Pressure Cooker Chicken and Vegetable Rice

Name: Pressure Cooker Chicken and Vegetable Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound chicken breast (cut into 1-inch cubes); 0.5 yellow onion (diced); 2 clove garlic (minced); 1 cup white rice (rinsed); 1.5 cup chicken broth; 1 teaspoon dried thyme; 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 1 cup frozen mixed vegetables

Tender chicken, fluffy rice, and vibrant vegetables cooked together in one pot using an Instant Pot, creating a simple yet satisfying meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 3
Cuisine: American
Difficulty: Easy
Cost: $3.12/serving

Dietary

Dairy-Free
Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
Low-Residue
High-Protein

Ingredients

1 tablespoon olive oil
1 pound chicken breast (cut into 1-inch cubes)
0.5 yellow onion (diced)
2 clove garlic (minced)
1 cup white rice (rinsed)
1.5 cup chicken broth
1 teaspoon dried thyme
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
1 cup frozen mixed vegetables

Instructions

Sauté chicken and aromatics: Set your Instant Pot to 'Sauté' mode. Add 1 tablespoon olive oil. Once hot, add 1 pound chicken breast cubes and cook until lightly browned on all sides, about 5 minutes. Remove chicken and set aside. Add 1/2 diced yellow onion to the pot and cook until softened, about 3 minutes. Stir in 2 minced garlic cloves and cook for 1 minute more.
Deglaze and add ingredients: Pour in 1 1/2 cups chicken broth and scrape the bottom of the pot with a wooden spoon to deglaze. Stir in 1 cup rinsed white rice, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Return the browned chicken to the pot, gently nesting it on top of the rice mixture.
Pressure cook: Secure the lid and set the Instant Pot to 'Manual' or 'Pressure Cook' on high for 7 minutes. Allow for natural pressure release for 5 minutes, then quick release any remaining pressure.
Add vegetables and serve: Open the lid carefully. Stir in 1 cup frozen mixed vegetables and let sit, covered, for 5 minutes to heat through. Fluff with a fork and serve warm.

Notes

You can customize the vegetables by adding frozen corn or green beans. Ensure the chicken broth is dairy-free for allergy compliance.

Nutrition (per serving)

Calories: 487
Protein: 44.2 g
Carbohydrates: 48.7 g
Fat: 12.1 g
Fiber: 2.7 g
Sodium: 750 mg
Saturated Fat: 2.2 g
Sugar: 1.6 g
Cholesterol: 97 mg