CONSCIOUS KITC HEN
Instant Pot Broccoli Cheddar Chicken and Rice BY K A R I P E T E R S
This recipe combines two classic combinations for the ultimate comfort food, plus it’s easy to make in an Instant Pot. INGREDIENTS
2 Tablespoons butter or olive oil 2 cups carrots, peeled and diced 3 stalks celery, diced, 2 cups 1 onion, peeled and diced 1/2 inch, 3 cups 2 clove garlic, minced 1 pound boneless, skinless chicken thighs cut into 1” pieces 1 Teaspoon poultry seasoning 1 1/2 cups chicken broth 1 cup long grain white jasmine rice 1 Teaspoon sea salt, more or less to taste, see notes 1/2 Teaspoon ground black pepper 1 – 1 pound bag frozen broccoli florets, thawed and cut into bite sized pieces if necessary Thinly slice fresh chives or green onions for an optional garnish 2 cups grated aged white cheddar
DIRECTIONS Select the sauté function on the Instant
Pot. When it’s hot, add the butter or olive oil along with the carrots, celery, onion, and garlic. Cook, stirring occasionally until the veggies begin to soften with some browning. Then add the chicken and sauté about 2
minutes until the outer edges of the chicken begin to turn white before stirring in the poultry seasoning. Next turn off the sauté function and add
the chicken stock. Scrape the bottom of the Instant Pot well to make sure to remove any browned bits. This is important so you don’t get a burn signal.
Finally add the rice, salt, (you can also add
salt at the end if you prefer) and pepper to the Instant Pot. Stir to evenly distribute, then set the valve to sealing, and pressure cook for 8 minutes. When the timer is up, let the Instant Pot
naturally release for 2 minutes, then use the quick release function. I find it useful to cover the valve with a cloth to prevent splattering. Add the broccoli and grated cheddar, stir to
combine. Then place the lid back on, select the keep warm function and let the broccoli cook for 5 minutes.
When the broccoli is done cooking, season
to taste if needed with salt and pepper and serve immediately.
