Instant Pot Chicken and Rice Recipe

Chicken and rice cooked in the instant pot.

Instant Pot Chicken and Rice Recipe

This soul-satifying, quick and easy Instant Pot Chicken and Rice recipe is deliciously cheesy and packed with tender, flavorful chunks of chicken.

Course dinner

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 498kcal

Equipment

pressure cooker
Spatula or cooking spoon
knife

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 medium onion diced
1 tablespoon garlic minced
2 carrots cut into small cubes
1 pound boneless skinless chicken breasts cut into bite-size cubes
1½ teaspoon salt
1 teaspoon black pepper
1 ½ cups rice white Jasmine or Basmati
3 cups low sodium chicken broth
½ cup frozen peas
juice from half a lemon optional
2 tablespoons chopped parsley
½ cup grated parmesan cheese plus more to serve

Get Recipe Ingredients

Instructions

Set the instant pot on the SAUTE function, and let it heat up. Add 1 tablespoon of oil and 1 tablespoon of butter.
Add onion, garlic, and carrots; sauté until the carrots start to soften about 3-4 minutes.
Add Chicken cubes along with salt and black pepper. Cook until the chicken changes color to light brown.
Add rice and chicken broth. Give all a nice mix.
Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 7 minutes.
Once the pressure-cooking cycle is over, allow the pressure to release naturally for 5 minutes. Let out any remaining steam manually and then open the lid and select the CANCEL button.
Add peas, chopped parsley, lemon juice, and grated parmesan. Mix everything.
Cover with the lid and let the peas cook in the steam for 5 minutes.
Serve hot garnished with more parsley and parmesan.

Video

Notes

MAKE AHEAD: You can cut your veggies and chicken up to a day ahead of time and cook when ready.
RICE: Use white Jasmine or Basmati rice for best results. We don't recommend using brown rice as it requires a longer cooking time, which will overcook the chicken.
PRO TIP: We recommend cutting your chicken into small pieces so it cooks at the same rate as the rice.

To Store

REFRIGERATOR: If stored in an airtight container, this recipe keeps in the fridge for up to 5 days. You can reheat it in the microwave.

FREEZER: Once cooled, transfer it to individual freezer-safe containers and freeze for up to 2 months. Thaw in the fridge overnight, then reheat in the microwave.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition