Friday, 13 April 2018

Instant Pot Chicken and Rice with Basil Cream Sauce

  • 2 lbs chicken
  • 2 Tbsp seasoning salt
  • 2 c. Jasmine Rice
  • 2 c chicken broth
Basil Cream Sauce:
  • 4 Tbsp butter
  • 3 cloves garlic minced
  • 1 c. chicken broth
  • 2 c. Heavy whipping cream
  • 1 tsp basil dried
  • 1/4 tsp pepper
  • 1 c. grated parmesan cheese
  • fresh basil (optional)
  1. Cut chicken into 1" cubes and sprinkle generously with seasoning salt. 
  2. Rinse rice (this is important, see notes above) until water runs clear, drain well.
  3. Place rice in greased Instant Pot and add chicken broth.
  4. Put chicken over the top of the rice. 
  5. Place lid on Instant Pot and position knob to "sealing".
  6. Push "manual" button and set to "high" pressure for 5 minutes. 
  7. While chicken and rice are cooking, prepare basil cream sauce.
  8. Allow to cook and natural release for 10 minutes. After 10 minutes you can quick release. Remove lid and fluff rice with a fork. 
  9. Spoon basil cream sauce over individual portions. 
Basil Cream Sauce:
  1. In a small saucepan, saute garlic in butter over medium heat.
  2. Add chicken broth, cream, basil, and pepper. Bring to a simmer. 
  3. Turn heat to low and whisk in parmesan cheese. 

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