Instant Pot Chicken and Rice Recipe

Introduction

This Instant Pot chicken and rice dish is a comforting, one-pot meal that comes together quickly and easily. Tender chicken, flavorful vegetables, and perfectly cooked rice make it a satisfying dinner for busy weeknights.

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large onion, chopped
• 2 medium carrots, chopped
• 1 medium green bell pepper, diced
• 2 cloves garlic, minced
• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups jasmine or basmati rice
• 4 cups low-sodium chicken broth
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1 cube chicken bouillon
• 1 tablespoon fresh parsley, chopped, for garnish

Instructions

1. Step 1: Turn the Instant Pot to the sauté setting and add olive oil and butter. Cook until the butter has melted.
2. Step 2: Sauté the chopped onion, carrots, and green bell pepper for about 3 minutes, until the onion softens and becomes translucent. Add minced garlic and cook for 30 seconds until fragrant.
3. Step 3: Add the chicken pieces, rice, chicken broth, salt, black pepper, and chicken bouillon cube to the Instant Pot. Stir thoroughly to combine all ingredients evenly.
4. Step 4: Close the lid and seal the valve. Set the Instant Pot to Manual or High Pressure for 7 minutes.
5. Step 5: When cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully turn the valve to ‘Venting’ to release any remaining pressure.
6. Step 6: Open the lid carefully, stir everything together, garnish with freshly chopped parsley, and serve warm.

Tips & Variations

• For extra flavor, add a teaspoon of smoked paprika or a pinch of cayenne pepper when sautéing the vegetables.
• Substitute chicken breasts with thighs for more tenderness and juiciness.
• Try using brown rice, but increase the cooking time as needed and adjust liquid ratios accordingly.
• Mix in frozen peas or corn right after cooking for added color and sweetness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth or water to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken pieces, but increase the pressure cooking time to about 10 minutes to ensure the chicken cooks thoroughly.

Is it okay to use regular chicken broth instead of low-sodium?

Yes, but adjust the added salt accordingly to prevent the dish from becoming too salty.

Instant Pot Chicken and Rice Recipe

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★★★★★

4.8 from 60 reviews

This Instant Pot Chicken and Rice recipe is a quick and flavorful one-pot meal perfect for busy weeknights. Tender chicken pieces are cooked together with jasmine rice and savory vegetables in a rich chicken broth, resulting in a comforting dish that requires minimal effort but delivers maximum taste.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Instant Pot
• Cuisine: American
• Diet: Halal

Ingredients

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Vegetables and Aromatics

• 1 large onion, chopped
• 2 medium carrots, chopped
• 1 medium green bell pepper, diced
• 2 cloves garlic, minced

Main Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups jasmine or basmati rice
• 4 cups low-sodium chicken broth
• 1 cube chicken bouillon

Seasonings

• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste

Garnish

• 1 tablespoon fresh parsley, chopped

Instructions

1. Sauté vegetables: Turn the Instant Pot to the sauté setting. Add olive oil and butter, cooking until the butter melts. Sauté the onion, carrots, and green bell pepper for about 3 minutes until the onion softens and becomes translucent. Then add minced garlic and cook for another 30 seconds until fragrant.
2. Add main ingredients: Add the chicken pieces, rice, chicken broth, salt, black pepper, and chicken bouillon cube to the Instant Pot. Stir thoroughly to combine all ingredients evenly.
3. Cook under pressure: Close the lid, ensure the valve is sealed, and set the Instant Pot to Manual or High Pressure mode for 7 minutes.
4. Release pressure: Once the cooking cycle finishes, let the pressure release naturally for 5 minutes, then carefully turn the valve to ‘Venting’ to release any remaining pressure.
5. Garnish and serve: Open the lid carefully and stir the mixture gently to combine. Garnish with freshly chopped parsley and serve the dish warm.

Notes

• Use jasmine or basmati rice for best texture and flavor.
• You can substitute chicken breasts with thighs for a juicier result.
• Adjust salt and pepper according to your taste preference.
• Natural pressure release helps the rice finish cooking evenly.
• If you prefer a thicker consistency, allow mixture to sit with lid off on sauté mode for a few minutes.

Keywords: Instant Pot chicken and rice, chicken rice recipe, pressure cooker chicken, one pot chicken, easy chicken dinner