Instant Pot Chicken and Rice
Quick and hearty, this Instant Pot Chicken and Rice is a one-pot wonder bursting with flavor that the whole family will love!
Servings: 4 servings
Ingredients
- 2 teaspoons coconut oil
- 1 small yellow onion diced
- 1.5 cups uncooked long grain brown rice rinsed
- 3 large carrots peeled and cut into diagonal slices (about ¾-inch thick)
- 2 large red bell peppers cut into wide strips (about ¾ 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
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground coriander
- 1 cup unsweetened almond milk or unsalted chicken broth
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup frozen peas thawed
- Chopped fresh cilantro for serving
Instructions
- Begin by selecting the "Sauté" function on your Instant Pot. Add the coconut oil and let it melt. Once hot, toss in the diced yellow onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and ginger, stirring for another minute until fragrant.
- Add the carrots and red bell peppers to the pot, sautéing for an additional 3-4 minutes. The veggies should start to soften, adding a beautiful color and flavor to your dish.
- Sprinkle in the ground cumin, kosher salt, ground turmeric, and ground coriander. Stir everything together to coat the vegetables with the spices, cooking for about 1 minute to release their flavors.
- Add the rinsed long grain brown rice to the pot, stirring well to combine with the vegetables and spices. Toasting the rice slightly in the sauté function will enhance its flavor.
- Slowly pour in the almond milk or chicken broth, ensuring to scrape the bottom of the pot to prevent any sticking. This step is crucial for achieving that perfect cooked rice.
- Nestle the boneless, skinless chicken breasts into the rice mixture, making sure they are submerged in the liquid for even cooking.
- Seal the Instant Pot lid and set it to "Manual" or "Pressure Cook" for 22 minutes on high pressure. Once the cooking time is up, allow for a natural pressure release for about 10 minutes before manually releasing any remaining pressure.
- Once the pressure has been fully released, carefully open the lid and add the thawed peas. Gently fluff the rice and stir everything together, allowing the residual heat to warm the peas through.
- Transfer the Instant Pot Chicken and Rice to a serving dish and garnish with freshly chopped cilantro. Serve hot and watch it disappear!
Equipment
- Instant Pot
- Cutting board and knife
- Measuring cups and spoons
- Wooden Spoon
- Serving spoon
Notes
- Feel free to swap almond milk for vegetable broth for a different flavor.
- You can use any color of bell pepper; they all work well!
- Consider adding other vegetables like broccoli or zucchini for extra nutrition.