Instant Pot Chicken And Rice With Veggies
Instant Pot Chicken and Rice with Veggies is a wholesome meal packed with tender chicken, fluffy rice, and colorful veggies, cooked to perfection.
Ingredients
- 1 ¾ cups Chicken Stock
- 1 tablespoon Lemon Juice
- 2 teaspoon Herbes De Provence
- 1 teaspoon Minced Garlic
- Salt
- Pepper
- 1 Onion diced
- 2 Bell Peppers deseeded and diced
- 1 cup White Basmati Rice rinsed and drained
- 3 Chicken Breasts diced
- 2 cups Sweet Corn Kernels
Instructions
- In this order – add chicken stock, lemon juice, Herbes de Provence, salt, and pepper. Next add the onion, bell pepper, basmati rice and chicken breasts to the Instant Pot.
- Cover your Instant Pot, seal, select pressure cook / manual setting, high pressure and set the timer for 4 minutes.
- When done, quickly release the pressure, open the pot and add the sweetcorn on top, cover and let stand for 5 minutes.
- Mix well. You don’t want to naturally release as this would overcook the rice.
- Serve your Instant Pot Chicken And Rice with a topping of your choice. We like to use cilantro.
Notes
Rinse the Rice: To avoid a mushy outcome, rinse your rice under cold water until the water runs clear. This removes excess starch and helps keep the rice fluffy.
Sauté Before Pressure Cooking: Sautéing the chicken and vegetables in the Instant Pot before pressure cooking can add depth to the flavor.
Layer Correctly: Put the chicken at the bottom, followed by the rice, and then the veggies on top. This helps everything cook evenly.
Don’t Overcook: Avoid overcooking the chicken and rice, as it results in tough chicken and mushy rice. Follow the recommended cooking time in the recipe.
Nutrition
Calories: 556kcalCarbohydrates: 60gProtein: 59gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 149mgSodium: 472mgPotassium: 1453mgFiber: 6gSugar: 12gVitamin A: 2852IUVitamin C: 116mgCalcium: 55mgIron: 5mg
Tried this recipe?Let us know how it was!