Name: Instant Pot Chicken and Rice Comforting Easy Weeknight Winner
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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 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

Description

This Instant Pot Chicken and Rice is a creamy and cheesy one pot meal that’s perfect for busy weeknights. Enjoy tender chicken and fluffy rice in an easy dinner that’s great for family dinners and meal prepping.

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

Cook Mode Prevent your screen from going dark

Instructions

Heat the Instant Pot on the sauté setting at high temperature, then add the butter, olive oil, diced onion, and carrots with 1 teaspoon of salt. Cook for about 5 minutes until they soften and turn golden, stirring now and then.
Incorporate the chopped chicken along with the remaining teaspoon of salt and pepper, continuing to sauté for another 5 minutes while occasionally stirring.
Pour in the chicken broth and rice, stirring to mix well. Place the halved garlic head, cut side down, on top. Seal the lid and cook under high pressure manually for 10 minutes, then perform a quick release of the pressure.
Once opened, mix in the parmesan cheese and chopped parsley. Serve with extra cheese and garnish parsley if you like.

Notes

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

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