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Pour 1/2 cup of water into Instant Pot bowl. Place 2-3 c volume glass bowl inside Instant Pot bowl. Pour 1/2 c jasmine rice, 3/4 cup water, 1/2 tsp chicken bouillon paste, 1/8 tsp turmeric powder, and a pinch of garlic powder in glass bowl. Place trivet on top of glass bowl, place 2-3 frozen chicken tenders on trivet.
Cover with lid, close valve to SEALING. Use MULTIGRAIN setting, and set for 15 minutes.
Quick release steam when timer dings by flipping the valve to STEAMING. When steam finishes releasing, open lid. Remove trivet and stir rice. If all the water is absorbed and rice is tender, it's done. If it's hard or not all water has been absorbed, replace lid and cook for another 3-5 minutes. Check temperature of chicken, it's done when it reaches 165 degrees. When rice and chicken are cooked, add 1/2 frozen vegetables to rice. Replace lid and let sit for about 5 minutes. Steam in the pot will cook the vegetables. When vegetables are warmed, it's ready to serve.