Dump & Go Instant Pot Meals | Easy Weeknight Dinners
Recipes in this Video
Instant Pot Chicken and Rice is a modern American comfort food that utilizes the convenience of the Instant Pot to create a hearty, one-pot meal. This dish is particularly popular for busy weeknights, as it combines protein, grains, and vegetables in a simple preparation. The versatility of the dish allows for various adaptations, making it a favorite among families looking for quick and satisfying meals.
Ingredients
- ●chicken thighs
- ●long-grain rice
- ●chicken broth
- ●onion
- ●garlic
- ●carrots
- ●peas
- ●olive oil
- ●salt
- ●black pepper
- ●paprika
- ●thyme
- ●bay leaves
- ●parsley
- ●lemon
Instructions
- 1Turn on the Instant Pot and select the 'Sauté' function.
- 2Add olive oil to the pot and heat until shimmering.
- 3Sauté chopped onion and minced garlic until translucent, about 2-3 minutes.
- 4Add diced carrots and peas, stirring for another 2 minutes.
- 5Season the mixture with salt, black pepper, paprika, and thyme.
- 6Add the chicken thighs to the pot, browning on both sides for about 3-4 minutes.
- 7Pour in the chicken broth and scrape the bottom of the pot to deglaze.
- 8Stir in the long-grain rice and bay leaves, ensuring rice is submerged in the broth.
- 9Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- 10Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- 11Open the lid and fluff the rice with a fork, mixing in chopped parsley and lemon juice.
- 12Serve hot, garnished with additional parsley if desired.
Ingredient Alternatives
chicken thighs
Healthier: chicken breast
Cheaper: bone-in chicken
Chicken breast is leaner, while bone-in chicken is often less expensive.
long-grain rice
Healthier: brown rice
Cheaper: white rice
Brown rice is more nutritious, while white rice is usually cheaper.
chicken broth
Healthier: homemade broth
Cheaper: water with seasoning
Homemade broth is healthier, while water with seasoning is a budget-friendly option.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is healthier, while canola oil is often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb ground beef
- ●1/2 cup breadcrumbs
- ●1/4 cup grated Parmesan cheese
- ●1/4 cup chopped parsley
- ●1 egg
- ●2 cloves garlic, minced
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp Italian seasoning
- ●1 lb pasta (penne or rotini)
- ●4 cups marinara sauce
- ●2 cups water
- ●1/2 cup shredded mozzarella cheese
Instructions
- 1In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, pepper, and Italian seasoning. Mix until well combined.
- 2Form the mixture into meatballs, about 1 inch in diameter.
- 3Set the Instant Pot to 'Sauté' mode and add a little oil. Brown the meatballs in batches, about 2-3 minutes per side. Remove and set aside.
- 4Add the pasta to the pot, followed by the marinara sauce and water. Stir to combine.
- 5Place the browned meatballs on top of the pasta mixture.
- 6Close the lid of the Instant Pot and set it to 'Manual' or 'Pressure Cook' for 8 minutes.
- 7Once the cooking time is complete, perform a quick release of the pressure.
- 8Open the lid and stir the pasta and meatballs gently. If desired, sprinkle mozzarella cheese on top and close the lid for a few minutes to melt the cheese.
- 9Serve hot, garnished with additional parsley if desired.
Equipment
Ingredients
- ●2 lbs pork shoulder, cut into 1-inch cubes
- ●1 medium onion, diced
- ●3 cloves garlic, minced
- ●1 bell pepper, diced
- ●2 cans (15 oz each) black beans, drained and rinsed
- ●1 can (15 oz) diced tomatoes
- ●2 cups chicken broth
- ●2 tbsp chili powder
- ●1 tsp cumin
- ●1 tsp smoked paprika
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
- ●1 tbsp olive oil
- ●1 cup corn (frozen or fresh)
- ●1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- 1Set the Instant Pot to 'Sauté' mode and add olive oil.
- 2Once the oil is hot, add the diced onion and bell pepper. Sauté for about 3-4 minutes until softened.
- 3Add minced garlic and sauté for an additional 1 minute until fragrant.
- 4Add the pork shoulder cubes to the pot and brown on all sides, about 5-7 minutes.
- 5Stir in the chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper (if using). Mix well to coat the pork.
- 6Add the diced tomatoes, black beans, corn, and chicken broth to the pot. Stir to combine.
- 7Close the lid of the Instant Pot and set it to 'Manual' or 'Pressure Cook' mode for 30 minutes.
- 8Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
- 9Open the lid and stir the chili. Adjust seasoning if necessary.
- 10Serve hot, garnished with fresh cilantro.
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