Instant Pot Chicken and Rice
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.
Servings 6
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
Storing:
Let the chicken and rice cool a bit.
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.
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.