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4.67 from 3 votes
Chicken Enchilada Rice - Pressure Cooker Version
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Skillet Chicken Enchilada Rice is a quick and easy dinner for those busy weeknights. While it’s not exactly like eating enchiladas, this recipe has all of the same flavors.
Course: Entrées
Cuisine: mexican
Keyword: Pasta, Lunch, Quick and Easy, Beef, Chicken, Vegetarian, Seafood, Pork
Servings: 4
Calories: 788 kcal
Author: Meredith Laurence
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • pounds chicken tenders or sliced chicken breasts
  • olive oil
  • ½ onion diced
  • ½ red bell pepper diced
  • ½ green bell pepper diced
  • 1 Jalapeño pepper seeded and minced
  • 1 cup basmati rice
  • 2 cups chicken stock
  • 19 ounce enchilada sauce
  • 2.25 ounce can sliced black olives, drained
  • 2 cups grated Cheddar cheese
Cilantro Cream
  • ½ cup sour cream
  • 2 teaspoons milk
  • juice of ½ lime
  • 2 tablespoons chopped fresh cilantro
  • salt
  • avocado diced (for serving)
  1. Pre-heat a 6-quart multi-function pressure cooker using the BROWN or SAUTE setting.
  2. Combine the chili powder, salt and freshly ground black pepper in a small bowl. Rub this spice mixture on the chicken tenders and set them aside while you prepare the rest of the ingredients.
  3. Add the chicken to the cooker and brown the chicken on both sides, making sure the spice mixture does not get too dark in the cooker. Remove the browned chicken and set aside.
  4. Add the onions and peppers to the cooker, along with a little more oil if necessary and sauté for a few minutes. Add 1 cup of rice and continue to sauté for another 2 minutes. (If your cooker doesn’t have a brown setting, use a skillet on the stovetop for the steps above and transfer the contents to the cooker now.) Add the chicken stock, enchilada sauce, olives and browned chicken tenders to the cooker, nestling the chicken gently into to the rice. Cover and lock the lid in place.
  5. Pressure cook on HIGH for 5 minutes.
  6. While this is cooking, make the cilantro cream by whisking the sour cream, milk and lime juice together in a bowl until smooth. Stir in the chopped cilantro and season with salt. Set this cream aside.
  7. Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Sprinkle the grated Cheddar cheese on top and return the lid to the cooker for a few minutes to allow cheese to melt.
  8. Serve the chicken and rice with a drizzle of the cilantro cream and sprinkle the diced avocado on top.
Nutrition Facts
Chicken Enchilada Rice - Pressure Cooker Version
Amount Per Serving
Calories 788 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 17g85%
Cholesterol 187mg62%
Sodium 2778mg116%
Potassium 1021mg29%
Carbohydrates 59g20%
Fiber 5g20%
Sugar 14g16%
Protein 60g120%
Vitamin A 2920IU58%
Vitamin C 41.3mg50%
Calcium 485mg49%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.