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Instant Pot Recipes: Whole Chicken And Rice

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Instant Pot Whole Chicken Aileen Cooks
Instant Pot Whole Chicken Aileen Cooks from aileencooks.com

Description

This instant pot recipe for whole chicken and rice is a one-pot meal that is easy to make and packed with flavor. It's the perfect dish for a busy weeknight, and it's also great for meal prep. The chicken is juicy and tender, and the rice is fluffy and flavorful. This recipe is sure to become a family favorite!

Prep Time

The prep time for this recipe is minimal. You'll need to rinse and pat dry the chicken, chop the onion and garlic, and measure out the ingredients. This should take about 15 minutes.

Cook Time

The cook time for this recipe is about 45 minutes. The chicken and rice cook together in the instant pot, so there's no need to cook them separately.

Ingredients

  • 1 whole chicken (about 4 pounds)
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 cups white rice
  • 3 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika

Equipment

  • Instant Pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Rinse the chicken and pat dry with paper towels.
  2. Season the chicken with salt, pepper, and paprika.
  3. Turn on the Instant Pot to sauté mode and add the olive oil.
  4. Add the onion and garlic and sauté for 2-3 minutes until soft.
  5. Add the rice and stir to coat with the onion and garlic.
  6. Add the chicken broth and stir to combine.
  7. Place the seasoned chicken on top of the rice mixture.
  8. Close the Instant Pot lid and set the valve to sealing.
  9. Cook on high pressure for 25 minutes.
  10. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
  11. Remove the chicken from the Instant Pot and let rest for 5 minutes before carving.
  12. Fluff the rice with a fork and serve with the chicken.

Notes

This recipe can be customized to your liking. You can add vegetables like carrots and peas to the rice mixture, or you can use brown rice instead of white rice. You can also adjust the seasonings to your taste.

Nutrition Info

This recipe serves 6 and each serving contains approximately:
  • Calories: 550
  • Protein: 40g
  • Fat: 22g
  • Carbohydrates: 48g
  • Fiber: 1g
  • Sugar: 2g
  • Sodium: 800mg

Recipe Tips

  1. Make sure to rinse and pat dry the chicken before seasoning.
  2. Season the chicken liberally with salt, pepper, and paprika for maximum flavor.
  3. You can use chicken thighs instead of a whole chicken for this recipe.
  4. If you want to make this recipe ahead of time, you can prepare the rice mixture and store it in the fridge for up to 24 hours. When you're ready to cook, add the chicken and cook as directed.
  5. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

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