Instant Pot Cheesy Chicken, Broccoli and Rice

This Instant Pot Cheesy Chicken Broccoli and Rice is an easy-to-make dinner that the whole family will love. Made with a few simple whole ingredients, this healthy dinner will soon be a family favorite. Made in partnership with my friends at Farmer Focus!

Cheesy chicken broccoli and rice in a bowlInstant Pot Cheesy Chicken Rice and Broccoli

Everyone needs to have a healthy, hearty and most importantly, delicious dinner recipe that can be made quickly on a weeknight, and this Instant Pot Cheesy Chicken, Broccoli and Rice can be it! This easy chicken and rice dinner requires only about 10 minutes of prep and hands on cooking time, while the rest is done easily in the Instant Pot. The rice is creamy, the chicken is perfectly cooked and juicy and the broccoli is crisp tender. We’re confident in saying even the pickiest of eaters will like this one!

Ingredients Needed for Chicken Broccoli and Rice

Instant pot chicken and riceCooking Broccoli in the Instant Pot

We knew exactly what we wanted when we set out to make this recipe: cheesy rice, with perfectly seasoned chicken and broccoli that was not overcooked. But this last bit proved to be the most difficult. Cooking broccoli in the Instant Pot usually results in overcooked broccoli. While for some dishes, that fall apart broccoli mess works, for this we were looking for crisp tender broccoli that stayed whole. Cooking it fully in the Instant Pot by adding it with the rice resulted in broccoli that fell apart. Cooking it in the Instant Pot after the rice had finished cooking for 0 (zero) minutes made the rice burn.

What we turned to was frozen broccoli florets that had been mostly thawed by rinsing under lukewarm water. Good quality frozen broccoli has already been blanched before freezing. Once thawed, the florets are much quicker to cook than fresh broccoli. So for this recipe, we added the thawed broccoli florets to the Instant Pot right after the rice finished cooking. Then closed the lid and allowed the broccoli to steam with the residual heat. This resulted in crisp-tender broccoli.

If you prefer to use fresh broccoli for this recipe you will need to cook it separately first, then add it to the finished rice along with the cheese. To do this in the Instant Pot: cook it first on a steaming rack with 1/2 cup of water on high pressure for 0 (zero) minutes. If you don’t mind broccoli that is fall apart and wish to cook it with the rice, that is fine too! In fact, some kids will prefer it this way. It will result in soft broccoli bits all throughout the rice.

Stirring cheese into the instant pot with chicken broccoli and riceWhy Quality Chicken is a Must

With so few ingredients in this dish, it is incredibly important to use quality chicken. I am so happy partnering with my friends at Farmer Focus to bring you this easy Instant Pot chicken recipe! Farmer Focus has been my go-to, trusted chicken for years now, because they pride themselves in producing the highest quality meat grown on family-owned farms. You can 100% taste the difference. I love knowing that, without a doubt, when I pick up Farmer Focus chicken at the grocery store, it’s the best there is and I don’t have to question whether it was raised in a humane way.

Chicken for chicken and rice recipe

Farmer Focus is building partnerships with farmers through their innovative Farmer Focus Business Model

Here is what I love about Farmer Focus: they are a company that supports their farmer partners and they are working hard to do things right and truly raise and produce the highest quality chicken! Every Farmer Focus product includes a 4-letter Farm ID that traces your chicken to the farm that raised it. Buying meat from Farmer Focus also gives me peace of mind that I am supporting hard-working family farmers.

Farmer Focus chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised! How awesome is that?!

You can also use their easy store locator to find where you can get this amazing quality chicken near you.

Chicken Broccoli and Rice cooked in the Instant Pot on a plateIf you like this whole dinner in the Instant Pot, check out these others:

For more chicken recipes, check out these:

Watch the video:

4.9 rating
9 reviews

Instant Pot Chicken, Broccoli and Rice

This Instant Pot Cheesy Chicken Broccoli and Rice is an easy-to-make dinner that the whole family will love. Made with a few simple whole ingredients, this healthy dinner will soon be a family favorite.


Yield 4
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 40 minutes
Recipe Type: Dinner
Cuisine Gluten-free
Make Ahead: Easy
Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

  • 1 teaspoon avocado or olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice (rinsed and drained well)
  • 1-1/2 cup chicken broth
  • 1-½ lb. Farmer Focus boneless and skinless chicken thighs, cut into bite sized pieces
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon paprika
  • 3 cups (9 ounces) frozen broccoli florets (see note)
  • 1 cup shredded cheddar cheese

Directions

  1. Heat oil, using the saute function in a 6 or 8 quart Instant Pot. Once hot, add onion and garlic and cook, stirring often, until beginning to soften, about 5 minutes. Shut off the saute function.
  2. To the pot, add rinsed rice, chicken broth, chicken, salt, pepper and paprika and mix well. Place the lid on the Instant Pot and set the valve to sealing. Cook on manual high pressure for 10 minutes and when done use a quick pressure release.
  3. While the chicken cooks, rinse frozen broccoli florets under lukewarm water for 2 minutes. Set aside.
  4. Once all the pressure has released, remove the lid from the Instant Pot and add in the broccoli florets and cheddar cheese and mix well to combine. Place the lid back on top, and switch the valve to sealing and let the mixture steam (leaving on the warming feature is fine) for 10 minutes. Release any built up pressure and remove the lid.
  5. Stir the rice and serve immediately.

Recipe Notes

  1. Frozen broccoli is used because after it is defrosted it cooks quicker than fresh broccoli would. If you prefer to use fresh broccoli for this recipe, you’ll have to partially (or fully) steam the broccoli before adding it to the cooked rice.
  2. If your frozen broccoli is large, once it is defrosted cut it into 1-½” florets so that it will cook evenly.

Nutrition

Loading nutrition data...

Instant Pot Cheesy Chicken, Broccoli and Rice

These dreamy Philly Cheesesteak Stuffed Peppers are SO GOOD! We use leftover rice and add in thinly sliced steak, mushrooms, peppers and of course, cheese. They’re a family friendly dinner that will leave everybody happy and are a great dish to prep ahead of time!

Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Bell Peppers

After testing The BEST Rice Ever recipe a few weeks back, we were left with mounds of leftover rice to contend with. We could only eat it for dinner so much, so we set out to make a few leftover rice recipes. The first was this easy Breakfast Fried Rice recipe and then came along these Philly Cheesesteak Stuffed Peppers, and we’re so glad they did. They are exactly what you think you are: bell peppers stuffed with thinly sliced steak, mushrooms, onions, cheese and leftover rice. They are also delicious.

What we love about stuffed peppers is that while they take a few pre-cook steps of getting the meat and veggies soft, the bulk of the cooking time is hands-off in the oven, and they are a great make ahead dish. You can either prep the whole thing ahead of time and bake when ready, or you can cook the stuffed peppers entirely and use them for meal prep dinner or lunch.

Making Philly cheesesteak stuffed peppers recipe

Do You Cook the Meat before Stuffing Peppers?

Yes! As with most stuffed peppers recipes, everything is precooked before going into the stuffed peppers, except the bell peppers themselves.

Can These be Made Low Carb?

Yes! If you prefer to make these Philly cheesesteak stuffed peppers Keto friendly you can use uncooked cauliflower rice. Everything else in the recipe will stay the same.

What Goes Good as a Side Dish with Stuffed Peppers?

We feel that this stuffed bell peppers recipes is a whole meal in itself because it has the added rice to the filling,  but if you were looking to serve it alongside something a salad would pair well!

Stuffed peppers with rice

If you like this dinner recipe, check out these others:

Watch the video:


5.0 rating
1 reviews

Philly Cheesesteak Stuffed Peppers

These dreamy Philly Cheesesteak Stuffed Peppers use leftover rice, thinly sliced steak, mushrooms, peppers and of course, cheese. They're a family friendly dinner that will leave everybody happy and are a great dish to prep ahead of time!


Yields 6
Prep Time 10 minutes
Cook Time 1 hour 3 minutes
Total Time 1 hour 13 minutes



Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

  • 6 bell peppers
  • 1 tablespoon avocado oil
  • 1-½ lb steak, shaved (see note)
  • 4 ounces mushrooms, sliced (about 4-5)
  • 1 small red onion, sliced
  • 1-½ teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 cup leftover white rice
  • 1 cup (4 ounces) provolone cheese, shredded and divided

Directions

  1. Preheat oven to 350ºF.
  2. Prepare peppers: Remove the top 1” portion of the pepper, discard the stem and slice any usable pieces from the top portion and set aside. Scrape out the ribs and seeds and discard. Place peppers upright in a baking dish.
  3. Heat a large skillet over medium-high heat. When hot add oil and sear steak for 5 minutes, stirring until fully cooked through. Remove from pan and place in a large bowl.
  4. Reduce heat to medium and add mushrooms. Cook until all the liquid has evaporated, about 5-7 minutes.
  5. Add sliced onion and peppers, salt, pepper and garlic powder and cook until softened, about 10 minutes.
  6. Meanwhile to the bowl add the rice, and ¾ cup cheese. Once done add cooked veggies and mix until fully combined.
  7. Spoon mixture into prepared peppers. Pour 1 cup of water into the bottom of the baking dish. Cover with foil and bake for bake for 40 minutes, or until the peppers are tender.
  8. Remove from oven and preheat broiler. Divide cheese on top of peppers and put under broiler for 3 minutes until bubbly and brown.
  9. Serve immediately or cool completely and store for meal prep.

Recipe Notes

  1. If you can’t find shaved steak, you can use another boneless cut of steak like a ribeye, top sirloin or skirt steak. To get thin slices you can briefly freeze the steak, for about 15 minutes or so and slice against the grain.

Nutrition

Loading nutrition data...

Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers

This Breakfast Fried Rice is made using only 4 ingredients and is a super easy meal to whip up anytime of day, not just in the morning! It takes the base of leftover rice and switches up the traditional fried rice by adding in the leftover breakfast staples of bacon and eggs. You can have it on the table from start to finish in less than 15 minutes which makes it a breakfast (or dinner) win!

Breakfast fried rice recipeBreakfast Fried Rice

After testing and testing and testing our Best Rice Ever recipe a few weeks back we found ourselves with piles of rice in the test kitchen. Not that we are complaining or anything, because it really is the best rice ever, but we knew we needed to put that rice to good use by testing a few new leftover rice recipes, and this Breakfast Fried Rice was one of them!

We love the idea of being able to make a double batch of something easy, like rice, when you are cooking dinner and then also being able to use up the leftovers again for a fresh meal later in the week. This Breakfast Fried Rice is the perfect example of this. This dish takes a total start to finish time to make of 15 minutes! On busy days (which they seem to be innumerable) this is the perfect breakfast, or lunch or dinner! And likely you already have the ingredients on hand or in your freezer: bacon, eggs, rice and green onions.

Rice breakfast recipes

What is in a Breakfast Fried Rice?

This is not the most traditional Asian-style type of fried rice, as we really wanted to keep the ingredient list as minimal as possible so there aren’t any add-ins like coconut aminos or other spices. Think of this as more of a breakfast stir fry! We wanted this to be a savory options for breakfast made with ingredients you likely had on hand that could be a satisfying meal. We limited it to bacon, eggs, green onions and leftover rice with optional hot sauce.

What are some other options to add to Breakfast Fried Rice?

If you wanted to add in a few more things there are plenty of options. You can add in:

Breakfast rice

If you like this rice recipe, check out these others:

5.0 rating
3 reviews

Breakfast Fried Rice

This Breakfast Fried Rice is made using only 4 ingredients and is a super easy meal to whip up anytime of day, not just in the morning! It takes the base of leftover rice and switches up the traditional fried rice by adding in the leftover breakfast staples of bacon and eggs. You can have it on the table from start to finish in less than 15 minutes which makes it a breakfast (or dinner) win!


Yield 2
Prep Time 4 minutes
Cook Time 11 minutes
Total Time 15 minutes



Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

Directions

  1. In a nonstick skillet or well seasoned cast iron pan, cook bacon until crispy, about 6 minutes. Drain all but 1 tablespoon of bacon fat. Reserve leftover bacon fat for another use or discard.
  2. Lower heat to medium low and add scrambled eggs. Using a spatula move the eggs around the pan until they are fully cooked, about 2 minutes.
  3. Add rice and green onion and cook, breaking up the rice if needed with a spatula, until it is heated through about 3-5 minutes.
  4. Check the seasoning and adjust with additional salt and pepper if needed. Divide between two plates and garnish with hot sauce if using and serve immediately.

Recipe Notes

  1. If you are using seasoned leftover rice (like our recipe for the BEST RICE EVER) you will not need any additional salt because the rice and the bacon add salt to the dish already.

Nutrition

Loading nutrition data...

Breakfast Fried Rice

If you’ve ever thought rice was a plain-nothing-special side dish, this recipe on How to Make the Best Rice Ever (either in the stove top or instant pot) is for you! It’s the perfect recipe to pair with just about anything, is largely hands-off cooking time and is flavorful thanks to added onion, garlic and toasted noodles. Our LCK Food Editor, Kelli Avila, shares how she came to love and cook this rice weekly.

homemade rice pilafHow to Make the Best Rice Ever

Want to know How to Make the Best Rice Ever? Kelli here, and I know I did after years of eating the rice my husband John, who hails from Colombia (where rice is a staple dish), has cooked for our family. Anybody who has ever eaten it has claimed that it was indeed the best rice they’ve ever had.

His version of rice, also called arroz con fideos is similarly close to a what Americans would know as rice pilaf (or in Egypt is known as bil shareyah). It’s basically rice enhanced with onions, garlic and fried noodles. We use gluten-free spaghetti, and it’s quickly fried in oil that transforms it into something different with a  nice toasted flavor. Over the last few weeks I’ve asked John to cook a few batches so I could watch how he made it. Lexi and I then got in the kitchen to test our own take on it, and are so happy with the results. There isn’t anything difficult to cook in this recipe, but it is all about building flavor with a few tricks to make the best rice ever.

This dish is so good it could be eaten simply on it’s own, or in our family with two toddlers topped with a fried egg and happily eaten as dinner (and then remade into a new dish the next day such as a stir fry). You can also make a really large batch and freeze mini portions of it to take out as needed for a quick dinner side dish. And in the next few weeks we have some new amazing leftover rice recipes we can’t wait to share.

How much salt do you put in 1 cup of rice

Tips on How to Make the Best Rice Ever

What is the ratio of water to rice?

For long grain white rice on the stove top, the ratio is 1 cup of rice to 2 cups of water. For long grain white rice on in the Instant Pot the ratio is 1 cup of rice to 1 cup of water.

What can you serve the Best Rice Ever with?

Just about everything. But if you’re looking for some ideas, here are a few:

If you like this how to, check out these others:


5.0 rating
2 reviews

How to Make the Best Rice Ever

If you've ever thought rice was a plain old boring dish, this recipe on How to Make the Best Rice Ever (either in the stove top or instant pot) is for you! It's the perfect dinner side dish to pair with just about anything, is largely hands-off cooking time and is bound to be your new favorite.


Yields 6 cups
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes



Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

  • 1 tablespoon olive oil
  • ⅓ cup dried (GF) spaghetti, broken into 1” inch pieces (about 40 pieces spaghetti or 1.75 ounces)
  • ½ small onion, very fine dice (about ¼ cup diced onion)
  • 1 garlic clove, minced fine
  • 2 cup long grain rice
  • 4 cup water
  • 1-1/2 to 2 teaspoons salt
  • 1 tablespoon butter (optional)

Directions

  1. Rinse the rice: Place rice in a large bowl and fill with cold water and move the rice around with your hands. Drain the rice and repeat this step until the water inside the bowl is clear.
  2. Heat a medium to large pot and add oil. Once hot at the dried pasta and toast, until the pasta is light brown. Reduce the heat to medium low and add the onion and garlic and cooking, stirring,  for 3 minutes until just slightly beginning to soften.
  3. Add the rice, salt and water and turn heat to high. Bring to a boil and continue to cook until all the water has evaporated below the rice and the bubbles have disappeared, about 10 minutes.
  4. Cover and reduce temperature to the lowest heat and cook for 10 minutes.
  5. Once done, fluff with a fork and serve immediately. If you’d like to make a pega (crispy fried rice bottom) you can leave the rice with the low heat for an additional 10-15 minutes.

Recipe Notes

  1. We really love the flavor of the full 2 teaspoons of salt, but if you prefer you can reduce it slightly to about 1-1/2 teaspoons, though it will be a little more bland.
  2. To cook in the Instant Pot (note the different amount of water added than on the stove top, all other ingredients stay the same):
    1. Rinse the rice: Place rice in a large bowl and fill with cold water and move the rice around with your hands. Drain the rice and repeat this step until the water inside the bowl is clear.
    2. Press saute on instant pot and and add oil. Once hot at the dried pasta and toast, until the pasta is light brown. Add onion and garlic and saute for 3 minutes until just slightly beginning to soften.
    3. Add the rice, salt and 2 cups of water (this amount is different than the remainder of the recipe) and press the rice button (or cook on manual pressure for 12 minutes).
    4. When done use the quick release function.
    5. Fluff with a fork and serve immediately or cool down to use for meal prep.
  3. The rice will keep for about 5 days in the refrigerator. Alternatively you can freeze in single serve portions to use for a quick weeknight dinner. To reheat place rice in a medium pot with 2 tablespoons of water and place on low heat with a cover. Cook for about 10 minutes until the rice is completely heated through and the water has been absorbed.

Nutrition

Loading nutrition data...

Kelli Avila Bio

How to Make the Best Rice Ever (Stove Top and Instant Pot)

This One Pot Turmeric Chicken and Rice is a hearty, warm and comforting weeknight dinner option! It’s full of veggies and uses both fresh and dried turmeric. It is dairy-free and gluten-free and is bound to be a new, and easy, family favorite!

One Pot Turmeric Chicken and Rice

We love an easy-to-make and easy-to-love weeknight dinner and this One Pot Turmeric Chicken and Rice is one of them! A warm and comforting spiced chicken and rice dish that consists largely of unattended cooking and is made all in one pot for a simpler clean up! This dish uses both fresh and dried turmeric for an extra punch of flavor and has so many veggies packed in!

Let’s talk turmeric:

We’ve talked quite a bit about turmeric on this site before because turmeric is a trendy food topic these days, but for good reason: it provides significant anti-inflammatory effects that can benefit a wide variety of health concerns! Curcumin, which is a nutrient found within turmeric, is a powerful anti-inflammatory. Chronic inflammation has been linked to a number of larger medical conditions such as diabetes, arthritis and heart disease. A natural and easy way to help keep inflammation down is through the foods you put in your body. This One Pot Turmeric Chicken and Rice uses both fresh turmeric and dried turmeric. Now are we saying if you eat this rice all of your inflammation will go away? Nope! But we are big believers in using a whole and real food approach to healthy living and including as many nutrient dense ingredients in our every day meals is a good start.

Where can you buy fresh turmeric?

Almost any major grocery store will sell turmeric. Look for it in the section where they sell fresh ginger, and it looks similar!

What do you do with fresh turmeric

You don’t need to peel the thin skin off of fresh turmeric, but we prefer to especially if it isn’t organic. The easiest way to do this is to take a spoon and gently scrape off the skin. You can grate the turmeric with a microplane or finely mince it. Just be careful about where you prepare the turmeric because it will leave yellow everywhere it touches, including your hands!

If you like this easy weeknight dinner recipes, check out these others:


4.0 rating
3 reviews

One Pot Turmeric Chicken and Rice

This One Pot Turmeric Chicken and Rice is a hearty, warm and comforting weeknight dinner option! It's full of veggies and uses both fresh and dried turmeric! It is dairy-free and gluten-free and is bound to be a new family favorite!


Yield 4-6
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 43 minutes



Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

  • 2 tablespoons avocado oil, divided
  • 1 1/2 lbs. boneless, skinless chicken thighs, diced into bite-sized pieces
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2-2 inch pieces fresh turmeric (about 2 tablespoon)
  • 2 carrots, diced
  • 1 teaspoon cumin
  • 1 teaspoon parsley
  • 1 teaspoon fine sea salt
  • 1 teaspoon turmeric dried
  • 2-½ cups chicken broth
  • 1 cup long grain white rice
  • 1/2 medium cauliflower, cut into florets (about 2 cups)
  • ½ cup frozen green peas
  • Cilantro and lemon wedges, for garnish

Directions

  1. Heat a 12” heavy bottomed high-sided pan over medium-high heat. Once hot, add oil and chicken and cook until beginning to brown 5-7 minutes. Remove from pan and set aside.
  2. Add onions and carrots and cook until soft and translucent, 3-5 minutes.
  3. Add fresh turmeric, garlic and all spices and toast for 30 seconds.
  4. Add chicken stock and scrap up any browned bits. Add rice, cauliflower and the chicken and stir to combine. Make sure the mixture is spread evenly in the pan and the veggies and chicken are pushed into the liquid as much as possible.
  5. Let mixture come up to a boil, then cover with a tight fitting lid, and lower the heat to medium-low.
  6. Cook for 20 minutes.
  7. Shut off heat, quickly remove the cover and sprinkle ½ cup peas over the top. Close the lid and let steam for 5 minutes.
  8. Fluff with a fork garnish with cilantro and a sprinkle of lemon juice

Recipe Notes

Notes: The cooking times can vary with this recipe depending on the brand of rice you use, how high your heat is on your stove and how heavy your pot is. Check to make sure the rice is fully cooked after the directed cooking time. If it is slightly undercooked, cook for an additional 5 minutes.


Nutrition

Loading nutrition data...

One Pot Turmeric Chicken and Rice

With Korean fermented cabbage as its base, this Kimchi Fried Rice is a great weeknight dinner when you want to spice it up a bit. It’s tangy and spicy and a great way to use up leftover rice or cauli-rice and veggies in your refrigerator. It is vegetarian, paleo friendly (with cauli-rice) and ready in under 30 minutes.

how do you make kimchi fried rice?Kimchi Fried Rice

With the busy holiday season upon us we thought it was time to make a quick and easy weeknight dinner that is also SUPER DELICIOUS and fun. And we love a good fried rice here at LCK, and this Kimchi Fried Rice is no exception! I almost always have Kimchi hanging around in my fridge (it lasts nearly forever) which makes it the perfect base to add to a fried rice that uses primarily pantry items. It’s super flavorful and we’ve included directions to make this with white rice or cauli-rice.

What is kimchi?

In short kimchi is fermented vegetables! It is native of Korean cuisine and can range from spicy to mild depending on what brand you are buying (or making, if you’re feeling adventurous).  Aside from being delicious Kimchi is a nutrient dense food but probably what makes me most excited about it is the naturally occurring probiotic strains that occur during fermentation. This is a great food to eat if you’re in the process of healing your gut or you want to have healthier digestive functions.

Kimchi fried rice recipe

What type of kimchi should I buy?

A good kimchi will bring a balance of salty, sour and spicy flavor while holding a nice crunch to it. We’re partial to kimchi made from cabbage, but really the most important thing is to buy a kimchi that has only natural ingredients added to it. In other words, if you can’t pronounce or clearly recognize anything on the ingredients label, skip it!

Tips for making a good stir fry:

Fried rice is a stir fry using rice as the base instead of noodles. It’s a simple dish to make, but the following tips will make sure that your fried rice will shine:

  1. Make sure your pan is nice and hot! We like to use a cast iron skillet for this, which retains heat nicely! But if you have a wok feel free to use that.
  2. Have all ingredients ready and prepped before you begin cooking!
  3. Use a high heat oil, like avocado oil.
  4. Always top it with a fried egg!

How to make kimchi fried rice

If you like this stir fry recipe, check out these others:

0.0 rating

Kimchi Fried Rice

With Korean fermented cabbage as its base, this Kimchi Fried Rice is a great weeknight dinner when you want to spice it up a bit. It's tangy and spicy and a great way to use up leftover rice or cauli-rice and veggies in your refrigerator. It is vegetarian, paleo friendly (with cauli-rice) and ready in under 30 minutes.


Yield 4
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes



Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

  • 2 tablespoons avocado oil
  • 1 cup baby bella mushroom, diced
  • 2 scallions, sliced thin, green and white parts separated
  • 1 large carrot, peeled and finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon toasted sesame oil
  • 3 cups leftover white rice (see note)
  • 1 cup kimchi, chopped with juices
  • 1/2 cup peas (frozen is fine)
  • 2 tablespoons asian chili paste (we like sambal oelek)
  • 2 eggs, scrambled
  • 1 handful baby spinach
  • 2 teaspoons coconut aminos
  • 1/2 teaspoon fine sea salt, or to taste
  • black sesame seeds, for garnish
  • nori strips, for garnish
  • additional eggs for frying, optional

Directions

  1. Heat a large skillet over medium heat and add oil. Once hot add mushrooms and cook until liquid has evaporated, about 5 minutes.
  2. Add the white part of diced scallions (reserve green for garnish) and carrots and cook until beginning to soften, about 5 minutes. Add in garlic and cook for an additional 30 seconds.
  3. Add sesame oil and rice and cook until heated through, about 3 minutes.
  4. Add kimchi, frozen peas and chili paste and heat through, about 3 minutes.
  5. Make a well in the center and pour in the scrambled egg. Cook until the egg has almost set and then move it around to scramble.
  6. Shut off heat and add baby spinach and coconut amino and stir until the baby spinach has wilted. Taste and add salt, about 1/2 teaspoon.
  7. Top with optional sesame seeds, nori strips and a fried egg and serve immediately.

Recipe Notes

  1. You can make this instead with cauli-rice by substituting 4 cups fresh cauli-rice for the 3 cups white rice in the recipe.
  2. Don't have leftover cooled rice? We tested this with frozen fully cooked white rice too! It was slightly more wet, but definitely a useful substitution when you want to make this but don't have leftover rice. 

Nutrition

Loading nutrition data...

Kimchi Fried Rice (Cauliflower Rice or White Rice)

This Instant Pot Chicken Tikka Masala is a great short-cut to a flavorful weeknight dinner! This delicious dinner uses the pot in pot cooking method, which means cooking the dish *and* the rice all together right in the pressure cooker! This gluten and dairy free dish also reheats well for meal prep and is a great addition to your Instant Pot repertoire!

Instant pot tikka masala coconut milk

Instant Pot Chicken Tikka Masala

This popular Indian dish is bright, rich and creamy and comes from my friend Megan’s new cookbook: The Fresh & Healthy Instant Pot Cookbook. This dish is typically made with heavy cream and few vegetables, so Megan has given it a nutrient upgrade with more than a pound of cauliflower and carrots. The resulting meal may not be quite as authentic, but we just love how the vegetables become nearly undetectable in this rich sauce. Serve it with naan (if you tolerate), and use coconut milk to give it a dairy-free creaminess, but you could leave it out for less fat and a richer tomato flavor!

This recipe uses the pot in pot method of cooking two different meal components in the Instant Pot at the same time. It was our first time using the PIP feature and we’re glad we took the plunge, thanks to Detoxinista, because it’s a game changer.

What is Pot in Pot Cooking?

The ‘Pot in Pot’ method of cooking allows food to cook in a separate bowl that’s placed on a steam rack in the Instant Pot.  Steam generated from liquid below the steam rack is used to build pressure and cook the food. Note: the container being used for PIP cooking must be placed on a rack, and not directly in the inner pot.

Can you use Pyrex in an Instant Pot?

Yep! Any pyrex is fine for it although stainless does have an advantage in that it wouldn’t require extra time. Anytime you use glass, pyrex, ceramic or any other heat absorbent material for “pot in pot” cooking, add about 5 minutes to the time under pressure!

chicken tikka masala

I was so excited to get Megan’s new cookbook, The Fresh & Healthy Instant Pot Cookbook! For starters, you know I LOVE my Instant Pot! Secondly, I adore Megan and all of her recipes, so I knew it would be a total winner of a cookbook. You can check it  out and grab a copy here!

What I love about this book? For starters, there are gluten-free options for each recipe, and all recipes are free of refined sugar and many of the most common food allergens, yet don’t scrimp on flavor!! Some dishes I cannot wait to make: Korean Chicken Bowls, Eggplant Parmesan Bake, Peanut Butter Crunch Granola Bars, Flourless Banana Oat Bread, and One-Pot Chocolate Cake and Frosting!!

Tools you need to make this recipe:

pressure cooker chicken tikka masala

Which Instant Pot to get?

I love my 6 qt. Duo. If you’re often cooking for more than 4 people, I’d go for the 8 qt.

If you like this Instant Pot recipe, check out these others:

5.0 rating
1 reviews

Instant Pot Chicken Tikka Masala


Yield 6
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 33 minutes



Author: Lexi
Scale This Recipe

Ingredients

Directions

1. Combine the onion, tomatoes with their juices, garam masala, cumin, coriander, paprika, cinnamon, ginger, cayenne, and maple syrup in the Instant Pot and use an immersion blender to blend until smooth. (Alternatively, place the ingredients in a blender and blend until smooth, then pour the sauce into the pot.) Place the chicken on top of the sauce and season it with the salt

2. Arrange a 2.5-inch trivet (I bought mine in this set) over the chicken and place a 7-inch oven-safe bowl on top. Add the rice and water to the bowl. Secure the lid and move the steam release valve to Sealing. Select Manual or Pressure Cook to cook on high pressure for 12 minutes. When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the steam pressure. When the floating valve drops, remove the lid. 

3. Use oven mitts to lift the trivet and the bowl of cooked rice out of the pot.
Fluff the rice with a fork. Use tongs to transfer the cooked chicken to a cutting board. Add the cauliflower and carrots to the sauce. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 1 minute. When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the steam pressure. When the floating valve drops, remove the lid. 

4. Cut the chicken into bite-sized pieces and stir them into the sauce. Stir in the coconut milk, then taste and adjust the seasonings as needed. Serve warm over the rice. Store leftovers in an airtight container in the fridge for 3 or 4 days.

Recipe Notes

  1. Make it Vegan: Omit the chicken and instead add 3 cups cooked chickpeas or two 15-ounce cans rinsed and drained chickpeas. Decrease the salt to 1 teaspoon and cook on high pressure for only 4 minutes. Let the pressure naturally release for 10 minutes to finish cooking the rice, then add the cauliflower and carrots as instructed.
  2. Author Notes: "I first used Pomi strained tomatoes instead of “diced” ones, which is AMAZING, but that product is hard to find and BURNS in the 8-quart pot for some reason. So, I went with the diced option because it has enough liquid to bring the 8-quart to pressure (I tested all the recipes in both size pots) but at the end you might want to use the Sauté button to simmer off the extra juices!"


Nutrition

Loading nutrition data...

Instant Pot Chicken Tikka Masala

This healthy rice pudding recipe is the perfect, lightened up version of the creamy rice pudding recipe you grew up loving. It’s vegan, gluten-free, and refined sugar free and is hands down the perfect hearty dessert!

Rice Pudding Recipe Healthy and Vegan

Healthy Rice Pudding

So many of you have requested a lightened up rice pudding recipe, and we worked hard to make it just perfect for you! I didn’t grow up eating rice pudding but while we were testing this recipe, I quickly fell in love with the hearty yet delicate, sweetened-just-right dessert.

This rice pudding recipe is:

Healthy rice pudding with almond milk

Can you make rice pudding with cooked rice?

You can, but we prefer not to cook it the way! You may need less liquid if doing so.

What rice should you use?

Can you use long grain rice for a rice pudding? You should use white rice. You can use long-grain aromatic rice (like basmati or jasmine) which will give the unique flavor and perfect texture that we love. If you use short or medium-grain white rice (like Arborio) your rice pudding will be more thick and chewy. The size of the pan can change the evaporation time of the liquid depending on the type of rice you use so if you are finding a lot of liquid left over, increase the temperature of the heat and cook for a bit longer.

Healthy Rice Pudding Recipe

If you like this gluten-free dessert recipe, try some more of our favorites:

How do you make healthy rice pudding

4.8 rating
12 reviews

Healthy Rice Pudding


Yield 4
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes



Author: Lexi
Scale This Recipe

Ingredients

Directions

  1. In a medium sauce pan (see note), add rinsed and drained rice and add water just enough to cover the rice. Heat pan on medium. Once rice has reached a boil, turn heat to medium low and let water reduce for 10 minutes. Take care not to let water evaporate out completely.
  2. Drain any water that remains after the 10 minutes and return rice to sauce pan.
  3. Add coconut milk and salt and cook on medium-low heat. Cook for 25 minutes and stir the pan every few minutes to make sure the rice does not stick.
  4. Add raisins and sugar, and turn the heat to low. Cook for an additional 15 minutes, stirring frequently until creamy and the liquid is mostly evaporated.
  5. Serve warm or cold, with ground cinnamon sprinkled on top.

Recipe Notes

  1. Make sure you are using the cartoon of the coconut milk beverage and not the canned variety.
  2. You can substitute maple sugar for coconut sugar but will change color slightly.
  3. For our recipe we used a medium sauce pan. Depending on the size pan you use, it may take less or more time for the liquid to evaporate. 
  4. Update on 10/2018: We've gotten comments that this recipe yielded rice pudding that was more liquid-y. We initially tested this recipe 5 times. After receiving those comments we went back and tested this recipe completely as written and we can say 100% this recipe works if followed as written and resulted in rice pudding that was thick and creamy like you see here in the photos. If for some reason your rice pudding is taking more time to evaporate than the direction indicates, simply let the rice pudding evaporate for a bit more time. Also note that as the rice pudding cools it thickens up quite a bit as well, so don't overcook it! 

Nutrition

Loading nutrition data...

Healthy Rice Pudding (Vegan)

This Grilled Salmon Bowl with Garlic Scapes and Kale makes for the perfect summer meal in a bowl. Packed with flavor and fabulous ingredients, this dish is packed with everything you need for a delicious and nutritious lunch or dinner.

Grilled salmon bowls with an egg on topGrilled Salmon Bowl Recipe

This Grilled Salmon Bowl is the perfect healthy dinner that will leave you feeling way better than before you ate it. It starts with some perfectly grilled salmon. You can grill either outside or “grill” underneath the broiler in the oven. Then pile that salmon with some garlicky wilted kale, rice and your choice of pairings. This is the perfect spring or summer dinner that is also paleo-friendly, Whole30 and gluten and dairy-free.

Last year was my first year of joining a local CSA and frequenting my new town’s farmers markets. I came home week after week with incredible amounts of produce like this kale and garlic scapes, many of which at a loss of what to do with. (P.S. if you’re looking to save money eating organic, a CSA is an amazing resource). This year I’m working through all the different types of produce I take home to create into delicious meals that can be recreated by you. 

Grilled salmon with rice and kale

Salmon Rice Bowl Ingredients

For the fish:

Salmon Bowl Toppings:

Top your salmon bowl with whatever you have handy or you think might go well with it. I enjoyed topping mine with these options:

How to Grill Salmon

There are two choices for grilling this salmon. The first is on a traditional grill outdoors. Though if that isn’t available to you, feel free to “grill” this under your broiler.

To “grill” fish in the oven: Place broiler on high. Place fish on a lined and greased baking sheet and broil for 7 to 9 minutes depending on the thickness of your fish. Add sesame seeds to garnish.

To grill on an outdoor grill: Grease grill and heat to medium. Place fish on a sheet of tin foil and cook for 8 to 10 minutes until fully cooked to your liking. Add sesame seeds to garnish.

Salmon rice bowl

If you like this salmon recipe, check out these others:

[yumprint-recipe id=’368′]
 

logo
AdBlocker Detected
Some elements of this website will not work correctly while your adblocker is enabled. Please disable your adblocker and reload the page.