This cozy one-pot vegan chickeny rice is the kind of dish you make when you need something warm, filling, and easy. It’s the perfect balance of creamy, savory, and hearty, with just the right amount of comforting flavor in every bite. Everything comes together in a single pot, making both cooking and cleanup a breeze.
Ingredients
Pressure Cooker Ingredients
- 2 cups (475 ml) water
- 2 vegan bouillon cubes
- 1 tsp DIY Poultry Seasoning
- 2 cups weight will vary frozen mix veggies (corn, carrots and green beans)
- 1½ cups (280 g) white jasmine or basmati rice
- 1 (10-oz [285-g]) package Gardein Chick’n Scallopini chopped (or make it oil-free with 2 cups [about 330 g] cooked chickpeas, hydrated soy curls, tempeh crumbles or tofu chunks)
Before Serving
- 2 tbsp (12 g) nutritional yeast or to taste (I used ¼ cup [24 g])
- Salt and pepper to taste
Instructions
- In a measuring cup, mix the water with the bouillon and poultry seasoning. Layer the following in your Instant Pot: the veggies on the bottom, followed by the rice and the water mixture. Push the rice under the liquid. Top with the protein.
- Cook on high pressure for 7 minutes and manually release the pressure.
- Stir in the nutritional yeast, salt and pepper until it’s just right for you.
Use this quick-cooking recipe as a base and try it a few different ways. Leave out the poultry seasoning and:
- Add in 1½ cups (258 g) of cooked black beans and 1 cup (260 g) of salsa, then top with vegan cheese and cilantro.
- Add in 1 tablespoon (6 g) of garam masala and serve with a side of vegan yogurt.