Description
This Instant Pot Chicken and Rice recipe is a quick and delicious one-pot meal that is perfect for busy weeknights. Tender chicken, fluffy rice, and veggies cooked in flavorful broth, all made effortlessly in the Instant Pot.
Ingredients
Scale
Chicken and Rice:
- 1 pound boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- 1 cup long-grain white rice (rinsed)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 cup diced carrots
- 1 cup frozen peas
- 2 1/2 cups low-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
Garnish:
- Chopped fresh parsley for garnish
Instructions
- Sauté Aromatics: Set the Instant Pot to sauté mode and heat the olive oil. Add the diced onion and garlic, and cook for 2–3 minutes until softened.
- Cook Chicken: Add the chicken, salt, pepper, thyme, and paprika. Sauté for another 2–3 minutes until the chicken is lightly browned but not fully cooked. Turn off sauté mode.
- Pressure Cook: Add the rinsed rice, carrots, and chicken broth. Stir to combine, ensuring the rice is fully submerged. Pressure cook on high for 10 minutes.
- Finish: Allow a natural pressure release for 10 minutes, then quick release any remaining pressure. Stir in the frozen peas, let sit for 2–3 minutes. Fluff with a fork and garnish with parsley before serving.
Notes
- For creamier rice, stir in grated Parmesan or a splash of cream after cooking.
- Brown rice can be used but requires a longer cook time and additional broth.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (plus pressure build and release time)
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 390
- Sugar: 3g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
