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Instant Pot Chicken and Rice

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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. 

Instant Pot Chicken and Rice

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. 

Instant Pot Chicken and Rice

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.   
Instant Pot Chicken and Rice

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. 
Instant Pot Chicken and Rice

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

Instant Pot Chicken and Rice

Prep Time: 10 minutes
Total Time: 10 minutes

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

  1. Season the chicken breasts on both sides with a sprinkle of salt, black pepper, and garlic powder.
  2. 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.
  3. 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. 
  4. 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.
  5. With two forks, shred the chicken.
  6. Mix the chicken with the rice, fluffing the rice with a fork.   

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 207Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 1045mgCarbohydrates: 21gFiber: 2gSugar: 3gProtein: 16g

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