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Frozen Chicken And Rice Instant Pot Recipe

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Instant Pot Whole Frozen Chicken
Instant Pot Whole Frozen Chicken from ifoodreal.com

Description

This frozen chicken and rice instant pot recipe is a lifesaver for busy weeknights. With just a few simple ingredients, you can have a delicious and filling meal ready in under 30 minutes. The best part? You can use frozen chicken straight from the freezer, so there's no need to worry about thawing it first.

Prep Time

The prep time for this recipe is minimal, as most of the ingredients can be added straight to the instant pot. You'll need to chop an onion and mince some garlic, which should only take a few minutes.

Cook Time

The cook time for this recipe is 20 minutes on high pressure, followed by a 10 minute natural release.

Ingredients

  • 1 pound frozen chicken breasts
  • 1 cup long-grain white rice
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups chicken broth
  • 2 tablespoons olive oil
  • Fresh parsley, chopped (optional)

Equipment

  • Instant Pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Turn on the instant pot and select the sauté function. Add the olive oil, onion, and garlic, and cook for 2-3 minutes until the onion is translucent.
  2. Add the rice, paprika, thyme, salt, and black pepper, and stir to combine.
  3. Place the frozen chicken breasts on top of the rice mixture.
  4. Pour the chicken broth over the chicken and rice.
  5. Close the instant pot lid and turn the pressure release valve to sealing.
  6. Select the manual or pressure cook button and set the timer to 20 minutes on high pressure.
  7. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before turning the pressure release valve to venting to release any remaining pressure.
  8. Open the instant pot lid and use two forks to shred the chicken.
  9. Serve hot, garnished with fresh parsley if desired.

Notes

  • If you don't have frozen chicken, you can use fresh chicken breasts instead. The cook time will remain the same.
  • This recipe can easily be doubled to serve more people.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition Info

This recipe yields 4 servings. Each serving contains approximately:
  • Calories: 425
  • Total fat: 10g
  • Saturated fat: 2g
  • Cholesterol: 96mg
  • Sodium: 1160mg
  • Total Carbohydrate: 48g
  • Dietary fiber: 1g
  • Sugar: 2g
  • Protein: 36g

Recipe Tips

  • Make sure to use long-grain white rice for this recipe, as other types of rice may require different cooking times and liquid ratios.
  • If you prefer a spicier dish, you can add a pinch of cayenne pepper or red pepper flakes to the rice mixture.
  • If you don't have chicken broth, you can use water instead, but the flavor may not be as rich.
  • If you're short on time, you can skip the natural pressure release and do a quick release instead. Keep in mind that this may result in slightly tougher chicken.

Enjoy this easy and flavorful frozen chicken and rice instant pot recipe for a stress-free weeknight meal.


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