Instant Pot Chicken & Rice
This Instant Pot chicken & rice recipe is so delicious! I love how the rice turns out perfectly every time in the Instant Pot!
Servings: 6 servings
Calories: 187kcal
Ingredients
- 1 pound frozen boneless skinless chicken breasts
- 1 tbsp olive oil or coconut oil
- 2 cloves garlic minced
- 3 green onions
- 3 carrots diced
- 1 cup mushrooms
- 1-1/2 cups brown rice rinsed and drained
- 1 1/2 cups chicken broth plus 1/2 cup for deglazing vegetables
- 2 tsp dried thyme
- salt and pepper
Instructions
- On the sauté setting, preheat on normal for 1-1/2 minutes.
- Add 1 tbsp of oil (I used coconut oil)
- Add in garlic, green onions, carrots, mushrooms and cook for about 4 minutes
- Add 1/2 cup broth to deglaze the vegetables.
- Rinse rice, to prevent the rice sticking to the bottom.
- Add 1 and 1/2 cups of chicken broth and brown rice and stir together
- Add thyme, salt and pepper and stir
- Add the frozen, boneless chicken breasts
- Place the lid on, lock it and set valve to sealing
- Cook on manual, high pressure for 20 minutes.
- Switch over the valve release to release the pressure and remove the lid carefully
- Use kitchen shears to cut up chicken into chunks or shred with forks and stir the pot.
- Serve!
Notes
If you use thawed chicken breasts, cook for the same amount of time. 20 minutes is how long the brown rice should cook for.
Nutrition
Calories: 187kcal | Carbohydrates: 17g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 327mg | Potassium: 534mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5190IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 1mg