Description
Chicken and rice with three levels of smoke! There is so much flavor in this dish and it’s an easy dump and go recipe.
Ingredients
Scale
- 1 1/2 cups chicken broth
- 1 cup converted rice or long grain white rice, uncooked
- 1–1 1/2 pounds boneless, skinless chicken breasts
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp liquid smoke
- 1 Tbsp olive oil
- 2 chipotle chiles in adobo, finely chopped
- 1 cup shredded cheddar cheese
Instructions
- Pour broth into Instant Pot. Sprinkle in the rice.
- But the chicken across the grain into 1 inch strips. Place into a mixing bowl. Add in the salt, pepper, garlic powder, onion powder, paprika, liquid smoke, olive oil and chipotle chiles. Stir to coat chicken evenly in seasonings. Add the chicken into the Instant Pot on top of the rice.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting.
- Sprinkle the cheddar on top. Replace the lid and let the cheese melt for a few minutes on the keep warm setting. You can also let the cheese melt by placing an air fryer lid on top for a minute or two.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot