Instant Pot Chicken and Rice
This all-in-one dinner recipe features tender chicken, fluffy rice, and a medley of vegetables that are flavored and cooked to perfection!
Servings: 6
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 pound boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- ½ teaspoon kosher salt to season chicken
- ½ teaspoon black pepper to season chicken
- 1 medium onion finely chopped
- 2 large carrots peeled and finely diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme leaves
- ½ cup dry white wine or additional chicken broth
- 2 cups low-sodium chicken broth/stock
- 1 teaspoon kosher salt to season rice
- ½ teaspoon black pepper to season rice
- 2 cups long-grain white rice
- 1 cup frozen peas optional
- ⅓ cup freshly grated Parmesan cheese
- 1 cup grated sharp cheddar cheese optional
- fresh parsley for serving
Instructions
- Turn the Instant Pot to saute, add the 1 tablespoon extra virgin olive oil and 1 tablespoon unsalted butter to the inner pot, and let heat until the butter has melted.
- While the inner pot is heating, dice 1 pound boneless, skinless chicken breasts or thighs into 1-inch cubes, trimming off any fat. Season evenly with ½ teaspoon kosher salt and ½ teaspoon black pepper.
- Add the seasoned chicken, 1 medium onion (minced) and 2 large carrots (diced) to the inner pot and saute, stirring occasionally, until the onion is softened and the chicken is just lightly browned.
- Add in the 3 cloves garlic (minced) and 1 teaspoon dried thyme leaves and saute for 30 seconds, just to toast the garlic and thyme.
- To the inner pot, ½ cup dry white 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 low-sodium chicken broth/stock, 1 teaspoon kosher salt, and ½ teaspoon black pepper and stir to incorporate.
- Place 2 cups long-grain white 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 1 cup frozen peas, ⅓ cup freshly grated Parmesan cheese, and 1 cup grated sharp 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.
Nutrition
Calories: 438kcal | Carbohydrates: 59g | Protein: 26g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 805mg | Potassium: 611mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4377IU | Vitamin C: 14mg | Calcium: 114mg | Iron: 2mg
