Instant Pot Chicken and Rice is an easy family dinner favorite. Brown rice, chicken and vegetables all cook together in your Instant Pot!
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4.85 from 13 votes

Easy Instant Pot Chicken and Rice

kristineskitchenblog.com
Easy Instant Pot Chicken and Rice is a family dinner favorite! Brown rice, chicken and veggies all cook together in your Instant Pot in this delicious chicken and rice recipe.
Prep Time20 mins
Cook Time20 mins
Total Time52 mins
Servings: 6 servings
Calories: 378kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped onion 1 small onion
  • 4 medium carrots cut lengthwise and then chopped into ½-inch pieces
  • 3 cloves garlic minced
  • 1 ½ cups long grain brown rice uncooked, rinsed well and drained (do not substitute other types of rice)
  • 1 tablespoon Dijon mustard
  • 2 teaspoons dried Italian seasoning
  • 1 ½ teaspoons garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ cups low sodium chicken broth
  • 1 pound boneless skinless chicken breasts
  • 1 cup frozen peas
  • fresh parsley and grated Parmesan cheese for serving (optional)

Instructions

  • Turn a 6 quart or larger Instant Pot to saute setting. Add the olive oil, onion and carrots. Saute, stirring, until the vegetables start to soften, 3-5 minutes.
  • Stir in the garlic, brown rice, Dijon mustard, Italian seasoning, garlic powder, salt and pepper. Cook for 1 minute, stirring. Turn off Instant Pot.
  • Add the chicken broth and stir until well combined, making sure to scrape up any bits that are stuck to the bottom of the pot. Make sure that all of the rice and vegetables are in the liquid, not on the sides of the pot. Place the chicken breasts on top of the rice mixture. Do not stir.
  • Place the lid on the Instant Pot and set the pressure valve to sealing. Pressure cook on high for 20 minutes.
  • Allow the Instant Pot to naturally release for 12 minutes (by leaving it off after it finishes cooking).
  • Then, carefully do a quick pressure release (use the handle of a long spoon to carefully turn the valve to venting) to release the remaining steam and pressure. Once the float valve drops down, carefully open the Instant Pot away from you, as the steam will be hot.
  • Remove the chicken to a cutting board and chop into bite-size pieces. Stir the chicken back into the rice mixture, along with the peas.
  • Serve with fresh parsley and grated Parmesan, if desired.

Nutrition

Serving: 2cups | Calories: 378kcal | Carbohydrates: 47g | Protein: 30g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 394mg | Fiber: 5g | Sugar: 5g
Nutrition information is only an estimate.
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