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


  1. Set instant pot to saute on medium, and add a drizzle of olive oil (1-2 T)

  2. Finely chop onion and garlic, and wash and remove ends of asparagus, then add to instant pot

  3. Saute until softened (about 5 minutes), stirring frequently

  4. Use tongs to remove only the asparagus and set aside for later

  5. Add in rinsed rice, salt (1/4 tsp), parsley (2 T), oregano (1/2 T), and basil (1 T), and stir for another minute

  6. Measure 1 1/2 cup water and use a drizzle to deglaze, then add the remaining water and the lemon juice

  7. Grate zucchini in with rice, and stir everything together

  8. Lay chicken breasts on top of the rice

  9. Put the lid on the instant pot, and pressure cook on high for 22 minutes

  10. While it's cooking, chop the asparagus into 1-2 inch pieces

  11. When the time is up, do a quick pressure release, then remove the chicken

  12. Stir the asparagus, Parmesan cheese and pepper in

  13. 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

  14. Optional: chop a tomato into small pieces and use as a garnish

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Instant Pot Italian Chicken and Rice
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