Instant Pot Chicken and Rice Recipe

Makes 8 servings

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon smoked paprika
1 cup short grain white rice (basmati, jasmine…)
1 1/4 cup low sodium chicken broth
2 carrots, peeled and diced
1 red bell pepper, seeded and chopped
2 pounds boneless, skinless chicken breasts
salt and pepper to taste
chopped parsley, optional

Heat Instant Pot on the saute setting. Add olive oil and onion and cook until translucent (about 4 minutes). Stir in garlic, oregano, and smoked paprika and cook for 1 minute. Add rice, chicken broth, carrots, pepper, and chicken breasts and set the Instant Pot on manual high pressure for 8 minutes. After cooking has completed, all the pot to sit for 10 minutes to slowly release pressure.

Remove chicken breasts and slice thinly. Mix chicken in with rice, adjust seasonings, and serve with chopped parsley.

For one serving (about 1 1/2 cups) = 331 calories, 4.6 g fat, 0.3 g saturated fat, 23.1 g carbohydrates, 2.2 g sugar, 48 g protein, 1.4 g fiber, 155 mg sodium, 3 Freestyle Pts

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Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes


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