1poundboneless, skinless chicken breasts or thighscut into 1-inch pieces
1tablespoonolive oil
1tablespoonunsalted butter
1-½teaspoonskosher saltdivided
1teaspoonblack pepperdivided
1mediumonionfinely chopped
2largecarrotspeeled and finely diced
3clovesgarlic minced
1teaspoondried thyme leaves
½cupdry white wineor additional chicken broth
2cupslow-sodium chicken broth/stock
2cupslong-grain white riceor jasmine rice
1cupfrozen peasoptional
⅓cupfreshly grated Parmesan cheese
1cupgrated sharp cheddar cheeseoptional
fresh parsley for serving
Instructions
Turn the Instant Pot to saute, add the oil and butter to the inner pot, and let heat until the butter has melted.
While the inner pot is heating, dice the chicken into 1-inch cubes, trimming off any fat. Season evenly with ½ teaspoon each of salt and pepper.
Add the seasoned chicken, onion, and carrots to the inner pot and saute, stirring occasionally, until the onion is softened and the chicken is just lightly browned.
Add in the garlic and thyme leaves and saute for 30 seconds, just to toast the garlic and thyme.
To the inner pot, add the wine (or ½ cup of additional chicken broth) and scrape up any browned bits off the bottom of the inner pot. Let the wine cook off for 1-2 minutes and then hit cancel on the Instant Pot to turn off the saute function.
Add 2 cups of chicken broth, 1 teaspoon of salt, and ½ teaspoon of pepper to the inner pot and stir to combine.
Place the rice into a fine mesh strainer and rinse well. Add the rinsed rice to the inner pot and gently push it down to fully submerge it into the liquid.
Place the lid on the instant pot, be sure the vent knob is pointed towards sealed, and set to cook on HIGH PRESSURE for 3 minutes. (Hit manual or pressure cook and then use the +/- buttons to adjust the time to read 3.)
Once the cooking time has elapsed let the pressure release naturally for at least 10 minutes.
Open the lid, and add the frozen peas, parmesan cheese., and cheddar cheese if using. Fluff the rice with a fork, as you gently stir in the peas and cheese. Cover the instant pot and let sit for 2-3 minutes, or until the peas have warmed through and the cheese has melted.
Garnish with fresh parsley and additional parmesan cheese if desired, and serve.
Video
Notes
Storage: Allow the chicken and rice to cool slightly and then transfer it to an airtight container. Store in the refrigerator for up to 3 days or in a freezer-safe container in the freezer for up to 3 months. Reheating Instructions: If needed, allow the chicken and rice to defrost overnight in the refrigerator. Transfer the mixture to a heat-safe container and cover it with a damp paper towel. Heat in the microwave in 1-minute intervals until warmed through, fluffing with a fork after each minute. If you find the rice to be dried out, add 1-2 tablespoons of chicken broth before reheating.Dairy-Free Modification: Replace the butter with an additional tablespoon of olive oil and omit the addition of parmesan cheese.Cheese: For a really cheesy dish, add up to 1 cup of shredded sharp cheddar cheese along with the parmesan and peas.