Instant Pot Tomato Basil Chicken And Rice Recipes

ONE POT TOMATO BASIL CHICKEN RICE

Steps:

• In a large, deep frying/sauté pan, heat a splash of olive oil then brown the chicken on all sides.
• Remove from the pan and add the onion and garlic and sauté until fragrant.
• Add the rice and white wine, allowing the wine to reduce while deglazing the bottom of the pan.
• Add the chopped tomatoes, chicken stock and tomato paste with the basil and season generously. Place the chicken on top of the rice.
• Cover with a lid and reduce the temperature. Allow to simmer for 15-20 minutes or until the rice has absorbed all the liquid and is cooked to your preference.
• Adjust the seasoning with salt, pepper and lemon then serve with fresh basil and grated Parmesan.

INSTANT POT TOMATO BASIL CHICKEN AND RICE

Steps:

• Slice chicken breast into strips.
• Turn Instant Pot on to Saute Normal.
• Add margarine to the pot while it's heating up.
• Add the chicken breast slices to the pot and cook until almost no pink remains.
• Add the water, heavy cream, chicken broth and tomato soup to the pot and stir gently.
• Add the rice, salt, pepper and basil pesto to the pot. Do not stir.
• Place the lid on the Instant Pot, lock it in place and turn the steam release handle to the sealing position.
• Set Instant Pot to Pressure Cook on High for 5 minutes.
• Once the Instant Pot is done cooking, immediately turn the steam release handle to do a quick release.
• Once the float valve is all the way down remove the lid.
• Add the shredded Mozzarella to the pot.
• Stir well until the cheese is all melted.
• Let sit for a few minutes before serving for the sauce to thicken.
• Enjoy!

20-MINUTE BASIL, CHICKEN & TOMATO RICE

Steps:

• Heat olive oil in large skillet over medium-high heat.
• Add chicken strips and cook until they are just done (4 to 6 minutes).
• Add onion, red pepper slices, and fresh garlic.
• Continue cooking, stirring occasionally, until vegetables barely tender (4 to 5 minutes).
• Add water, tomatoes, and rice.
• Cover pan and continue cooking until mixture just comes to a boil.
• Reduce heat to medium low and continue cooking until rice is tender or liquid is absorbed (about 10 minutes).
• Remove cover; stir in basil leaves and Parmesan cheese. Refrigerate leftovers.