Instant Pot Chicken And Potato Rice Recipe
Description
This Instant Pot Chicken and Potato Rice recipe is an easy and delicious one-pot meal that takes just 30 minutes to make. It's full of flavorful chicken, tender potatoes, and fluffy rice. It's perfect for a quick weeknight dinner, and makes great leftovers the next day. It's also gluten-free and dairy-free, so it can fit into many diets.
Prep Time
This recipe takes only 10 minutes to prepare. You'll need to chop the chicken and potatoes, and then combine all the ingredients in the Instant Pot. It's very easy and fast to make.
Cook Time
The Instant Pot does all the work for you. It will take about 20 minutes for the pot to come to pressure and cook the meal. The total cook time is about 30 minutes.
Ingredients
- 1 pound boneless skinless chicken thighs, cut into cubes
- 2 cups potatoes, cubed
- 1 cup long-grain white rice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups chicken broth
- 2 tablespoons olive oil
Instructions
1. Preheat the Instant Pot by pressing the "Sauté" button. Add the olive oil and heat until it's shimmering. Add the chicken cubes and cook for about 5 minutes, stirring occasionally. Add the potatoes and cook for another 5 minutes.
2. Add the rice and spices and stir to combine. Pour in the chicken broth and stir to combine. Turn off the Instant Pot and secure the lid. Make sure the vent is closed.
3. Press the "Manual" button and set the timer for 10 minutes. The Instant Pot will begin to come to pressure and cook the meal. When the timer is done, let the pot naturally release pressure for 5 minutes, and then open the vent to release the remaining pressure.
4. Open the lid and fluff the rice with a fork. Serve the chicken and potato rice hot and enjoy.
Equipment
- Instant Pot
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Stirring spoon
Notes
This recipe can easily be doubled or tripled to feed a large crowd. You can also add other vegetables to the dish, like carrots or bell peppers. If you don't have all the spices on hand, you can use a store-bought Italian or Mexican seasoning blend in place of the individual spices.
Nutrition: Per Serving
Calories: 315 | Fat: 12g | Carbs: 25g | Protein: 22g | Fiber: 2g
Recipe Tips
Make sure to cut the chicken and potatoes into small cubes so that they cook quickly in the Instant Pot. If you want to make the dish spicier, you can add a pinch of red pepper flakes or a diced jalapeno. You can also add a dollop of sour cream on top for added creaminess. For a vegetarian version, you can use vegetable broth and omit the chicken.
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