Instant Pot Chicken and Rice
This Instant Pot Chicken and Rice recipe is a comforting and flavorful one-pot meal that's perfect for busy weeknights. Tender chicken and fluffy rice are cooked together in the Instant Pot for a quick, easy, and satisfying dinner.
Equipment
- Instant Pot
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Wooden spoon or spatula
- Fork
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp paprika
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth, low sodium preferred
- ½ cup chopped onion
- ½ cup chopped carrots
- ½ cup chopped celery
- 1 tsp dried thyme
- ½ tsp dried rosemary, optional
- 1 bay leaf
- Fresh parsley, chopped, for garnish
- Lemon wedges, for garnish
- Shredded Parmesan cheese, for garnish
Instructions
- Turn your Instant Pot to the "Saute" function.
- Add olive oil to the pot. Once heated, add the chicken and season with salt, pepper, garlic powder, and paprika.
- Sear the chicken for 2-3 minutes per side, until lightly browned. Remove the chicken from the pot and set aside.
- Add the chopped onion, carrots, and celery to the Instant Pot. Saute for 3-5 minutes, until the vegetables are softened.
- Pour in the chicken broth and scrape the bottom of the pot to deglaze, removing any browned bits.
- Stir in the dried thyme, rosemary (if using), and bay leaf.
- Add the rinsed rice to the Instant Pot. Spread it evenly over the vegetables.
- Place the seared chicken on top of the rice.
- Close the Instant Pot lid and seal the valve. Cook on "Manual" (or "Pressure Cook") for 5 minutes.
- Once the cooking time is up, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Carefully open the Instant Pot and remove the bay leaf.
- Fluff the rice with a fork.
- Garnish with fresh parsley, lemon wedges, and shredded Parmesan cheese (if desired).
- Serve immediately and enjoy!
Notes
Rinse the rice to remove excess starch. Don't skip searing the chicken for added flavor. Deglaze the pot to prevent the "burn" notice. Allow for a natural pressure release of 10 minutes for even rice cooking. Chicken thighs can be used as a substitute for chicken breasts. Chopped bell peppers, mushrooms, or zucchini can be added for extra flavor and nutrients. For a spicier dish, add red pepper flakes or hot sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of chicken broth.