Instant Pot® Hatch Green Chile Chicken & Rice Casserole

BAKE:

Conventional Oven

1. Preheat an oven to 350°F. 2. In a bowl, mix the rice, sauce, and 1 1/2 cups of water. 3. Spray an oven safe baking dish with nonstick cooking spray. 4. Place chicken thighs in an even layer in the baking dish. Top with sauce and rice. 5. Cover the dish with foil and bake in the oven for 2 hours. 6. Using forks, shred the chicken thighs in the dish. Mix and serve.

Pressure Cook:

Instant Pot

(Preferred): 1. Remove chicken thighs from package and place in an Instant Pot®. 2. Pour the rice over the top of the chicken thighs. Add 1 cup of water. 3. Pour the sauce over the chicken thighs and rice. DO NOT STIR. 4. Lock the lid in place and turn pressure release valve to sealing position. Set manual High Pressure Cook setting to High for 20 minutes. 5. Once timer goes off, use Quick Pressure Release to release all pressure before carefully opening lid. Using forks, shred chicken, mix and serve. Instant Pot ® Tip: Sauté chicken thighs first for added flavor. Set to Saute function for 10 minutes. Preheat with 1 tsp of cooking oil for 2 minutes. Sear the chicken thighs for 2-3 minutes per side. Remove the chicken thighs from the pot, select cancel and deglaze the pot by adding 1/4 of the cup of water and using a spatula to scrape any browned pieces from the bottom of the pot. Finish cooking the dish according to the instructions above.