Broccoli Chicken Rice
Serves: 8
Total Cook Time: 60
Prep Time: 30
Cook Time: 30
Ingredients
- 2 pounds chicken, cubed
- 2.5 cups rice
- 3 tablespoons butter
- 2 tablespoons thyme
- 2 tablespoons italian seasoning
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 2 teaspoons pepper
- 2 teaspoons salt
- 2 bags of frozen broccoli florets
- 4 cups of chicken broth
- 2 cups of almond milk
- 2 tablespoons of cornstarch
- Optional toppings (cheese, breadcrumbs)
Instructions
- Add the following to instant pot: rice, chicken broth, 1 tablespoon of butter, 1 tablespoon of italian seasoning, 1 tablespoon of thyme, 1 tablespoon of garlic powder, 1 teaspoon of pepper, 1 teaspoon of onion powder, 1 teaspoon of salt
- Set instant pot to sealing, high pressure, and pressure cook for 5 minutes, and allow natural release for 15 minutes
- Preheat the oven to 350 degrees
- Cut chicken into bite-sized pieces (cubed)
- While the instant pot is cooking, add the following to a pan, and cook until chicken is golden brown: 2 tablespoons of butter, cubed chicken, 1 tablespoon of italian seasoning, 1 tablespoon of thyme, 1 tablespoon of garlic powder, 2 teaspoons of onion powder, 1 teaspoon of salt, 1 teaspoons of pepper
- Create the cornstarch mixture, starting with a small amount of milk and whisking to ensure there are no clumps
- Once the instant pot has natural released, combine all ingredients in the instant pot, as well as almond milk/cornstarch mixture, and broccoli, adjusting seasonings as necessary
- Lightly grease a 9x13 casserole dish and pour in the combined mixture
- Bake for 15 minutes, optionally use broil for the last 3-5 minutes to have a crispy top
