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Instant Pot Diced Chicken for 3-in-1 Meals Recipe

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3.9 from 11 reviews

This Instant Pot diced chicken recipe is a quick and versatile base perfect for creating 3-in-1 meals. The diced chicken cooks tenderly and quickly in a flavorful broth using the Instant Pot, with an optional step to prepare white rice simultaneously. This method ensures a hands-off, speedy meal prep that can be used immediately or stored for later meals.

Ingredients

Chicken and Seasoning

  • 6 large boneless skinless chicken breasts, diced into bite-size pieces
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, finely minced or pressed

Broth and Rice

  • 2 cups reduced-sodium chicken broth
  • 2 cups white rice
  • 2 1/2 cups water

Instructions

  1. Preheat and Sauté Chicken: Select the Sauté function on your Instant Pot to preheat the cooking pot. Season the diced chicken with salt and pepper. When the pot is hot, add the vegetable oil and then the chicken pieces. Sauté the chicken for 3 minutes, stirring occasionally to ensure even cooking.
  2. Add Garlic and Broth: Add the minced garlic to the pot and sauté for an additional 1 minute until fragrant. Then, pour in the reduced-sodium chicken broth and stir to combine all ingredients well.
  3. Prepare Rice Setup (Optional): If cooking rice, place a trivet at the bottom of the Instant Pot. In a 7-inch cake pan, mix together the white rice and water. Using a sling made of foil or kitchen towel, carefully lower the rice pan onto the trivet inside the pot, ensuring it does not touch the liquid below.
  4. Pressure Cook: Secure the lid on the Instant Pot and lock it into place. Select the High Pressure setting and set the timer for 4 minutes. Once cooking ends, allow the pressure to release naturally for 7 minutes, then perform a quick pressure release by opening the valve carefully.
  5. Remove and Separate Ingredients: After the valve drops, carefully remove the lid. If rice was cooked, use the sling to lift the rice pan out of the Instant Pot and set aside for use in your subsequent recipe. Remove the trivet from the pot.
  6. Cool and Store Chicken: Transfer the cooked chicken to a plate and let it cool slightly. Discard the cooking liquid from the pot. Divide the diced chicken into three equal portions. You can proceed with the next recipe immediately or store the chicken in an airtight container in the refrigerator for up to four days.

Notes

  • Ensure the chicken pieces are diced into uniform bite-size pieces for even cooking.
  • Using reduced-sodium chicken broth helps control the salt level in the recipe.
  • The optional rice cooking step allows prepare a complete meal base simultaneously, saving time.
  • Natural pressure release helps retain moisture and tenderness in the chicken.
  • Cool cooked chicken before storing to keep texture and safety optimal.

Find it online: https://bitezly.com/instant-pot-diced-chicken-for-3-in-1-meals-recipe/