Description
This one-pot wonder delivers tender chicken and perfectly cooked gluten-free rice in a deliciously creamy sauce. It’s a quick and easy weeknight meal that’s bursting with flavor.
Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup gluten-free short-grain white rice, rinsed
- 1.5 cups chicken broth (GF certified)
- 1/2 cup full-fat coconut milk (or cashew cream)
- 1/2 cup frozen peas
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Step 1: Sauté Chicken. Press the ‘Sauté’ button on your Instant Pot and add olive oil. Once hot, add chicken pieces season with salt and pepper. Cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- Step 2: Sauté Aromatics. Add chopped onion to the pot, sauté until softened, about 3 minutes. Add minced garlic and cook for another minute until fragrant. Press ‘Cancel’ to turn off the Sauté function.
- Step 3: Deglaze and Add Rice. Pour half a cup of chicken broth into the pot. Use a wooden spoon to scrape all the browned bits from the bottom of the pot. Add the rinsed gluten-free rice to the pot, spreading it in an even layer. Do NOT stir at this point.
- Step 4: Pressure Cook. Carefully place the browned chicken pieces on top of the rice. Pour the remaining 1 cup of chicken broth over the chicken and rice. Close the lid, set the valve to ‘Sealing’, and select ‘Pressure Cook’ (or Manual) on High for 5 minutes.
- Step 5: Release Pressure & Finish. Once cooking is complete, allow for a 10-minute Natural Pressure Release, then quick release any remaining pressure. Open the lid, stir in the coconut milk (or cashew cream) and frozen peas. Cook on ‘Sauté’ for 2-3 minutes, stirring, until the sauce thickens slightly and peas are warmed through. Serve immediately, garnished with fresh parsley.
- Prep Time: 10 mins
- Cook Time: 25 mins