When I first unboxed my brand new Instant Pot, I really wanted the rice function to be my first experiment. But then I kept stumbling upon more exciting recipes online and never got around to it. Recently, I realized it was about time to toss some chicken and rice in the ‘ole IP and let it work its magic.
This is such a great and easy recipe, especially if you have picky eaters at home who fight you tooth and nail on whatever you put in front of them. (Which, let’s face it — is basically all of us.) Here’s how I went about making it:
- 1 1/2 cup basmati rice
- 2 cups chicken broth
- 1-2 tablespoon avocado oil
- 1 bunch chopped green onions
- 1/2 teaspoon garlic
- Salt & pepper (to taste)
- 1 cup thinly chopped carrots
- 1/2 bunch chopped cilantro
- 1 teaspoon soy sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 2-3 chicken breasts (uncooked; I always keep pre-marinated chicken breasts for last minute meals, and have found them to be really useful for IP recipes).
1. Chop your veggies, and gather the rest of your ingredients.
I had very few vegetables on hand so made do with carrots, green onions, and some cilantro (which I realize isn’t a vegetable at all, but I put it in with the veggies). You toss in whatever other veggies you like, though. This is, after all, the beauty of an IP — you can use whatever random leftovers you have laying around and toss them in to make a great-tasting meal.
2. Place the raw rice, chicken broth, and avocado oil in the inner pot.
You don’t even have to give it a stir.
3. Layer the uncooked chicken breasts over this, and then layer the spices — leaving the vegetables for last.
4. Close the IP, making sure all the valves are closed. Then, hit the “Rice” button and walk away.
Seriously — walk away; this is where the magic happens, without you having to do a thing
5. Once done, wait until it hits the NPR setting (natural pressure cooking release) to know that it’s ready.
When it’s safe to open, take a peek inside — the rice should be fluffy and the chicken should be easy to shred.
6. Mix the rice and spices up in the inner pot, and adjust the salt as needed.
Doesn’t that look super YUM already?
7. Serve and enjoy!
(And try not to tell me this wasn’t the easiest recipe ever?!)