Easy Chicken And Rice Recipe Instant Pot Recipe For Banana
EASY INSTANT POT CHICKEN AND RICE
A one-pot Instant Pot chicken thigh recipe that's warm and comforting and easy to make!
Provided by Kiran Dodeja Smith
Categories Dinner Lunch Main Course
Time 37m
Number Of Ingredients 9
Steps:
- Season chicken thighs with garlic powder, salt and pepper. Add oil to Instant Pot and push Saute button.
- Add chicken thighs and cook both sides for 1-2 minutes on each side. Note: they will not be cooked through, which is fine. After cooking both sides, remove and set aside.
- Add the 2 TBSP of chicken stock to deglaze the bottom of the pot, and then add vegetables. Cook, stirring a few times, for 1 minute. Add the rice, stir and add the 1.25 cups of chicken broth. Hit Cancel on the Instant Pot.
- Add chicken back on top of rice and veggies and place the lid on top, setting the pressure knob to sealed position. Press Manual and adjust time to 22 minutes.
- Let cool for 5 - 10 minutes before pressing Cancel releasing pressure. Remove lid and shred chicken with two forks and mix into rice. Serve warm.
Nutrition Facts : Carbohydrate 43.49 g, Protein 24.4 g, Fat 21.59 g, SaturatedFat 5.65 g, Cholesterol 112.99 mg, Sodium 218.6 mg, Fiber 2.87 g, Sugar 3.05 g, Calories 470.44 kcal, ServingSize 1 serving
INSTANT POT® SPANISH CHICKEN AND RICE
This delicious arroz-con-pollo-esque dish is so easy to make with the Instant Pot®! Colorful, appetizing, and nourishing, this meal comes together in a flash and is chock full of flavor! I hope it becomes your next favorite weeknight meal. Squeeze lime or lemon wedges over if you like!
Provided by Diana71
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 16
Steps:
- Rub each chicken thigh down with salt.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; heat olive oil. Add chicken thighs and cook until browned, about 3 minutes per side. Remove and set aside.
- Place bell pepper, onion, and garlic in the pressure cooker. Saute until starting to soften, about 1 minute. Add salt, cumin, ground red pepper, oregano, white pepper, and red pepper flakes; mix well. Cook until onion is translucent and softened, 3 to 5 minutes, making sure not to burn it.
- Mix in tomatoes and chicken broth. Bring to a boil; scrape bottom to remove any browned bits.
- Pour in rice. Return chicken thighs to the pot, on top of rice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Mix in peas. Replace and lock lid to heat peas, about 5 minutes.
Nutrition Facts : Calories 334 calories, Carbohydrate 21.4 g, Cholesterol 72.2 mg, Fat 17 g, Fiber 3.1 g, Protein 23.3 g, SaturatedFat 4 g, Sodium 1020.2 mg, Sugar 5.4 g
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