Description
This Instant Pot Chicken and Rice is a creamy and cheesy meal perfect for easy dinner plans. It’s ideal for a weeknight dinner or family gathering, delivering tender chicken and fluffy rice all cooked together in one pot.
Ingredients
Scale
- 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 inch 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
- Heat the Instant Pot on sauté mode with butter and olive oil, then add diced onion, grated carrots, and half the salt, cooking until vegetables soften and turn golden, about 5 minutes.
- Stir in the chopped chicken pieces, sprinkle the remaining salt and pepper, and cook for another 5 minutes, stirring occasionally.
- Pour in the chicken broth and rice, mixing gently to combine, then place the garlic halves cut-side down on top.
- Seal the lid and pressure cook on high for 10 minutes, then release the pressure quickly.
- Open the lid, stir in the parmesan cheese and chopped parsley, and serve garnished with extra cheese and parsley if desired.
Notes
- Cool chicken and rice slightly before refrigerating or freezing within 2 hours
- Store in airtight containers up to 4 days in the fridge or 3 months in the freezer
- Reheat covered in a 350°F oven or microwave until hot throughout
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Calories: 375kcal
- Fat: 11g
- Carbohydrates: 43g
- Protein: 26g