Instant Pot Chicken and Rice
User Reviews
4.8
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
337 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chicken and Rice
Description
In this recipe, diced chicken breasts or thighs are sautéed with onions, carrots, and garlic in butter and olive oil within the Instant Pot. Seasoned with salt and pepper, the chicken partially cooks before adding chicken broth and uncooked white rice. This mixture is cooked under high pressure for 10 minutes, which cooks the rice and chicken thoroughly while infusing flavor. Once pressure is released, Parmesan cheese is stirred in to add a creamy texture and savory depth.
The dish delivers a combination of tender chicken, soft yet distinct grains of rice, and lightly cooked carrots and onions throughout. Finely chopped parsley adds a fresh herbal note at serving. This one-pot meal is convenient and filling, well-suited for busy days or comforting dinners when you want minimal cleanup but a satisfying meal.
Leftovers keep well for a few days in the refrigerator. If the dish thickens upon reheating, adding a splash of broth or water helps restore its creamy consistency.
Ingredients
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 onion finely diced, medium
- 2 carrot finely diced, large
- 2 tsp garlic minced
- 1 ½ chicken breast trimmed and cut into 1’’ pieces, boneless skinless, or thighs
- 2 tsp salt
- ¼ tsp black pepper ground
- 4 c. chicken broth low sodium
- 2 c. white rice
- ½ c. Parmesan Cheese plus more to serve if desired, shredded
- parsley finely chopped, for garnish if desired
Instructions
- Set a 6 quart Instant Pot to saute on high heat. Add the butter and oil and let the butter melt. Then add the chopped onion, carrots and garlic. Saute, stirring occasionally for about 5 minutes, or until the onions are soft and golden.
- Add the trimmed and cut chicken, salt and pepper to Instant Pot. Saute, stirring occasionally for about 5 minutes (chicken will not be cooked through).
- Add ¼ c. chicken broth and deglaze but scraping the bottom of the pan to loosen any burnt pieces.
- Add the rest of the chicken broth (3 ½ c.) to the pan along with rice and stir to combine.
- Put the lid on the Instant Pot making sure the steam release knob is in the sealing position. Cancel the saute setting and then press the Manual button setting it to 10 minutes on high pressure.
- When the cooking cycle is finished do a quick release of the pressure.
- Open the lid and stir in ½ c. grated Parmesan cheese.
- Serve immediately, garnished with parsley and more Parmesan cheese if desired.
Notes
- Serve Immediately: This dish is best enjoyed right after cooking for the ideal texture and flavor.
- Leftovers Store Well: Refrigerate for a few days and add broth when reheating if dish becomes dry or thick.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 29g | 10% |
| Protein | 19g | 38% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 46mg | 15% |
| Sodium | 1206mg | 50% |
| Potassium | 384mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3694IU | 74% |
| Vitamin C | 3mg | 3% |
| Calcium | 245mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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