Low Calorie Instant Pot Chicken and Rice is a fast and healthy 30 minute meal made right in the Instant Pot. This is a dinner recipe you'll definitely want in your dinner rotation! Stovetop instructions included!
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Check out my Instant Pot Beef and Noodles and my Instant Pot Chicken Burrito Bowls for more Instant Pot dinner ideas!
This low calorie Instant Pot chicken and rice recipe is hearty comfort food.
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!
- With just a few steps in the Instant Pot, this is the perfect easy but filling meal.
Ingredients You'll Need
- Chicken Breasts: Use all white meat.
- 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
- 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
- Vegetables: Add diced vegetables such as onions, carrots, peas, or bell peppers to the recipe to make it more nutritious and colorful.
- Meat: Swap chicken with beef, pork, or shrimp to create a different protein source for the dish.
- Spicy: Add hot sauce or red pepper flakes to the recipe to give it a spicy kick.
Stovetop Chicken And Rice
- In a large, deep skillet or a Dutch oven, melt the butter over medium-high heat.
- Add the minced garlic to the melted butter and sauté for about 1 minute until it becomes fragrant.
- Add the diced chicken breasts to the skillet and cook, stirring occasionally, for 3-5 minutes or until the chicken is browned.
- Pour in the lemon juice, chicken broth, and white rice. Stir well to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Be sure to check and stir occasionally to prevent sticking.
- Once the rice is cooked and the liquid is absorbed, remove the skillet from the heat.
- Stir in the parmesan cheese, salt, and ground black pepper until the cheese is melted, and the seasonings are well mixed into the dish.
Storing & Freezing
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.
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.
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
Low Calorie Instant Pot Chicken And Rice
Special Equipment
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 black 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
- 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.
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