Easy Instant Pot Chicken and Rice
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
18 mins
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Total Time
28 mins
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Servings
4 servings
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Calories
500 kcal
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Course
Main Course
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Cuisine
Mediterranean
Easy Instant Pot Chicken and Rice
Description
Easy Instant Pot Chicken and Rice centers on seasoned chicken breasts placed atop a bed of basmati rice and mixed vegetables inside the Instant Pot. The method begins with sautéing onions, garlic, and mushrooms to build flavor, then adding carrots, peas, rice, and spices before layering chicken on top. Cooking under pressure locks in moisture and melds the spices with the ingredients for a cohesive dish. The basmati rice cooks fluffy and separate, contrasting with the tender cooked chicken and soft vegetables.
The spice mix with cumin, coriander, allspice, and a touch of cinnamon gives the dish a gentle warmth and aromatic character without overpowering. The combination of vegetables adds color and texture, making it a satisfying meal that is also practical to prepare.
This dish can be served on its own or accompanied by a light Mediterranean or cucumber tomato feta salad, adding fresh brightness to the plate. Variations in spice level or protein can be made easily, such as swapping chicken breasts for thighs or including chickpeas instead of peas to add protein and texture. Leftovers store well refrigerated and reheat nicely in a pan with a splash of water.
Ingredients
Spice mix
- 1 tsp cumin
- 1/2 tsp Coriander
- 1/2 tsp allspice
- 1/4 tsp cinnamon
- 1/4 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
Instant pot chicken and rice
- 2 chicken breast
- 2 tbsp olive oil extra virgin
- 1 yellow onion chopped
- 3 cloves garlic minced
- 1 1/2 cup white button mushrooms cleaned and sliced
- 1 carrot diced
- 1 red bell pepper diced
- 1/2 cup peas frozen
- 1 1/2 cup basmati rice
- 2 cups water
Instructions
- In a small bowl, mix the spices and divide it in half.
- Season the chicken breasts on both sides and let them sit as you’re preparing the rest of the ingredients.
- Press the “saute” button on the pressure cooker and pour in the olive oil. Saute onion and garlic until golden, add in the mushrooms and cook it for a minute. Add carrots and peas to the pot and stir well.
- To the onion and mushrooms, add the rice and the remaining of the spice mix. Stir well and add the water. Scrape the bottom to make sure nothing is sticking.
- Place the chicken on top of the rice and veggie, do not stir, and lock the lid. Make sure the valve is on “sealing”.
- Press “cancel” and then press “pressure cook” and make sure it’s set on high. Set the timer for 8 minutes.
- Once the cooking time is done, let the pressure to release naturally for 10 minutes. Then do a quick release and serve.
Notes
- If chicken breasts are thick, slice them in half horizontally to ensure even cooking inside the Instant Pot.
- Boneless, skinless chicken thighs can be substituted without changing cooking times.
- Adding a drained can of chickpeas instead of peas provides extra protein and texture.
- For a spicy variation, add ½ teaspoon cayenne pepper to the spice mix.
- Use chicken or vegetable stock in place of water for more flavor depth.
- Leftovers should be stored in an airtight container in the fridge and consumed within 3 days; reheat gently with a bit of water to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 67g | 22% |
| Protein | 32g | 64% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 72mg | 24% |
| Sodium | 739mg | 31% |
| Potassium | 826mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 3713IU | 74% |
| Vitamin C | 51mg | 57% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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