Healthy Pressure Cooker Chicken and Rice -Instant Pot Friendly!
Recipe type: Instant Pot, Pressure Cooker
Cuisine: Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 generous servings
  • 1 tbsp. coconut oil (or olive oil)
  • 1.5 lbs. cubed chicken thighs
  • ½ cup diced onion
  • 1 tsp. Himalayan salt (or similar)
  • ½ tsp. cayenne pepper
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. black pepper
  • ½ tsp. turmeric
  • 1 cup carrots, ribboned or sliced thinly
  • 3-4 green onions, diced
  • 2 cups broth
  • 2 cups frozen broccoli
  • 1.5 cups rice
  • ½ cup evaporated milk (canned)
  • 1 cup extra sharp cheddar (or similar)
  1. Plug in Instant Pot and select "Sauté" and add oil. Once oil is melted and hot, add cubed chicken and toss to coat with the oil.
  2. Add all seasonings and toss to combine, stirring occasionally.
  3. Allow chicken to cook until cooked through (approximately 5 minutes), and then add onions, carrots, broccoli* (see notes for alternative cooking option), rice and broth. Stir and lock lid in place, ensuring venting nozzle is set for "sealed", then press the "Rice" setting (or 12 minutes on low pressure).
  4. When cooking is complete, engage the nozzle to "venting" feature for a quick release of pressure.
  5. After complete, open lid and stir in evaporated milk and cheese. Serve hot and enjoy!
*cooking broccoli as directed above is the quickest easiest delicious option, however, in recipe testing I forgot to include the broccoli once, so I heated the frozen broccoli in a few tablespoons of water in the microwave for about 3-4 minutes. I then added the broccoli at the end and loved it even more! It was brighter and not as mushy, so depending on how you prefer your broccoli, you may choose either option!
Recipe by Words Like Honeycomb at