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Ingredients
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1 ½ cups low-sodium chicken broth
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⅓ cup brown rice
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1 ½ pounds chicken breast tenderloins, cubed
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1 large onion, diced
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1 ½ cups diced carrot
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1 ½ cups diced celery
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1 cup frozen corn kernels
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon poultry seasoning
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½ teaspoon dried thyme
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½ teaspoon salt
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½ teaspoon ground black pepper
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½ cup half-and-half
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2 teaspoons cornstarch
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½ cup frozen peas
Directions
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Stir broth and brown rice together in a multi-functional pressure cooker (such as Instant Pot) until rice is moistened. Add chicken, onion, carrot, celery, corn, garlic powder, onion powder, poultry seasoning, thyme, salt, and pepper. Close and lock the lid. Select high pressure and set the timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure naturally, about 10 minutes. Carefully release remaining pressure using the quick-release method, 2 to 3 minutes. Remove the lid.
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Stir half-and-half and cornstarch together in a small bowl; stir into the cooker along with frozen peas. Select Sauté function; cook, stirring constantly, until thickened and bubbly, 2 to 3 minutes.
Nutrition Facts (per serving)
380 | Calories |
8g | Fat |
37g | Carbs |
40g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 380 | |
% Daily Value * | |
Total Fat 8g | 11% |
Saturated Fat 4g | 18% |
Cholesterol 101mg | 34% |
Sodium 512mg | 22% |
Total Carbohydrate 37g | 13% |
Dietary Fiber 5g | 19% |
Total Sugars 8g | |
Protein 40g | 80% |
Vitamin C 14mg | 15% |
Calcium 110mg | 8% |
Iron 3mg | 14% |
Potassium 754mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.