I bought my Instant Pot almost two years ago and have loved using it. I've made everything from pulled pork, spaghetti and meatballs, Sous Vide Egg Bites, mashed potatoes, macaroni and cheese, and the list goes on and on.

Over the past year, I have shared recipes, tips, and tricks I have learned that make using this pressure cooker easy and that also saves me money. Almost two months ago, I had knee replacement surgery and to say that the Instant Pot came in handy is an understatement. I was able to prepare many meals ahead of time, so all my husband had to do was take them out of the freezer and pop in the microwave.

The other thing it helped us do during my recovery was to defrost chicken and vegetables to add to any dish. In my case, it's rice and while you can obviously defrost cooked chicken in the microwave, it always comes out hard in some spots and leaves a weird coloring in others. When I defrost frozen cooked chicken in the Instant Pot, it tastes like it was just cooked, it's not dry, and I love it.

That's what this week's recipe is all about, combining frozen ingredients with fresh ingredients, using only pot and having a nutritious meal on the table in minutes. This is my version of Chicken Broccoli Rice. Hope you like it.

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