In a small bowl mix together the garlic powder, cumin powder, paprika, salt and pepper
Chop the chicken thighs into bite sized pieces and liberally season the chicken pieces with the prepared seasoning. Toss it well to ensure all the pieces are well coated.
Turn the Instant Pot on the ‘Sauté’ mode. Add the olive oil and let it heat up for a minute.
Add the chicken pieces and let it cook for 3 to 4 minutes. Keep stirring the pieces to get an even browning.
Add the drained rice and mix it well.
In a large measuring cup, add a cup of salsa verde. Keep adding the chicken stock to the measuring cup, till the liquid measures up to 3 cups.
Add the salsa verde-chicken stock mix to the instant pot.
Turn off “Sauté” mode. Put the lid on, making sure that the pressure valve is in the “Sealing” position.
Select the “Pressure Cook” mode. Adjust the time, with the “- / +” to 10 minutes.
When Instant Pot beeps, let the pressure release the natural way for 10 minutes and then using a thick tea towel, turn the pressure valve to “Venting” position to do the quick release.
Use a fork to fluff up the rice.
Sprinkle a handful of cilantro for a fresh flavor and serve immediately.
The rice to liquid ratio is always 1:2. Some store-bought salsa verde are thicker, while some are more liquid-y. Hence, we need to adjust the chicken stock accordingly. For 1.5 cups of rice, we need 3 cups of liquid.Chicken thighs works best for this recipe. They remain moist and juicy, while chicken breasts can get a bit dry and stringy.The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**