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Instant Pot Chicken and Rice Recipe

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3.8 from 59 reviews

  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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