4.7 from 66 votes
Easy Instant Pot Chicken and Rice
This recipe combines chicken breasts with basmati rice and a medley of vegetables such as mushrooms, carrots, peas, and bell pepper, all seasoned with a blend of warm spices including cumin, coriander, and cinnamon. The dish is cooked together in an Instant Pot, allowing the rice to absorb rich flavors while the chicken remains tender. With a mix of sautéed aromatics and a natural pressure cooking process, the result is a comforting one-pot meal that brings together aromatic spices and wholesome ingredients.
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
Servings:
4
servings
Calories:
500 kcal
Course:
Main Course
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 500
% 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.