Brown Rice Instant Pot Veggie and Chicken Recipe Made Easy

Brown rice is a nutritional powerhouse that adds a wholesome, nutty flavor to any dish. When combined with tender chicken and fresh vegetables, it creates a balanced, hearty meal perfect for busy weeknights or meal prep.

Using an Instant Pot makes this recipe not only fast but also incredibly easy, locking in all the flavors while cooking everything to perfection in one pot. Whether you’re a seasoned cook or just starting out, this brown rice Instant Pot veggie and chicken recipe is sure to become a staple in your kitchen.

This recipe is versatile, budget-friendly, and packed with protein and fiber. Plus, it’s a fantastic way to get your daily dose of vegetables without spending hours in the kitchen.

From sautéing the aromatics to the final fluffing of rice, every step is designed to maximize flavor and minimize fuss. If you’re looking for a delicious, nutritious, and convenient meal, read on to discover why this recipe is a winner.

Why You’ll Love This Recipe

Speed and ease: The Instant Pot does the heavy lifting, cooking brown rice, chicken, and veggies all at once, saving time and dishes.

Healthy and balanced: Packed with lean protein, fiber-rich brown rice, and colorful vegetables, it’s a nutritious one-pot meal.

Flavorful: Seasoned with simple spices and herbs, this dish offers a comforting, savory taste that satisfies without overwhelming.

Customizable: Easily swap vegetables or adjust seasonings to suit your preferences or what you have on hand.

Perfect for meal prep: Makes great leftovers that reheat well, ideal for lunches or quick dinners throughout the week.

Ingredients

• 1 cup brown rice, rinsed
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup bell peppers, diced (any color)
• 1 cup broccoli florets
• 1 ½ cups low-sodium chicken broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• 1 teaspoon salt, or to taste
• ¼ teaspoon red pepper flakes (optional, for a little heat)
• Fresh parsley for garnish (optional)

Equipment

• Instant Pot or electric pressure cooker
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Serving bowls or plates

Instructions

1. Prepare the ingredients: Rinse the brown rice under cold water until the water runs clear to remove excess starch. Dice the onion, garlic, carrots, bell peppers, and cut the chicken into bite-sized pieces.
2. Sauté aromatics and chicken: Set the Instant Pot to “Sauté” mode. Add olive oil, then sauté the onion and garlic for 2-3 minutes until fragrant and translucent. Add the chicken pieces and cook until they start to brown, about 4-5 minutes.
3. Add vegetables and spices: Stir in the carrots, bell peppers, dried thyme, smoked paprika, black pepper, salt, and red pepper flakes if using. Cook everything together for another 2 minutes to allow the spices to bloom.
4. Add rice and broth: Pour in the rinsed brown rice and chicken broth. Stir gently to combine all ingredients, ensuring rice is submerged for even cooking.
5. Pressure cook: Seal the Instant Pot lid and set to “Pressure Cook” on high for 22 minutes. It will take a few minutes to come to pressure before the timer starts.
6. Natural release and add broccoli: Once cooking finishes, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure. Open the lid and stir in the broccoli florets.
7. Steam broccoli: Close the lid (no need to seal) and let the residual heat steam the broccoli for about 5 minutes. This keeps it vibrant and crisp-tender.
8. Fluff and serve: Use a fork to fluff the rice and mix everything together. Garnish with fresh parsley if desired, then serve hot.

Tips & Variations

For extra flavor, try adding a splash of soy sauce or a squeeze of fresh lemon juice before serving.

• Swap chicken thighs for chicken breasts if you prefer leaner meat; adjust cooking time slightly if needed.
• Add other vegetables like zucchini, mushrooms, or peas based on seasonal availability or your preference.
• For a vegetarian version, omit the chicken and substitute vegetable broth. Add extra beans or tofu for protein.
• Use a mix of spices such as cumin and coriander for a different flavor profile.
• Double the recipe for meal prep and store leftovers in airtight containers for up to 4 days in the fridge.

Nutrition Facts

Serving Suggestions

This brown rice veggie and chicken dish pairs wonderfully with a simple green salad or steamed greens for added freshness. For a heartier meal, serve alongside roasted sweet potatoes or a crusty whole grain bread.

If you want to add a creamy element, a dollop of Greek yogurt or a drizzle of tahini sauce complements the flavors beautifully.

To spice it up, consider serving with a side of homemade salsa or hot sauce. For a complete meal, you can also add a small bowl of soup or a light dessert like fresh fruit or a vegan almond pudding from our almond pudding recipe vegan collection.

Conclusion

Incorporating wholesome ingredients like brown rice, fresh vegetables, and lean chicken into one delicious, easy-to-make Instant Pot recipe has never been simpler. This dish not only saves time and effort but also delivers on nutrition and flavor, making it an excellent choice for busy individuals and families alike.

With the flexibility to customize vegetables and spices, you can keep this meal exciting and tailored to your taste buds.

Whether you’re cooking for yourself or meal prepping for the week, this brown rice Instant Pot veggie and chicken recipe is a wholesome, satisfying option that fits seamlessly into a healthy lifestyle.

Don’t forget to explore more healthy and delicious recipes like our A to Z Vegetarian Recipes for Every Meal and Occasion, Ancient Grains Vegetarian Recipes for Healthy Delicious Meals, and the flavorful Chilli Powder Recipe Vegan: Easy Homemade Spice Blend to expand your culinary repertoire.

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