Instant Pot Chicken and Rice

2.50 from 12 votes

Instant Pot Chicken and Rice is a quick, easy to make, one pot wonder, that is perfect for those busy nights when you are cramming to get dinner on the table. This simple, yet tasty dish will soon become a regular in your meal rotation.

Prep Time10

Cook Time25

rest time5

Total Time40

Course: Main Dish

Cuisine: American

Keyword: chicken and rice, instant pot, pressure cooker recipe

Servings:

Calories: 738kcal

Author: Rachael

Equipment

Pressure Cooker

Ingredients

Chicken

4 bone-in split chicken breasts 12 ounce size
Salt and pepper
½ teaspoon paprika
¼ teaspoon garlic powder
1 Tablespoon vegetable oil

Rice

3 carrots peeled and diced
1 onion chopped
½ teaspoon salt
1 ½ cups long grain white rice
3 garlic cloves minced
1 tablespoon butter
2 cups chicken stock
1 cup frozen peas
2 Tablespoons fresh parsley minced
2 teaspoons lemon juice
2 Tablespoons parmesan cheese

Instructions

Pat the chicken dry, and season with salt, pepper, and paprika.
Turn your instant pot on to “saute” and add vegetable oil. When oil is hot, add chicken, skin side down, and cook about 6-7 minutes, until chicken is golden brown. Work in batches, two at a time if needed to get a good sear.
Transfer to a plate. Set aside.
Add carrots, onion, and ½ teaspoon salt to the pot, and saute for 5 minutes, on saute mode.
Add rice, garlic, and butter, stir until butter is melted, and rice is coated.
Add chicken stock to the pot, use a wooden spoon to deglaze the pot, and scrape any browned bits off the bottom.
Add chicken and any accumulated juices back into the pot.
Lock lid into place, and set vent toggle to “sealing”
Cook on high pressure for 15 minutes.
When 15 minutes is up, quick release pressure, and remove lid.
Take chicken out of the pot, stir in peas, parsley, lemon juice, and parmesan cheese.
Let rice stand for 5 minutes, then fluff with a fork, and season to taste.
Serve with the chicken.

Nutrition