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Chicken And Rice Recipe In Instant Pot

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Instant Pot Parmesan Chicken and Rice with Mushrooms Creme De La Crumb
Instant Pot Parmesan Chicken and Rice with Mushrooms Creme De La Crumb from www.lecremedelacrumb.com

Description

Instant Pots are a must-have kitchen appliance for any home cook. It's a multi-cooker that can replace several traditional kitchen appliances, including a slow cooker, pressure cooker, and rice cooker. With this recipe, you can make a delicious and healthy chicken and rice meal in no time. The Instant Pot cooks the chicken and rice together, making it a one-pot meal that's perfect for a busy weeknight.

Prep Time

The total prep time for this recipe is around 10 minutes.

Cook Time

The cook time for this recipe is 25 minutes.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into cubes
  • 1 cup long-grain white rice
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups chicken broth
  • 2 tablespoons olive oil
  • Fresh parsley, chopped, for garnish

Equipment

  • Instant Pot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Turn on the Instant Pot and press the "Saute" button. Add the olive oil and heat it up for a couple of minutes.
  2. Add the chopped onion and garlic and saute for 2-3 minutes, or until the onions are translucent.
  3. Add the chicken cubes and cook for 4-5 minutes, or until lightly browned on all sides.
  4. Add the rice, oregano, paprika, salt, and black pepper, and stir for a minute or two to combine.
  5. Pour in the chicken broth and stir well.
  6. Close the Instant Pot lid and turn the venting knob to the sealed position.
  7. Press the "Pressure Cook" button and set the timer for 10 minutes.
  8. Once the timer goes off, allow the Instant Pot to release pressure naturally for 5 minutes. Then, use the quick-release valve to release any remaining pressure.
  9. Open the Instant Pot lid and fluff the rice with a fork.
  10. Garnish with chopped parsley and serve hot.

Notes

  • You can use any type of rice for this recipe, but adjust the amount of liquid and cooking time accordingly.
  • If you like your rice to be a bit more flavorful, you can add some chopped tomatoes or bell peppers to the mix.
  • Leftovers can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Nutrition Info

This recipe makes 4 servings, with each serving containing:

  • Calories: 380
  • Protein: 28g
  • Fat: 9g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Sugar: 2g
  • Sodium: 810mg

Recipe Tips

  • Make sure to cut the chicken into even-sized cubes so that they cook evenly.
  • If you're short on time, you can skip the sauteing step and just add all the ingredients to the Instant Pot at once. However, sauteing the onion and garlic adds a lot of flavor to the dish.
  • If you prefer your rice to be a bit firmer, reduce the amount of liquid by 1/4 cup and decrease the cooking time by 1-2 minutes.

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