Instant Pot Italian Chicken and Rice
I originally started this recipe in the crockpot years ago, but it was never quite right. I'm much more happy with this version. It gives you a little bit of everything, and no one will know that you snuck some extra veggies in there with the grated zucchini.
Instant Pot Italian Chicken and Rice
Yield: 4-6 servings | Prep Time: 15-20 min | Cook Time: 30 min (total) | Total Time: 50-60 min
Ingredients:
1-2 T olive oil
2 garlic cloves
1/2 yellow onion (or 1 small onion)
1 bunch (1 lb) asparagus
2 cups brown rice
1 zucchini
1 1/2 cups water
2 lbs chicken breast
Juice (approx 3 T) of 1 lemon (1/2 lemon)
1/4 t sea salt
1/2 T oregano
1 T basil
2 T dried parsley
pepper
2 oz grated Parmesan cheese
Optional garnish: finely chopped tomato
Set instant pot to saute on medium, and add a drizzle of olive oil (1-2 T)
Finely chop onion and garlic, and wash and remove ends of asparagus, then add to instant pot
Saute until softened (about 5 minutes), stirring frequently
Use tongs to remove only the asparagus and set aside for later
Add in rinsed rice, salt (1/4 tsp), parsley (2 T), oregano (1/2 T), and basil (1 T), and stir for another minute
Measure 1 1/2 cup water and use a drizzle to deglaze, then add the remaining water and the lemon juice
Grate zucchini in with rice, and stir everything together
Lay chicken breasts on top of the rice
Put the lid on the instant pot, and pressure cook on high for 22 minutes
While it's cooking, chop the asparagus into 1-2 inch pieces
When the time is up, do a quick pressure release, then remove the chicken
Stir the asparagus, Parmesan cheese and pepper in
Cut the chicken into whatever size pieces you like, and then add them back in, either laying them over the top or stirring them in
Optional: chop a tomato into small pieces and use as a garnish
