Name: Quick Chicken Steamed Rice
Prep time: 10 min
Cook time: 10 min
Yield: 6 Servings
Ingredients: 2 tablespoons refined coconut oil; 1 pound boneless (skinless chicken breasts, cut into 1/2" cubes); 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 cups chicken broth; 1 cup long grain white rice (rinsed and drained); 1/4 cup low-sodium soy sauce; 1/2 cup frozen diced carrots; 1 cup frozen broccoli florets; 2 scallions (trimmed and sliced)

Quick Chicken Steamed Rice

By :Robin Fields

This easy dish is inspired by fried rice. For fried rice, you typically need to cook the rice first and allow it to fully chill before frying for best results. This recipe allows the whole recipe to be cooked at once and uses less oil than you would with frying. It’s softer than typical fried rice but still has all the flavors you love, and it’s ready in 30 minutes. Excerpted from The “I Love My Instant Pot®” Three-Step Recipe Book by Robin Fields. Available where books are sold.

Course

Dinner

Difficulty

Easy

Browse Category

Dinner, Kid-Friendly, Poultry

Duration

15-30 min

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Chicken Breasts, Rice

Keyword

chicken dinner, instant pot chicken and recipe, rice recipe

Prep Time

10 Minutes

Cook Time

10 Minutes

Servings

6 Servings

Ingredients

2 tablespoons refined coconut oil
1 pound boneless skinless chicken breasts, cut into 1/2" cubes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups chicken broth
1 cup long grain white rice rinsed and drained
1/4 cup low-sodium soy sauce
1/2 cup frozen diced carrots
1 cup frozen broccoli florets
2 scallions trimmed and sliced

Course

Dinner

Difficulty

Easy

Browse Category

Dinner, Kid-Friendly, Poultry

Duration

15-30 min

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Chicken Breasts, Rice

Keyword

chicken dinner, instant pot chicken and recipe, rice recipe

Prep Time

10 Minutes

Cook Time

10 Minutes

Servings

6 Servings

Ingredients

2 tablespoons refined coconut oil
1 pound boneless skinless chicken breasts, cut into 1/2" cubes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups chicken broth
1 cup long grain white rice rinsed and drained
1/4 cup low-sodium soy sauce
1/2 cup frozen diced carrots
1 cup frozen broccoli florets
2 scallions trimmed and sliced

Instructions

Press the Sauté button on an Instant Pot® and allow to heat until the display reads “Hot.” Pour oil into the pot. Season both sides of chicken with salt and pepper, then add to the pot and sauté 7 minutes until chicken is golden brown and the internal temperature is at least 165°F.
Press the Cancel button. Pour broth into the pot, then use a wooden spoon to scrape any browned bits from the bottom. Add rice, soy sauce, carrots, and broccoli. Place the lid on the Instant Pot® and click into place to close. Press the Pressure Cook button and adjust the timer to 3 minutes. When the timer beeps, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure until float valve drops. Unlock lid.
Fluff rice with a fork and top with scallions. Serve warm.

Robin Fields

Robin Fields is an experienced food blogger, air fryer user, and recipe developer who specializes in creating quick and easy recipes that have minimal ingredients and maximum flavor. She lives in Missouri with her husband and two young children.