Instant Pot chicken and rice is a complete, family friendly mean you can make with minimal prep and clean up. This dish features tender pieces of chicken sauteed in garlic butter before being pressure cooked with rice and seasoned with lemon juice and Parmesan cheese.
Now that the school year is back in full swing, this mama needs easy.
And I don’t just mean easy to make.
No I mean easy to make and easy to clean up.
So, naturally, the Instant Pot is my best friend right now.
It lets me make delicious meals like this Instant Pot chicken and rice with minimal prep and minimal clean up.
Perfect for getting dinner on the table after a long day!
Ingredients
To make this you’ll need:
- Chicken breasts– Boneless, skinless breasts cut into bite sized pieces.
- Onion– A small white onion, peeled and diced.
- Butter– Salted or unsalted. Doesn’t matter!
- Garlic– Minced
- Chicken broth– If you are worried about sodium or using salted butter, I’d use lower sodium chicken broth.
- Lemon juice– Fresh is best.
- Rice– Long grain white rice like jasmine or basmati
- Cheese– Shredded parmesan cheese
- Salt and pepper– To taste
How to Make
This Instant Pot chicken and rice is so easy to make!
Just turn the Instant Pot on saute mode, making sure the liner is in the Pot.
Then melt the butter in the liner.
Once the butter melts, saute the garlic and onion in the butter for 3 to 4 minutes or until the onions start to soften.
At this point, add the chicken to the garlic butter and cook it until the outside of the chicken is white, stirring occasionally.
Hit the cancel button.
Pour the chicken broth and the lemon juice into the Pot, deglazing any of the stuck on brown bits by scraping the bottom of the Pot with a sturdy wooden spoon.
Add the rice to the Pot, making sure it’s covered with the cooking liquid and the chicken is mostly on top.
Secure the lid on the Instant Pot, making sure the vent is set to sealed.
Pressure cook on high pressure for 8 minutes.
When the Pot beeps, let it naturally release for 2 minute and then carefully open the vent valve to quick release the rest of the steam.
Remove the lid and stir in the Parmesan cheese until it melts.
Season to taste with salt and pepper.
Serve and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat them in the microwave until warmed through.
Tips and Tricks
- If the chicken and rice isn’t creamy after you stir in the cheese, you can stir in a bit more broth until it reaches your desired consistency.
- Want to add some veggie action to this meal? You could saute sliced mushroom with the onions and garlic or stir in thawed frozen peas after the mixture is done cooking.
- Feel free to add other seasoning to your liking. A poultry seasoning blend would go well in this.
Other Instant Pot Chicken Recipes
Instant Pot chicken and rice is a quick way to make a cozy, complete meal your family will love.
Serve it today and enjoy!
Looking for other Instant Pot chicken recipes?
Try these:
- Instant Pot Chicken & Broccoli
- Instant Pot Creamy Avocado Chicken
- Instant Pot Lemon Chicken & Rice
- Instant Pot Jalapeno Cheddar Chicken
If you’ve tried this INSTANT POT CHICKEN AND RICE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Instant Pot Chicken And Rice
Instant Pot chicken and rice is a complete, family friendly mean you can make with minimal prep and clean up. This dish features tender pieces of chicken sauteed in garlic butter before being pressure cooked with rice and seasoned with lemon juice and Parmesan cheese.
- 1 1/2 lbs boneless, skinless chicken breasts (cut into bite sized pieces)
- 1 small white onion (peeled & diced)
- 4-5 tbsp butter
- 3-4 cloves garlic (minced)
- 4 cups chicken broth
- 1 1/2 tbsp lemon juice (fresh is best)
- 1 1/2 cups white long grain rice (preferably jasmine or basmati)
- 1 cup shredded Parmesan cheese
- salt & pepper (to taste)
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Add the liner to the bowl of an Instant Pot, then press the ‘saute’ button. Add the butter and melt. Add the garlic and onions and cook them, stirring often, for 3-4 minutes.
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Add the chicken pieces to the pot and cook, stirring occasionally, just until the outsides are white- about 5 minutes. Hit the ‘cancel’ button.
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Add the broth and lemon juice to the pot and using a sturdy deglaze the pot, scraping up and stuck on browned bits. Add the rice to the pot, and try to make sure it’s submerged with the chicken mostly on top.
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Close the lid, set the vent valve to the ‘sealed’ position, and pressure cook on HIGH for 8 minutes. Allow the pot to naturally release for 2 minutes once the cook time’s elapsed, then carefully open the vent valve for a quick release for the remaining pent up steam.
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Stir in the cheese, salt, and pepper until completely melted and evenly combined. If the mixture’s not creamy, stir in a little extra broth.
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Serve warm & enjoy!
- If the chicken and rice isn’t creamy after you stir in the cheese, you can stir in a bit more broth until it reaches your desired consistency.
- Want to add some veggie action to this meal? You could saute sliced mushroom with the onions and garlic or stir in thawed frozen peas after the mixture is done cooking.
- Feel free to add other seasoning to your liking. A poultry seasoning blend would go well in this.
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