Instant Pot Chicken and Rice
Bite-size chicken breast and long-grain rice cooked in your Instant Pot, then finished with Parmesan and peas for a creamy, risotto-like weeknight dinner.
Servings: 4
Calories: 485kcal
Ingredients
- 1 pound boneless skinless chicken breasts cut into 1-inch pieces
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 2 Tablespoons olive oil
- 3½ cups low-sodium or unsalted chicken broth
- 1½ cups white rice rinsed to remove excess starch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup freshly grated Parmesan cheese
- 1 cup frozen peas
Instructions
- Set the Instant Pot to sauté and let it preheat. While it heats, season the chicken with the salt and pepper, and rinse the rice in a fine-mesh strainer under cold water until the water runs clear.
- Add the olive oil, then the chicken. Cook for 3 to 4 minutes, stirring occasionally, until lightly browned on the outside. It doesn't need to cook through.
- Turn off the pot. Add ½ cup of the broth and scrape up any browned bits from the bottom.
- Add the remaining broth, rice, garlic powder, and onion powder and stir to combine.
- Lock the lid and cook on high pressure for 8 minutes. The pot will take about 10 minutes to come up to pressure first.
- Let the pressure release naturally for 2 to 3 minutes, then vent the rest until the pin drops.
- Stir in the Parmesan and peas. Let it sit for a few minutes until the peas are warmed through, then serve.
Notes
- Sear the chicken only until lightly browned. It finishes cooking under pressure and is done at 165°F.
- Boneless skinless chicken thighs or chicken tenderloins work in place of the breasts.
- For a creamier texture, stir in ¼ to ½ cup of extra broth before serving.
- For fresh onion and garlic, sauté ½ cup diced onion and 2 cloves minced garlic in 1 tablespoon olive oil after browning the chicken, then deglaze. Skip the powders.
- For brown rice, pressure cook for 10 minutes and add 2 minutes to the natural release.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth in a 325°F oven for about 10 minutes.
Nutrition
Calories: 485kcal | Carbohydrates: 37g | Protein: 43g | Fat: 15g | Cholesterol: 96mg | Sodium: 1072mg | Potassium: 109mg | Fiber: 3g | Sugar: 2g