Instant Pot Green Chile Rice
Author note: If you dislike cilantro, feel free to omit this ingredient. For more earthy flavor, add ground cumin to the mixture before pressure cooking.
2 cups jasmine rice, rinsed
1 cup chopped green chiles
2 tbsp diced yellow onion
2 tbsp unsalted butter, cubed
1/2 tsp kosher salt
2 cups low-sodium chicken stock
Juice of one lime
1/2 cup chopped cilantro, lightly packed
In the Instant Pot insert, add the jasmine rice, green chiles, onion, butter, salt and chicken stock. Stir to combine. Seal the lid and cook over high pressure for 4 minutes.
After the 4 minutes, allow the pressure to release naturally for 10 minutes. After the 10 minutes, manually release any remaining pressure.
Remove the lid and fluff the rice. Stir in the juice of one lime and 1/2 cup of chopped cilantro. Serve warm.