Instant Pot Chicken and Yellow Rice

Name: Instant Pot Chicken and Yellow Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2-3 frozen chicken tenders; 1/2 cup jasmine rice; 1 cup water (divided); 1/2 teaspoon chicken bouillon paste (or use 3/4 c chicken broth instead of water + bouillon paste); 1/8 teaspoon turmeric powder; pinch garlic powder; 1/2 cup frozen vegetables (like broccoli, green beans, or cauliflower)

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Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 25 minutes

Servings: 1

Cost: $34.27 /serving

Author : Rebecca

chicken instant pot instant pot rice

Ingredients

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2-3 frozen chicken tenders1/2 cup jasmine rice1 cup water (divided)1/2 teaspoon chicken bouillon paste (or use 3/4 c chicken broth instead of water + bouillon paste)1/8 teaspoon turmeric powderpinch garlic powder1/2 cup frozen vegetables (like broccoli, green beans, or cauliflower)

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Instructions

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Step 1

Pour 1/2 cup of water into Instant Pot bowl. Place 2-3 c volume glass bowl inside Instant Pot bowl. Pour 1/2 c jasmine rice, 3/4 cup water, 1/2 tsp chicken bouillon paste, 1/8 tsp turmeric powder, and a pinch of garlic powder in glass bowl. Place trivet on top of glass bowl, place 2-3 frozen chicken tenders on trivet.

Step 2

Cover with lid, close valve to SEALING. Use MULTIGRAIN setting, and set for 15 minutes.

Step 3

Quick release steam when timer dings by flipping the valve to STEAMING. When steam finishes releasing, open lid. Remove trivet and stir rice. If all the water is absorbed and rice is tender, it's done. If it's hard or not all water has been absorbed, replace lid and cook for another 3-5 minutes. Check temperature of chicken, it's done when it reaches 165 degrees. When rice and chicken are cooked, add 1/2 frozen vegetables to rice. Replace lid and let sit for about 5 minutes. Steam in the pot will cook the vegetables. When vegetables are warmed, it's ready to serve.