Inspired by the warm and vibrant flavors of Asian cuisine, but created for the time constraints of a working woman with a toddler yelling, “Mama!” I hope you enjoy this comforting and nutritious weekday dinner as much as us! #InstantPotLife 🙂
Instant Pot Apricot Chicken and Rice with Roasted Broccoli
Sweet apricot jam and salty soy sauce bring lots of flavor to this rice and chicken meal, and making it is only a two-step process. Paired with roasted broccoli to make the meal complete!
Equipment
- Instant Pot
- Baking sheet with parchment paper
- Knife and Cutting Board
- Large Spoon
- Measuring cups and spoons
Ingredients
- 2 C chicken broth
- 2 C Minute brown rice
- 4 frozen chicken thighs
- 1/4 C apricot jam I chose Bonne Maman brand
- 3 T soy sauce
- 1/2 T kosher salt
- 1 tsp lemon juice
- 1 tsp minced garlic
- 1/2 tsp ground black pepper
- 1/4 tsp ground ginger
- Optional topping: sesame seeds
Roasted Broccoli
- 3-4 crowns broccoli
- 2 Tbsp olive oil
- 1/4 tsp garlic powder
- 1 tsp kosher salt
Instructions
- Preheat oven to 425F and line a baking sheet with parchment paper.
- In Instant Pot, add rice and broth, chicken, jam, soy sauce, lemon juice, and seasonings. Make sure valve is turned to seal, then set to high (or meat/stew setting) for 15 minutes.
- Wash and chop broccoli, season with 2 Tbsp olive oil, 1/4 tsp garlic powder, and 1 tsp kosher salt. Transfer to oven and roast for 15 minutes.
- When Instant Pot is done – release steam, open lid, and stir it up. Plate with roasted broccoli. Sprinkle sesame seeds on top.
Tried this recipe?Let us know how it was!
Tell me, what is it you plan to do with your one wild and precious life?
Mary Oliver