Instant Pot Chicken and Brown Rice (with broccoli)
The ultimate recipe for the best instant pot chicken and brown rice (with broccoli). Tender chicken and fluffy brown rice are cooked to perfection in this healthy meal!
Servings:
4
Calories:
400
kcal
Equipment
- Instant Pot
- Measuring cups and spoons
Ingredients
- 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 garlic (minced)
- 1 cup brown rice
- 1.5 cups fresh broccoli florets (not frozen)
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. Set aside.
-
Then 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 aside.
-
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 (on high) for 19 minutes and allow a natural release for 10 minutes. Then, switch the pot to "vent."
-
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.
Nutrition
Serving:
1
serving
|
Calories:
400
kcal
|
Carbohydrates:
35
g
|
Protein:
30
g
|
Fat:
20
g
|
Sodium:
250
mg
|
Nutritional information is automatically calculated and should be used as an approximation only.
