Everything about it from its stick-to-your-ribs texture to its melty, cheesy topping screams “comfort food.” Chicken, tomato, and corn, sure … but the freshly-ground chiles and sun-dried tomatoes really set it apart. This recipe for Instant Pot Chicken and Rice Chili also happens to reheat well – bonus.
Don’t skip the sour cream at serving time.
Ingredients
1 guajillo chile, stems and seeds discarded
1 pasilla chile, stems and seeds discarded
12 oz. frozen corn
1/4 cup heavy cream
1 Tbs olive oil
3 Tbs butter
1 onion, peeled and chopped
4 cloves garlic, minced
1 bay leaf
1 tsp oregano
1/2 tsp cumin
1 cup white rice
2.5 cups chicken stock, plus more for adjustments
1 can (15 oz.) fire-roasted tomatoes
2 tsp chili garlic sauce (Tuong Ot Toi Viet-Nam)
Salt
Freshly ground black pepper
1/2 red bell pepper, stems, seeds, and ribs discarded, sliced into thin strips
1 jalapeño, stems, seeds, and ribs discarded, diced
10 sun-dried tomatoes, sliced into thin strips
2 large, boneless skinless chicken breasts
1/4 cup shredded Mexican blend cheese, plus more for serving
Chopped cilantro, for garnish
1 lime, cut into wedges
Directions
- Place both chiles in a coffee grinder and grind to a powder. Set aside.
- Cook the corn with the cream in a medium saucepot over medium heat (setting 4 out of 9), stirring occasionally, just until the corn is barely warm, 4 minutes. Off heat. Set aside.
- Set the Instant Pot to SAUTÉ, more, 25 minutes. Immediately add the oil and butter. As the pan heats, gently tilt the pot around, so that the butter doesn’t burn. As soon as the butter’s melted, brown the chicken, 4 minutes per side. Remove to a plate. Add the onion to the pot, and cook until softened, 4 minutes. Add garlic, ground chiles, oregano, and cumin and cook 1 minute. Deglaze pan with some of the stock. CANCEL the sauté function and move the inner pot to a heat-resistant surface, to stop the cooking. Stir again, diligently checking to be sure there is nothing stuck to the bottom of the pan.
- Stir in broth, tomatoes, and chili garlic sauce. Season to taste with salt (perhaps 1.25 tsp) and pepper. Sprinkle the rice over the broth mixture, but do not stir it in. Roughly distribute the pepper, jalapeno, and sun-dried tomatoes over the rice without stirring it in. Snuggle in the chicken (along with any accumulated juice).
- Return the inner pot to its base unit, and set it to PRESSURE COOK, normal (8 minutes), high. Natural release for 6 minutes, then quick-release. Fish out the bay leaf. Shred chicken and stir in corn and cheese. Top servings with more cheese, and melt it with a culinary torch. Dollop with sour cream, dust lightly with cilantro, and serve with lime wedges.
Notes
- You can substitute your favorite form of spiciness (sriracha, hot sauce, red pepper flakes … or even the seeds and ribs from the chilis and jalapeño you used for this recipe) for the chili garlic sauce, although I love its tangy flavor.
- If you get a burn notice, it’s because the rice is sticking. Quick-release, and use a sturdy, wooden spatula to scrape the bottom of the pan absolutely thoroughly. (You shouldn’t need to add additional liquid.) Reset the pot but reduce the time to seven minutes.
- I developed this recipe for a six-quart Instant Pot. If using a different size or type of pot, you may need to make modifications.
The Backstory
This is a very thick chili, like a chili con carne. Although it does of course have a lot of rice in it, it doesn’t seem especially ricey. It’s not fancy, but it is addictive. It’s not as heavy as a bean-and-beef version would be, and that’s good, because you’re going to want seconds or thirds.
Social Learning
You could use chili powder instead of grinding the two chiles. It might take some effort to source guajillo and pasilla chiles. I found mine in a nearby Latino grocery. You could use any dried chile. You’d get a different flavor with each, and varying degrees of heat, but they’re all good. Dried chiles keep forever. Cutting off their stems, dumping out the seeds, and grinding them in a coffee or spice grinder takes less than a minute. Don’t get me wrong: there’s nothing wrong with a store-bought chili powder. I always have one on-hand. But it’s nice to sometimes have something that’s a bit different, in a good way. If variety is the spice of life, then obviously, it makes sense to use a variety of spices to liven things up.
Instant Pot Chicken and Rice Chili
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This is really nice! I love all of the ingredients. Especially the cream!
Chef Mimi recently posted…Public Service Announcement
Yeah, who puts cream in a chili? It’s very interesting.
Another delicious recipe you’ve shared and just in time for the real cold that is hitting us now. I will be making this soon. Thank you for sharing.
Yes, I seemed to have timed that right! Thanks!
Howdy. I wasn’t aware of instant pots till I started reading your recipes. About when did they become popular?
Oh yeah? Well, I was a bit late to the game. They’ve been around for a decade, actually, but they kind of exploded a few years ago. They’re super useful.
The weather is gradually getting colder, so it’s time for cozy and comforting dishes like this one. Perfect flavours and textures!
Thank you, Ben.
Lots of delicious flavours in your dish Jeff, and I’m sure I could substitute for the corn, can’t eat it. Such a wholesome and comforting meal.
Pauline McNee recently posted…In My Kitchen, October 2022
Thanks, Pauline!
So flavourful! And you are right, this definitely screams the comfort!
angiesrecipes recently posted…Portuguese Piri Piri Chicken
Thanks, Angie!
Interesting idea to make your own chile powder at home! The problem is each would taste wildly different. I’m still intrigued though. This recipe sounds delicious, Jeff! I guess I need to get an instant pot now, huh?
David @ Spiced recently posted…Pound Cake Cookies
You’re absolutely right! Each DOES taste wildly different! So far, I’ve enjoyed the differences. On occasion, I move the difference back toward something familiar by adding a prepackaged, mild, chili spice mix. Regarding the Instant Pot, I’m not going to tell you that you need to get one. But did I say that it can make cannibus out of nothing but leftover vegetable peels? That’s why it’s called and “instant pot.” A lot of people don’t tell you this.
Brilliant chicken and rice chilli Jeff. And perfect timing on the posting. It’s cold and wet here and I’m in need of checking out some great comfort food!
Neil recently posted…30-Minute Easy Black Bean Curry
I’m not going to say that I arranged for this cold weather just so that my post would seem relevant. But I also don’t believe in coincidence. 🙂
This sounds so good, and is just in time for the weather to be getting a little cooler here.
anne recently posted…Food Without Thought.
Thanks, Anne!
I love a thick chili, so this is definitely one for me to try soon. It’s really cold here now, so I am breaking out recipes like this almost daily for chilly weather comfort eating.
Theresa recently posted…Tzimmes and Beef Casserole
Yes, it’s cold here, too! Bring on the soups and stews!
Nice!! Your Instant Pot strikes again (smile). I live in North Florida and the crisp weather just arrived. The first meal I made was a huge pot of chili. A lot of good things happening in your dish.
Cheers.
Velva
Velva recently posted…Fall Vibes and A Gin Cidre Cocktail
Thank you, Velva!
Looks like your Instant Pot is getting some use. Love the recipe but without the chicken for me. Maybe tofu!
Judee recently posted…Pompeii Pasta Ala Tina
Sounds good!
This chili looks delicious Jeff! I’ve never had chili with rice, that’s a great idea. As is grinding the chilis yourself. I can see how that would add so much more flavor. 😋
Shannon recently posted…Erikka’s Mint Chip Brownies
Some friends of mine clued me in to chili with rice back in our college days, and a way to stretch out a meal. I think it’s a nice combo.
Love this, Jeff — perfect comfort food for the season!
Am making your sous vide steaks with cowboy butter tonight.
Awesome! Hope you enjoy it!
I could eat this every day. I still don’t have an instant pot, but assuming my Dutch oven will do the trick. 🙂 ~Valentina
I’m sure it would. Thanks, Valentina!
Another different recipe! cream in a chili. It sounds really good.
Thanks!
Great to cook when in a hurry or just feeling lazy to cook!
Yes!
The recipe seems so worth a try, lovely click!
Thanks, Soma!