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Vortex Plus - Crispy Boneless Buffalo Wings
Tuscan Chicken and Rice
| By : |
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
3-5 servings
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Ingredients
- 1 tbsp olive oil
- 1 1/2 lbs boneless skinless chicken thighs
- 1 cup long grain white rice
- 1 1/2 cups chicken broth
- 1/3 cup basil pesto
- 6 oz marinated artichoke hearts
1 jar drained and cut into bite-sized pieces - 1/2 cup sundried tomatoes divided
- 8 ounce shredded mozzarella cheese
- 1 tbsp Italian seasoning
- fresh basil cut into ribbons for garnish (Additional option)
Ingredients
|
Instructions
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot, brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
- Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add rice to the pot, then add back the chicken in one even layer. Spread pesto over the chicken.
- Layer on the artichoke hearts,
1/4 cup sundried tomatoes, cheese, remaining1/4 cup sundried tomatoes, italian seasoning. Do not stir. - Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
- When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
- Serve warm garnished with ribbons of fresh basil.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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I was good but two things happened…
1) The Instant Pot said “burn” before it finished cooking. The next time I make it i’ll use 2 cups of broth.
2) I forgot to add the Italian seasoning, so this isn’t a fair review.
It was good! Really good, you should try it.
Good, but advise modifying the recipe. First, as suggested earlier review, increase liquid to avoid burn. Second, don’t put pesto in – leave it as garnish after cooking. Third, when putting everything in, advise layering in some granulated onion and some garlic (to taste).
Overall this recipe had good flavor. I made sure to add extra broth but had problems with getting the “burn” message during cooking as others have posted happened to them. I would modify this recipe to not include the Mozzarella cheese as I don’t feel it added to the dish. I would make sure to cook on low pressure to avoid getting the burn problems.
My first time and I had to throw away the dinner because the rice burned. Based on the online comments, not letting the pot cool after using the saute feature preheated the rice and stock too quickly (if you literally follow the directions), when the pressure feature started. The BURN light went on and l had to cancel the meal.
I’m thinking if I had more experience I should have sauted the chicken separately or made sure the IP Saute and pot had totally cooled before pressurizing.
Glad I read the reviews. I sauted the chicken, it didn’t seem to “Brown”. I let the pot cool completely before adding everyting and finishing the meal. The BURN light came on fairly quickly. I ignored it, as I didn’t want to stop the process. It went off and the meal completed. There was some burned rice in the bottom, and I felt it was a little too mushy. I did use 2 cups of broth as most had suggested. It tasted OK, I was expecting a little more flavor. Not my fav. But it was edible.
I also noticed that the cheese did nothing for recipe. I used real moz cheese, not packaged shredded. I shreded it myself.
Very good! I did as was suggested & did 2 cups of broth & sprinkled in some onion & garlic powder when layering
Delicious! I used chicken fillets instead of thighs in an 8qt Instant pot. I followed the directions exactly as written and it turned out perfect. Delicious! I have made this recipe 2x in the past 2 weeks.
I made this and it is excellent and husband approved! Couple tricks I’ve learned in my first 3 meals: 1) After you saute be sure to hit cancel right away and take the inside pot out right away to let it cool a bit 2) Put the inside pot back and add the rest of the ingredients and then close, lock, seal and then press pressure cook. This way the rice will not over cook from already being hot from the saute 3) As soon as the 10 minutes is up and its naturally releasing hit cancel!
Comes out perfect everytime! Only thing its a little oily. I cook mine with 2 small chicken thighs with out the bone and i have never gotten a burn sign. My cousin keeps getting the burn sign. Maybe add more broth like everyone else. When you do make rice after all its usually 1 cup rice and 2 cups of water. This recipe says 1 cup of rice and 1 1/2 cup of broth. Maybe thats the reason for the burn sign.
Adding more broth can help if the recipes produces a burn error.
The amount of liquid is the required amount needed for the amount of rice. Steps 3 – 6 need to be done quickly because if too much liquid evaporates there wont be enough to cook.
Not enough liquid in the recipe! Burned! Sad!
Wish I had read the reviews first. Burnt even with 14.5 Oz of broth instead of 12. The recipe does not warn you about how quick you need to be with the layering. Nor anything about letting the pot cool completely. It is probably a bad idea to put the rice on the bottom! Now my pot needs to soak and I have no idea if or how I can salvage this half cooked food without under cooking or overcooking any of it. This should definitely NOT be marked as Easy for people filtering their search.
Hi Matt,
We are sorry to hear that this recipe gave you trouble.
The saute button isnt needed after browning and can be turned off to prevent over evaporation. The amount of liquid is crucial because too little and it is under cooked. Too much and the texture of the rice becomes too soft.
The rice needs to be in the cooking liquid to ensure it cooks; which is at the bottom.
The Instant Pot doesn’t have to cool completely before pressure cooking. In some instances, if saute was on too long and too much it may reach a temperature that exceeds the allow temperature of a pressure cooking program and will need to cool down.
Wish I would’ve read all the comments first, but I printed the recipe and just followed along. Now I’m sitting at the dinner table with some rice that I salvaged from the top of the burned mess and a few pieces of chicken that I trust are cooked thru. What I’m eating is very good, but since this is only my second meal with an Instant Pot, I’m not feeling very confident with the results. I think I should probably just try another recipe next time.