Come to Pressure, Natural Release, and Keep arm27 minutesmins
Total Time45 minutesmins
Servings: 6Servings
Calories: 272kcal
Ingredients
1cupwhite oniondiced
3garlic clovesminced
½teaspoondried thymeoptional
1cuplong grain white riceuncooked and unrinsed
1 ½cupslow-sodium chicken broth
½poundchicken tenders
2cupsbroccoli florets
½cupmilkoptional
1cupsharp cheddar cheeseshredded
Salt and pepper
Instructions
Place the onion, garlic, thyme, and rice into the liner of the Instant Pot. Next add the chicken broth. Stir to combine, making sure all the rice is covered by broth.
1 cup white onion, 3 garlic cloves, ½ teaspoon dried thyme, 1 cup long grain white rice, 1 ½ cups low-sodium chicken broth
Place the chicken tenders on top of the broth and rice.
½ pound chicken tenders
Close the lid, set the valve to sealing, and use the manual (pressure cook) button to adjust the time to 8 minutes.
After the time is up, allow a 10 minute natural pressure release before opening the valve to release any remaining pressure. Open the lid and remove the chicken to cut into chunks or shred.
Add the chicken back in and stir in the broccoli florets, along with the milk (if using). Place the shredded cheese on top. Return the lid to the Instant Pot (make sure the valve is on venting and the Instant Pot is on Keep Warm). Leave the lid on for 5-10 minutes depending on how soft you like the broccoli. Remove the lid and serve warm.
2 cups broccoli florets, ½ cup milk, 1 cup sharp cheddar cheese
Notes
The calories listed are an approximation based on the ingredients and a serving size of about one (1) cup of the chicken broccoli rice dish. Actual calories will vary. The leftovers can be stored in your fridge, in a sealed container, for up to three (3) days.