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Instant Pot Chicken and Rice

A close-up of a bowl of Instant Pot Chicken and Rice, topped with shredded chicken, green peas, and fresh parsley.
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A simple, one-pot chicken and rice dinner cooked in your Instant Pot. This recipe is perfect for a quick weeknight meal, ready in about 30 minutes.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup white rice, rinsed
  • 2 cups chicken broth
  • 1 cup frozen peas
  • Optional: Shredded cheese for serving

Instructions

  1. Set your Instant Pot to the ‘Sauté’ function. Add olive oil.
  2. Once the oil is hot, add the chicken pieces. Season with salt, pepper, garlic powder, and onion powder. Cook for 2-3 minutes until lightly browned.
  3. Add the rinsed rice and chicken broth to the Instant Pot. Stir to combine.
  4. Secure the lid and set the valve to ‘Sealing’. Select the ‘Manual’ or ‘Pressure Cook’ setting on High pressure for 8 minutes.
  5. Once the cooking cycle is complete, allow a natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure.
  6. Open the lid. Stir in the frozen peas.
  7. Let stand for 5 minutes, or until the peas are heated through and the liquid is absorbed.
  8. Serve hot, topped with shredded cheese if desired.

Notes

  • For brown rice, increase the cooking time to 15 minutes on High pressure with a 10-minute natural pressure release.
  • You can use frozen chicken. If using frozen chicken, add an extra 5 minutes to the pressure cooking time.
  • To prevent the ‘Burn Notice’, ensure your liquid-to-rice ratio is correct and that the bottom of the pot is clean before sealing.
  • Stirring in peas and cheese after the pressure cooking cycle prevents them from becoming mushy.

Nutrition

Find it online: https://www.unfoldrecipes.com/instant-pot-chicken-and-rice-dinner/