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–+ servings

Instant Pot Chicken and Rice

Kate Schat
For those days when you need to just throw dinner on and get to other things!
5 from 9 votes
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Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 384 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 384kcalCarbohydrates: 64gProtein: 21gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 42mgSodium: 846mgPotassium: 342mgFiber: 3gSugar: 1gVitamin A: 2346IUVitamin C: 5mgCalcium: 57mgIron: 2mg
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