Instant Pot Rosemary Chicken and Rice

 Recipe From: Laura

Instant Pot chicken and rice mixed with broccoli, lemon and rosemary is full of zesty herb flavor that comes together for a flavorful, nourishing and satisfying dish. This one pot meal makes for easy prep and cleanup.  Summa is a great time to whip out the Instant Pot so ya don't have to heat up the house using the stove.

 1 Tbsp avocado oil

1/2 yellow onion, minced

4 cloves garlic minced

1 1/2 cups long grain brown rice, soaked OR white rice

2 tsp dried rosemary

OR 1/2 tsp fresh rosemary

1/2 tsp black pepper

1 tsp sea salt

1 Tbsp pure maple syrup optional

1 Tbsp lemon zest

1 Tbsp lemon juice

2 crowns broccoli chopped**

1 1/3 cups chicken broth or water

2 large chicken breasts

 

Place the rice in a large bowl and cover with 2 inches of water. Soak at least 15 minutes, ideally for 1 hour (note, you can begin preparing the remainder of the recipe while the rice is soaking). Drain water and set rice aside until ready to use.

Plug in your Instant Pot and press Saute.

Add the avocado oil and chopped onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes.

Add the garlic, rice, rosemary, black pepper, sea salt, lemon zest and lemon juice and stir well. Continue cooking 1 to 2 minutes.

Stir in the pure maple syrup, broccoli * and the broth.

Place the chicken breasts on top of everything.

Secure the lid on the Instant Pot and cook on high pressure for 20 minutes, leaving the vet seal.

Allow Instant Pot to naturally release for 15 minutes, then manually release any remaining pressure.

Transfer the chicken to a cutting board and chop into bite sizes. Stir chicken back into the rice mixture. Serve and enjoy!

**I like my broccoli a little more 'snappy'.  When cooked in the instant pot with the rice, it becomes kinda soggy but some prefer it that way. I saute my broccoli separate then add/stir in when ready to serve.**