Instant Pot Chicken and Rice
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Additional Time
5 mins
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Total Time
30 mins
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Servings
8 people as a side dish
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Calories
375 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chicken and Rice
Description
The recipe for Instant Pot Chicken and Rice starts by sautéing diced onion and grated carrots in butter and olive oil along with salt until softened and lightly browned. Chicken pieces, seasoned with salt and pepper, are then added and sautéed until partially cooked. Next, jasmine rice and chicken broth are stirred in, along with two halves of an unpeeled garlic head placed cut-side down on top. Cooking under high pressure for 10 minutes, followed by a quick pressure release, cooks all ingredients evenly and infuses the rice and chicken with the garlic and broth flavors.
After opening the pot, parmesan cheese and chopped parsley are stirred in, contributing a creamy texture and herbaceous note. The finished dish is tender with moist chicken, soft rice, and gently softened vegetables, enhanced by the mellow garlic aroma from the whole cloves used during cooking.
This meal serves well as a standalone dish or alongside simple steamed vegetables or a salad. Garnishing with extra parmesan and parsley before serving can add extra flavor and color. The recipe's straightforward steps and one-pot preparation make it a practical choice for a comforting dinner.
Ingredients
- 2 Tbsp olive oil
- 2 Tbsp butter unsalted
- 1 onion diced, medium
- 2 carrot thickly grated or julienned, large
- 1 1/2 lbs chicken breast or thighs, or tenders (trimmed and cut into 1" pieces, boneless, skinless
- 2 tsp salt divided, sea salt
- 1/4 tsp black pepper ground
- 4 cups chicken broth low sodium
- 2 cups jasmine rice un-rinsed
- 1 head garlic unpeeled, cut in half crosswise
- 1/3 cup parsley finely chopped, plus more to garnish
- 1/2 cup Parmesan Cheese plus more to serve, shredded
Instructions
- Set a 6 Qt Instant Pot to saute on high heat and add butter, oil, chopped onion, grated or julienned carrots, and 1 tsp salt. Sautee, stirring occasionally for 5 minutes or until soft and golden.
- Add trimmed, chopped chicken, another 1 tsp salt and 1/4 tsp pepper. Sautee, stirring occasionally for 5 minutes.
- Add 4 cups chicken broth and 2 cups rice and stir to combine. Cut whole garlic head in half through the cloves and parallel to the base. Place garlic halves on top, cut-side down. Cover and cook on manual high pressure for 10 minutes then quick release remaining pressure.
- Open the lid and stir in 1/2 cup parmesan with 1/3 cup chopped parsley. Serve with more cheese and garnish with parsley if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people as a side dish
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbs | 43g | |
| Protein | 26g | 52% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 67mg | 22% |
| Sodium | 827mg | 34% |
| Potassium | 574mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2909IU | 58% |
| Vitamin C | 7mg | 8% |
| Calcium | 109mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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