This post contains affiliate links. I make a commission from sales. As an Amazon Associate, I earn from qualifying purchases. For more information, read my disclosure policy.
Instant Pot Chicken and Rice is a fast and healthy 30 minute meal made right in the pressure cooker, making it a dinner favorite. It's one of those family friendly recipes that you can make on any day of the week. This is a dinner recipe you'll definitely want in your dinner rotation!
Jump to:
Check out my Instant Pot Beef Stew with Pasta and my Instant Pot Chicken Burrito Bowls for more Instant Pot dinner ideas!
This Instant Pot chicken and rice recipe is pure, hearty comfort food. It's a great meal for any day of the week, weather is cold or hot out, you're feeling under the weather, or you're just looking for a great family friendly recipe. Perfect for even the pickiest eater!
This recipe only takes a handful of ingredients that you may already have in your house!
Why You'll Love This Recipe
- It's made with simple ingredients you can find at any grocery store.
- Made all in one pot so clean up is easy peasy!
- Comfort food that is perfect to add to your dinner rotation.
- With just a few steps in the Instant Pot, this is the perfect easy but filling meal.
- Even your picky eaters will love this dinner.
Ingredients You'll Need
- Chicken Breasts: You can use all white meat, all dark, or a mixture.
- Butter: Gives the chicken and rice warmth and richness.
- Minced Garlic: Adds a subtle nutty kick of flavor.
- Chicken Broth: The rice absorbs all the broth making it flavorful and fluffy.
- Lemon Juice: Brightens up the flavor of this dish.
- White Rice: Preferably white, but brown rice will work as well. You just have to adds more broth and cook it longer.
- Parmesan Cheese: Gives a mild nutty, cheesy flavor.
- Salt & Ground Black Pepper: A simple seasoning blend.
Step-By-Step Instructions
Step 1:
Turn the Instant Pot on to sauté mode and add the garlic and butter.
Step 2:
Once the butter melts, add the chicken, stirring occasionally until the chicken is browned.
Step 3:
Add the lemon juice, chicken broth, and white rice. Stir well to make sure everything is incorporated
Step 4:
Cancel the sauté mode. Secure the lid on the Instant Pot and cook on high pressure for 10 minutes. It will take about 10 minutes for the pot to come to pressure.
Step 5:
After the timer is done, allow the pot to release naturally for 5 minutes, then manually release the remaining steam.
Step 6:
Remove the lid and add the parmesan cheese, salt, and pepper. Mix well. Enjoy!
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Since the broth is a key ingredient in this recipe, it's important to use a high-quality chicken broth that is full of flavor. If you have the time, you can even make your own chicken broth from scratch.
- Sautéing the garlic and chicken before pressure cooking helps to develop deeper flavors and gives the chicken a nice browned exterior.
- Long grain white rice works best in this recipe as it cooks evenly and has a firmer texture that holds up well in the Instant Pot.
- Feel free to add your favorite herbs and spices to this recipe to customize it to your liking. Fresh herbs like thyme, parsley, or cilantro can add an extra layer of flavor, while spices like cumin or smoked paprika can give it a smoky kick.
Variations
- Add vegetables: Add diced vegetables such as onions, carrots, peas, or bell peppers to the recipe to make it more nutritious and colorful.
- Use different types of cheese: Swap Parmesan cheese with other types of cheese such as cheddar, mozzarella, or feta to create a different flavor profile.
- Use different types of meat: Swap chicken with beef, pork, or shrimp to create a different protein source for the dish.
- Make it spicy: Add hot sauce or red pepper flakes to the recipe to give it a spicy kick.
Storing & Freezing
Storing: Place leftovers Instant Pot chicken and rice in an airtight container and store in the refrigerator for up to 3 days.
Freezing: Place in a freezer safe zip top bag or container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating and serving. You may need to add in a little extra broth when you reheat as the rice will have absorbed the liquid.
Recipe FAQ's
Absolutely! Chicken stock will give you a rich taste.
If you don't have chicken broth, you can use a bouillon chicken cube and water to make it from scratch. Plain water is okay, but chicken broth will give you a better result.
Jasmine rice or basmati rice are my go to! I would steer clear of instant rice.
I use chicken breasts for this recipe, but chicken thighs work too. Just make sure your chicken is cut into equal pieces.
It can easily be served by itself as a filling meal, but it would also be great served with a side of veggies!
I don’t recommend using frozen chicken in this recipe. It would change the cook time, so the chicken and rice wouldn’t be done cooking at the same time.
More Dinner Recipes You'll Love
If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to signup for my newsletter.
Instant Pot Chicken And Rice
Ingredients
- 4 tablespoons butter
- 3 tablespoons minced garlic
- 1 ½ pounds diced boneless skinless chicken breasts
- 1 ½ tablespoons lemon juice
- 32 ounces chicken broth
- 1 ½ cups white rice
- 1 cup parmesan cheese
- 1 ½ teaspoons salt
- ¼ teaspoon ground pepper
Instructions
- Turn the Instant Pot on to sauté mode and add the butter and garlic.
- Once the butter melts, add the chicken, stirring occasionally for 3-5 minutes, or until the chicken is browned.
- Add the lemon juice, chicken broth, and white rice. Stir well to make sure everything is incorporated.
- Cancel the sauté mode. Secure the lid on the Instant Pot and cook on high pressure for 10 minutes. It will take about 10 minutes for the pot to come to pressure.
- After the timer is done, allow the pot to release naturally for 5 minutes, then manually release the remaining steam.
- Remove the lid and add the parmesan cheese, salt, and pepper. Mix well. Enjoy!
Notes
- Since the broth is a key ingredient in this recipe, it's important to use a high-quality chicken broth that is full of flavor. If you have the time, you can even make your own chicken broth from scratch.
- Sautéing the garlic and chicken before pressure cooking helps to develop deeper flavors and gives the chicken a nice browned exterior.
- Long grain white rice works best in this recipe as it cooks evenly and has a firmer texture that holds up well in the Instant Pot.
- Feel free to add your favorite herbs and spices to this recipe to customize it to your liking. Fresh herbs like thyme, parsley, or cilantro can add an extra layer of flavor, while spices like cumin or smoked paprika can give it a smoky kick.
- Storing: Place leftovers in an airtight container and store in the refrigerator for up to 3 days.
- Freezing: Place in a freezer safe zip top bag or container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating and serving. You may need to add in a little extra broth when you reheat as the rice will have absorbed the liquid.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Leave a Reply