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chicken and rice made in the instant pot in a blue bowl garnished with parsley.
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4.86 from 7 votes

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!
Prep Time10 minutes
Cook Time7 minutes
Coming to pressure and NPR10 minutes
Total Time27 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: chicken and rice, instant pot chicken and rice
Servings: 8
Calories: 359kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter unsalted
  • 1 large onion chopped
  • 2 medium carrots chopped
  • 1 medium green bell pepper diced
  • 2 cloves garlic minced
  • 1½ pounds chicken breasts boneless and skinless, cut into 1 inch pieces
  • 2 cups rice such as jasmine or basmati
  • 4 cups chicken broth low sodium
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • 1 cube chicken bouillon
  • 1 tablespoon fresh parsley chopped, for garnish
US Customary - Metric

Instructions

  • Turn your Instant Pot to the sauté setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)
  • Add the olive oil and butter to the Instant pot and cook until the butter has melted. Add the onion, carrots, green bell pepper and sauté for 3 minutes until the onion softens and becomes translucent. Add the garlic and cook for another 30 seconds until fragrant.
    process shots showing how to make chicken and rice in the instant pot.
  • Add the chicken pieces, rice, chicken broth, salt, pepper, chicken bouillon to the instant pot and stir everything together.
    process shots showing how to make chicken and rice in the instant pot.
  • Close the lid.  Seal the valve and set the Instant Pot to Manual/High Pressure for 7 minutes.
    process shots showing how to make chicken noodle soup in an instant pot.
  • Let the pressure release naturally for 5 minutes, then release the remaining pressure by turning the valve to "Venting".
  • Carefully stir everything together, then garnish with freshly chopped parsley and serve.
    process shots showing how to make chicken and rice in the instant pot.

Video

Notes

  1. Check your manual. Before starting any IP recipe, for the best results, check your manufacturer's guide for recommendations on how to use your model.
  2. Do saute the veggies. It’s important to take the extra few minutes to sauté the veggies. This step helps to create a dish with more layers of flavor. 
  3. Don’t add too much salt. To prevent an overly salty dish, when seasoning keep in mind that the chicken broth and chicken bouillon both have some salt.
  4. 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. 

Nutrition

Serving: 1serving | Calories: 359kcal | Carbohydrates: 43g | Protein: 24g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 440mg | Potassium: 580mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2759IU | Vitamin C: 16mg | Calcium: 36mg | Iron: 1mg