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Instant Pot Chicken & Rice Recipe

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4.7 from 3 reviews

This Instant Pot Chicken & Rice recipe is a flavorful, one-pot meal perfect for a quick and easy dinner. Tender chicken breasts are sautéed with a blend of paprika, garlic powder, and seasoning, then cooked with aromatic vegetables, basmati rice, and chicken broth to create a comforting and delicious dish. Finished with fresh parsley, this hearty dish comes together in under an hour, making it perfect for busy weeknights.

Ingredients

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Main Ingredients

  • 1 Tbsp. extra-virgin olive oil
  • 1/4 tsp. paprika
  • 1/4 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 2 (8-oz.) boneless, skinless chicken breasts
  • 1 small yellow onion, finely chopped
  • 1 medium carrot, peeled, finely chopped
  • 1 red bell pepper, seeds and ribs removed, finely chopped
  • 3 garlic cloves, finely chopped
  • 1/4 tsp. dried oregano
  • 1 1/2 cups low-sodium chicken broth or water, divided
  • 1 cup basmati or white rice, rinsed
  • Finely chopped fresh parsley, for serving

Instructions

  1. Prepare seasoning and heat oil: Set an Instant Pot to “Sauté” mode and heat 1 tablespoon of extra-virgin olive oil. In a small bowl, combine 1/4 teaspoon paprika, 1/4 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.
  2. Sauté the chicken: Pat dry the 2 boneless, skinless chicken breasts with paper towels and coat them evenly with the seasoning mixture. Sauté the chicken in the pot, turning halfway through, until lightly golden, about 3 minutes per side. The chicken will not be fully cooked at this point. Transfer the chicken to a plate.
  3. Sauté vegetables: In the same pot, add the chopped onion, carrot, and red bell pepper. Season with a pinch of salt and cook, stirring occasionally, until the vegetables are softened, about 3 to 4 minutes. Add the chopped garlic and 1/4 teaspoon dried oregano and cook, stirring frequently, until fragrant, about 1 minute.
  4. Deglaze the pot: Pour in 1/4 cup of the chicken broth (or water) and scrape up any browned bits from the bottom of the pot. Cook until the liquid is warmed through, about 1 to 2 minutes. This step helps prevent the burn notice.
  5. Add rice and broth: Stir in 1 cup rinsed basmati or white rice and the remaining 1 1/4 cups chicken broth. Season with additional salt and pepper if needed. Return the sautéed chicken breasts and any drippings to the pot, placing them on top of the rice mixture.
  6. Pressure cook: Cover the Instant Pot and set it to “Pressure Cook” on High for 4 minutes. Once the cooking cycle ends, allow a natural pressure release for 10 minutes before releasing any remaining pressure manually.
  7. Prepare chicken: Carefully transfer the chicken breasts to a cutting board and cut them into bite-size pieces.
  8. Serve: Transfer the rice mixture to a serving platter and fluff the rice with a fork. Top with the cut chicken pieces and sprinkle with finely chopped fresh parsley before serving.

Notes

  • Rinsing the rice before cooking removes excess starch, preventing clumping and producing fluffy rice.
  • If you prefer a spicier dish, add a pinch of cayenne pepper or red chili flakes to the seasoning mixture.
  • For extra flavor, consider using homemade chicken broth instead of water.
  • Use fresh parsley or substitute with cilantro or chives as preferred for garnish.
  • If you don’t have an Instant Pot, a stovetop pressure cooker can be used with similar timing instructions.
  • Make sure to natural release pressure to avoid tough chicken and undercooked rice.

Find it online: https://yummelle.com/instant-pot-chicken-and-rice-recipe/