Instant Pot Chicken and Rice with Broccoli
Ingredients
The main ingredients
-
1¼
lb
organic chicken thighs
-
1
Tbsp
grass-fed butter ghee or avocado oil
-
1
cup
black rice
-
1¾
cup
water
-
1
lb
broccoli, chopped into florets
Seasoning
-
to taste
sea salt
-
to taste
black pepper
Instructions
- 1. Prepare the chicken by seasoning it with salt and pepper on both sides.
- 2. Set the Instant Pot to 'sauté', add butter, and allow it to melt.
- 3. Sear the chicken for 2-3 minutes per side until browned, then remove it.
- 4. Pour water into the pot and deglaze the bottom, then add the rice and stir.
- 5. Place a tall trivet inside the pot and set the chicken on top of it.
- 6. Close the lid, set the valve to 'sealing', and cook on manual high pressure for 30 minutes.
- 7. After cooking, allow 10 minutes of natural pressure release, then do a quick release.
- 8. Add the broccoli on top of the chicken, close the lid, and set to manual high pressure for 1 minute.
- 9. Perform a quick release when done, remove the lid, and serve, seasoning to taste.
Nutrition Facts (estimated)
Servings
4 servings
Calories
400
Total fat
15g
Total carbohydrates
40g
Total protein
30g
Sodium
300mg
Cholesterol
120mg
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