Quick Chicken Steamed Rice


  • 2 tbsp refined coconut oil
  • 1 lb boneless skinless chicken breasts, cut into 1/2" cubes
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 cups chicken broth
  • 1 cup long grain white rice, rinsed and drained
  • 1/4 cup low-sodium soy sauce
  • 1/2 cup frozen diced carrots
  • 1 cup frozen broccoli florets
  • 2 scallions, trimmed and sliced
  • Press the Sauté button on an Instant Pot® and allow to heat until the display reads “Hot”. Pour oil into the pot. Season both sides of chicken with salt and pepper, then add to the pot and Sauté 7 Minutes until chicken is golden brown and the internal temperature is at least 165°F.
  • Press the Cancel Button. Pour broth into the pot, then use a wooden spoon to scrape any browned bits from the bottom. Add rice, soy sauce, carrots, and broccoli. Place the lid on the Instant Pot® and click into place to close. Press the Pressure Cook button and adjust the timer to 3 minutes. When the timer beeps, let the pressure release naturally for 10 minutes, then Quick-Release any remaining pressure until float valve drops. Unlock lid.
  • Fluff rice with a fork and top with scallions. Serve warm.
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