Description
Creamy, risotto-like rice and tender chicken flavored with bacon. An easy dump and go recipe with only a handful of ingredients.
Ingredients
Scale
- 2 cups of chicken broth
- 1 1/2 cups raw brown rice
- 1 to 1 1/2 pounds frozen or fresh boneless, skinless chicken thighs or breasts
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 2 slices of uncooked bacon
- 1 (15 oz) jar Bertolli Creamy Basil Alfredo
- 1/8 tsp paprika
Instructions
- Pour broth into Instant Pot. Sprinkle in the rice. Place chicken into the pot. Sprinkle chicken with garlic powder and black pepper. Lay the pieces of bacon on top of the chicken. Dump the alfredo sauce over the top. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Discard bacon. Stir the rice. Serve chicken and rice sprinkled with the paprika.
Notes
I used brown rice and it gets so puffy and flavorful, like risotto. You won’t even know it’s brown rice. However, you can also make this with white rice. To do this you’ll want to cut up the chicken into bite size pieces or use chicken tenderloins and then only use a 3 minute pressure cook time with a 10 minute natural pressure release.
- Category: Chicken
- Method: Instant Pot