Quickly prepare a tasty dinner with this easy Instant Pot Chicken and Rice recipe! This one-pot meal includes juicy chicken, light and fluffy rice, and a mix of flavorful vegetables.
Instant Pot Chicken and Rice
For a meal that’s both hearty and easy to prepare, Instant Pot Chicken and Rice is an excellent choice. This dish features tender chunks of chicken and perfectly cooked rice, combined with diced vegetables like carrots, all brought together in a flavorful broth. Garnished with fresh herbs and green onions, it’s a visually appealing and delicious meal.
Quick and Easy Preparation
The Instant Pot makes preparing this dish incredibly simple and fast. With just a few steps, you can have a comforting meal ready in no time. The pressure cooker ensures that the chicken is tender and the rice is perfectly cooked, all while infusing the dish with rich flavors.
A Balanced and Nutritious Meal
This dish is not only delicious but also packed with nutrients. The chicken provides a good source of protein, while the rice and vegetables add essential vitamins and minerals. The fresh herbs and green onions add a burst of flavor and color, making it a well-rounded meal that will keep you satisfied.
Perfect for Any Occasion
Whether you’re looking for a quick weeknight dinner, a comforting meal on a chilly day, or a dish to impress guests, Instant Pot Chicken and Rice fits the bill. It’s a versatile recipe that can be easily customized with additional ingredients like peas, corn, or different herbs to suit your taste.
A Family Favorite
This dish is sure to become a favorite in your household. Its rich, savory flavors and tender chicken make it a hit with both kids and adults. Plus, the ease of preparation means you can enjoy more time at the table and less time in the kitchen.
Why to love this Instant Pot Chicken & Rice Recipe:
- One-Pot Wonder: This recipe combines rice, chicken, and veggies all in one pot. It’s a complete meal with minimal cleanup!
- Speedy Prep: Instant Pot Chicken and Rice is ready in just 30 minutes, making it a go-to for any night, especially busy weeknights.
- Budget-Friendly: The main cost is the chicken, but with affordable ingredients like rice, carrots, and peas, you can serve a large family without spending a fortune.
- Kid-Friendly: The familiar and comforting flavors and veggies in Instant Pot Chicken and Rice make it a hit with picky eaters. You can even customize by skipping the carrots and/or peas if needed!
Ingredient Notes:
- Chicken: Choose boneless, skinless chicken breasts or thighs. You can halve the recommended amount for a hearty meal that’s still delicious and cost-effective.
- Butter/Oil: Use both butter for richness and olive oil to prevent burning.
- Rice: Opt for long-grain white rice or jasmine rice; avoid brown rice to prevent overcooking the chicken.
- Chicken Stock/Broth: Control sodium with low-sodium store-bought or homemade chicken broth. Instant Pot Chicken Stock works well too.
- Vegetables: The recipe includes onions, carrots, and peas, but feel free to skip any or all to suit your family’s taste.
- Cheese: Finish with freshly grated parmesan for added flavor. For an extra cheesy version, include up to 2 cups of shredded sharp cheddar.
Storing and Reheating Leftovers:
Refrigerating:
Let the Instant Pot Chicken and Rice cool a bit.
Transfer it to an airtight container.
Refrigerate for up to 3 days.
Freezing:
Let the dish cool completely.
Put it in a freezer-safe airtight container.
Freeze for up to 3 months.
Reheating:
If frozen, thaw in the fridge overnight.
Transfer to a heat-safe container, and cover with a damp paper towel.
Microwave in 1-minute intervals until warm, fluffing with a fork between.
If the rice is dry, add 1-2 tbsp of chicken broth before reheating.
Be sure to check out these other delicious chicken recipes!
Creamy Chicken Noodle Soup
Creamy Tuscan Chicken
Creamy Tuscan Orzo
Honey Lemon Chicken
Instant Pot Chicken and Rice
Ingredients
- 1 pound boneless skinless chicken breasts or thighs if you like cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1-½ tsps kosher salt divided
- 1 tsp black pepper divided
- 1 medium onion finely chopped
- 2 large carrots peeled and finely diced
- 3 cloves garlic minced
- 1 tsp dried thyme leaves
- 2 cups low-sodium chicken broth/stock
- 2 cups long-grain white rice or jasmine rice
- 1 cup frozen peas optional
- ⅓ cup freshly grated Parmesan cheese
- 1 cup grated sharp cheddar cheese optional
- additional chicken broth opt
- fresh parsley for serving
Instructions
- Set the Instant Pot to sauté and melt butter with oil.
- While it heats, cut chicken into 1-inch pieces, removing any fat. Season with salt and pepper.
- Add chicken, onion, and carrots. Sauté until onion is soft, and chicken is lightly browned.
- Add garlic and thyme; sauté briefly.
- Add more broth, scraping the pot's bottom. Cancel sauté.
- Add 2 cups of broth, salt, and pepper. Stir.
- Rinse rice and add it to the pot, pushing it into the liquid.
- Seal the Instant Pot, set to high pressure for 3 minutes, and let it naturally release for at least 10 minutes.
- Open, add peas, parmesan, and cheddar if using. Fluff with a fork.
- Cover and let sit for 2-3 minutes until peas are warm and cheese melts.
- Garnish with parsley and more parmesan if desired. Serve.
Notes
Transfer it to an airtight container.
Refrigerate about 3 days or freeze in a freezer-safe container for up to 3 months. Reheating: If frozen, thaw in the fridge overnight.
Put in a heat-safe container, cover with a damp paper towel.
Microwave in 1-minute intervals, fluffing with a fork after each. Add 1-2 tbsp of chicken broth if the rice is dry. Dairy-Free Option: Substitute butter with an extra tbsp of olive oil.
Skip adding parmesan cheese. Cheesy Variation: For an extra cheesy flavor, include up to 1 cup of shredded sharp cheddar along with parmesan and peas.
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