Instant Pot Chicken & Rice
A quick and easy Mexican inspired family dinner for busy weeknights!
Servings 6
Calories 278kcal
Ingredients
- 1 tablespoon avocado oil
- 1 small onion diced fine. Could also use 1T of onion granules instead
- 1 1/4 cup long grain rice I prefer California Basmati
- 4 cloves garlic minced, or 2 teaspoons garlic powder or granules.
- 1 pound boneless skinless chicken thighs OR chicken tenderloins/ breasts. May cut into bite size pieces first if desired, but not necessary.
- 2 teaspoons Fiesta Chili Powder this is a salt-free seasoning found in most bulk spice sections. may use regular chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 1/2 teaspoons sea salt to taste
- 2 1/2 cups bone broth chicken, veggie.
- 1/2 cup tomato sauce
Garnish Options:
- Grated cheese/Daiya shreds, diced avocado, chopped tomatoes, pickled jalapeños, chopped cilantro, lime wedges, tortillas (any preferred)
Instructions
- Preheat Instant Pot on 'saute' and once hot, add in a tablespoon of avocado oil.
- Salt and pepper the chicken thoroughly, and place in a single layer in the bottom of the preheated Instant Pot to brown. After 3-4 minutes, when a nice golden brown crust has formed, flip chicken to brown the other side. Once done, remove chicken and set aside. Chicken will not be fully cooked at this point, no worries!
- Add in additional avocado oil if necessary, then sauté chopped onion for a couple of minutes to soften. (Skip tis step if using onion granules)
- Add in the rice. You want the rice to start to toast an turn golden a bit, this adds more flavor.
- Meanwhile, in a glass measuring cup, mix the broth, tomato sauce, and all the spices minus the garlic, set aside.
- Add in the garlic in with the rice and onions, sauté a minute more. Hit 'cancel.' Or skip this step if using garlic granules)
- Pour in the broth/spice mixture. Using a utensil to deglaze the bottom of the pot and ensure there are no stuck rice pieces (again, this is a preventative to the burn notice). Place the chicken thighs or tenderloins in, nestling them in. Pour the reserved tomato/broth mix over the top, very gently swirl to mix just barely. Shove any rice or onion pieces stuck on the sides above the liquid back into the broth, and lock on the lid (ensure the pressure gauge is closed to NOT venting), and set 'manual' time for 10 minutes.
- As soon as the timer beeps, hit 'cancel'. Quick release pressure to stop cooking. Remove lid, and you may mash the chicken around with a fork to shred it prior to serving if desired. If adding cheese, mix it in here at the end to melt it thoroughly.
- Serve with the optional garnishes!
Notes
I do NOT recommend this recipe for a double batch...I have not been successful yet!
Nutrition
Calories: 278kcal | Carbohydrates: 34g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 361mg | Potassium: 360mg | Fiber: 1g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 3.2mg | Calcium: 40mg | Iron: 1.9mg