Description
A delicious and hearty chicken and rice dish with broccoli, perfect for busy weeknights.
Ingredients
Scale
- 3 medium chicken breasts (boneless, skinless, cut into bite size chunks)
- 3/4 cup onion (diced)
- 1 tbsp minced garlic
- 2 tbsp olive oil
- 2 cup chicken broth
- 1 cup white rice (long grain variety)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup broccoli (small fresh or frozen florets – optional)
- 1 cup cheese (cheddar, shredded – optional)
Instructions
- Set pot to saute and add olive oil.
- Add diced chicken, garlic and onions, cook until the outside of the meat is no longer pink.
- Then turn pot off and add a bit of broth to scrape stuck on meat off bottom of the pot (deglazing).
- Sprinkle in salt and pepper, then pour in rest of the broth.
- Sprinkle in uncooked long grain rice and gently submerge into liquid below.
- Cook on high pressure for 6 minutes, then naturally release steam for 1 minute.
- Release rest of pressure after that, lift lid and place small diced broccoli florets with shredded cheese on top.
- Gently fluff and fold all ingredients together.
- Set lid on top and let it sit for 5 minutes so cheese will melt and broccoli warms enough to your liking.
Notes
- For added flavor, you can marinate the chicken before cooking.
- Feel free to add different vegetables based on availability.
- This dish can be stored in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg