Instant Pot Chicken & Rice with Carrots & Bok Choy (Low-Fructose/Gluten-Free)
Who doesn’t love a quick and easy Instant Pot meal that also happens to be low-fructose and gluten-free? This chicken and rice is loaded with fructose-friendly carrots and bok choy.
Servings: 4-5
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Ingredients (My Favorite Brands)
1-1.5 lbs chicken breast, cut into bite-sized pieces
4-5 medium carrots, finely chopped
3-4 stalks of bok choy
2 tablespoons garlic- or shallot-infused olive oil
1.5 cups jasmine or basmati rice
3 cups water or chicken broth
1/4 cup tamari or soy sauce
2 tablespoons rice vinegar
Salt and pepper to taste
2-3 green onions (green ends only, chopped)
Instructions
Prepare the ingredients:
Peel and finely chop the carrots.
Cut off and discard the root end of the bok choy; roughly chop the leaves and stems.
Trim and cut the chicken into bite-sized pieces.
Heat the olive oil in the Instant Pot on sauté mode. Add the carrots and cook for 2 minutes. Add the chopped bok choy and cook for another two minutes.
Add the chopped chicken and stir for 2-3 more minutes. Add salt and pepper to taste. It does not need to be cooked through.
Add the broth, tamari/soy sauce, rice vinegar, and rice. Stir to combine. Turn off sauté mode.
Seal the Instant Pot and set to cook for 8 minutes on high pressure.
When the timer goes off, allow the pressure to release naturally for 2 minutes. Then, carefully quick release the remaining pressure.
Top with green onions (green ends only), sesame seeds, and/or additional tamari/soy sauce.
Fine with Fructose?
Add diced onion and garlic when sautéing the vegetables.
