Instant Pot Chicken and Rice
For those days when you need to just throw dinner on and get to other things!
Servings: 8 people
- 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 tbsp dried oregano
- 1 tsp dried rosemary
- 1 tsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1/4 tsp 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.