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12Ingredients
45Minutes
630Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 4 garlic cloves (minced)
- 1 cup white onion (diced)
- 1 cup shredded carrots (diced)
- 1 red bell pepper (diced)
- 1 tsp. kosher salt (or more to taste)
- 1 tsp. black pepper (or more to taste)
- 1 cup light beer
- 10 oz. yellow rice (packet, with seasonings)
- 1 1/2 cups chicken stock
- 1 1/2 lb. boneless skinless chicken thighs (cut into 1 inch chunks)
- 1 cup frozen peas
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories630Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol110mg37% |
Sodium990mg41% |
Potassium1090mg31% |
Protein46g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate75g25% |
Dietary Fiber5g20% |
Sugars8g |
Vitamin A130% |
Vitamin C90% |
Calcium8% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Pychick a year ago
I have made chicken and yellow rice in the oven before, but never in the Instant pot. This is so much easier!!! This was excellent, the whole family devoured it, even our picky one had thirds!! I omitted the beer because we didn't have any and just bumped up the amount chicken stock slighty. I used Vigo yellow rice and it is just under 10oz so I used 2 cups of chicken stock total. I also added broccoli and mushrooms which gave it extra moisture. Use the salt sparingly when seasoning the veggies or just add it at the end, as it can come out quite salty. Will definitely make this again!