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Instant Pot chicken and rice

Instant Pot Chicken and Rice

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This Instant Pot chicken and rice is a comforting, dependable dinner made with simple ingredients. Everything cooks together for tender chicken, fluffy rice, and balanced flavor, perfect for busy nights with minimal cleanup.
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Prep Time 10 minutes
Cook Time 15 minutes
Pressure Release Time 10 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Main Course, One-Pot Meal
Cuisine: American, international, Western
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb (450 g) boneless chicken breast or thighs, cut into bite-size pieces
  • 1 cup white rice (basmati or jasmine), rinsed well
  • 1½ cup chicken broth
  • 1 tbsp olive oil or butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup carrots, diced
  • 1/2 cup green peas (fresh or frozen)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika (optional)
  • 1/2 tsp Italian seasoning (optional)

Equipment

Method
 

  1. Prepare the Ingredients
    Rinse the rice under cold water until mostly clear. Cut the chicken into evenly sized pieces and lightly season with salt and pepper.
  2. Build Flavor First
    Turn the Instant Pot to Sauté mode. Add oil or butter.
    Sauté the onion for 2 to 3 minutes until soft, then add garlic and cook for 30 seconds.Add chicken and cook just until lightly opaque on the outside (no need to cook through).
  3. Deglaze the Pot
    Pour in a small splash of broth and gently scrape the bottom to remove any stuck bits. This step helps prevent a burn notice.
  4. Pressure Cooking Phase
    Add the rinsed rice, remaining broth, carrots, peas, and seasonings. Stir gently to combine.Secure the lid, set the valve to Sealing, and pressure cook on High Pressure for 8 minutes.
  5. Release & Finish
    Let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure.Open the lid, fluff gently with a spoon, and let rest for 2 minutes before serving.

Nutrition

Calories: 420kcalCarbohydrates: 38gProtein: 32gFat: 14gFiber: 4g

Notes

  • Avoid stirring aggressively after cooking to keep the rice fluffy.
  • If rice is slightly undercooked, reseal and pressure cook for 2 more minutes with a short rest.
  • Always deglaze the pot before pressure cooking to avoid burn warnings.

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