0 from 27 votes
Instant Pot Chicken and Rice Recipe
This instant pot chicken and rice will be your favorite go-to on those days when time simply escapes you. And you don't have to sacrifice flavor to get dinner on the table fast!
Prep Time
5 mins
Cook Time
5 mins
Total Time
23 mins
Servings: 6 people
Calories: 330 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 2-3 boneless, skinless chicken breasts cut into 1-inch chunks
- 2 cups basmati rice rinsed
- 2 cups water
- 1 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- ½ teaspoon ground black pepper
- 4 cloves garlic minced
- 12 ounces frozen mixed vegetables thawed (1 small package)
- fresh cilantro optional, for topping
Instructions
- Turn Instant Pot to sauté mode and add the oil.
- Once the oil is hot, add the chicken and cook for 3-4 minutes stirring occasionally so the chicken doesn’t burn on the bottom.
- Next add the rice on top of the chicken and cook for about 1 minute, stirring constantly.
- Add the water, salt, Italian seasoning, black pepper and minced garlic. Stir until mixed well.
- Place the lid on the Instant Pot and make sure that the knob is set to sealed. Next choose “manual” then make sure it’s set to “high” pressure and choose 3 minutes.
- Once done cooking at pressure, perform a 10 minute natural pressure release and then carefully remove the rest of the pressure.
- Take off the Instant Pot lid and carefully stir in the vegetables.
- Top with cilantro and serve
Cup of Yum
Notes
- Storage: Store chicken and rice in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Be sure to thaw your mixed vegetables overnight in the refrigerator before beginning this recipe!
- The cilantro is optional. You can use parsley instead or leave it out completely.
- Always consult your instant pot user manual for the best advice for your specific model.
- Be sure to rinse the rice well before cooking to prevent mushy rice.
- When you add the water to the pot, be sure to scrape up any browned bits stuck to bottom of your instant pot with a wooden spoon. This will help prevent a "burn" notice.
- Always check that the pressure has fully released before opening the lid.
Nutrition Information
Serving
2cups
Calories
330kcal
(17%)
Carbohydrates
58g
(19%)
Protein
14g
(28%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
24mg
(8%)
Sodium
466mg
(19%)
Potassium
352mg
(10%)
Fiber
3g
(12%)
Sugar
0.1g
(0%)
Vitamin A
2987IU
(60%)
Vitamin C
7mg
(8%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 330
% Daily Value*
| Serving | 2cups | |
| Calories | 330kcal | 17% |
| Carbohydrates | 58g | 19% |
| Protein | 14g | 28% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 24mg | 8% |
| Sodium | 466mg | 19% |
| Potassium | 352mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 0.1g | 0% |
| Vitamin A | 2987IU | 60% |
| Vitamin C | 7mg | 8% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.