Chipotle Chicken and Rice


  • 2 tbsp olive oil
  • 1 cup chopped green peppers
  • 1 cup chopped onions
  • 2 tsp minced Garlic
  • 1 1/2 lbs boneless skinless chicken thighs
  • 6 oz smoked turkey sausage
  • 1 can diced tomatoes
  • 1 1/2 cups fat-free reduced-sodium chicken broth
  • 1/2 cup dry white wine
  • 1 tsp each chili powder and smoked paprika
  • 1 1/2 cups long grain white rice
  • 3 chipotle peppers in adobo sauce
  • 2 tbsp adobo sauce
  • 4 oz can diced green chilies
  • SET SAUTÉ setting on INSTANT POT for 10 min. Add oil to pot; heat 2 min. Add peppers and onions; cook 2 min., stirring frequently. Add garlic; cook and stir 1 min.
  • ADD dry seasonings, chicken, sausage and stir, cook for 1 min. Add wine, chicken broth chipotle peppers, green chilies, adobo sauce, and tomatoes. Season with salt & pepper. Bring just to boil, stirring frequently.
  • 3.) ADD rice, DO NOT STIR. Use back of spoon to press rice into chicken mixture until completely covered. Close and lock lid. Turn Pressure Valve to Sealing position.
  • COOK 10 min using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Remove lid.
  • STIR ingredients in pot. Cover loosely with lid, but do not lock lid. Let chicken mixture stand 5 min. before serving to allow sauce to thicken.
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