Description
This Instant Pot Chicken and Rice recipe is a delicious, comforting one-pot meal featuring tender chicken pieces, fragrant jasmine rice, and fresh vegetables all cooked together with garlic and parmesan for a rich and flavorful dish. Perfectly cooked in just 30 minutes, this easy recipe is ideal for busy weeknights and makes great leftovers.
Ingredients
Scale
Main Ingredients
- 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, thighs, or tenders, trimmed and cut into 1” pieces
- 2 tsp sea salt, divided
- 1/4 tsp ground black pepper
- 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
- Sauté the vegetables: Set a 6-quart Instant Pot to sauté mode on high heat. Add butter, olive oil, diced onion, grated or julienned carrots, and 1 teaspoon of sea salt. Cook while stirring occasionally for about 5 minutes or until the vegetables are softened and golden.
- Cook the chicken: Add the trimmed, chopped chicken pieces to the pot along with the remaining 1 teaspoon of salt and 1/4 teaspoon of ground black pepper. Sauté, stirring occasionally, for another 5 minutes to brown the chicken slightly.
- Add broth, rice, and garlic: Pour in 4 cups of low-sodium chicken broth and add 2 cups of un-rinsed Jasmine rice. Stir gently to combine everything evenly. Cut the whole head of garlic in half horizontally through the cloves and parallel to the base, then place the garlic halves cut-side down on top of the rice mixture. This will infuse the dish with a mellow garlic flavor during cooking.
- Pressure cook: Seal the Instant Pot lid and set to manual high pressure for 10 minutes. After the cooking time is complete, quickly release the remaining pressure carefully to avoid overcooking.
- Finish and serve: Open the lid and remove the garlic halves if desired or mix them in for extra flavor. Stir in 1/2 cup shredded parmesan cheese and 1/3 cup chopped parsley. Garnish with additional parmesan and parsley before serving to add freshness and richness.
Notes
- Storage: Cool chicken and rice slightly before refrigerating or freezing. Store in airtight containers within 2 hours of cooking.
- To refrigerate: Keep in airtight containers in the refrigerator for up to 4 days.
- To freeze: Store in airtight containers in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat: Reheat leftovers in a 350°F oven covered in a casserole dish, or microwave in 30-second intervals, stirring occasionally until the internal temperature reaches 165°F.
Keywords: Instant Pot chicken and rice, one pot chicken recipe, easy chicken and rice, pressure cooker chicken, weeknight dinner