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Instant Pot Chicken and Rice Recipe

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3.9 from 10 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 8 servings

Description

This Instant Pot Chicken and Rice recipe is a flavorful, one-pot meal perfect for busy weeknights. Tender chicken pieces are sautéed with aromatic onions and carrots, then cooked together with jasmine rice and chicken broth under high pressure. The dish is finished with fresh parsley and Parmesan cheese for a creamy, comforting finish.

Ingredients

Protein and Vegetables

  • 1 1/2 lbs boneless skinless chicken breast (or thighs or tenders, trimmed and cut into 1″ pieces)
  • 1 medium onion, diced
  • 2 large carrots, thickly grated or julienned
  • 1 head garlic, unpeeled, cut in half crosswise

Liquids and Grains

  • 4 cups low-sodium chicken broth
  • 2 cups Jasmine rice (un-rinsed)

Fats and Seasonings

  • 2 Tbsp olive oil
  • 2 Tbsp unsalted butter
  • 2 tsp sea salt (divided)
  • 1/4 tsp black pepper, ground

Finishing Touches

  • 1/3 cup parsley, finely chopped (plus more to garnish)
  • 1/2 cup shredded parmesan cheese (plus more to serve)

Instructions

  1. Sauté vegetables: Set a 6 Qt Instant Pot to sauté on high heat. Add 2 Tbsp butter, 2 Tbsp olive oil, diced onion, grated or julienned carrots, and 1 tsp sea salt. Cook, stirring occasionally, for about 5 minutes until the vegetables are soft and golden.
  2. Cook chicken: Add the trimmed and chopped chicken to the pot along with the remaining 1 tsp salt and 1/4 tsp black pepper. Sauté the chicken with the vegetables for about 5 minutes, stirring occasionally, until the chicken is lightly browned on the outside.
  3. Add rice and broth: Pour in 4 cups of low-sodium chicken broth and add 2 cups of un-rinsed jasmine rice. Stir everything to combine. Place the halved garlic head cut-side down on top of the mixture without stirring it in.
  4. Pressure cook: Secure the lid of the Instant Pot. Set it to manual high pressure for 10 minutes. Once the cooking cycle is complete, use quick release to vent the pressure immediately.
  5. Finish and serve: Carefully open the lid. Stir in 1/2 cup shredded parmesan cheese and 1/3 cup chopped parsley until well combined. Serve hot, garnished with extra parmesan cheese and chopped parsley if desired.

Notes

  • Using un-rinsed jasmine rice helps maintain texture as the rice cooks under pressure.
  • You can substitute chicken thighs or tenders for the breast if preferred, adjusting cooking time slightly if pieces are larger.
  • Do not stir the garlic halves into the rice; they add flavor while cooking and can be discarded before serving.
  • For a lower-fat version, reduce butter or omit and increase olive oil slightly.
  • Leftovers reheat well and can be stored in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American

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