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Instant Pot Chicken and Rice Recipe

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  • Author: Emily
  • 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

Units Scale
  • 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

  1. Season Chicken: Season chicken breasts with 1 teaspoon Italian seasoning, salt, and pepper.
  2. 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.
  3. Sauté Vegetables: Add remaining olive oil to the pot. Sauté onions and carrots until softened. Add garlic and rice; sauté for 1-2 minutes.
  4. 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.
  5. 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.
  6. 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

Find it online: https://emilyquickdinners.com/instant-pot-chicken-and-rice-recipe/