Name: Instant Pot Chicken and Rice
Yield: 1190.4 grams
Ingredients: 500 grams of chicken, breast, flesh, raw; 1 cup of water, bottled, generic (237 g); 180 grams of rice, brown, uncooked; 1 tablespoon of oil, olive (18 g); 5 serves of mixed vegetables, fresh or frozen, raw (235 g); 20 grams of gevity Bone Broth Body Glue

Ingredients

or500 grams of chicken, breast, flesh, raw

or1 cup of water, bottled, generic (237 g)

or180 grams of rice, brown, uncooked

or1 tablespoon of oil, olive (18 g)

or5 serves of mixed vegetables, fresh or frozen, raw (235 g)

or20 grams of gevity Bone Broth Body Glue

Preparation

Add rice, water and bone broth to the Instant Pot and stir.

Place chicken on top.

Add vegetables on top of the chicken.

Close the lid and set the valve to Sealing.

Cook on High Pressure for 22 minutes. When the timer finishes, do nothing. Leave the pot until the pressure releases naturally and the safety pin drops down.

Open the lid and shred the chicken with two forks.

Divide into 5 portions.

Nutritional information

	Per 100 g	Per portion (397 g)	% DRI
Energy	124 kcal	490 kcal	25 %
Fat	3 g	11 g	18 %
Fatty acids, total saturated	1 g	2 g	10 %
Cholesterol	25 mg	98 mg	33 %
Sodium	23 mg	89 mg	4 %
Carbohydrate	13 g	50 g	17 %
Sugars	1 g	3 g
Fiber	1 g	5 g	18 %
Protein	12 g	46 g

Recipes ofEmma Bambling

Nutritionist · 20517

Empowering individuals to heal, thrive, and live symptom-free

Instant Pot Chicken and Rice

Tuesday, June 23, 2026