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Chicken And Brown Rice Instant Pot Recipe

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Instant Pot Chicken and Brown Rice with Chicken Legs and Veggies
Instant Pot Chicken and Brown Rice with Chicken Legs and Veggies from www.yellowthyme.com

Description

This chicken and brown rice instant pot recipe is a great option for a healthy and easy meal. The chicken is tender and juicy, while the brown rice is fluffy and flavorful. The dish is also packed with vegetables, making it a complete and nutritious meal. The best part? It can all be made in one pot, which means less time spent on cleanup.

Prep Time

Preparation time for this recipe is minimal. It takes around 10 minutes to gather and chop all the ingredients.

Cook Time

The cook time for this recipe is relatively short. It takes around 25 minutes for the Instant Pot to cook the chicken and brown rice.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup brown rice
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 cup frozen peas
  • 3 cups chicken broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste

Equipment

  • Instant Pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Press the sauté button on the Instant Pot and add a tablespoon of oil. Once hot, add the chicken and cook until lightly browned, about 5 minutes. Remove the chicken and set aside.
  2. Add the onion, garlic, and red bell pepper to the Instant Pot and cook until softened, about 3 minutes.
  3. Add the brown rice, chicken broth, dried basil, dried thyme, smoked paprika, salt, and pepper to the Instant Pot. Stir to combine.
  4. Close the lid and set the Instant Pot to high pressure for 22 minutes.
  5. Once the cooking time is complete, let the pressure release naturally for 5 minutes before manually releasing any remaining pressure.
  6. Remove the lid and stir in the frozen peas and cooked chicken. Let the mixture sit for a few minutes to allow the peas to warm through.
  7. Serve hot and enjoy!

Notes

  • If you prefer your brown rice to be softer, add an additional 1/4 cup of water or chicken broth to the Instant Pot before cooking.
  • You can also add additional vegetables to this recipe, such as carrots or broccoli.
  • If you prefer a spicier dish, add a pinch of cayenne pepper or red pepper flakes.

Nutrition Info

This chicken and brown rice instant pot recipe serves 4 and contains approximately:
  • Calories: 354
  • Protein: 33g
  • Carbohydrates: 44g
  • Fiber: 5g
  • Sugar: 5g
  • Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 73mg
  • Sodium: 501mg

Recipe Tips

  • Make sure to cut the chicken into bite-sized pieces so that it cooks evenly in the Instant Pot.
  • Use low-sodium chicken broth to reduce the sodium content of the dish.
  • Don't skip the step of sautéing the chicken before cooking the rice. This will help to seal in the juices and keep the chicken tender and flavorful.

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