Instant Pot Spanish Rice

On January 31, 2016, in Cooking, Experiment, Recipes, by jafo
Posted January 31, 2016 by jafo
I've finally come up with a Spanish rice recipe that is quite tasty.  I make it with the left overs from making the chicken for enchiladas.  It's quick and easy.

  • Prep Time :
    15 min
  • Cook Time :
    60 min
  • Ready Time :
    1 hour, 15 min




  • 8 Chicken Thighs
  • 3/4 cup Enchilada Sauce
  • 1 cup Chicken Broth
  • 1 cup Cilantro Salsa
  • 2 cups Brown Rice
  • 1 cup Chicken Broth


The first part is making shredded chicken for enchiladas.

I put the enchilada sauce, one cup of chicken broth, and chicken thighs into the instant pot on Poultry setting for 25 minutes.  When it’s done I use a spoon to poke at and stir up the chicken until it is shredded.  Then I pull out and save the chicken for enchiladas.

Then I add another cup of broth, 2 cups of brown rice, and a cup of salsa, and cook that on the Multigrain setting for 35 minutes.


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