Instant Pot Chicken and Rice Recipe
This Instant Pot Chicken and Rice recipe is a comforting and easy one-pot meal combining tender chicken, fragrant jasmine rice, and a rich blend of sautéed vegetables and Parmesan cheese. Perfectly cooked in the Instant Pot, it delivers a creamy, flavorful dish in just 30 minutes, ideal for busy weeknights or meal prep.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 medium onion, diced
- 2 large carrots, thickly grated or julienned
- 1 1/2 lbs boneless skinless chicken breast, thighs, or tenders (trimmed and cut into 1″ pieces)
- 2 tsp sea salt, divided
- 1/4 tsp ground black pepper
- 4 cups low-sodium chicken broth
- 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 shredded Parmesan cheese, plus more to serve
Instructions
- Sauté Vegetables: Set a 6-quart Instant Pot to sauté on high heat. Add the butter, olive oil, diced onion, grated or julienned carrots, and 1 teaspoon of sea salt. Cook while stirring occasionally for about 5 minutes until the vegetables soften and turn golden.
- Cook Chicken: Add the trimmed, chopped chicken pieces to the pot along with the remaining 1 teaspoon of sea salt and 1/4 teaspoon of ground black pepper. Continue sautéing, stirring occasionally for another 5 minutes until the chicken is lightly browned on the outside.
- Add Broth and Rice: Pour in 4 cups of low-sodium chicken broth and add 2 cups of un-rinsed Jasmine rice. Stir gently to combine everything evenly. Take the garlic head halves and place them cut-side down on top of the mixture.
- Pressure Cook: Close the Instant Pot lid, seal the valve, and set to manual high-pressure cooking for 10 minutes. Once cooking is complete, perform a quick pressure release to safely open the lid.
- Finish and Serve: Stir in 1/2 cup shredded Parmesan cheese and 1/3 cup chopped parsley into the hot rice and chicken mixture. Serve warm, garnished with additional Parmesan cheese and parsley if desired.
Notes
- Storage: Cool the chicken and rice slightly before storing. Divide into portions or store as a whole casserole.
- Refrigeration: Place in an airtight container and refrigerate for up to 4 days.
- Freezing: Store in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat leftovers covered in a 350°F oven or microwave in 30-second intervals, stirring occasionally until hot throughout (165°F internal temperature).
Keywords: Instant Pot, Chicken and Rice, One-Pot Meal, Easy Dinner, Quick Recipe
Find it online: https://mjrecipe.com/instant-pot-chicken-and-rice-recipe/