Instant Pot Chicken and Rice

Name: Instant Pot Chicken and Rice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings, about 10 cups
Ingredients: 2 teaspoons coconut oil; 1 small yellow onion; 1 ½ cups uncooked long grain brown rice; 3 large carrots; 2 large red bell peppers; 3 cloves garlic; 1 tablespoon minced fresh ginger; 1 teaspoon ground cumin; 1 teaspoon kosher salt; ½ teaspoon ground turmeric; ¼ teaspoon ground coriander; 1 cup unsweetened almond milk; 1 ½ pounds boneless, skinless chicken breasts; 1 cup frozen peas; chopped fresh cilantro

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Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
6 servings, about 10 cups
Calories
375 kcal
Course
Main Course
Cuisine
Indian, American

Instant Pot Chicken and Rice

Iris Warren

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An easy instant pot chicken and rice recipe! With lean chicken and brown rice, this healthy instant pot chicken with rice is a sure winner!

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Ingredients

Servings

2 teaspoons coconut oil
1 small yellow onion diced
1 ½ cups uncooked long grain brown rice RINSED* (see note)
3 large carrots peeled and cut into diagonal slices (about 3/4-inch-thick)
2 large red bell peppers cut into wide strips (about 3/4 inch), halved if long
3 cloves garlic minced (about 1 tablespoon)
1 tablespoon minced fresh ginger or substitute 1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon ground turmeric
¼ teaspoon ground coriander
1 cup unsweetened almond milk or unsalted chicken broth
1 ½ pounds boneless, skinless chicken breasts
1 cup frozen peas thawed
chopped fresh cilantro for serving

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Instructions

Set a 6-quart or larger Instant Pot to SAUTE mode. Add the coconut oil. Once hot and shimmering, add the onion and cook, stirring occasionally, until beginning to soften, about 4 minutes.
Add the rinsed brown rice, carrot, red pepper, garlic, ginger, cumin, salt, turmeric, and coriander. Stir to coat the rice in the oil and spices and cook until very fragrant, about 1 minute. Stir in a splash of the almond milk. Scrape a spoon along the bottom to make sure there are no stuck-on bits of food. Stir in the remaining almond milk.
Arrange the chicken breasts in a single layer on top. Then, cover and seal the Instant Pot. Cook on high pressure (manual) for 20 minutes. Allow the pressure to release naturally for 15 minutes, and then vent to release the remaining pressure.
Uncover and remove the chicken breasts to a cutting board. Dice or shred with two forks and return to the pot.
Stir in the peas, then taste and adjust seasonings as desired. Serve hot, topped with cilantro.

Notes

IMPORTANT: I have made this recipe successfully dozens of times and have never seen the Instant Pot issue a burn warning while cooking it. MANY (the vast majority) of readers have found the same success. A few readers, however, have reported receiving a burn error. To avoid this, rinse your rice before adding it to the Instant Pot. Also, ensure that no food is stuck to the bottom of the Instant Pot before sealing the lid and starting the cook time. Liquid also matters. Some readers have reported using full-fat coconut milk in this recipe with delicious success. Though as far as liquid options, I think it is the riskiest; I have not tested the recipe with full-fat coconut milk.
IMPORTANT:
I have made this recipe successfully dozens of times and have never seen the Instant Pot issue a burn warning while cooking it. MANY (the vast majority) of readers have found the same success. A few readers, however, have reported receiving a burn error. To avoid this, rinse your rice before adding it to the Instant Pot. Also, ensure that no food is stuck to the bottom of the Instant Pot before sealing the lid and starting the cook time. Liquid also matters. Some readers have reported using full-fat coconut milk in this recipe with delicious success. Though as far as liquid options, I think it is the riskiest; I have not tested the recipe with full-fat coconut milk.
*INGREDIENT NOTE: Do not use instant rice, as it will not hold up in the pressure cooker. I also cannot recommend white, basmati, or any other type of rice or quinoa, as I have not tested the recipe this way. Cooking times and liquid ratios can vary between types of grains. For best results, long-grain brown rice is the way to go (and it is delicious!).
IMPORTANT: I have made this recipe successfully dozens of times and have never seen the Instant Pot issue a burn warning while cooking it. MANY (the vast majority) of readers have found the same success. A few readers, however, have reported receiving a burn error. To avoid this, rinse your rice before adding it to the Instant Pot. Also, ensure that no food is stuck to the bottom of the Instant Pot before sealing the lid and starting the cook time. Liquid also matters. Some readers have reported using full-fat coconut milk in this recipe with delicious success. Though as far as liquid options, I think it is the riskiest; I have not tested the recipe with full-fat coconut milk.
*INGREDIENT NOTE: Do not use instant rice, as it will not hold up in the pressure cooker. I also cannot recommend white, basmati, or any other type of rice or quinoa, as I have not tested the recipe this way. Cooking times and liquid ratios can vary between types of grains. For best results, long-grain brown rice is the way to go (and it is delicious!).
STOVETOP DIRECTIONS: **Please note that I have not tested this method yet; this is my best guess, but it may not be accurate.** In a large saucepan or Dutch oven, melt the coconut oil over medium-high. Cut the chicken into bite-size pieces and sauté until cooked through. Remove to a plate and set aside. Add an additional 2 teaspoons of coconut oil to the pot. Once hot and shimmering, add the onions and cook, stirring occasionally, until beginning to soften, about 4 minutes. Continue with step 2 as written, but do not add the chicken. Turn the heat to low, cover the pan, and let cook until the rice is done; about 40 minutes. Stir in the reserved chicken and peas, then serve with cilantro and toasted coconut.
TO STORE: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
TO FREEZE: Freeze for up to 3 months in a freezer-safe container. Let thaw in the refrigerator overnight.
TO REHEAT: Warm gently in the microwave, covered loosely, until heated through.

Nutrition Information

Show Details

Serving 1(of 6), about 1 1/2 cups Calories 375kcal (19%) Carbohydrates 47g (16%) Protein 30g (60%) Fat 7g (11%) Saturated Fat 2g (10%) Cholesterol 73mg (24%) Potassium 802mg (23%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 6556IU (131%) Vitamin C 65mg (72%) Calcium 95mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings, about 10 cups

Amount Per Serving

Calories 375 kcal

% Daily Value*

Serving	1(of 6), about 1 1/2 cups
Calories	375kcal	19%
Carbohydrates	47g	16%
Protein	30g	60%
Fat	7g	11%
Saturated Fat	2g	10%
Cholesterol	73mg	24%
Potassium	802mg	17%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	6556IU	131%
Vitamin C	65mg	72%
Calcium	95mg	10%
Iron	2mg	11%