4.9 from 105 votes
Instant Pot Chicken and Rice
This Instant Pot Chicken and Rice recipe combines seasoned chicken thighs with rice, peas, carrots, and fresh lemon flavor to create a hearty one-pot meal. The chicken is seared first for depth of flavor before being cooked alongside the rice and vegetables under pressure. The end result is tender shredded chicken mixed with fluffy, well-flavored rice and vegetables, making a convenient family dinner.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
5
servings
Calories:
494 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 pound chicken thigh boneless, skinless or chicken breast
- kosher salt to taste
- black pepper to taste, freshly ground
- 1 tablespoon extra virgin olive oil
- 2 cups chicken broth divided, low sodium
- 1 small onion diced
- 1 cup carrot diced
- 8 cloves garlic minced
- 1 lemon juiced
- 1 teaspoon lemon zest
- 1 cup peas fresh or frozen
- 1 1/2 cups white rice rinsed and drained, uncooked
- 2 tablespoons parsley chopped, plus more for garnish, fresh
Instructions
- Generously season chicken with salt and pepper on both sides; set aside.
- Preheat Instant Pot by pressing the Sauté button. Heat olive oil, then sear chicken for 3 to 4 minutes on both sides. Remove and set aside on a plate.
- Deglaze pot with ¼ cup of chicken broth, scraping the brown bits from the bottom. Add onion, and carrot and sauté 2-3 minutes until softened, stirring often. Add garlic and cook an additional 30-60 seconds until fragrant. Press Cancel.
- Add remaining chicken stock, lemon juice and zest, peas, rice, and parsley, stirring well to combine. Place chicken thighs on top, but do not stir.
- Close and seal the lid. Cook on Manual High for 7 minutes, allowing a 10 minute Natural Release, then releasing the remaining pressure by flipping the valve.
- Remove the lid and shred the chicken with two forks. Mix everything together, then serve topped with additional parsley, a crack of black pepper, and lemon wedges.
Cup of Yum
Notes
- Rinse and drain the white rice before cooking to prevent sticking or burning in the Instant Pot.
- Optional adjustments include omitting the lemon for a milder flavor or adding more lemon juice and zest for increased brightness.
- Vegetables can be varied; mushrooms and diced bell peppers make suitable additions.
- Store leftovers in the refrigerator for up to 3 days and reheat before serving.
Nutrition Information
Calories
494kcal
(25%)
Carbohydrates
57g
(19%)
Protein
23g
(46%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Cholesterol
88mg
(29%)
Sodium
122mg
(5%)
Potassium
562mg
(12%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
4705IU
(94%)
Vitamin C
29.7mg
(33%)
Calcium
62mg
(6%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 5 servings
Amount Per Serving
Calories 494
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 57g | 19% |
| Protein | 23g | 46% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 88mg | 29% |
| Sodium | 122mg | 5% |
| Potassium | 562mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4705IU | 94% |
| Vitamin C | 29.7mg | 33% |
| Calcium | 62mg | 6% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.