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Instant Pot Chicken and Rice Recipe

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4 from 5 reviews

This Instant Pot Chicken and Rice recipe is a comforting, flavorful one-pot meal perfect for busy weeknights. Combining tender chicken, aromatic vegetables, and jasmine rice cooked to perfection under pressure, it creates a creamy, cheesy dish with vibrant garlic and parsley flavors. Ready in just 30 minutes and serving 8, it’s both easy and delicious.

Ingredients

Vegetables and Aromatics

  • 1 medium onion, diced
  • 2 large carrots, thickly grated or julienned
  • 1 head garlic, unpeeled and cut in half crosswise
  • 1/3 cup parsley, finely chopped (plus more to garnish)

Proteins

  • 1 1/2 lbs boneless skinless chicken breast (or thighs or tenders), trimmed and cut into 1″ pieces

Dairy and Fats

  • 2 Tbsp unsalted butter
  • 2 Tbsp olive oil
  • 1/2 cup shredded parmesan cheese (plus more to serve)

Grains and Liquids

  • 2 cups Jasmine rice (un-rinsed)
  • 4 cups low-sodium chicken broth

Seasonings

  • 2 tsp sea salt, divided
  • 1/4 tsp black pepper, ground

Instructions

  1. Sauté Aromatics and Vegetables: Set a 6-quart Instant Pot to sauté on high heat. Add 2 tablespoons of butter and 2 tablespoons of olive oil along with the diced onion, grated or julienned carrots, and 1 teaspoon of sea salt. Stir occasionally and cook for about 5 minutes until the vegetables are soft and golden brown.
  2. Cook the Chicken: Add the trimmed and chopped chicken pieces, sprinkle with the remaining 1 teaspoon of sea salt and 1/4 teaspoon of black pepper. Sauté the mixture, stirring occasionally, for about 5 minutes until the chicken is sealed and slightly cooked.
  3. Add Liquids, Rice, and Garlic: Pour in 4 cups of low-sodium chicken broth and 2 cups of un-rinsed jasmine rice. Stir to combine everything evenly. Take the head of garlic cut in half crosswise and place the halves cut-side down on top of the mixture. Cover the Instant Pot with its lid and set it to manual high pressure for 10 minutes.
  4. Release Pressure and Finish: Once the cooking time is complete, perform a quick-release of the pressure. Open the lid carefully. Stir in 1/2 cup shredded parmesan cheese and 1/3 cup finely chopped parsley. Adjust seasoning if needed, then serve hot, garnished with additional parmesan and parsley as desired.

Notes

  • Do not rinse jasmine rice before cooking to retain starch and ensure a creamy texture.
  • For a richer flavor, opt for chicken thighs instead of breasts.
  • Using unpeeled garlic halves infuses the dish with a subtle mellow garlic aroma.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
  • Adjust seasoning at the end according to taste preference.

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