There is something truly magical about the Instant Pot Chicken and Rice Recipe that makes it an absolute weeknight winner. This dish blends tender, juicy chicken breasts with flavorful rice and vibrant vegetables, all cooked to perfection in one pot. The combination of aromatic Italian seasoning, caramelized onions, and sweet carrots creates a comforting, hearty meal that feels like a warm hug on a plate. Whether you’re rushed for time or just want a fuss-free dinner that tastes amazing, this recipe promises to deliver big on flavor and ease.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is delightfully simple, and each one plays an essential role. From the creamy texture of the perfectly cooked rice to the tender, seasoned chicken and fresh vegetables, every component adds up to a harmonious and colorful plate of goodness.
- Chicken breasts (4 × 8 oz, boneless and skinless): The lean protein centerpiece that soaks up all the delicious flavors.
- Italian seasoning (2 teaspoons, divided): This blend brings a bright and herbaceous aroma that lifts the whole dish.
- Sea salt (1 teaspoon): Enhances the natural flavors without overpowering them.
- Black pepper (½ teaspoon): Adds a subtle kick for depth and balance.
- Olive oil (3 tablespoons, divided): Helps to brown the chicken and softens the vegetables while adding a fruity richness.
- Yellow onion (1 medium, diced): Provides a sweet and savory base layer that caramelizes beautifully.
- Carrots (3 medium, diced): Bring a natural sweetness and vibrant color contrast.
- Garlic cloves (2, minced): Impart a warm and aromatic punch to the rice and veggies.
- Brown rice (1 cup, rinsed): Offers a nutty texture and wholesome bite, though white or jasmine rice can be used for a softer finish.
- Reduced-sodium chicken broth (1 ½ cups): The flavorful cooking liquid that infuses every grain of rice.
- Frozen peas (1 cup): Add a pop of color and sweet freshness to the final dish.
- Fresh parsley (optional, for garnish): A touch of green that brightens presentation and flavor.
How to Make Instant Pot Chicken and Rice Recipe
Step 1: Season the Chicken
Start by coating your boneless chicken breasts with 1 teaspoon of Italian seasoning, sea salt, and black pepper. This simple seasoning combo prepares the chicken to develop a rich, savory crust when browned, locking in moisture for juicy bites every time.
Step 2: Sear the Chicken
Set your Instant Pot to Saute mode and warm 2 tablespoons of olive oil. Carefully sear each chicken breast until golden brown on both sides. This step is essential as it creates flavor through caramelization and seals in juices. Once browned, remove the chicken and set it aside for the next step.
Step 3: Sauté Vegetables and Rice
Add the remaining tablespoon of olive oil to the pot and toss in the diced onions and carrots. Sauté until they soften and their natural sweetness emerges. Then, stir in minced garlic and the rinsed brown rice, cooking for another 1 to 2 minutes. This helps the rice begin absorbing some flavor before the pressure cooking stage.
Step 4: Pressure Cook Everything Together
Turn off the Saute mode and stir in the chicken broth. Place a metal rack inside the pot and arrange the seared chicken breasts on top of the rice mixture—this keeps the chicken elevated so it steams perfectly. Close the lid, seal the valve, and cook on High pressure for 12 minutes (reduce to 10 minutes if using white or jasmine rice). Let the pressure naturally release for 5 minutes afterward before manually releasing the rest.
Step 5: Final Touches
Carefully open the lid, remove the chicken breasts, and stir in the frozen peas. Replace the lid and let the residual heat warm the peas for about 5 minutes. Finish by fluffing the rice with a fork to separate the grains and get that light, fluffy texture.
How to Serve Instant Pot Chicken and Rice Recipe
Garnishes
A sprinkle of fresh parsley adds an inviting burst of color and a hint of fresh, herbal brightness that effortlessly elevates this humble dish. If you want to get fancy, a dash of freshly grated Parmesan also works beautifully.
Side Dishes
This meal is a complete package on its own, but pairing it with a crisp green salad or some roasted vegetables complements the warm, savory flavors perfectly. A side of garlic bread or crusty rolls can also provide a delightful contrast in texture.
Creative Ways to Present
Serve the chicken sliced atop a bed of fluffy rice or plate it family-style, letting everyone scoop their portions. For an extra touch, drizzle a bit of lemon juice or olive oil over the top just before serving, adding a bright finish that wakes up the palate.
Make Ahead and Storage
Storing Leftovers
Leftover chicken and rice can be stored in an airtight container in the refrigerator for up to 3 days. Allow it to cool completely before refrigerating to keep the rice from getting too sticky.
Freezing
This Instant Pot Chicken and Rice Recipe freezes wonderfully. Portion it into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best texture.
Reheating
Reheat leftovers gently in the microwave or on the stovetop with a splash of broth or water to keep the rice moist. Cover with a lid or microwave-safe wrap to trap steam and ensure even warming.
FAQs
Can I use other types of rice for this recipe?
Absolutely! While brown rice gives a nuttier texture, white or jasmine rice can be substituted for a softer, quicker-cooking option. Just adjust the pressure cooking time accordingly—generally 10 minutes for white rice.
Is it okay to use frozen chicken breasts?
Yes, but you’ll want to increase the pressure cooking time to around 18 minutes for frozen chicken. Make sure to add a bit more broth if the rice seems dry.
Can I add other vegetables?
Definitely! You can add bell peppers, mushrooms, or even spinach. Just keep in mind when you’re adding veggies that cook quickly, like spinach or peas, it’s best to stir them in after pressure cooking to avoid overcooking.
How do I get the rice to not be mushy?
Rinsing the rice before cooking helps to remove excess starch and prevents gumminess. Also, don’t skip the natural pressure release—it lets the grains finish cooking gently without turning mushy.
Can this meal be made dairy-free and gluten-free?
Yes, this recipe is naturally gluten-free and can be kept dairy-free simply by avoiding adding cheese or butter. Stick with olive oil and chicken broth for a wholesome, allergy-friendly dish.
Final Thoughts
This Instant Pot Chicken and Rice Recipe is truly one of those keepers—comforting, straightforward, and wildly satisfying. It’s perfect for busy days when you want a wholesome meal that doesn’t require hours of prep or cleanup. Give it a try and watch it become your go-to dinner that everyone in your family will love!
Print
Instant Pot Chicken and Rice Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Instant Pot Chicken and Rice recipe is a flavorful, one-pot meal perfect for busy weeknights. Tender, seasoned chicken breasts are seared to perfection before being cooked with brown rice and a medley of sautéed vegetables, all in the Instant Pot for a convenient, hands-off cooking experience. The dish features healthy ingredients like carrots, peas, and olive oil, making it both delicious and nutritious.
Ingredients
Chicken
- 4 (8-oz) boneless, skinless chicken breasts
- 2 teaspoons Italian seasoning, divided
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil, divided
Vegetables and Rice
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 2 cloves garlic, minced
- 1 cup brown rice, rinsed (or white rice or jasmine rice)
- 1 ½ cups reduced-sodium chicken broth
- 1 cup frozen peas
- Fresh parsley, for garnish (optional)
Instructions
- Season Chicken: Season chicken breasts with 1 teaspoon of Italian seasoning, sea salt, and black pepper evenly on both sides to ensure the meat is flavorful.
- Sear Chicken: Turn your Instant Pot to Saute mode and heat 2 tablespoons of olive oil. Once hot, sear the chicken breasts for a few minutes on each side until they develop a golden-brown crust. Remove the chicken and set aside temporarily.
- Sauté Vegetables: Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onions and carrots until they become soft and translucent. Stir in the minced garlic and rice, cooking for an additional 1-2 minutes to toast the rice slightly and enhance its flavor.
- Pressure Cook: Turn off Saute mode. Pour in the reduced-sodium chicken broth and stir to combine all ingredients well. Place a rack inside the pot and arrange the seared chicken breasts on top of it. Secure the lid, set the valve to “Sealing,” and cook on High pressure for 12 minutes if using brown rice, or 10 minutes if using white or jasmine rice. Allow a natural pressure release for 5 minutes after cooking.
- Release Pressure and Finish: Carefully perform a quick release for any remaining pressure. Remove the chicken breasts from the pot. Stir in the frozen peas into the rice and vegetable mixture, then close the lid again and let it sit for 5 minutes to allow the peas to warm through. Fluff the rice with a fork before serving.
- Serve: Plate the chicken alongside the rice and vegetable medley. Garnish with fresh parsley if desired for a pop of color and extra freshness.
Notes
- To reduce cooking time, white or jasmine rice can be used instead of brown rice; cook for 10 minutes on High pressure.
- Make sure to rinse the rice thoroughly before cooking to prevent sticking and improve texture.
- For spicier variations, add red pepper flakes when seasoning the chicken or sautéing the vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- If you don’t have an Instant Pot, this recipe can be adapted to a stovetop method, but cooking times may vary.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
