Instant Pot Chicken and Rice {with Lemon & Feta Cheese}
A delicious twist on classic chicken and rice, made in an instant pot for a perfectly fast weeknight dinner!
Servings: 4 -6 servings
Ingredients
- 4 bone-in chicken pieces breasts or thighs
- REAL salt & pepper to taste
- 1 TBS avocado oil
- 1 onion finely chopped
- 4 cloves garlic finely chopped
- 1 cup chopped button mushrooms optional
- 1 1/2 cups jasmine rice or other long-grain rice of your choice
- 2 cups chicken broth
- 1 tsp dried parsley
- juice of half a lemon
- 1/4 cup feta cheese more if desired
Instructions
- 1. Heat oil in Instant Pot over medium high heat until just smoking. Pat chicken dry, season with salt and pepper, and brown in batches, skin side down, about 6 minutes. Remove chicken to a plate.
- 2. Add onions, garlic, and mushrooms, and cook until softened, about 5 minutes. Stir in rice and cook about 30 seconds. Stir in broth and sure to scrape up any browned bits off the bottom and push the rice into the liquid. Add the chicken back into the pot, skin side up.
- 3. Cook on high pressure for 15 minutes and quick release the pressure as soon as the cooking time is over.
- 4. Transfer chicken to serving dish. Add the parsley, lemon juice, and feta cheese to the rice, and let stand for 5 minutes while the rice finishes cooking. Gently fluff with a fork and serve with chicken.
- Enjoy!
Notes
This recipe feeds my family of 6, but we split two large pieces of chicken between 4 kids. It was adapted by a recipe I found in Pressure Cooker Perfection from America's Test Kitchen.
Nutrition
Calories: 284kcal | Carbohydrates: 54g | Protein: 6g | Fat: 3g