Instant Pot Chicken and Rice with Seasonal Vegetables
A comforting and nutritious meal featuring tender chicken, fluffy rice, and vibrant seasonal vegetables, all cooked together in an Instant Pot for maximum flavor and minimal cleanup.
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Ingredients
Yields 4 servings
- (1 lb) chicken breast, diced
- (1 cup) long-grain white rice
- (2 cups) chicken broth
- (1 cup) carrots, sliced
- (1 cup) bell pepper, chopped
- (1 cup) broccoli florets
- (1) medium onion, chopped
- (3 cloves) garlic, minced
- (1 tablespoon) olive oil
- (1 teaspoon) dried thyme
- (1 teaspoon) paprika
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1 tablespoon) soy sauce (optional)
Instructions
- 1
Set the Instant Pot to sauté mode and add 1 tablespoon olive oil. Once hot, add 1 medium onion, chopped, and sauté for 3-4 minutes until translucent.
- 2
Add 3 cloves garlic, minced, and sauté for an additional minute until fragrant.
- 3
Add 1 lb chicken breast, diced, to the pot and season with 1 teaspoon dried thyme, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 5 minutes, stirring occasionally until the chicken is lightly browned. Add 2/4 teaspoon salt.
- 4
Add 1 cup long-grain white rice to the pot and stir to combine with the chicken and onions.
- 5
Pour in 2 cups chicken broth and add 1 tablespoon soy sauce (optional). Stir well to ensure the rice is submerged in the liquid.
- 6
Layer 1 cup carrots, sliced, 1 cup bell pepper, chopped, and 1 cup broccoli florets on top of the rice mixture. Do not stir.
- 7
Close the lid of the Instant Pot and set the valve to sealing. Cook on high pressure for 10 minutes.
- 8
Once the cooking time is complete, allow for a natural release for 10 minutes, then carefully switch the valve to venting to release any remaining pressure.
- 9
Open the lid and fluff the rice with a fork, mixing in the vegetables and chicken. Serve warm.
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