Instant Pot Chicken and Rice
This Instant Pot chicken and rice is a quick, budget-friendly dinner made with tender chicken breasts or thighs. Everything cooks together in one pot for easy prep and cleanup!
Equipment
Ingredients
- 2-3 Tablespoons extra virgin olive oil
- 1 medium yellow onion , diced
- 3 large carrots , peeled and shredded
- 3 celery stalks , chopped
- 1 ¼ teaspoon Kosher salt , plus more to taste
- ½ teaspoon lemon pepper or ground black pepper , plus more to taste
- 1 ½ pounds boneless, skinless chicken thighs or breasts , cut into 1-inch pieces
- 1 Tablespoon minced garlic
- 1 ½ cups jasmine rice , rinsed
- 2 ½ cups chicken stock or broth
- 1/4-1/2 cup shredded or grated Parmesan cheese
- ¼ cup chopped fresh parsley
Instructions
- Turn the Instant Pot to Sauté mode. Heat 2-3 Tablespoons olive oil. Add in 1 medium diced onion, 3 large shredded carrots, and 3 pieces chopped celery. Sprinkle with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Cook 5 minutes, or until vegetables are softened.
- Sear chicken. Turn the Sauté mode back on if it turns off. Place 1 1/2 pounds chicken pieces into the heated oil. Sprinkle with salt and pepper. Sauté 5 minutes. Add the 1 Tablespoon garlic the last minute of cooking.
- Add the 1 1/2 cups rice. Pour 2 1/2 cups 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 1/2 cup parmesan and 1/4 cup fresh 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.
Nutrition
Calories: 302kcal, Carbohydrates: 33g, Protein: 22g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 83mg, Sodium: 535mg, Potassium: 441mg, Fiber: 2g, Sugar: 2g, Vitamin A: 4721IU, Vitamin C: 5mg, Calcium: 75mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
