Instant Pot Chicken And Rice

With big chunks of juicy tender chicken breast, carrots, green pepper, and fluffy perfectly cooked rice, this tasty Instant Pot Chicken and Rice is just the easy peasy healthy family meal you’ve been looking for! With very little prep or cleanup, the recipe comes together in just about 30 minutes and the IP does all the hard work for you!

Easy Instant Pot Chicken And Rice

Who does not love chicken with rice!?! From Chicken Rice Pilaf and Chicken and Rice Soup to the famous Arroz Con Pollo, it’s all amazing. But you know what?!? This recipe beats them all because it’s made in the Instant Pot, which means less effort and time involved but with all the same deliciousness. In fact, the IP cooks chicken perfectly every time. It’s nearly impossible to overcook chicken when you pressure cook it. So if you haven’t tried it, this recipe is for you!

You see, methods of cooking like baking, frying, and roasting remove moisture. But when making Instant Pot recipes the pressure cooker uses both liquid and steam to cook. The advantage of this is that it keeps things nice and juicy. In this case, the chicken doesn’t dry out. It also infuses all the flavors of the ingredients together. So the rice is made super flavorful by cooking it together with the chicken and veggies. 

Better yet! This Instant Pot chicken and rice is a one-pot meal! But it pairs really well with a nice fresh salad like my Ceasar Salad or Avocado Salad. And let’s not forget that the kids will love this dish! So if you feel like rewarding them with a quick and easy dessert that takes just 15 minutes, you can not go wrong with my Mixed Fruit Salad with Lemon Basil Dressing. 

• Olive Oil – I like to use olive oil for the added flavor, but you can use any type of vegetable oil.
• Butter – Always use unsalted butter to control the amount of added salt.
• Onion – Brown onion is best for cooking, but any type of onion will work.
• Carrot – Adds the perfect touch of sweetness.
• Green Pepper – Contrasts perfectly with the chicken and rice.
• Garlic – Always use fresh minced garlic cloves for the best flavor. Store-bought jarred garlic can sometimes be bitter.
• Chicken – You will need boneless skinless chicken breasts. You could also use boneless skinless chicken thighs if you prefer.
• Rice – My favorites for this dish are jasmine rice or basmati rice, but any type of white rice will do. Note, if you use brown rice it may take longer to cook.
• Chicken Broth – To control the amount of added salt I always use low-sodium broth.
• Salt and Pepper – Used to season the dish and enhance all the natural flavors of the ingredients. 
• Chicken Bouillon – Adds even more chicken flavor and a bit of savory salty goodness. 
• Parsley – Used to garnish and add a final layer of fresh herb flavor.

If you can imagine chicken and rice almost cooking itself then you can make this recipe! But seriously, all you have to do is sauté some veggies, put everything into the IP, and then cook! It’s so darn easy and super yummy.

To begin, you need to sauté your veggies in the Instant Pot. First, turn your IP on to the sauté setting. Next, add the olive oil and butter to the pot. Then once the butter has melted, add the onion, carrots, and green bell pepper to the pot and sauté the mixture for about 3 minutes or until the onion is soft and translucent. Now, add the minced garlic and cook the veggies for another 30 seconds until fragrant.

Once the veggies are sautéed, add the chicken along with the rice, chicken broth, salt, black pepper, and chicken bouillon to the Instant Pot. Then stir everything together with a wooden spoon. Now, close the lid on your Instant Pot and set the valve to the sealing position. Next, set the IP to the Manual/High-Pressure setting and set the timer to 7 minutes.

When the Instant Pot is done cooking, let the pressure release naturally for 5 minutes. Don’t use the quick release for this recipe. Then after 5 minutes, very carefully release the remaining pressure by turning the valve to the “Venting” position. 

And that’s it! To finish the Instant Pot chicken and rice, just remove the lid of the IP and carefully stir everything together. Then garnish with some fresh parsley and serve.   

Should I Use The Rice Setting On My Instant Pot?

In this case, no. This Instant Pot chicken and rice recipe was designed to be made using the Saute function and Manual/Hi pressure cooking function. So I can’t promise that the results will be the same if you use the rice setting. 

Can I Make This Recipe In The Slow Cooker?

Yes! I’ve not tried it, but it should work. Sauté the veggies just like the recipe says and then add the chicken, rice, chicken broth, salt, black pepper, and chicken bouillon to the crockpot. Then cook for about 3 hours on High. 

Storage

This Instant Pot chicken and rice will keep in the refrigerator for about 4 days or in the freezer for up to 3 months when stored in an airtight container or sealed freezer bag. To reheat, just sprinkle it with a bit of water and then put it in the microwave for a few minutes or in a pan over medium heat. However, if frozen, you will need to let it thaw out in the fridge overnight prior to reheating. 

Other Delicious Instant Pot Recipes To Try

• Instant Pot Pork Chops With Mushroom Gravy
• Instant Pot Lasagna
• Chicken Stew
• Instant Pot Butter Chicken
• Instant Pot Meatloaf