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Instant Pot Chicken and Rice is classic dinner idea everyone loves! An easy way to do a one-pot dinner that’s tasty and nutritious!
Long live the simple dinners, and as a mom to 5, they are so needed. This Instant Pot chicken and rice is the best go-to for days where dinner time sneaks up on you. (Side note: does this happen to anyone else on a regular basis??) It’s so simple and made using ingredients you probably already have laying around: chicken, rice, and frozen peas, anyone?
But before you go thinking this is a bland dish, there’s also garlic, onion, plenty of salt and pepper, and Parmesan cheese added to the mix to really amplify things! Mixing and making it all up in the Instant Pot serves two amazing purposes, too. 1) It is SO fast, thanks to the IP’s quick cooking method. And 2) Clean-up is seriously too easy. You just scrub down the Instant Pot insert and you’re done. Praise be. See? This is what I mean when I say it’s the perfect meal when dinner slips your mind. Done in 30 and super tasty to boot!
Table of Contents:
Table of Contents
Why You Will Love This Recipe:
You could easily make chicken and rice in a few pans on the stove, but the beauty of the Instant Pot is that it cooks everything WAY faster than stovetop (without sacrificing quality), and clean-up is so much easier. Just one pot and 30 minutes, and you’re done!
Ingredients:
- Butter: Butter helps the chicken, veggies, and rice to not stick to the Instant Pot.
- Onion: Onion adds nice savory flavor.
- Chicken: Chicken is the protein in this dish! You can use boneless skinless breast or thighs.
- Garlic: Garlic adds a nice earthy warmth to the flavor.
- Chicken broth: Chicken broth will help to cook down the rice and flavor the entire dish.
- Salt, pepper, and dried oregano: These seasonings are used for rich, simple flavor.
- White rice: I find that white rice works best in this recipe!
- Frozen peas: Peas add a little green, but if you don’t love peas, you can really use any frozen veggie you like!
- Parmesan cheese: Parmesan is optional but makes it so thick and delicious!
See recipe card below for full information on ingredients and quantities.
Tips for the Best Chicken and Rice:
This is a very simple recipe that you’ll find much success with! Here are a few pointers to keep in mind:
- Saute the onion and chicken before pressure cooking: This lets the onion soften and the chicken get a little crispy on the outside.
- Use white rice: I love brown rice but this recipe works best with white.
- Parmesan gives it a nice, sharp, nutty richness: The parmesan isn’t mandatory, but it adds the nicest texture and flavor. You could also use another cheese, like cheddar, if you prefer.
Serving Suggestions:
This meal is great, hearty, filling, and healthy on its own! But if you want a little something on the side, try:
- A simple Arugula Salad
- Fresh Fruit
- This Coleslaw Dressing
- These Jumbo Dinner Rolls Recipe
Frequently Asked Questions:
This dish works great as leftovers, as the flavors develop more over time, sort of like chili! Let the rice and chicken cool completely before storing in an airtight container for up to 5 days in the refrigerator.
Reheat in a pot with a small splash of light oil over medium heat, stirring occasionally until heated through, about 10 minutes. You can also microwave it in 30-second increments, stirring after each increment, until heated through.
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Simple Instant Pot Chicken and Rice
Ingredients
- 4 tablespoons butter or oil
- 1 medium onion
- 1 ½ pounds boneless skinless chicken thighs or breast, cut into bite-sized pieces
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- 1 ½ cups white rice
- 1 to 2 cups frozen peas
- 1 cup grated Parmesan cheese, optional
- additional salt and pepper, to taste
Instructions
- Add the butter to the insert of your Instant Pot, and select the saute button.
- Add the onion, and stir to combine. Let the onion cook in the butter until it’s soft, about 4 minutes.
- Add the cut up chicken to the pot, and cook until the chicken has browned a bit on the outside, about another 4 minutes.
- Add the garlic to the pot and stir, cooking until the garlic is fragrant, about 30 seconds.
- Add the chicken broth to the pot, and use your spoon to scrape up any browned bits that might be remaining on the bottom of the pot.
- Add the salt, pepper, oregano, and rice to the pot. Stir to combine.
- Place the lid on the Instant Pot, and place the valve to sealing.
- Press pressure cook, and select a 4-minute cook time (high pressure). Let the pot come to pressure and go through the 4-minute cook time.
- After the cook time, let the pot rest at a natural pressure release for 12 minutes.
- After the 12 minutes, release any remaining pressure by flipping the valve to venting.
- When the pressure has released, carefully remove the lid.
- Stir in the peas and Parmesan cheese, if using. Stir gently to combine.
- Replace the lid, and let the mixture rest for 2 to 3 minutes while the peas warm up.
- Remove the lid again, stir the mixture, add additional salt and pepper to taste, and serve hot.
Notes
- You have a ton of flexibility with this recipe! Use what chicken meat you like or have on hand.
- Don’t like peas? Add just about any other frozen vegetable/s that you do like or have on hand. This recipes is great with the mixed frozen peas and carrots and even frozen chopped broccoli. The appeal of using frozen is that you just have to heat them through before serving.
- I love the Parmesan cheese in this recipe, but you could use another type of cheese like cheddar, if you prefer, or a mix of the two.
