Instant Pot Chicken and Rice
Instant Pot chicken and rice is a delicious combination of tender pieces of chicken that are mixed with rice and vegetables. It is the perfect budget friendly weeknight dinner that is ready in less than 30 minutes thanks to your Instant Pot without sacrificing flavor. Instant Pot Chicken recipes are some of my favorites and this one is perfect!
Instant Pot Chicken and Rice
Our Instant Pot is one of the most used appliances in our house. Thanks to it we are able to make the most flavorful dishes in a fraction of the time they used to take. It is the busy family’s dream come true when it comes to cooking.
This Instant Pot Chicken and rice dish has been a family favorite for such a long time and for good reason! It is moist and tender and is loaded with flavor.
For more Instant pot meals that we love, be sure to try our Instant Pot Beef tips and our Instant Pot Chicken and Dumplings.
Ingredients:
2 tablespoons butter
1 onion, diced
1 stalk celery, diced
2 large chicken breasts
1 cup frozen mixed vegetables
¼ teaspoon garlic powder
¼ teaspoon black pepper
1 teaspoon salt, divided
4 cups chicken broth
2 cups white rice
How to Make Instant Pot Chicken and Rice
- Season the chicken breasts on both sides with a sprinkle of salt, black pepper, and garlic powder.
- Using the saute mode, heat the electric pressure cooker until “hot.” Add the butter, celery, chicken, and onion. Cook until the onion is softened and the chicken is browned on both sides, about 5 to 6 minutes.
- To the electric pressure cooker, add the chicken broth and scrape the bottom with a wooden spoon to remove any cooked bits. Cancel the saute mode. Stir in the remaining salt, mixed vegetables, and rice.
- Place the lid on the electric pressure cooker and set the valve to sealing. Set the pressure cooker to “manual” or “pressure cook” for 10 minutes. Quick release the pressure when the cook cycle is complete.
- With two forks, shred the chicken. Mix the chicken with the rice, fluffing the rice with a fork.
Tips Tricks and FAQs
- When using your Instant Pot, long grain rice works best, you can use brown rice, but you will need to experiment with cooking times because brown rice does take longer to cook.
- This recipe calls for chicken breasts, but you can also use chicken tenderloins and even boneless skinless chicken thighs. The chicken thighs will add even more flavor to the dish.
- Feel free to sprinkle with parmesan cheese or parsley once this dish is complete. By adding parmesan cheese it will make this taste more like a delicious risotto.
- If your rice is more on the gooey side it is most likely because you overcooked it. You want to stick to the cooking times as well as the release times suggested.
Storage
You will want to store your leftover Instant Pot chicken and rice in the fridge in an airtight container. This will keep for up to 4 days.
When you are ready to enjoy it again, just warm it up in the microwave to your desired temperature.
Instant Pot Chicken and Rice
Instant Pot chicken and rice is a delicious combination of tender pieces of chicken that are mixed with rice and vegetables. It is the perfect budget friendly weeknight dinner that is ready in less than 30 minutes thanks to your Instant Pot without sacrificing flavor.
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 1 stalk celery, diced
- 2 large chicken breasts
- 1 cup frozen mixed vegetables
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 teaspoon salt, divided
- 4 cups chicken broth
- 2 cups white rice
Instructions
- Season the chicken breasts on both sides with a sprinkle of salt, black pepper, and garlic powder.
- Using the saute mode, heat the electric pressure cooker until “hot.” Add the butter, celery, chicken, and onion. Cook until the onion is softened and the chicken is browned on both sides, about 5 to 6 minutes.
- To the electric pressure cooker, add the chicken broth and scrape the bottom with a wooden spoon to remove any cooked bits. Cancel the saute mode. Stir in the remaining salt, mixed vegetables, and rice.
- Place the lid on the electric pressure cooker and set the valve to sealing. Set the pressure cooker to “manual” or “pressure cook” for 10 minutes. Quick release the pressure when the cook cycle is complete.
- With two forks, shred the chicken.
- Mix the chicken with the rice, fluffing the rice with a fork.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 207Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 1045mgCarbohydrates: 21gFiber: 2gSugar: 3gProtein: 16g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!