Instant Pot Recipe for Golden Chicken and Rice

Instant Pot Recipe for Golden Chicken and Rice

Found this great recipe but tweaked just one ingredient and completely change the name. It’s called Golden because the ingredient Turmeric turns the brown rice and chicken golden. However, since there was a sale on black rice our version of this was far from golden! Still tasted great though. Here is the original recipe with my substitutes next to it. 

Ingredients:

  • 1 1/2 cups uncooked long grain brown rice*
  • 2 teaspoons coconut oil
  • 1 small yellow onion, diced
  • 3 large carrots, peeled and cut into diagonal, 3/4-inch-thick slices
  • 2 large red bell peppers, cut into wide strips (about 3/4 inch), halved if long
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 tablespoon minced fresh ginger (or substitute 1 teaspoon ground ginger)
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground coriander
  • 1 cup Almond milk (I used ripple milk) 
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 cup frozen peas, thawed
  • Freshly chopped cilantro, for serving
  • Toasted coconut or coconut flakes, optional for serving

Directions:

  1. Set a 6-quart or larger Instant Pot select SAUTE mode. Add the coconut oil. Once hot and shimmering, add the onion and cook, stirring occasionally, until beginning to soften, about 4 minutes.
  2. Add the brown rice, carrot, red pepper, garlic, ginger, cumin, salt, turmeric, and coriander. Stir to coat the rice in the oil and spices and cook until very fragrant, about 1 minute. Stir in the milk. Arrange the chicken breasts in a single layer on top.
  3. Cover and seal the Instant Pot. Cook on high pressure (manual) for 20 minutes. Allow the pressure to release naturally for 15 minutes, and then vent to release remaining pressure.
  4. Uncover and remove the chicken breasts to a cutting board. Dice or shred with two forks and return to the pot. Add the peas and stir to combine. Taste and adjust seasonings as desired. Serve hot, topped with cilantro and toasted coconut.

  • *Do not use instant rice, as it will not hold up in the pressure cooker. I also cannot recommend white, basmati, or any other type of quinoa, as they have not been tested in this recipe. However, Black Rice takes 30 minutes to cook on the stove top so it made it. Cooking times and liquid ratios can vary between types of grains. For best results, long grain brown rice is the way to go. 
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