Instant Pot Chicken and Rice
Kate Schat
For those days when you need to just throw dinner on and get to other things!
Prep Time 5 minutes mins
Cook Time 4 minutes mins
Total Time 9 minutes mins
Course Main Course
Cuisine American
Servings 8 people
Calories 384 kcal
- 3 cups long grain white rice
- 4.5 cups chicken broth
- 3 cups chopped cooked chicken (leftover roasted is great!)
- 2-3 cups frozen mixed vegetables of choice
- 1 tablespoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
Mix everything together in a 6qt OR 8 qt instant pot.
Put lid on, turn valve to sealing.
Set to high pressure for 4 minutes.
Let sit at least 10 minutes, or up to 2 hours.
Turn valve to venting, make sure the lid is safe to open, fluff rice with a fork.
Serve up! We enjoy it with soy sauce, leftovers refried are excellent refried in a cast iron pan with oil.
Calories: 384kcalCarbohydrates: 64gProtein: 21gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 42mgSodium: 846mgPotassium: 342mgFiber: 3gSugar: 1gVitamin A: 2346IUVitamin C: 5mgCalcium: 57mgIron: 2mg