MAIN Instant Pot Chicken & Rice with Zucchini + Corn
Prep
Cook
Total
Yield 4-6 servings
Make this dish in no time, and fret not if you don't have the coveted Instant Pot yet. You can make it on the stove top with a soup pot!
Ingredients
1-2 lbs chicken drumsticks, thighs or breasts (skin on or off, boneless cuts are easier to work with but offer a bit less flavor)
1 yellow onion, chopped
4 cloves garlic, sliced
1 4-oz pkg sliced mushrooms, cleaned
2 sprigs fresh rosemary, left whole
1 tsp salt and pepper, divided
1 lemon, halved and divided
1-2 cups brown rice
4 cups water
2 Yukon gold potatoes, cut into quarters
1 bag frozen corn
1 zucchini, sliced into large 1-inch thick rounds
Instructions
- Begin by setting your pressure cooker to Brown/Saute.
- Add chicken skin-side down.* *If not using skin-on chicken, then add 1 tsp olive oil or butter.
- Once hot, brown chicken on all sides and remove.
- Add onion, garlic, mushrooms, rosemary, and salt + pepper and saute 5 minutes.
- Add rice, water, half lemon (squuezed, then add the pith) and stir to combine.
- Add chicken on top and nestle into rice mixture.
- Top rice and chicken with the rest of the lemon juice + pith, potatoes, corn, and zucchini (in that order).
- Cover and close lid. Adjust valve to closed in order to keep pressure from releasing and reset to Chicken/Meat/Soup (either works).
- Cook until done, release pressure manually and remove lid carefully.
- Pull out chicken with tongs and place on a plate. Once cool enough to touch, pull apart meat and add as much as desired back to the dish.
Notes
Use any leftovers from this meal to make a delicious soup! Simply add more water and bring to a boil. Remove from heat, taste and flavor as needed. Add 1-2 cups milk or cream for a nice chowder.
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Recipe by Vie at https://getvie.com/subscriber-recipe-requests/