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Instant Pot Chicken and Rice Comforting Easy Weeknight Win

INSTANT POT CHICKEN AND RICE recipe, served and ready to eat, easy homemade dinner

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This Instant Pot Chicken and Rice is a creamy one pot chicken meal perfect for busy weeknight dinners. It features tender chicken thighs and fluffy rice, making it an easy dinner the whole family will enjoy.

Ingredients

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  • 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 or thighs or tenders trimmed and cut into 1 inch pieces
  • 2 tsp sea salt divided
  • 1/4 tsp black pepper ground
  • 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

  1. Heat the Instant Pot on sauté mode and melt butter with olive oil. Add diced onion, grated carrots, and half the salt, cooking until vegetables soften and turn golden, about 5 minutes.
  2. Add the chicken pieces along with the rest of the salt and black pepper, stirring occasionally as it cooks for 5 minutes until lightly browned.
  3. Pour in the chicken broth and add the jasmine rice, mixing together. Place the halved garlic head cut side down on top.
  4. Close the lid, seal the valve, and cook on high pressure for 10 minutes. Then quickly release the pressure when done.
  5. Open the pot and stir in the parmesan cheese and chopped parsley. Garnish with extra cheese and parsley if desired before serving.

Notes

  • Cool chicken and rice slightly and then refrigerate or freeze within 2 hours of cooking
  • Divide casserole into servings or store in one dish
  • To refrigerate, keep in airtight container for up to 4 days
  • To freeze, store airtight for up to 3 months and thaw overnight in fridge
  • Reheat covered in 350°F oven or microwave in 30-second intervals until hot

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