Chicken & Rice with Spicy Herb Yogurt Sauce
Prep Time 20 minutes. Cook Time 23 minutes. Servings 6-8. Approx. pressure build: 6 minutes; pressure release: natural 10 minutes.
Ingredients
| 2 pounds | 905 g | boneless skinless chicken thighs, cut in 1-inch pieces |
| 1 packet (1 ounce) | mild taco seasoning | |
| 1 bag (16 ounces) | frozen mixed vegetables | |
| 2 cans (10 ounces each) | enchilada sauce | |
| 1 cup | 240 ml | water |
| 2 cups | 480 ml | uncooked jasmine rice |
| 1 cup | 240 ml | Greek yogurt |
| 1/2 | jalapeno pepper, seeds removed, finely chopped | |
| 1/4 cup | 60 ml | fresh cilantro, minced |
| 1/4 cup | 60 ml | fresh mint, minced |
| 2 tablespoons | 30 ml | olive oil |
| 1/2 | juice of lime |
Instructions
Select SEAR/SAUTE and set to MD:HI. Select START/STOP to begin. Allow to preheat for 3 minutes. After 3 minutes, add chicken and taco seasoning. Allow meat to brown for 10 minutes, stirring occasionally. Once chicken is browned, add the frozen vegetables, enchilada sauce, water, and rice to the pot. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 2 minutes. Select START/PAUSE to begin. When pressure cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release any remaining pressure by moving the pressure release valve to the VENT position. While pressure is releasing, stir together all sauce ingredients in a small bowl. Carefully remove lid when unit has finished releasing pressure. Top chicken and rice with yogurt sauce and serve.