Instant Pot Chicken and Brown Rice is an easy, balanced one-pot meal the whole family will love.
This is a dish we've made numerous times! There's a lot to enjoy about it.
It's a one-pot meal. You won't have to deal with extra dishes or tedious meal preparation because the meat, vegetables, and grains cook together.
It is beneficial to children's health. Growing children require nutritious foods such as whole grain brown rice, vitamin-rich vegetables, and protein-rich chicken.
What to Do if You Get a “Burn” Notice
When you're cooking something with a thick sauce, the burn alert usually appears. To create enough steam to pressurize the inner chamber, the Instant Pot prefers a thin liquid like water or broth.
If the Instant Pot gives you a burn warning, turn it off and carefully open the vent. Then remove the top, give the contents a good stir, and add a splash of water or broth. Then close the lid and set it to cook again
1 medium onion
3 clove garlic
2 cup carrots, baby
2 cup mushrooms, brown, Italian, or Crimini
2 cup brown rice, raw
1 tablespoon olive oil
2 1/4 cup chicken broth, low-sodium
2 pound chicken thigh, boneless, skinless
1/8 teaspoon salt
1/8 teaspoon black pepper, ground
1 can (10.75 oz) soup, cream of chicken, canned, condensed
2 tablespoon Worcestershire sauce
1 tablespoon thyme, fresh
On the Instant Pot, press the "saute" button. While it's heating up, dice the onion, mince the garlic, and cut the vegetables. Rice should be rinsed and drained.
Add oil to saucepan when it says "HOT" and sauté onions for 3 minutes. Then, to switch off the saute setting, press "cancel."
In a large pot, combine the vegetables, garlic, rice, and stock. Season the chicken with salt and pepper, then cover with homemade cream of chicken soup and Worchestershire sauce. Place 8-10 tiny thyme sprigs on top. NOTE: Chicken breasts can also be used; just cut them in half so they're not too thick.
Press "manual" after sealing the Instant Pot and closing the vent. Toggle to high pressure with the "pressure" button. Set the timer for 25 minutes for brown rice. Set the timer for 20 minutes for white rice. After 10 seconds, the pot should indicate that the pressurising process has begun.
When the pot is finished cooking, quickly release the pressure by opening the vent (keeping your hand out of the way of the vapour). This should take no more than two minutes. The pot is safe to open once the pressure has totally released (the pin drops).
Thyme sprigs should be removed (keeping leaves when possible). Stir the saucepan to shred the chicken and include any excess liquid. Serve warm.
Calories: 387kcal | Carbohydrates: 47g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 101mg | Sodium: 571mg | Fiber: 4g | Sugar: 4g