Instant Pot Chicken and Rice
Love a hearty meal but short on time? This Instant Pot Chicken and Rice recipe is quick and delicious!
Note: We’ve updated this recipe based on feedback for better results. Please share your thoughts in the comments to help us improve!
Instant Pot Chicken and Rice Recipe
This dish is perfect for a busy weeknight dinner. With the Instant Pot, you can have a comforting meal ready in no time. The combination of tender chicken and flavorful rice makes this a family favorite. Feel free to add your favorite vegetables for extra nutrition.
This will make a wonderful addition to your dinner rotation!
Ingredients:
- 2 boneless, skinless chicken breasts, diced
- 1 cup long-grain white rice, rinsed
- 1 cup chicken broth
- 1 cup water
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tbsp olive oil
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add diced chicken and cook until browned.
- Add diced onion and minced garlic, and sauté until fragrant.
- Add rinsed rice, chicken broth, water, salt, pepper, and paprika. Stir well.
- Close the lid and set the Instant Pot to manual high pressure for 10 minutes.
- Once done, allow natural release for 10 minutes, then quick release the remaining pressure.
- Stir in mixed vegetables and let sit for 5 minutes with the lid on to heat through.
- Serve hot and enjoy!
Description
You may have made a cinnamon roll french toast casserole or french toast bake, but those can take a long time to make. With the instant pot craze going on, we thought we would try to shorten the preparation time needed for traditional french.
Ingredients
- 4 cup French bread (cut into bite-size pieces and dried overnight)
- 3 eggs
- 3/4 cup milk
- 1 tsp vanilla
- 1/4 cup sugar
- 1/4 cup brown sugar
- 2 tsp cinnamon
Instructions
- Cut the loaf into bite-size pieces and let it dry overnight on a cookie sheet or pan.You can use parchment paper in the bottom too for easy release. (you can use the special pan made for IP too if you have it).
- Spray the bottom and sides of your dish with nonstick baking spray.
- Whisk the eggs and then add the milk, vanilla, sugar, brown sugar and cinnamon.
- Add the dried bread pieces. Let them soak for about 10 minutes. Stirring occasionally to make sure every piece of bread gets into the milk mixture.
- Dump the mixture into your prepared dish. Cover the dish really well with foil.I put a piece over the top and then also placed the dish on a piece of foil and brought the edges up around it. (This helps seal out the moisture while it is steaming).
- Place your trivet that came with the Instant Pot in the bottom of the pot and pour 1 cup of water into the pot. Place your baking dish on top of the trivet. Place the lid on the instant pot and make sure the vent is turned to “seal”.
- Set manual and pressure to high for 40 minutes.
- When the timer goes off cover the vent with a towel and quick release the steam.
- Remove the dish carefully as it will be hot and remove the foil from the dish draining.Top with powdered sugar, cinnamon, homemade candied pecans, and whipped cream to make it extra yummy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 730kcal
- Calories from Fat 250kcal
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 9g45%
- Cholesterol 195mg65%
- Sodium 730mg31%
- Total Carbohydrate 19g7%
- Dietary Fiber 5g20%
- Sugars 10g
- Protein 97g194%
- Vitamin C 10 mg
- Iron 12 mg
- Vitamin E 8 IU
- Vitamin K 5 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Cook this recipe at low heat.
- Use fresh ingredients for better taste
- After cooking, wait for at least 15 minutes for better taste
home made, vegan, gluten free
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