Easy Instant Pot Chicken and Veggie Rice
A complete meal that the whole family will love? Yes please! My kids and husband devoured this dish – and it was so easy to make! It has chicken, brown rice, lots of veggies, and comes together into a wonderful dish that has the consistency of risotto. It’s creamy without the cream – so it’s healthy too! Did I mention it makes great leftovers? You can see Gabe taking it down in the photo above and another at the bottom of this post. Both kids asked for seconds – I may need to make a double batch next time! 😉 In any case, scroll down and give this one a try! I hope you enjoy it as much as my family did! xo
Ingredients
- 1 tablespoon olive oil
- 1 small chopped yellow onion
- 4 medium carrots – diced
- 4 cloves garlic minced
- 1 ½ cups uncooked long grain brown rice (be sure to rinse and drain)
- 1 tbsp Dijon mustard
- 2 tsp dried Italian herbs/seasoning
- 1 ½ tsp garlic powder
- 1 ½ cups low sodium chicken broth
- 1 pound boneless skinless chicken thighs
- 1 cup frozen peas
- 10 ounces steamed broccoli
- Salt/Pepper to taste
Instructions
- Hit the sauté button on your Instant Pot. Add the olive oil, onion and carrots to your pot. Stir until the veggies start to soften, 3-5 minutes.
- Add garlic, garlic powder, brown rice, mustard, and Italian seasoning. Stir and cook for about more 1 minute. Turn off Instant Pot so nothing burns.
- Stir in the chicken broth and make sure it is combined well. Use your big spoon to scrape any bits that are stuck to the bottom of the pot or it may not pressurize.
- Scrape the bits off the sides and make sure that all of the rice and veggies are covered by the broth.
- Place the chicken thighs on top of the rice mixture and do not stir the pot. They should remain on top.
- Close the lid and make sure the pressure valve is set to sealing. Cook on high for 20 minutes.
- After the timer goes off, turn the pot off and allow the Instant Pot to naturally release for 10-15 min (or you can let it fully release on it’s own if you have time).
- If only waiting 10-15 min, you can quick pressure release the remaining pressure but make sure to use a towel or something to protect your hand/arm from the hot steam when you turn the valve to venting.
- Open the Instant Pot and use 2 forks to shred your chicken. You do not need to take the chicken out to do this step. It will be falling apart easily and should shred with no effort using two forks.
- Once the chicken is shredded, add your frozen peas. You do not need to cook them before adding them. The heat from the rice and chicken will cook them after you stir them in.
- Take your broccoli and lightly steam it before adding it to the pot. I use a microwave steamer, but you can use your preferred method. Add the steamed broccoli to your rice mixture and stir.
- Serve with grated Parmesan and add salt/pepper to taste.
- Enjoy!
About The Author
Chirag Diyora
A complete meal that the whole family will love? Yes please! My kids and husband devoured this dish – and it was so easy to make! It has chicken, brown rice, lots of veggies, and comes together into a wonderful dish that has the consistency of risotto. It’s creamy without the cream – so it’s healthy too! Did I mention it makes great leftovers? You can see Gabe taking it down in the photo above and another at the bottom of this post. Both kids asked for seconds – I may need to make a double batch next time! 😉 In any case, scroll down and give this one a try! I hope you enjoy it as much as my family did! xo
Ingredients
- 1 tablespoon olive oil
- 1 small chopped yellow onion
- 4 medium carrots – diced
- 4 cloves garlic minced
- 1 ½ cups uncooked long grain brown rice (be sure to rinse and drain)
- 1 tbsp Dijon mustard
- 2 tsp dried Italian herbs/seasoning
- 1 ½ tsp garlic powder
- 1 ½ cups low sodium chicken broth
- 1 pound boneless skinless chicken thighs
- 1 cup frozen peas
- 10 ounces steamed broccoli
- Salt/Pepper to taste
Instructions
- Hit the sauté button on your Instant Pot. Add the olive oil, onion and carrots to your pot. Stir until the veggies start to soften, 3-5 minutes.
- Add garlic, garlic powder, brown rice, mustard, and Italian seasoning. Stir and cook for about more 1 minute. Turn off Instant Pot so nothing burns.
- Stir in the chicken broth and make sure it is combined well. Use your big spoon to scrape any bits that are stuck to the bottom of the pot or it may not pressurize.
- Scrape the bits off the sides and make sure that all of the rice and veggies are covered by the broth.
- Place the chicken thighs on top of the rice mixture and do not stir the pot. They should remain on top.
- Close the lid and make sure the pressure valve is set to sealing. Cook on high for 20 minutes.
- After the timer goes off, turn the pot off and allow the Instant Pot to naturally release for 10-15 min (or you can let it fully release on it’s own if you have time).
- If only waiting 10-15 min, you can quick pressure release the remaining pressure but make sure to use a towel or something to protect your hand/arm from the hot steam when you turn the valve to venting.
- Open the Instant Pot and use 2 forks to shred your chicken. You do not need to take the chicken out to do this step. It will be falling apart easily and should shred with no effort using two forks.
- Once the chicken is shredded, add your frozen peas. You do not need to cook them before adding them. The heat from the rice and chicken will cook them after you stir them in.
- Take your broccoli and lightly steam it before adding it to the pot. I use a microwave steamer, but you can use your preferred method. Add the steamed broccoli to your rice mixture and stir.
- Serve with grated Parmesan and add salt/pepper to taste.
- Enjoy!
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Healthy Crockpot Lasagna
A complete meal that the whole family will love? Yes please! My kids and husband devoured this dish – and it was so easy to make! It has chicken, brown rice, lots of veggies, and comes together into a wonderful dish that has the consistency of risotto. It’s creamy without the cream – so it’s healthy too! Did I mention it makes great leftovers? You can see Gabe taking it down in the photo above and another at the bottom of this post. Both kids asked for seconds – I may need to make a double batch next time! 😉 In any case, scroll down and give this one a try! I hope you enjoy it as much as my family did! xo
Ingredients
- 1 tablespoon olive oil
- 1 small chopped yellow onion
- 4 medium carrots – diced
- 4 cloves garlic minced
- 1 ½ cups uncooked long grain brown rice (be sure to rinse and drain)
- 1 tbsp Dijon mustard
- 2 tsp dried Italian herbs/seasoning
- 1 ½ tsp garlic powder
- 1 ½ cups low sodium chicken broth
- 1 pound boneless skinless chicken thighs
- 1 cup frozen peas
- 10 ounces steamed broccoli
- Salt/Pepper to taste
Instructions
- Hit the sauté button on your Instant Pot. Add the olive oil, onion and carrots to your pot. Stir until the veggies start to soften, 3-5 minutes.
- Add garlic, garlic powder, brown rice, mustard, and Italian seasoning. Stir and cook for about more 1 minute. Turn off Instant Pot so nothing burns.
- Stir in the chicken broth and make sure it is combined well. Use your big spoon to scrape any bits that are stuck to the bottom of the pot or it may not pressurize.
- Scrape the bits off the sides and make sure that all of the rice and veggies are covered by the broth.
- Place the chicken thighs on top of the rice mixture and do not stir the pot. They should remain on top.
- Close the lid and make sure the pressure valve is set to sealing. Cook on high for 20 minutes.
- After the timer goes off, turn the pot off and allow the Instant Pot to naturally release for 10-15 min (or you can let it fully release on it’s own if you have time).
- If only waiting 10-15 min, you can quick pressure release the remaining pressure but make sure to use a towel or something to protect your hand/arm from the hot steam when you turn the valve to venting.
- Open the Instant Pot and use 2 forks to shred your chicken. You do not need to take the chicken out to do this step. It will be falling apart easily and should shred with no effort using two forks.
- Once the chicken is shredded, add your frozen peas. You do not need to cook them before adding them. The heat from the rice and chicken will cook them after you stir them in.
- Take your broccoli and lightly steam it before adding it to the pot. I use a microwave steamer, but you can use your preferred method. Add the steamed broccoli to your rice mixture and stir.
- Serve with grated Parmesan and add salt/pepper to taste.
- Enjoy!
Easy Baking Sheet Pancakes
A complete meal that the whole family will love? Yes please! My kids and husband devoured this dish – and it was so easy to make! It has chicken, brown rice, lots of veggies, and comes together into a wonderful dish that has the consistency of risotto. It’s creamy without the cream – so it’s healthy too! Did I mention it makes great leftovers? You can see Gabe taking it down in the photo above and another at the bottom of this post. Both kids asked for seconds – I may need to make a double batch next time! 😉 In any case, scroll down and give this one a try! I hope you enjoy it as much as my family did! xo
Ingredients
- 1 tablespoon olive oil
- 1 small chopped yellow onion
- 4 medium carrots – diced
- 4 cloves garlic minced
- 1 ½ cups uncooked long grain brown rice (be sure to rinse and drain)
- 1 tbsp Dijon mustard
- 2 tsp dried Italian herbs/seasoning
- 1 ½ tsp garlic powder
- 1 ½ cups low sodium chicken broth
- 1 pound boneless skinless chicken thighs
- 1 cup frozen peas
- 10 ounces steamed broccoli
- Salt/Pepper to taste
Instructions
- Hit the sauté button on your Instant Pot. Add the olive oil, onion and carrots to your pot. Stir until the veggies start to soften, 3-5 minutes.
- Add garlic, garlic powder, brown rice, mustard, and Italian seasoning. Stir and cook for about more 1 minute. Turn off Instant Pot so nothing burns.
- Stir in the chicken broth and make sure it is combined well. Use your big spoon to scrape any bits that are stuck to the bottom of the pot or it may not pressurize.
- Scrape the bits off the sides and make sure that all of the rice and veggies are covered by the broth.
- Place the chicken thighs on top of the rice mixture and do not stir the pot. They should remain on top.
- Close the lid and make sure the pressure valve is set to sealing. Cook on high for 20 minutes.
- After the timer goes off, turn the pot off and allow the Instant Pot to naturally release for 10-15 min (or you can let it fully release on it’s own if you have time).
- If only waiting 10-15 min, you can quick pressure release the remaining pressure but make sure to use a towel or something to protect your hand/arm from the hot steam when you turn the valve to venting.
- Open the Instant Pot and use 2 forks to shred your chicken. You do not need to take the chicken out to do this step. It will be falling apart easily and should shred with no effort using two forks.
- Once the chicken is shredded, add your frozen peas. You do not need to cook them before adding them. The heat from the rice and chicken will cook them after you stir them in.
- Take your broccoli and lightly steam it before adding it to the pot. I use a microwave steamer, but you can use your preferred method. Add the steamed broccoli to your rice mixture and stir.
- Serve with grated Parmesan and add salt/pepper to taste.
- Enjoy!