Instant Pot Chicken And Rice Recipe

Instant Pot Chicken and Rice Tested by Amy + Jacky

WEBJun 28, 2022 · Pat dry chicken with a paper towel. Then, season one side of the chicken generously with salt and black pepper. Add 1 tbsp (15ml) …

Rating: 5/5(110)
1. Brown Chicken Thighs in Instant Pot: Heat up Instant Pot using "Sauté More" function. Wait until it says "HOT" (~8 mins). Add 1 tbsp (15ml) olive oil in Instant Pot (ensure oil evenly covers the whole bottom). Season one side of the chicken generously with salt & black pepper. Add chicken thighs in Instant Pot, then brown each side for 5 minutes. While one side is browning, season the other side with more salt & black pepper.
2. Saute Onion & Garlic: Set aside the browned chicken thighs. Add in sliced onions and 1 tsp (5.8g) tomato paste, then saute for two minutes. Add in a pinch of dried oregano and dried basil, then saute for another minute. Add in minced garlic cloves, then saute for another 30 seconds.
3. Deglaze Instant Pot: Pour ½ cup (125ml) unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
4. Pressure Cook Chicken and Rice: To prevent the "BURN" error, first layer browned chicken thighs and chopped carrots at the bottom. Add 1.5 tbsp (22.5ml) regular soy sauce and 2 cups (440g) Jasmine rice in Instant Pot. Pour in 1 ½ cups (375ml) unsalted chicken stock. Make sure the rice is fully submerged in the cooking liquid. Layer quartered tomatoes on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 7 minutes + Natural Release 12 minutes. Turn Venting Knob to Venting Position, then open the lid carefully.

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Instant Pot Chicken and “Rice” Soup (Whole30, Low Carb)

WEBJan 8, 2020 · Heat the ghee in pot, then add onion, carrots, and celery. Cook, stirring occasionally, until onions are softened, about 5 minutes. …

Rating: 5/5(30)
1. Turn Instant Pot on Sauté mode. Heat the ghee in pot, then add onion, carrots, and celery. Cook, stirring occasionally, until onions are softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute. Add chicken broth, chicken, salt, freshly cracked black pepper, oregano, and bay leaf. Secure lid with valve in Sealing position and cook on Manual High Pressure for 10 minutes. Quick Release.
2. Meanwhile, in a high-speed blender, process coconut milk and cashews until very, very smooth.
3. When Instant Pot is finished cooking and pressure is released, stir in coconut-cashew mixture and cauliflower rice. Turn Instant Pot on Sauté mode and cook, stirring occasionally, until cauliflower rice is cooked through. Add pinch of turmeric for color, if desired. Season with additional salt to taste. Ladle into serving bowls and top with fresh chives, if desired.

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Creamy, Dreamy Instant Pot Chicken and Rice 40 …

WEBMar 26, 2020 · Stir well, bringing chicken pieces to top. Secure lid on pot and set valve to Sealing. Set to Manual High Pressure for 8 minutes. …

1. Set Instant Pot to sauté mode. Add butter and let melt, then add garlic and onion. Sauté for 3-4 minutes.
2. Add chicken and stir. Cook until no longer translucent, about 5 minutes. Add in rice, broth, and lemon juice. Stir well, bringing chicken pieces to top.
3. Close lid and set valve to Sealing. Cook on high pressure for 8 minutes.
4. When cooking is completed, let naturally release for 2 minutes, then Quick Release rest of pressure. Stir well and season with Parmesan, salt, and pepper to taste. Add a little more chicken broth, if desired, to reach desired consistency - optional.

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Instant Pot Chicken and Rice – WellPlated.com

WEBAug 2, 2023 · Add the rinsed brown rice, carrot, red pepper, garlic, ginger, cumin, salt, turmeric, and coriander. Stir to coat the rice in the oil and …

1. 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.
2. 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.
3. 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 remaining pressure.
4. Uncover and remove the chicken breasts to a cutting board. Dice or shred with two forks and return to the pot. Add the peas and stir to combine. Taste and adjust seasonings as desired. Serve hot, topped with cilantro.

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