Instant Pot Chicken and Rice

Yield

6 servings

Prep

15 min

Cook

35 min

bowl of chicken and rice

This recipe is overflowing with nutrient-rich and healing ingredients, like bell peppers (very high in vitamin C), carrots (beta-carotene for the eyes), garlic (immune boosting properties), ginger and tumeric (anti-inflammatory) and coconut oil (heart-healthy fats). The best part is that this recipe is so easy to pull together, and all the hard work is done by the Instant Pot. A great weeknight recipe that you'll want to have again and again!

Ingredients

  • 2 tsp coconut oil
  • 1 small onion, diced
  • 1½ cups brown rice, rinsed
  • 3 large carrots, peeled, cut into ¾" slices
  • 2 large bell peppers, cut into slices
  • 3 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • ½ tsp ground tumeric
  • ¼ tsp ground coriander
  • 1 cup unsweetened almond milk
  • 1½ pounds boneless skinless chicken breasts
  • 1 cup frozen peas
  • cilantro, chopped (for garnish, optional)

Preparation

  1. Set 6-quart (or larger) Instant Pot to sautemode. Add the coconut oil. Once hot, add onion and cook, stirring occassionally until softened, about 4 minutes.
  2. Add the brown rice, carrots, red peppers, garlic, ginger, cumin, salt, tumeric and coriander. Stir to coat the rice in oil and spices and cook until fragrant, about 1 minute. Stir in a splash of almond milk and scrape bottom of pot for stuck bits. Stir in remaining almond milk. Arrange chicken breasts in a single layer on top.
  3. Cover and seal the Instant Pot. Cook on high pressure for 20 minutes. Allow pressure to release naturally for 15 minutes.
  4. Uncover and remove chicken breasts. Dice or shred with two forks and return to pot. Add the peas and stir to combine. Adjust seasoning to taste. Serve topped with cilantro.