Description
A quick and easy Instant Pot recipe for chicken and rice with vegetables.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lbs)
- 1 cup long-grain rice (jasmine or basmati)
- 2 cups low-sodium chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 cup frozen peas and carrots
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Turn on the Instant Pot and select the sauté function. Heat olive oil and sauté diced onion until translucent (about 3–4 minutes).
- Add minced garlic, smoked paprika, and thyme; cook for another minute until fragrant.
- Season chicken breasts with salt and pepper and sear in the pot for 2–3 minutes on each side until golden.
- Stir in rice and pour in chicken broth; mix gently to combine.
- Add frozen peas and carrots on top.
- Secure the lid, set to high pressure for 10 minutes, then allow a natural release for an additional 10 minutes.
Notes
- This recipe is perfect for a quick weeknight dinner.
- Feel free to add other vegetables as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg