Instant Pot Cheesy Chicken and Rice
Servings: 6 people
Ingredients
- 1 tablespoon olive oil or avocado oil
- 2 pounds boneless skinless chicken thighs cut into 1" pieces & patted dry
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1 1/2 cups chicken stock
- 1 cup uncooked basmati rice
- 10 ounces fresh broccoli florets about 4 cups
- 1 cup shredded sharp cheddar cheese
Instructions
- Turn the Instant Pot to sauté.
- Once hot, add the oil.
- In a mixing bowl, combine the chicken thighs, salt, garlic powder, onion powder, paprika, and pepper. Mix until all of the chicken is fully coated in the seasoning.
- Add the chicken to the Instant Pot. Sear the chicken just until the outside is golden brown and gets a nice sear. It will finish cooking with the rice and broccoli.
- Press CANCEL on the Instant Pot.
- Pour in the chicken stock and deglaze the bottom of the pot, getting all of the little bits up. There is a lot of flavor in these, plus it will help prevent you from getting a burn notice when cooking.
- Add the rice and broccoli into the Instant Pot and mix to combine. Be sure all of the rice is submerged in the liquid.
- Place the lid securely on the Instant Pot and set the pressure valve to SEALING.
- Cook on HIGH PRESSURE for 10 minutes.
- QUICK RELEASE the pressure by setting the pressure valve to VENTING.
- Carefully open the lid and and stir in the grated cheddar cheese.
Video
Nutrition
Serving: 1g | Calories: 420kcal | Carbohydrates: 30g | Protein: 38g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 681mg | Potassium: 640mg | Fiber: 2g | Sugar: 1g | Vitamin A: 684IU | Vitamin C: 42mg | Calcium: 183mg | Iron: 2mg