Instant Pot Chicken and Brown Rice (with broccoli)

This quick, easy, and delicious instant pot chicken and brown rice (with broccoli) recipe is sure to become a family favorite. The tender chicken and fluffy brown rice are cooked to perfection with every bite melting in your mouth. Aside from it being an easy one-pot meal, it is loaded with nutrition and anti-inflammatory. It has protein, complex carbs, and veggies leaving you satisfied and recharged. The flavor between the fresh lemon and spices is wonderful and will even be appealing to the pickiest of eaters. We make this recipe weekly and the leftovers taste even better!

Three benefits of instant pot chicken and brown rice (with broccoli)

This meal is cooked to such perfection and so flavorful that you may be fooled by how beneficial it is for our health. But below you will find three benefits as to why this meal is a great option.

1. Rich in Protein: Chicken thighs are a great source of protein, which helps to build and repair muscle tissue.
2. High in Fiber: Both brown rice and broccoli are good sources of fiber, which helps to promote digestion and keep you feeling full for longer.
3. Rich in Antioxidants: Broccoli is an excellent source of antioxidants, including vitamin C and beta-carotene.

In addition, this meal is also a good source of vitamins and minerals such as vitamin B6, vitamin B12, vitamin C, vitamin K, calcium, iron, magnesium, phosphorus, potassium, and zinc.

Frequently asked questions

• Can I use chicken breast? This recipe is designed for chicken thighs only. If you were to cook chicken breast at this particular cook time, it would be overcooked. But you can use boneless, skinless chicken thighs rather than with the skin on and bone-in.
• Can I use a different rice? I have not tested this recipe or method with different rice. But I would decrease the time by 5 minutes if using white rice.
• Do I have to use broccoli? You can replace the broccoli with any desired veggie. Most veggies used will become very soft and melt in your mouth. However, I recommend using fresh not frozen vegetables as the extra liquid from the frozen ones would make this meal soupier.

How to make Instant Pot Chicken and Brown Rice (with broccoli)

Equipment & Ingredients

• Instant pot
• Measuring cups and spoons
• 4 chicken thighs bone-in and skin on
• 1 teaspoon paprika
• 1 tablespoon lemon juice
• salt and pepper to taste
• 1 tablespoon ghee or olive oil
• 1 1/4 cups chicken broth
• 1 yellow onion diced
• 2 cloves of garlic, minced
• 1 cup brown rice
• 1.5 cups of fresh broccoli florets

Instructions

• Rinse and pat dry the chicken thighs.
• In a small bowl whisk together the paprika, lemon juice, salt, and pepper. Place the chicken thighs in the bowl and coat well and set aside.
• Next, add the ghee or olive oil to the instant pot and press saute on medium for 8 minutes.
• Once it beeps, add the chicken thighs and brown on each side for 3-4 minutes. Remove them from the pot and set them aside.
• Then, press saute again on medium for 2 minutes and cook the onion and garlic.
• Add the rice, chicken broth, and broccoli and stir. Then, nestle the chicken thighs on top of the mixture.
• Lastly, pressure cook for 19 minutes and allow a natural release for 10 minutes. Then, switch the pot to “vent” allowing the remaining steam to be released.
• Tip: you can broil your chicken thighs in the oven for 2-3 minutes for a crispier outside.
• Allow the rice to soak up all the liquid by letting it sit for 5 minutes on “warm.”
• Serve and top with parsley and a lemon slice if desired. Enjoy!
• Instant pot chicken and brown rice with broccoli can be stored in an airtight container in your refrigerator for up to 4 days.