Easy Instapot Chicken and Rice Recipe. Artichokes and Spinach are optional or other veggies can be substituted. 2 large servings
1. Rinse Rice
2. Cut chicken into 1" Squares
3. Put InstaPot on Saute
4. Sprinkle Olive Oil in Pot and shake to cover bottom
5. Brown Chicken cubes in Olive Oil
6. Salt and Pepper to taste
7. Add Minced Garlic, Artichoke Hearts, Mushrooms and Spinach. Saute until Spinach is wilted. Turn off InstaPot. Spoon from pot to bowl to set aside. Leave as much oil behind as possible. Dump oil from pot and return to unit.
8. Add 1 cup chicken broth to pot. (1 1/2 cup for 1 cup rice) Add rice and spread evenly on bottom of the pot. Place chicken evenly on top of rice. Spoon cream of mushroom soup on top of the chicken. (it's ok to put in a pile in the middle, you do not want it to touch the bottom of the pot or it will burn, so there is no need to spread.) Sprinkle with Paprika and Pepper.
9. Cover the pot and secure the lid. Make sure the valve is set to sealing. Select Manual / Pressure Cook button to 22 minutes. (8 for white rice). When finished let pot sit for 10 minutes, then place a dish towel over the valve and turn valve to venting. Once all pressure is released, remove lid and stir contents with a spatula.
10. Serve and enjoy!
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Serving Size: 1 Serving (264g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 434 | ||
Calories from Fat: 149 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.6g | 22 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 27.8mg | 9 % | |
Sodium 1045.2mg | 36 % | |
Potassium 426.6mg | 11 % | |
Total Carbohydrate 55.5g | 16 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 52.3g | ||
Protein 16.3g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 434
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