A real food version of chicken Rice-a-Roni with tender bits of chicken breast meat cooked along side for a perfect family dinner!
Course Main Course
Cuisine American
Keyword from scratch rice-a-roni, homemade rice-a-roni chicken, instant pot boneless chicken thigh recipe, instant pot chicken and rice, instant pot chicken tenderloin recipe, instant pot rice-a-roni, real food rice-a-roni
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Total Time 30 minutesminutes
Servings 6
Calories 411kcal
Author Tessa the Domestic Diva
Ingredients
2tablespoonsbutteror avocado oil
1/2smallonionfinely chopped, OR 2t onion powder added to spice mix below
1/2cupgluten free spaghettibroken into 1" pieces, OR gluten free orzo, or replace with more basmati rice.
2teaspoons sea saltto taste, will depend on the broth you use.
1 teaspoongarlic powder
1/2teaspoonthyme
Remaining Ingredients
3 1/2cupsbone brothhomemade or your favorite chicken broth
1poundchicken tenders, choppedor bite size pieces of chicken breast or thighs.
Instructions
Press "sauté' on your Instant Pot. Add in the oil or butter, and when hot, toss in the onion.
Meanwhile, mix your spices and broth together to be ready for step 5.
Stir the onion for a few minutes to soften, then add the broken spaghetti pieces to brown slightly, several minutes. You will notice the noodles getting darker in color. Remove and set aside.
Now sauté the chicken pieces until most pink is gone.
Add all the rice, the seasoning mix, reserved noodles onion mixture, and broth stirring to combine, ensuring no stuck bits on bottom of the pot.
Lock on the lid and set 'manual' high pressure time for 10 minutes. Called 'pressure cook' on newer models. It generally takes 5-8 minutes for the pressure cooker to come to full pressure and start its backward 10 minute timer, FYI! If you want to decrease this time, preheat your broth before adding it.
When the Instant Pot beeps, hit 'cancel', and release pressure (pull pressure valve forward towards you). Open lid, stir, add in some sautéed veggies of choice if desired, and serve!
Notes
Vegetable addition note: In these pictures, I added some steamed broccoli to the end product...cooking broccoli WITH the rice would = mush broccoli - yuck.Original Instructions: 1.Press "sauté' on your Instant Pot. Add in the oil or butter, and when hot, toss in the onion. 2. Meanwhile, mix your spices and broth together to be ready for step 5. 3. Stir the onion for a few minutes to soften, then add the broken spaghetti pieces to brown slightly, several minutes. You will notice the noodles getting darker in color. Hit 'cancel.' 4. Add all the rice, the seasoning mix, and chicken, stirring to combine. 5. Pour in the bone broth or chicken broth, stirring gently. Ensure no bits stick to the bottom...newer Instant Pots have a sensitive 'burn' notice sensor. If any rice kernels are on the side of the insert, shove them back into the broth. 6. Lock on the lid and set 'manual' high pressure time for 5 minutes. Called 'pressure cook' on newer models. It generally takes 5-8 minutes for the pressure cooker to come to full pressure and start its backward 5 minute timer, FYI! If you want to decrease this time, preheat your broth before adding it. 7. When the Instant Pot beeps, hit 'cancel', and let it sit (natural release) for at least 10 minutes before releasing pressure (pull pressure valve forward towards you). It is worth noting that this natural release time is essential for the rice to cook fully and the chicken pieces to tenderize.