Instant Pot Chicken and Rice Recipe
Ingredients
- 1 ½ lbs (680 grams) chicken thighs - (skinless, boneless)
- 1 cup brown rice - (uncooked and rinsed)
- 1 tbsp olive oil
- 2 ¼ cup fat free chicken broth
- 1 large onion - (finely chopped)
- 2 large carrots - (diced)
- 8 oz (226 grams) mushrooms - (sliced)
- 4 cloves garlic - (minced)
- 2 tsp dried thyme
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
Instructions
- Turn Instant Pot to “Saute”. When hot, add olive oil.
- Season chicken with salt and pepper, then in the chicken, and brown about 3-4 minutes on each side. Remove chicken and set aside.
- Deglaze the pot by pouring in ¼ cup of the chicken broth, and making sure to scrape up the browned bits on the bottom of the pan.
- Add in all the chopped vegetables, and saute for about 3 minutes.
- Stir in the remaining broth, thyme, lemon juice and rice. Add additional salt and pepper as desired. Top with the chicken.
- Turn off the “Saute” function. Lock on lid, select the “Manual” function and set to high pressure for 20 minutes.
- Allow to naturally release for 10 minutes, then manually release any remaining pressure. Transfer chicken to plates and serve!
Nutrition
Serving: 1.25 cupsCalories: 345 kcal (17%)Carbohydrates: 31.3 g (10%)Protein: 31.7 g (63%)Fat: 10 g (15%)Saturated Fat: 2.4 g (15%)Cholesterol: 93 mg (31%)Sodium: 419 mg (18%)Potassium: 410 mg (12%)Fiber: 2.8 g (12%)Sugar: 3.2 g (4%)Calcium: 50 mg (5%)Iron: 3.6 mg (20%)