This super simple Instant Pot chicken and rice is your one-stop-shop for a flavorful, budget-friendly, complete family-friendly dinner idea that can even give you leftovers for the week! One-pot for easy clean-up is an added bonus!
½teaspoonlemon pepper or ground black pepper, plus more to taste
1 ½ pounds boneless, skinless chicken thighs or breasts , cut into 1-inch pieces
1Tablespoonminced garlic
1 ½cupsjasmine rice, rinsed
2 ½cupschicken stock or broth
1/4-1/2cupshredded or grated Parmesan cheese
¼cupchopped fresh parsley
Instructions
Turn the Instant Pot to Sauté mode. Heat olive oil. Add in the onion, carrots, and celery. Sprinkle with salt and pepper. Cook 5 minutes, or until vegetables are softened.
Turn the Sauté mode back on if it turns off. Place chicken pieces into the heated oil. Sprinkle with salt and pepper. Sauté 5 minutes. Add the garlic the last minute of cooking.
Add the rice. Pour the chicken broth over the top (do not stir). Cover with the lid and turn the valve to seal. Cook 5 minutes on high pressure. Then do a natural release for 5 minutes.
Carefully remove the lid with a towel. Stir in the parmesan and parsley.
Taste and add more salt, pepper, or seasonings, if desired. Serve while warm.
Notes
Variations: This recipe is easy to add in more vegetables. Feel free to add in 1/2 cup bell peppers or mushrooms with the onions. Add in extra garlic cloves if you'd like to infuse with more garlic flavor. Rice: Make sure to use a long grain white rice for this recipe. Brown rice will not cook as well with the recipe. Fresh herbs: If you do not have parsley, substitute fresh basil or oregano.