One Pot Chicken and Rice with Veggies
This One Pot Chicken and Rice with Veggies is an easy and healthy Instant Pot dinner that is filling, nutritious, and satisfying!
Servings: 8 people
Calories: 301kcal
Equipment
- Instant Pot 6 qt
- Kitchen Knife
- Cutting Board
Ingredients
- 2 cups brown rice uncooked
- 1 ½ cups chicken broth low sodium
- 1 ½ lb chicken thighs frozen, boneless & skinless
- 2 tsp dried rosemary
- 2 tsp dried oregano
- ⅛ tsp salt
- ⅛ tsp black pepper
- 4 cups broccoli chopped (about 2 heads)
- 2 cups baby bella mushrooms diced
Instructions
- Spray the inner pot with nonstick cooking spray. Add the rice and chicken broth to the pot. 2 cups brown rice 1 1/2 cups chicken broth
- Place the frozen chicken thighs on top of the rice, then add the rosemary, oregano, salt, and black pepper. 1 1/2 lb chicken thighs 2 tsp dried rosemary 2 tsp dried oregano 1/8 tsp salt 1/8 tsp black pepper
- Close and lock the lid, then turn the pressure valve to sealing. Select pressure cook (high) and set the cook time for 20 minutes. When the cook time is complete, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure and remove the lid.
- Transfer the chicken to a bowl and then close the lid to keep the heat in the pot. Use two forks to shred the chicken, then return the shredded chicken back to the pot.
- Add the broccoli and mushrooms on top of the chicken and rice. Close the lid to allow the remaining heat in the pot to cook the broccoli for 10 minutes, then remove the lid and use a large spoon to stir the ingredients. 4 cups broccoli 2 cups baby bella mushrooms
- Serve warm or see our meal prep tips for storing.
Nutrition
Calories: 301kcal | Carbohydrates: 41g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 143mg | Potassium: 600mg | Fiber: 3g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 39mg | Calcium: 57mg | Iron: 2mg