Instant Pot
Instant Pot Chicken and Rice
Description
Simplify your weeknight dinner routine with this easy Instant Pot Chicken and Rice! Creamy brown rice cooked with juicy chicken and fresh vegetables, this healthy one-pan meal is one you’ll turn to again and again.
Ingredients
- 2 teaspoons coconut oil
- 1 small yellow onion diced
- 1 ½ cups uncooked long grain brown rice RINSED* (see note)
- 3 large carrots peeled and cut into diagonal slices (about 3/4-inch-thick)
- 2 large red bell peppers cut into wide strips (about 3/4 inch), halved if long
- 3 cloves garlic minced (about 1 tablespoon)
- 1 tablespoon minced fresh ginger or substitute 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground turmeric
- ¼ teaspoon ground coriander
- 1 cup unsweetened almond milk or unsalted chicken broth
- 1 ½ pounds boneless, skinless chicken breasts
- 1 cup frozen peas thawed
- Chopped fresh cilantro for serving
Directions
- Set a 6-quart or larger Instant Pot to SAUTE mode. Add the coconut oil. Once hot and shimmering, add the onion and cook, stirring occasionally, until beginning to soften, about 4 minutes.
- Add the rinsed brown rice, carrot, red pepper, garlic, ginger, cumin, salt, turmeric, and coriander. Stir to coat the rice in the oil and spices and cook until very fragrant, about 1 minute. Stir in a splash of the almond milk. Scrape a spoon along the bottom to make sure there are no stuck-on bits of food. Stir in the remaining almond milk.
- Arrange the chicken breasts in a single layer on top. Then, cover and seal the Instant Pot. Cook on high pressure (manual) for 20 minutes. Allow the pressure to release naturally for 15 minutes, and then vent to release the remaining pressure.
- Uncover and remove the chicken breasts to a cutting board. Dice or shred with two forks and return to the pot.
- Stir in the peas, then taste and adjust seasonings as desired. Serve hot, topped with cilantro.
