Description
A super easy dump and go Instant Pot recipe with chicken, brown rice and vegetables.
Ingredients
Scale
- 3/4 cup chicken broth
- 1/2 cup brown rice
- 2 boneless skinless chicken thighs (frozen is fine)
- 1/2 cup Newman's Own lite balsamic vinaigrette
- 1 (12 oz) package of frozen vegetable of your choice (I used a broccoli, carrot, cauliflower mix)
- Kosher salt
- Fresh cracked pepper
Instructions
- Pour broth into Instant Pot. Sprinkle in the rice. Lay the chicken on top of the rice. Drizzle the dressing over the chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Cook frozen vegetables according to package directions. Stir them into the Instant Pot. Break up the chicken.
- Stir in a big pinch of salt and pepper.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot