Ingrédients (4 portions)

chicken thighs or breasts 1.5 lb

rinsed jasmine rice 1.5 cups

chicken broth 1.5 cups

chopped onion 1 small

minced garlic 3 cloves

diced carrots 1 cup

salt 1 tsp

pepper 1/2 tsp

parsley to taste

Préparation

Sauté the onion and garlic using the Sauté mode.

Add the chicken, rinsed rice, carrots, broth, and seasonings.

Close the lid and cook on high pressure for about 8 minutes.

Allow for a natural pressure release for 10 minutes, then open the lid.

Shred or slice the chicken and gently mix it with the rice.

Garnish with parsley and serve.

Notes & Astuces du chef

This recipe is based on an authentic Instant Pot recipe from Pressure Cook Recipes / Amy + Jacky: https://www.pressurecookrecipes.com/instant-pot-chicken-and-rice/. This is a summarized French version for the website. Estimated nutrition per serving is provided for informational purposes, unless otherwise specified. No fish/seafood.

COOKING MEALS BOOK

Plat principal

(sans titre)

Difficulté easy	Préparation 10 min	Cuisson - min	Repos 10 min	Portions 4
Méthode instant_pot	Origine Autre	Catégorie Plat principal	Visibilité Publique

Ingrédients (4 portions)

chicken thighs or breasts 1.5 lb
rinsed jasmine rice 1.5 cups
chicken broth 1.5 cups
chopped onion 1 small
minced garlic 3 cloves
diced carrots 1 cup
salt 1 tsp
pepper 1/2 tsp
parsley to taste

Préparation

Sauté the onion and garlic using the Sauté mode.
Add the chicken, rinsed rice, carrots, broth, and seasonings.
Close the lid and cook on high pressure for about 8 minutes.
Allow for a natural pressure release for 10 minutes, then open the lid.
Shred or slice the chicken and gently mix it with the rice.
Garnish with parsley and serve.

Notes & Astuces du chef

Informations nutritionnelles (par portion)

520 kcal

Calories

36g

Protéines

55g

Glucides

16g

Lipides

Fibres

740mg

Sodium

(sans titre)

Ingrédients (4 portions)

Préparation

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(sans titre)