Instant Pot Chicken and Rice
This Instant Pot Chicken and Rice 30-minute version of classic Chicken and Rice, a fan-favorite recipe! It's creamy and cheesy, similar to risotto, but without stirring for 30 minutes. This recipe keeps well in the fridge and freezer, so you can meal prep! Try this quick and filling recipe for your family to enjoy.
Ingredients
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 medium onion, diced
- 2 large carrots, thickly grated or julienned
- 1 1/2 lbs boneless skinless chicken breast, or thighs, or tenders (trimmed and cut into 1" pieces)
- 2 tsp sea salt, divided
- 1/4 tsp black pepper, ground
- 4 cups low-sodium chicken broth
- 2 cups Jasmine rice, un-rinsed
- 1 head garlic, unpeeled, cut in half crosswise
- 1/3 cup parsley, finely chopped, plus more to garnish
- 1/2 cup shredded parmesan cheese, plus more to serve
Instructions
- Set a 6 Qt Instant Pot to saute on high heat and add butter, oil, chopped onion, grated or julienned carrots, and 1 tsp salt. Sauté, stirring occasionally for 5 minutes or until soft and golden.
- Add trimmed, chopped chicken, another 1 tsp salt, and 1/4 tsp pepper. Sauté, stirring occasionally for 5 minutes.
- Add 4 cups of chicken broth and 2 cups of rice and stir to combine. Cut the whole garlic head in half through the cloves and parallel to the base. Place garlic halves on top, cut-side down. Cover and cook on manual high pressure for 10 minutes, then quick-release remaining pressure.
- Open the lid and stir in 1/2 cup parmesan with 1/3 cup chopped parsley. Serve with more cheese and garnish with parsley if desired.
Notes
Storage:
Cool chicken and rice slightly and then refrigerate or freeze within 2 hours of cooking. Divide the casserole into servings or store it in 1 dish.
- To refrigerate - pack in an airtight container and place in the fridge for up to 4 days.
- To freeze - place airtight container in the freezer for up to 3 months. Thaw in the fridge overnight.
- To reheat - place leftovers in a casserole dish covered in a 350°F oven or in the microwave in 30-second intervals, stirring occasionally until heated through to 165°F.
Nutrition Facts
Instant Pot Chicken and Rice
Amount per Serving
Calories
375
% Daily Value*
Fat
11
g
17
%
Saturated Fat
4
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
67
mg
22
%
Sodium
827
mg
36
%
Potassium
576
mg
16
%
Carbohydrates
43
g
14
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
26
g
52
%
Vitamin A
2910
IU
58
%
Vitamin C
7
mg
8
%
Calcium
111
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
