This Instant Pot Chicken and Rice is an easy dinner recipe with pantry ingredients and cooks in 5 minutes. Made all in one pot, this dish is perfect for busy weekdays!
Make sure the stainless steel insert is in your Instant Pot.
Press the "saute" setting and wait until the display shows HOT.
Cut chicken into 1" pieces. Season with salt and pepper.
1 ½ lb boneless skinless chicken breasts or thighs
Add oil to the pot and heat up.
1 tablespoon olive oil
Add onion, celery and garlic and saute for 2 to 3 minutes.
2 garlic cloves, 1 small yellow onion, 2 celery ribs
Add Italian seasoning and rice and saute for 2 minutes, stirring often.
1 teaspoon Italian seasoning, 2 cups white long-grain rice
Add ½ cup of water and deglaze the bottom of the pot by scraping any cooked-on bits with a wooden spoon. This is important as it will prevent the burn.
3 cups chicken stock or water
Add remaining water, seasoned chicken, frozen veggies and butter. Stir in.
2 cups frozen carrots and peas mix, 2 tablespoon butter
Close the lid and turn the valve to "sealing" position (the newer IP models do it on their own). Press “manual” or “pressure cook” button. Set timer to 5 minutes. Make sure the IP is set to high pressure.
The IP will beep and start building up pressure. This can take 10 to 12 minutes.
Once the cooking cycle is done, press “cancel/off” button and let the Instant Pot release the pressure naturally.
Open the lid and stir the rice. You can add cheese and season with more salt and pepper if needed.
¾ teaspoon salt, ¼ teaspoon black pepper, cheddar cheese or Parmesan cheese
Notes
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
I recommend low-sodium stock; you can also use a bouillon cube and water.