Healthy and super easy Instant Pot Chicken and Rice Recipe with boneless chicken breast or thighs and brown rice cooked in one pot of electric pressure cooker. Great easy recipe for beginners.
Delicious one pot family meal for busy weeknights!

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I am truly obsessed with my Instant Pot . If you visit my blog https://ifoodreal.com'>https://ifoodreal.com you will see I post 13 Healthy Instant Pot recipes per week. It saves me so much time to put dinner on the table in less than 15 minutes active cooking time.

I own 2 Instant Pots and 1 Cosori. The one you see in this video is 6 Quart Instant Pot Lux https://amzn.to/2Z99gUY. It is big enough to make this recipe.
I also have 8 quart Instant Pot DUO https://amzn.to/2IAEoJr which is good for larger recipes with leftovers like soups and stews. And to make yogurt.
You can cut recipe in half and fit into a 3 quart Instant Pot https://amzn.to/31FniiT if cooking for 2 people or less. Keep same cooking time.

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INSTANT POT CHICKEN AND RICE RECIPE:

Ingredients:
* 2 lbs chicken boneless & skinless chicken thighs or breasts, cut into 1” pieces*
* 1 large onion, finely chopped
* 2 large garlic cloves, minced
* 3 large carrots, shredded
* 2 tbsp extra virgin olive oil
* 2 tsp thyme, dried
* 2 tsp oregano, dried
* 2 tsp cumin
* 1 1/4 tsp salt
* Ground black pepper, to taste
* 3 bay leaves
* 3 cups long grain brown rice, rinsed & drained
* 3 3/4 cups water*

Instructions:
● On Instant Pot, press Sauté and let appliance preheat a few minutes until display says Hot.
● Add olive oil, onion and garlic; sauté for 34 minutes, stirring occasionally.
● Press Cancel and add thyme, oregano and cumin; cook another 30 seconds, stirring constantly.
● Add remaining ingredients in the following order: chicken, carrots, brown rice, water, salt, pepper and bay leaves. Do not stir.
● Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 22 minutes. Display will say ON, Instant Pot will take about 1520 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.

● When display says OFF, release the pressure using Quick Release method by turning pressure valve to Venting position, which takes 23 minutes. I recommend doing so outside to avoid smell and mess in the house. Then open the lid.
● Stir. If you like corn and peas with your chicken and rice add frozen now (or add dill) and stir again. Serve hot!

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.


PRINT RECIPE HERE: https://ifoodreal.com'>https://ifoodreal.com/instantpotchi...

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⏱Time Stamps ⏱
0:00:00 Intro
0:01:45 Chop onion
0:02:22 Chop garlic
0:03:44 Shred carrots
0:03:37 Press saute
0:03:57 Add olive oil
0:04:23 Brown onion and garlic
0:05:12 Cancel saute
0:05:20 Add spices
0:06:00 Add carrots
0:06:26 Add chicken
0:07:07 Add bay leaves
0:07:11 Add brown rice
0:08:55 Add water
0:09:25 Close lid, set valve to sealing
0:10:00 Pressure cook high
0:10:44 Quick release
0:11:00 Stir to combine
0:12:00 Add fresh herbs, garlic
0:12:40 Taste test
0:15:00 Conclusion

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