Instant Pot Chicken And Rice
Ingredients
-
4
8-oz
Boneless skinless chicken breasts
-
2
tsp
Italian seasoning
-
1
tsp
Sea salt
-
½
tsp
Black pepper
-
3
tbsp
Olive oil
-
1
medium
Yellow onion (diced)
-
3
medium
Carrots (diced)
-
2
cloves
Garlic (minced)
-
1
cup
Brown rice (rinsed)
-
1½
cups
Chicken broth (reduced sodium)
-
1
cup
Frozen peas
-
1
tbsp
Fresh parsley (optional, for garnish)
Instructions
- Season the chicken with half of the Italian seasoning, sea salt, and black pepper.
- Add olive oil to the Instant Pot and set it to Sauté mode. Sear the chicken for 3-4 minutes on each side until browned. Remove and set aside.
- Add more olive oil, then sauté the onions and carrots for 5-6 minutes until softened.
- Add garlic and rinsed rice to the pot and sauté for an additional 1-2 minutes.
- Turn off Sauté mode and add the chicken broth, stirring until combined.
- Place a trivet in the pot and set the chicken breasts on it. Close the lid and set the valve to Sealing. Cook on High pressure for 12 minutes, with a 5-minute natural release.
- Remove the trivet with the chicken, stir in the peas, cover for an additional 5 minutes, then fluff the rice with a fork.
- Garnish with fresh parsley if desired.
Nutrition Facts (estimated)
Servings
4
Calories
596
Total fat
18.1g
Total carbohydrates
50.6g
Total protein
56.1g
Sodium
mg
Cholesterol
mg
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