Cooking the chicken recipe in a single layer allows the chicken to brown and not stew. The browned bits left behind help to season the rice.
2 tablespoons canola oil
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 cup uncooked long-grain brown rice
5 cups water
3/4 cup diced red onion
3 cups small broccoli florets
1 1/2 cups diced red bell pepper
1 cup chopped peanuts, toasted
1/2 cup frozen shelled edamame, thawed
1/3 cup lower-sodium soy sauce
1/3 cup rice vinegar
1/4 cup chopped fresh cilantro
1 1/2 tablespoons sugar
1 tablespoon grated peeled fresh ginger
1/2 teaspoon salt
How to Make It
Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use [Adjust] to select "More" mode. When the word "Hot" appears, swirl in 1 tablespoon of the oil. Add chicken to cooker in a single layer, and cook 2 minutes; stir and cook 4 minutes or until done. Remove chicken from cooker; set aside.
Add remaining 1 tablespoon oil, rice, and 5 cups water to cooker, scraping cooker to loosen browned bits. Turn cooker off.
Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 8 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4). While rice mixture cooks, place onion in a medium bowl. Add cold water to cover; let stand 10 minutes. Drain.
After pressure is released, stir broccoli into rice mixture in cooker; let stand 30 seconds. Drain broccoli mixture through a fine sieve; rinse with cold water, and drain well.
Place broccoli mixture in a large bowl. Add chicken, onion, bell pepper, and remaining ingredients, tossing gently.
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