Kristine's Kitchen · by Kristine Rosenblatt★ 4.9 (56)
Instant Pot Chicken and Rice
NUTRITION · PER SERVING65M COOK
CAL 17%·PRO 47%
CARBS 47G56% OF CAL
4G FIBER4G SUGAR38G OTHER
FAT 5G15% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken, brown rice, and vegetables cook together in an Instant Pot for a complete one-pot dinner. Flavored with Dijon mustard and Italian herbs, it's an easy family-friendly meal.
mainamericangrain bowlchicken🥘 pressure cookergluten free
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 3 cloves garlic (minced)
- 4 medium carrots (chopped)
- 1 ½ cups long grain brown rice (uncooked, rinsed well and drained, do not substitute other types of rice)
- 1 tablespoon Dijon mustard
- 1 ½ teaspoons garlic powder
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 ¾ cups low sodium chicken broth ((one 14.5 ounce can))
- 1 pound boneless skinless chicken breasts
- 1 cup frozen peas (cooked according to package directions)
- fresh parsley and grated Parmesan cheese (for serving, optional)
At a glance
PER SERVING · TIME 65M
CAL 17%·PRO 47%
CARBS 47G56% OF CAL
4G FIBER4G SUGAR38G OTHER
FAT 5G15% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 602mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 644mg
- Calcium
- 37mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 602MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.