Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup mixed vegetables (fresh or frozen)
- 1 tsp paprika
- 1 tsp dried thyme
- 2 tbsp soy sauce
- Salt and pepper to taste
Instructions
- Prep your ingredients by chopping onions and garlic.
- Set the Instant Pot to 'Sauté' mode. Add oil and sauté onions until translucent; then add garlic for 30 seconds.
- Place chicken breasts into the pot. Season with paprika, thyme, salt, and pepper.
- Layer rice evenly over the chicken. Pour in the chicken broth and soy sauce without stirring.
- Close the lid and set to 'Manual' for 10 minutes. Allow natural pressure release for 10 minutes before quick-releasing remaining pressure.
- Carefully fluff rice with a fork, stir in mixed veggies until heated through, then serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 300g)
- Calories: 360
- Sugar: 2g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg