Arroz Verde

While this rice often includes roasted poblano chiles, I've chosen to use tomatillos. You can roast and peel your own, but canned tomatillos are easy and still very flavorful. 

2 c basmati rice
1 28-oz can tomatillos, drained & pureed
1 1/2 Tbsp butter
1 c diced onion
1 serrano chile, minced
1 tsp ground cumin 
1 1/2 c chicken broth
1 tsp kosher salt
1/2 c minced cilantro

Wash basmati rice twice and spread out on a clean kitchen towel to dry. 

While rice dries, melt butter in Instant Pot. Add onion; saute, stirring, until softened and beginning to brown. Add minced chiles; cook a moment, stirring, then add cumin. Stir; cook 1-2 minutes, until fragrant. 

Add rice; stir to coat with butter. Pour in pureed tomatillos and chicken broth. Season with salt; stir to incorporate. Cook 4 minutes on HIGH and let pressure release naturally. Fluff with a fork; stir in cilantro. Makes about 5 cups cooked rice. 

Instant Pot Jambalaya

 2 Tbsp oil, divided
4 chicken andouille sausages (such as Amylu), sliced on bias
1 boneless skinless chicken breast, cut into largish pieces
1 yellow onion, diced
1 poblano chile, seeded and diced 
3 scallions, whites and greens separated, sliced on bias
3 stalks celery, diced
3 cloves garlic, minced
1 tsp salt
1 tsp dried basil
3/4 tsp paprika
1/2 tsp granulated sugar
1/2 tsp dried thyme
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp cayenne
1/4 tsp dried oregano
1/4 tsp dried thyme
1 1/2 c basmati or other long-grain rice
1 14-5 oz can diced tomatoes
1 3/4 c chicken broth 

Turn instant pot to saute setting. Add oil. Once hot, add sausage, cooking until browned, 2-3 minutes per side. Remove and set aside. 

Add remaining oil to the pot. Add the chicken; cook 1 minute, scraping up browned bits. Add onions, scallion whites, poblano chile, celery and garlic; cook 1 minute. Add spices, sugar, salt and rice; cook, stirring, until fragrant. 

Add tomatoes, chicken broth and salt. Cook on manual high pressure for 5 minutes with a 5-minute natural pressure release.

Fluff rice with a fork. Add sausages; let rest for a few minutes. Sprinkle with scallion greens and serve.