CONSCIOUS KITCHEN

CONSCIOUS KITCHEN

Instant Pot Broccoli Cheddar Chicken and Rice

BY KARI PETERS

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.

CONSCIOUS KITCHEN

Nourishing Lentil Soup

This easy lentil soup with spinach makes a nutrient-rich plant-based meal that’s freezer-friendly.

INGREDIENTS

1/4 cup olive oil 1/8 tsp red pepper flakes 1 onion, chopped 2 celery stalks, chopped 3 garlic cloves, minced 2 tsp oregano 2 bay leaves 2 tsp basil 1 28 oz can crushed tomatoes 2 cups dry lentils (brown or red) 4 cups water 4 cups broth (chicken or veggie) 1 cup baby spinach, chopped 1 tbsp salt 2 tsp pepper 3 tbsp lemon juice

DIRECTIONS

In a large soup pot or dutch oven, heat the olive oil.

Add the red pepper flakes, onion, carrot, and celery to the pot.

Cook until onion is translucent (about 6 minutes).

Stir in the minced garlic, oregano, bay leaf, basil, salt, & pepper and cook until fragrant (about 3 minutes).

Add the can of tomatoes, dried lentils, broth, and water.

Bring to a boil, reduce heat, and simmer for 1.5 hours or until the lentils are soft.

Optional: add broth to get the desired consistency for your soup.

Right before serving, add in the spinach and lemon juice. Add additional salt and pepper to taste.