Healthy Pressure Cooker Chicken and Rice that is perfect for the Instant Pot, creamy and delicious, while also healthy and packed with vegetables and the ever popular turmeric!
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Instant Pot Ravings:
You’re just going to need to excuse my gushings for a moment because I have to get all fan-girl about the Instant Pot. Obviously pressure cookers have been around FOREVER, and our grandmothers are rolling their eyes at us, but pressure cookers were scary to me, as a kid…(<and maybe a little past the kid age ?). No doubt, delightful dishes have been created from them, but they seemed so unpredictable and so…not digital. In true millennial style, I did not get on the pressure cooker train until the Instant Pot came into my life, with it’s stylish digital self.
Although still in the experimental stages, rice and sauté have been my go-to settings in the kitchen lately. A quick sauté of the cubed chicken, a heavy hand with the seasonings and fragrant scents immersing from my instant pot have been a common scene as of late. The very beginning steps of this recipe, in fact!
You can be brave and just use a pressure cooker, but if you have an Instant Pot, this recipe is your new best 12-minute-cooking-time friend ❤
Chicken -flavorful & juicy
Probably my favorite feature of the Instant Pot is all the flavor and moisture left in every food created inside of it. I cooked plain rice the other day to serve with another dish- because I can’t pass up the opportunity to toss rice and water into a pot and close the lid- and Steven was exclaiming 12 minutes later, “Woah, how is this rice so creamy!” I mean, it was practically the set of a commercial; because then I proceeded to freak out about how in love I was with my Instant Pot ❤ #besties
Best. Amazon. Purchase. Ever.
But….back to the actual FOOD.
I normally avoid chicken and rice recipes…they tend to be a tad flavorless. Alas, the idea of a one pot all-in-one veggies and protein was appealing, so I decided to tackle it on my own. Guess what?! It doesn’t have to be flavorless! Quite the opposite in fact!
Chicken and Rice Essentials:
- Spices ❤ with smokey super beneficial turmeric, salt and pepper staples, onion powder, garlic powder AND spicy cayenne- the flavor party is PRESENT. ✋
- Chicken Thighs. I just scared some of you. I used to be you. But, I can no longer deny it, the thighs are what make me truly love chicken. Chicken breasts still have their place, but when chicken is the star, I am a thigh girl all the way!
- Broth. Don’t skip the broth and substitute for water! I mean you can….I won’t be mad, but broth is the best way to give your rice fluffy and delicious status.
- Vegetable Party. I don’t know what it is about this dish but it practically begged to be sparkling with vegetable confetti. Carrot ribbons, bright green broccoli, onion AND green onion. They’re all there. #veggiegoals
- Evaporated Milk. Whaaa? Yep. That little can of magic brings creamy to a knew level without feeling guilty about heavy cream or sad from skim milk anti-creaminess. This light addition + cheddar completes our chicken and rice perfection.
Look at us on the healthy train and doin’ just fine ? Creamy chicken and rice laced with tender carrot ribbons, bright nutritious broccoli all married together with a light cheesy sauce…yeah. We can do healthy ?I have faith in us.
If you try this recipe, make sure you post a photo on the socials [Instagram|Twitter|Facebook|Pinterest] and use the hash tag #wordslikehoneycomb so we can see! It’s my favorite to see your creations!
Tools Used in this Recipe:
- 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)
- 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.
- Add all seasonings and toss to combine, stirring occasionally.
- 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).
- When cooking is complete, engage the nozzle to "venting" feature for a quick release of pressure.
- After complete, open lid and stir in evaporated milk and cheese. Serve hot and enjoy!