This Instant Pot Chicken and Rice is a quick and easy one-pot meal that’s perfect for busy weeknights! Imagine tender, juicy chicken and fluffy rice, infused with aromatic Italian herbs and cooked to perfection in your Instant Pot. This recipe is a lifesaver when you’re short on time but still crave a healthy and satisfying meal.
Why You’ll Love This Recipe
- Quick and Easy: This recipe is a breeze to prepare, thanks to the magic of the Instant Pot. With just a few minutes of prep time and a short cook time, you’ll have a delicious and healthy meal on the table in no time.
- Flavorful and Aromatic: The combination of Italian seasoning, garlic, and onions creates a flavorful and aromatic dish that will please the whole family.
- One-Pot Wonder: Minimal cleanup! Everything cooks together in the Instant Pot, saving you time and effort.
- Versatile: Serve this dish as is, or customize it with your favorite vegetables or sauces for endless variations.
Ingredients
- Boneless, skinless chicken breasts: Use high-quality chicken breasts for the best flavor and texture.
- Italian seasoning: Adds a blend of herbs and spices for a classic Italian flavor.
- Sea salt: Enhances the flavor of the chicken and rice.
- Black pepper: Adds a touch of heat.
- Olive oil: Used to sear the chicken and sauté the vegetables.
- Yellow onion: Diced and adds a savory base and sweetness.
- Carrots: Diced and adds sweetness, color, and nutrition.
- Garlic: Minced and adds a fragrant and savory kick.
- Brown rice: Rinsed and adds a healthy and hearty base to the dish. You can substitute with white rice or jasmine rice if you prefer.
- Chicken broth: Adds flavor and moisture to the rice.
- Frozen peas: Adds a pop of color, sweetness, and nutrition.
- Fresh parsley (optional): Adds a fresh herb flavor and a pop of color as a garnish.
Note: For exact measurements, see the recipe card below!
How to Make Instant Pot Chicken and Rice
Step 1: Season and Sear Chicken
Season the chicken breasts with half of the Italian seasoning (1 teaspoon), sea salt, and black pepper. Add 2 tablespoons of olive oil to the Instant Pot and set it to Sauté mode. Sear the chicken breasts for 3-4 minutes per side, or until golden brown. Don’t overcrowd the pot; you might need to sear the chicken in batches. Remove the chicken and set aside.
Step 2: Sauté Vegetables
Add the remaining 1 tablespoon of olive oil to the Instant Pot. Add the diced onions and carrots, and sauté for 5-6 minutes, or until softened. Add the minced garlic and rinsed rice, and sauté for an additional 1-2 minutes.
Step 3: Pressure Cook
Turn off the Sauté mode and pour in the chicken broth. Stir to combine. Place the rack in the Instant Pot and arrange the seared chicken breasts on top. Close the lid and set the valve to Sealing. Cook on High pressure for 12 minutes, followed by a 5-minute natural release. If using white or jasmine rice, reduce the cook time to 10 minutes.
Step 4: Release Pressure and Finish
Manually release any remaining pressure. Carefully open the lid and remove the rack with the chicken. Stir in the frozen peas. Place the lid back on the pot and let it rest for an additional 5 minutes to allow the peas to cook through. Fluff the rice with a fork before serving. Garnish with fresh parsley, if desired.
Pro Tips for Making the Recipe
- Use the correct rice: If using white or jasmine rice instead of brown rice, reduce the cooking time to 10 minutes.
- Adjust seasoning: Taste and adjust the seasoning as needed. You can add more Italian seasoning, salt, or pepper to your liking.
- Add other vegetables: Feel free to add other vegetables to the pot along with the onions and carrots, such as diced bell peppers, chopped mushrooms, or broccoli florets.
- Make it creamy: Stir in a dollop of sour cream or cream cheese at the end for a creamier dish.
How to Serve
This Instant Pot Chicken and Rice is a satisfying meal on its own, but here are some ideas for serving it:
- Side Salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the dish.
- Steamed Vegetables: Serve with steamed broccoli, green beans, or asparagus for a balanced and nutritious meal.
- Bread: Crusty bread is perfect for sopping up the flavorful sauce.
Make Ahead and Storage
This Instant Pot Chicken and Rice is great for making ahead of time or storing leftovers.
Storing Leftovers
Store leftover chicken and rice in an airtight container in the refrigerator for up to 3 days.
Freezing
You can freeze the dish for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently in the microwave or on the stovetop over low heat, adding a splash of water or broth if needed to prevent the rice from drying out.
FAQs
1. Can I use chicken thighs instead of chicken breasts? Yes, you can! Bone-in or boneless, skinless chicken thighs would also work well in this recipe. Adjust the cooking time accordingly.
2. Can I use a different type of rice? Absolutely! You can use white rice, jasmine rice, or even quinoa. Adjust the cooking time as needed.
3. Can I make this recipe without the Instant Pot? Yes, you can! Simply combine all the ingredients in a pot on the stovetop and simmer until the chicken and rice are cooked through.
4. Can I add other seasonings to the dish? Definitely! Garlic powder, onion powder, or a bay leaf would be delicious additions.
This Instant Pot Chicken and Rice Recipe is a quick, easy, and flavorful way to enjoy a healthy and satisfying meal. With its simple preparation, versatile ingredients, and convenient cooking method, it’s a recipe you’ll want to make again and again!
PrintInstant Pot Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pressure Cooker
- Cuisine: American
Description
This Instant Pot Chicken and Rice is a quick and easy one-pot meal that’s ready in under an hour! Tender chicken breasts are cooked to perfection with fluffy rice and a medley of vegetables, all in a flavorful broth. It’s a simple and satisfying dish that’s perfect for busy weeknights.
Ingredients
- 4 (8-oz) boneless, skinless chicken breasts
- 2 teaspoons Italian seasoning, divided
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 2 cloves garlic, minced
- 1 cup brown rice, rinsed (or white rice or jasmine rice)
- 1 1/2 cups reduced-sodium chicken broth
- 1 cup frozen peas
- Fresh parsley, for garnish (optional)
Instructions
- Season Chicken: Season chicken breasts with 1 teaspoon Italian seasoning, salt, and pepper.
- Sear Chicken: Heat 2 tablespoons olive oil in the Instant Pot on Saute mode. Sear chicken until browned on both sides. Remove and set aside.
- Sauté Vegetables: Add remaining olive oil to the pot. Sauté onions and carrots until softened. Add garlic and rice; sauté for 1-2 minutes.
- Pressure Cook: Turn off Saute mode. Add chicken broth and stir. Place a rack in the pot and arrange chicken on top. Close the lid, set the valve to “Sealing,” and cook on High pressure for 12 minutes (10 minutes for white or jasmine rice). Allow a 5-minute natural pressure release.
- Release Pressure and Finish: Carefully release remaining pressure. Remove chicken and stir in peas. Rest the lid for 5 minutes, then fluff the rice with a fork.
- Serve: Serve chicken with rice and vegetables. Garnish with parsley, if desired.
Notes
- For a richer flavor, use bone-in, skin-on chicken breasts. Adjust cooking time accordingly.
- If you don’t have an Instant Pot, you can adapt this recipe for the stovetop or slow cooker.
- This recipe is easily customizable with different vegetables and seasonings.
Nutrition
- Serving Size: 1 chicken breast + 1 cup rice and vegetable mixture
- Calories: 500
- Sugar: 30g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg
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