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+
servings
Instant Pot Chicken and Rice Recipe
Wendy Zitzman
Prep Time
Prep Time
10
minutes
mins
Cook Time
Cook Time
40
minutes
mins
Total Time
Total Time
50
minutes
mins
Servings
Servings
6
servings
Calories
Calories
345
Ingredients
▢
1 ½
lbs
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
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!
Notes
The entire recipe makes 6 servings
The serving size is about 1 ¼ cups
Nutrition
Nutrition Facts
Instant Pot Chicken and Rice Recipe
Amount per Serving
Calories
345
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2.4
g
15
%
Cholesterol
93
mg
31
%
Sodium
419
mg
18
%
Potassium
410
mg
12
%
Carbohydrates
31.3
g
10
%
Fiber
2.8
g
12
%
Sugar
3.2
g
4
%
Protein
31.7
g
63
%
Calcium
50
mg
5
%
Iron
3.6
mg
20
%
* Percent Daily Values are based on a 2000 calorie diet.