 tsp fresh ginger grated
- 15 oz can diced tomatoes
- 1 ½ cups butternut squash chopped
- 1 ½ cups long grain white rice
- 2 3/4 cups chicken stock
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ cup lime juice
- ¼ cup fresh cilantro chopped
- ¼ cup fresh mint chopped
Instructions
- Chop chicken thighs into 1 inch cubes.
- Make sure the inner pot is in your pressure cooker and set the saute setting on medium heat.
- Add olive oil to inner pot and saute onions and garlic for 4-5 minutes until onion is soft. Add ginger and cook for 1-2 additional minutes.
- Add chicken and cook for 2-3 minutes until outside beings to brown.
- Cancel saute setting.
- Add the diced tomatoes, squash, rice, chicken stock, salt, pepper, and lime juice. Stir to mix.
- Set pressure cooker to manual setting on high pressure for 11 minutes. Make sure valve is set to sealing.
- Once cooking is finished, switch valve to venting and wait for the pressure cooker to complete release pressure. Remove lid.
- Stir in chopped cilantro and mint before serving.
Notes
Substitutions you can make
You can substitute 1.5 lbs of duck breasts instead of the chicken thighs.
Instead of using butternut squash you could use carrots or fresh pumpkin, when available.