Instant Pot Chicken And White Rice Recipe
Description
This Instant Pot Chicken and White Rice recipe is a fast and easy one-pot meal that is perfect for a busy weeknight dinner. The chicken is cooked to perfection in the Instant Pot, along with the white rice, in a delicious broth. The result is a flavorful and comforting meal that is sure to become a family favorite. This recipe is also great for meal prep and can be easily doubled or tripled to feed a larger crowd.
Prep Time
This recipe takes only 10 minutes of prep time. All you need to do is cut the chicken into cubes, dice the onion, mince the garlic, and measure out the other ingredients.
Cook Time
The cook time for this recipe is only 25 minutes. The Instant Pot does all the work for you, so all you have to do is let it do its magic and you will have a delicious meal in no time.
Ingredients
- 2 boneless, skinless chicken breasts, cubed
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups white rice
- 3 cups chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
Instructions
1. Turn on your Instant Pot and press the sauté button.
2. Add the olive oil to the pot, and let it heat up.
3. Add the diced onion and minced garlic to the pot, and sauté for 2-3 minutes, stirring often.
4. Add the cubed chicken to the pot, and cook until the chicken is browned, about 5 minutes.
5. Add the white rice, chicken broth, Italian seasoning, salt, and pepper to the pot. Give everything a good stir, making sure all of the ingredients are combined.
6. Place the lid on the Instant Pot, and make sure the steam release valve is in the “sealing” position.
7. Press the “manual” button, and set the timer for 10 minutes.
8. When the timer is done, let the pressure release naturally for 10 minutes.
9. After 10 minutes, carefully move the steam release valve to the “venting” position to release any remaining pressure.
10. Open the lid, and give the rice and chicken a good stir.
11. Serve and enjoy!
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring cups/spoons
- Spatula
Notes
This recipe can be easily doubled or tripled if you need to feed a larger crowd. Just be sure to adjust the cook time accordingly.
If you don’t have an Instant Pot, you can make this recipe in a slow cooker. Just add all of the ingredients to the slow cooker, and cook on low for 6-8 hours or on high for 3-4 hours.
You can also use brown rice instead of white, but you will need to adjust the cook time accordingly. Brown rice will take about 22 minutes in the Instant Pot.
For a vegetarian version of this dish, you can substitute the chicken for extra vegetables, such as mushrooms, carrots, or bell peppers.
Nutrition: Per Serving
- Calories: 463
- Fat: 12g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 33g
Recipe Tips
For a creamier version of this dish, you can add a tablespoon of butter or cream cheese to the pot after the pressure has been released.
You can also add some frozen peas or corn to the pot for some extra flavor and nutrition.
If you like a bit of heat, you can add some diced jalapenos or red pepper flakes to the pot.
For a different flavor, you can substitute the Italian seasoning for taco seasoning or Cajun seasoning.
You can also add some diced carrots or celery to the pot for some extra veggies.
For a vegan version of this dish, you can substitute the chicken for extra-firm tofu.
This dish is also great for meal prep and can be stored in the refrigerator for up to 5 days.
To reheat, just microwave for 2-3 minutes or until heated through.
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