Instant Pot Chicken and Brown Rice
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 285.0
- Total Fat: 9.3 g
- Cholesterol: 72.8 mg
- Sodium: 434.4 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 3.5 g
- Protein: 21.3 g
View full nutritional breakdown of Instant Pot Chicken and Brown Rice calories by ingredient
Introduction
An easy meal for your Instant Pot! An easy meal for your Instant Pot!Number of Servings: 8
Ingredients
-
1 medium (2-1/2" dia) Onions, raw
4 clove Garlic
1 cup, chopped Carrots, raw
3 cup, pieces or slices Mushrooms, fresh
4 cup Brown Rice, long grain
2 1tsp Olive Oil
2.25 serving Broth, chicken: Kitchen Basics, Unsalted Chicken Cooking Stock, 1 cup(240 ml)/serv (by SONNYG1)
24 oz Chicken -Boneless, skinless chicken thigh (by JUSTKLH)
1.25 cup Campbell's Cream of Mushroom Soup (condensed)
6 tsp Lea & Perrins, Worcestershire Sauce
8-10 whole thyme sprigs
Salt and Pepper to taste
Tips
Add other veggies or spices to your taste (not included in calorie count). Cook time is approximate, including time to reach pressure and to depressurize.
Directions
Push saute on Instant Pot. While pot is heating, dice onion, slice mushrooms, and mince garlic. Rinse and drain rice.
When pot is hot, add oil and saute onion for about 3 minutes, until tender. Add garlic and saute until fragrant. Add rice, broth and carrots. Stir. Place whole chicken thighs on top. Sprinkle with salt and pepper, drizzle worcestershire sauce over chicken, and spread soup on top. Place thyme sprigs on top.
Seal Instant Pot, close vent and set to pressure cook for 27 minutes.
When time is up, let pressure release naturally, for about 10 minutes, then vent. When button goes down, open lid.
Remove thyme sprigs, and shred chicken with a fork. Mix well and serve.
Serving Size: Make about 8-1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JENNKV.
When pot is hot, add oil and saute onion for about 3 minutes, until tender. Add garlic and saute until fragrant. Add rice, broth and carrots. Stir. Place whole chicken thighs on top. Sprinkle with salt and pepper, drizzle worcestershire sauce over chicken, and spread soup on top. Place thyme sprigs on top.
Seal Instant Pot, close vent and set to pressure cook for 27 minutes.
When time is up, let pressure release naturally, for about 10 minutes, then vent. When button goes down, open lid.
Remove thyme sprigs, and shred chicken with a fork. Mix well and serve.
Serving Size: Make about 8-1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JENNKV.