Instant Pot Ecuadorian Chicken with White Rice and Avocado Salad

Name: Instant Pot Ecuadorian Chicken with White Rice and Avocado Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Ecuadorian
Ingredients: 2 tablespoon olive oil; 1 yellow onion (medium, diced); 1 green bell pepper (diced); 4 clove garlic (minced); 1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 1 teaspoon ground cumin; 1 teaspoon achiote powder; 0.5 teaspoon dried oregano; 14.5 ounce diced tomatoes (undrained); 1.5 cup long-grain white rice (uncooked, rinsed); 1.5 cup chicken broth; 1.5 teaspoon salt; 0.5 teaspoon black pepper; 0.75 cup fresh cilantro (chopped); 3 avocados (large, ripe, diced); 0.5 red onion (small, finely diced); 1 lime (juiced)

Tender chicken and white rice cooked with aromatic spices in the Instant Pot, served with a vibrant avocado and cilantro salad. A hearty and flavorful dish perfect for meal prepping.

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 6
Cuisine: Ecuadorian
Difficulty: Easy
Cost: $2.89/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

2 tablespoon olive oil
1 yellow onion (medium, diced)
1 green bell pepper (diced)
4 clove garlic (minced)
1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
1 teaspoon ground cumin
1 teaspoon achiote powder
0.5 teaspoon dried oregano
14.5 ounce diced tomatoes (undrained)
1.5 cup long-grain white rice (uncooked, rinsed)
1.5 cup chicken broth
1.5 teaspoon salt
0.5 teaspoon black pepper
0.75 cup fresh cilantro (chopped)
3 avocados (large, ripe, diced)
0.5 red onion (small, finely diced)
1 lime (juiced)

Instructions

Set your Instant Pot to 'Sauté' mode. Once hot, add the olive oil, yellow onion, and green bell pepper. Sauté for 5 minutes until softened, stirring occasionally.
Add the minced garlic, chicken thigh pieces, ground cumin, achiote powder, dried oregano, 1 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Cook for 2-3 minutes, stirring to coat the chicken and toast the spices.
Pour in the diced tomatoes and chicken broth. Scrape the bottom of the pot with a wooden spoon to deglaze and prevent a 'Burn' notice.
Carefully add the rinsed long-grain white rice on top of the chicken and liquid, spreading it evenly but without stirring it into the liquid (this helps prevent the rice from getting mushy).
Secure the Instant Pot lid and set the valve to 'Sealing'. Cook on 'Manual' or 'Pressure Cook' for 8 minutes at high pressure.
Once cooking is complete, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully quick release any remaining pressure. Open the lid, stir in 1/2 cup fresh cilantro, fluff the rice gently, and set aside.
While the chicken and rice are cooking, prepare the avocado salad. In a medium bowl, combine the diced avocado, finely diced red onion, 1/4 cup chopped fresh cilantro, and lime juice. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, tossing gently to combine.
Serve the Instant Pot Ecuadorian Chicken and Rice warm with a generous side of the fresh avocado salad.

Notes

Leftovers can be stored in an airtight container for up to 3 days and reheat well in the microwave. For best results, reheat the chicken and rice separately from the avocado salad.

Nutrition (per serving)

Calories: 585
Protein: 42.1 g
Carbohydrates: 52.6 g
Fat: 23 g
Fiber: 8.1 g
Sodium: 575 mg
Saturated Fat: 5.4 g
Sugar: 5.1 g
Cholesterol: 105 mg