Salsa Chicken Thighs with Rice

The flavor and spiciness of this super easy dish depends entirely on the salsa that you use. So use a salsa that you like it and make sure it is the right level of spiciness for you. If you’d like it even spicier, add some Jalapeño peppers to the rice with the bell peppers.

Featured In My CookbookDelicious Under Pressure Now Let’s Get Cooking

Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
Pressure Cooking 101

An introduction into pressure cooking so that you can feel comfortable and confident making the recipes you find on my...View Technique

General Tips for Pressure Cooking

It is important to understand your Pressure Cooker to use it properly. Use the items below as guidance to continue...View Technique

Converting Recipes to the Pressure Cooker

Just follow a few simple rules and you'll be able to convert your traditional recipes to the pressure cooker -...View Technique

Advertisement - Continue Below

Salsa Chicken Thighs with Rice

  • Prep Time: 20 m
  • Cook Time: 15 m
  • Total Time: 35 m
  • Servings:


  • 4 to 6 large skinless chicken thighs
  • 1 teaspoon salt
  • ½ teaspoon chili powder
  • 1 tablespoon olive oil
  • ½ red onion finely chopped (about ½ cup)
  • 1 red bell pepper finely diced
  • 1 green bell pepper finely diced
  • 1 cup basmati rice basmati is best, but long-grain can be substituted
  • 1 cup chicken stock
  • ¾ cup jarred salsa
  • ½ cup grated Monterey Jack cheese about 3 ounces
  • ¼ cup chopped fresh cilantro


  1. Pre-heat the pressure cooker using the BROWN setting.
  2. Season the chicken thighs with the salt and chili powder. Add the oil to the cooker and sear the thighs on both sides until well browned. Remove the chicken from the cooker and set aside. Add the onion and peppers and sauté until the onion starts to become tender – about 5 minutes. Add the rice and stir well to coat everything with the oil. Season the rice with salt, pour in the chicken stock and return the chicken thighs to the cooker, resting them on top of the rice. Top each chicken thigh with the salsa and lock the lid in place.
  3. Pressure cook on HIGH for 5 minutes.
  4. Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Sprinkle the cheese on top of the thighs and return the lid to the cooker for another 5 minutes while the chicken rests and cools. Transfer the chicken thighs and rice to a serving platter sprinkle the cilantro on top before serving.
Advertisement - Continue Below
Advertisement - Continue Below
Advertisement - Continue Below

Comments (3)Post a Reply

  1. I love this recipe. It is super easy and fast. I use brown rice and just cook it a little longer. I make this every other week.

  2. I’d really like to make this; I have a 2-quart Cook’s Essential pressure cooker. Would this work if I only used two thighs?

Leave a Reply

Your email address will not be published. Required fields are marked *