Instant Pot Chicken and Yellow Rice for One
Need a super easy single serving one pot meal for dinner tonight? Look no farther this this Instant Pot chicken and yellow rice. The chicken and rice are done at the same time, and are super tender and flavorful.
Servings 1 person
Equipment
- Instant Pot/Pressure Cooker
- Measuring Spoons
- Measuring Cups
- Trivet
- Small-medium glass bowl
- Rubber/plastic serving spoon
Ingredients
- 2-3 frozen chicken tenders
- ½ cup jasmine rice
- 1 cup water divided
- ½ teaspoon chicken bouillon paste or use ¾ c chicken broth instead of water + bouillon paste
- ⅛ teaspoon turmeric powder
- pinch garlic powder
- ½ cup frozen vegetables like broccoli, green beans, or cauliflower
Instructions
- Pour ½ cup of water into Instant Pot bowl. Place 2-3 c volume glass bowl inside Instant Pot bowl. Pour ½ c jasmine rice, ¾ cup water, ½ teaspoon chicken bouillon paste, ⅛ teaspoon turmeric powder, and a pinch of garlic powder in glass bowl. Place trivet on top of glass bowl, place 2-3 frozen chicken tenders on trivet.
- Cover with lid, close valve to SEALING. Use MULTIGRAIN setting, and set for 15 minutes.
- Quick release steam when timer dings by flipping the valve to STEAMING. When steam finishes releasing, open lid. Remove trivet and stir rice. If all the water is absorbed and rice is tender, it's done. If it's hard or not all water has been absorbed, replace lid and cook for another 3-5 minutes. Check temperature of chicken, it's done when it reaches 165 degrees. When rice and chicken are cooked, add ½ frozen vegetables to rice. Replace lid and let sit for about 5 minutes. Steam in the pot will cook the vegetables. When vegetables are warmed, it's ready to serve.
Video
Notes
- Love turmeric? add ¼ teaspoon instead of ⅛ tsp.
- If you need to cook the rice a bit longer, and are short on time, add the frozen vegetables to cook for another couple minutes. Taste rice, add more turmeric if desired.
- Be careful with the turmeric powder, it stains everything!