ONE POT CHICKEN AND BROWN RICE DINNER – INSTANT POT RECIP…
A healthy take on a traditional chicken and rice dinner, juicy chicken, colorful vegetables, brown rice and herbs combine for an easy one-pot weeknight meal.
Provided by Chop Secrets
Prep Time 5 minutes
Cook Time 45 minutes
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot, add onion, carrots and celery to the pot and saute until onion is soft, 3-4 minutes.
- Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add rice, thyme, mushrooms and chicken to the pot and stir to combine.
- Layer the cream of chicken soup on the top--do not stir.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Carefully remove the chicken from the pot to a cutting board, chop and return to the pot. Adjust seasonings.
- Serve hot garnished with additional thyme.
BETTER-THAN-TAKEOUT CHICKEN FRIED RICE – INSTANT POT RECIPES
Provided by Chop Secrets
Total Time 30 minutes
Yield 6 - 8 minutes
Number Of Ingredients 12
Steps:
- Add rinsed rice and water to the pot, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 4 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Fluff the rice with a fork, remove to a separate bowl and cover loosely with foil. Rinse the pot liner (just get any stuck rice grains out--you don’t need to wash it out completely).
- Add toasted sesame oil to the Instant Pot. Using the display panel select CANCEL and then the SAUTE function.
- When oil gets hot, add onion to the pot and saute 2 minutes.
- Add peas, carrots, chicken and butter to the pot and cook and stir for another 2 minutes, scraping any brown bits from the bottom of the pot.
- Push ingredients to the side of the pot and add beaten eggs. Cook, stirring constantly, until the egg begins to set, then fold into the vegetable and chicken mixture until egg is cooked through.
- Turn the pot off by selecting CANCEL, then fold in the cooked rice, soy sauce and sesame seeds. Adjust seasonings to taste.
- Serve warm with sliced green onions and additional sesame seeds for garnish (optional)
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