Instant Pot Chicken and Rice
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Well Plated · by Erin Clarke★ 4.5 (175)

Instant Pot Chicken and Rice

NUTRITION · PER SERVING60M COOK
CAL 18%·PRO 63%
CARBS 46G50% OF CAL
4G FIBER0G ADDED0G INTRINSIC38G OTHER4G TOTAL SUGAR
FAT 6G15% OF CAL
2G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender chicken and brown rice cooked in one pot with warm Indian spices, vegetables, and coconut milk. Comforting, flavorful, and done in an hour using a pressure cooker.

mainindiangrain bowlchickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 2 teaspoons coconut oil
  • 1 small yellow onion (diced)
  • 1 1/2 cups uncooked long grain brown rice (RINSED* (see note))
  • 3 large carrots (peeled and cut into diagonal slices (about 3/4-inch-thick))
  • 2 large red bell peppers (cut into wide strips (about 3/4 inch), halved if long)
  • 3 cloves garlic (minced (about 1 tablespoon))
  • 1 tablespoon minced fresh ginger (or substitute 1 teaspoon ground ginger)
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground coriander
  • 1 cup unsweetened almond milk (or unsalted chicken broth)
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 cup frozen peas (thawed)
  • Chopped fresh cilantro (for serving)
PREP
15M
SODIUM
426MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.