Instant Pot Chicken and Rice
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!
Servings: 4 people
Calories: 682kcal
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 small yellow onion chopped
- 2 celery ribs chopped
- 2 cups frozen carrots and peas mix see notes
- 2 cups white long-grain rice
- 1 ½ lb boneless skinless chicken breasts or thighs
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 3 cups chicken stock or water
- cheddar cheese or Parmesan cheese optional
- 2 tablespoon butter
Instructions
- 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.
Nutrition
Calories: 682kcal | Carbohydrates: 92g | Protein: 50g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 114mg | Sodium: 968mg | Potassium: 1153mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6789IU | Vitamin C: 13mg | Calcium: 84mg | Iron: 3mg
