If you’re on the hunt for a comforting, no-fuss dinner that practically makes itself, then you’ve come to the right place. This Instant Pot Chicken and Rice Dinner Recipe is truly a weeknight game-changer. Imagine tender chicken and perfectly cooked brown rice mingling with carrots and peas, all infused with warm garlic and Italian herbs – it’s like a big cozy hug from your kitchen. I absolutely love how this recipe comes together in the Instant Pot, saving me time and effort without sacrificing flavor or texture. Trust me, once you try this, it’ll fast become one of your go-to dinners, just like it is in my house.
Why You’ll Love This Recipe
- Convenience: It all cooks in one pot, which means less clean up and more time to relax.
- Flavorful but Simple: The mix of garlic, Dijon mustard, and Italian seasoning really makes the taste pop without extra effort.
- Versatile: You can switch up veggies or spices if you like, making it easy to customize.
- Perfect Texture: The rice comes out tender, not mushy, every single time thanks to the pressure cooking magic.
Ingredients You’ll Need
Getting the ingredients right is half the battle won with this Instant Pot Chicken and Rice Dinner Recipe. Each element plays a role in building those layered flavors and perfect textures, so I don’t recommend swapping out the rice kind or skipping the mustard – those little details make a big difference.
- Olive oil: Use good-quality extra virgin if you can, it gives a lovely depth during the sauté step.
- Yellow onion: Adds sweetness and aroma; try to chop it evenly for uniform cooking.
- Garlic cloves: Fresh minced garlic is best here – it brings such a bright punch.
- Carrots: They give sweetness and texture; I like mine chopped into bite-sized pieces.
- Long grain brown rice: This type holds up beautifully in the Instant Pot; don’t swap for white or jasmine as results will differ.
- Dijon mustard: Just a spoonful lifts the whole dish with a subtle tang.
- Garlic powder: A little extra garlic boost beyond the fresh cloves.
- Italian seasoning: The herb blend rounds out the flavor profile perfectly.
- Salt and black pepper: Season carefully to taste – the broth is low sodium so you control the saltiness.
- Low sodium chicken broth: It’s the cooking liquid that infuses everything with savory taste.
- Boneless skinless chicken breasts: Choose even-sized breasts for consistent cooking; frozen works great too.
- Frozen peas: Cooked separately before mixing in, to keep their bright color and pop of sweetness.
- Fresh parsley and grated Parmesan cheese (optional): They add freshness and a cheesy finish if you’re feeling fancy.
Variations
One of the things I cherish about this Instant Pot Chicken and Rice Dinner Recipe is that it’s a fantastic base recipe you can personalize effortlessly. I often play around with the veggies or swap herbs depending on what’s in my fridge or season.
- Add mushrooms or bell peppers: A handful of sliced mushrooms or diced bell peppers stirred in before cooking give it some earthiness and extra color – my family loves this twist.
- Use chicken thighs: I’ve done this for a more tender, juicier bite, just keep the cooking time the same.
- Make it spicier: Toss in red pepper flakes or a dash of smoked paprika if you like a little heat.
- Switch to vegetable broth: If you want to make it totally meatless, swap chicken for veggie broth and add firm tofu or beans for protein.
How to Make Instant Pot Chicken and Rice Dinner Recipe
Step 1: Sauté the aromatics
Start by heating olive oil in your Instant Pot on the sauté setting. Toss in the chopped onions and let them soften for about 3 minutes, stirring occasionally – you want them translucent but not browned. Then add the minced garlic and give it a quick stir for 30 seconds until fragrant. This step is key for building flavor upfront, so don’t rush it. Once done, turn off the sauté function.
Step 2: Add the veggies, rice, and seasonings
Next, add your chopped carrots, brown rice, Dijon mustard, garlic powder, Italian seasoning, salt, pepper, and chicken broth right into the pot. Stir everything together, scraping the bottom to loosen any browned bits from the onions and garlic—that’s flavor gold. Make sure the rice and veggies are fully submerged in the broth and not hanging onto the sides of the pot, otherwise, you risk a burn notice. This little trick saved me on my first try!
Step 3: Place the chicken and pressure cook
Lay the boneless skinless chicken breasts right on top of the rice mixture, no stirring needed. Close the lid and set the valve to sealing. Pressure cook on high for 20 minutes. Remember, the Instant Pot will take around 15 minutes to reach pressure before that cook timer starts—so plan accordingly. When the time’s up, let the pot naturally release pressure for 10 minutes; that gentle finish helps the rice and chicken finish absorbing flavors without drying out.
Step 4: Quick release and finish
After the 10-minute natural release, carefully switch the valve to venting to release any remaining pressure. Open the lid once the steam is gone. Remove the chicken and let it rest a few minutes while you stir the rice mixture. Then chop the chicken into bite-size pieces and stir it back in with some cooked frozen peas for a bright pop of color. If you want, sprinkle with fresh parsley and Parmesan cheese before serving—and you’re done!
Pro Tips for Making Instant Pot Chicken and Rice Dinner Recipe
- Rinse your rice well: I swear by rinsing brown rice until the water runs clear to avoid gummy results.
- Don’t skip the natural release: It’s critical for perfectly tender chicken and rice that isn’t mushy.
- Use a sturdy Instant Pot: A 6-quart or larger pot gives enough room for the rice to expand comfortably.
- Watch out for burn alerts: Ensuring rice and veggies are submerged and scraping the bottom prevents the dreaded burn notice.
How to Serve Instant Pot Chicken and Rice Dinner Recipe
Garnishes
I love a sprinkle of freshly chopped parsley and a little grated Parmesan on top—it brightens and rounds off the dish beautifully. Sometimes, I’ll add a squeeze of lemon juice for a little zing that cuts through the richness. If you want a bit of heat, red pepper flakes work nicely too.
Side Dishes
While this Instant Pot Chicken and Rice Dinner Recipe stands alone as a hearty meal, I often pair it with a simple green salad or roasted broccoli for some extra greens. A crusty baguette or garlic bread on the side is also a hit during colder months—perfect for soaking up any leftover sauce.
Creative Ways to Present
For special occasions, I’ve served this dish in individual ramekins topped with a parmesan breadcrumb crust, then broiled until golden—talk about fancy comfort food! You can also layer it in a casserole dish, sprinkle cheese on top, and bake to make a warm, bubbly rice bake that everyone swoons over.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the fridge for up to 2 days. I always make sure to cool the dish completely before sealing it tight, which helps avoid soggy rice. When I pack lunches or meals for busy nights, this recipe is a lifesaver.
Freezing
Freezing this dish is totally doable and works great for batch cooking. I portion it into freezer-safe containers and freeze for up to 3 months. When I want a quick dinner, I just thaw it overnight in the fridge and reheat—super convenient for busy weeks.
Reheating
For reheating, I find the stovetop works best to keep the rice fluffy. Just warm it gently in a skillet with a splash of chicken broth or water, stirring occasionally. If you’re in a hurry, the microwave’s fine—cover loosely and heat in bursts to avoid drying it out.
FAQs
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Can I use white rice instead of brown rice in this Instant Pot Chicken and Rice Dinner Recipe?
While you technically can, I don’t recommend it for this recipe. Brown rice holds up better during pressure cooking and has more texture and nutty flavor that pairs well with the chicken and veggies. White rice cooks faster and might turn mushy or require adjusting the cooking time and liquid ratio, which complicates things.
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Can I use frozen chicken breasts without thawing first?
Yes! One of the best things about this recipe is that you can cook frozen chicken breasts directly in the Instant Pot without changing the cooking time. I’ve done this many times and it turns out tender and juicy every time. Just make sure the chicken is fully submerged in the broth for even cooking.
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Why do I have to cook the frozen peas separately?
I updated the recipe to call for cooking peas separately because stirring them in frozen can make them watery and dull the dish’s texture and color. Cooking them ahead keeps them bright, sweet, and perfectly tender when added at the end.
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What if I get a burn error on the Instant Pot?
Burn errors happen when food sticks to the bottom and the pot overheats. To avoid this, always sauté onions and garlic well and scrape the pot bottom clean. Also, ensure rice and vegetables are immersed fully in liquid. Adding a bit more broth can help if you’re worried about this.
Final Thoughts
This Instant Pot Chicken and Rice Dinner Recipe has become a staple in my kitchen for all the right reasons—easy prep, hands-off cooking, and satisfying results every time. It’s the kind of dish that feels homemade but comes together without fuss, making dinner less of a chore and more of a joy. Give it a try, tweak it to your taste, and I promise it’ll earn a spot in your recipe rotation just like it did in mine. Happy cooking!
Print
Instant Pot Chicken and Rice Dinner Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Chicken and Rice recipe is a flavorful one-pot meal that combines tender chicken breasts, brown rice, and vegetables cooked to perfection with savory seasonings. The use of the Instant Pot makes this dish quick and easy, delivering a comforting and nutritious dinner in just over an hour with minimal hands-on time.
Ingredients
Produce
- 1 cup chopped yellow onion
- 3 cloves garlic, minced
- 4 medium carrots, chopped
- 1 cup frozen peas, cooked according to package directions
- Fresh parsley, for serving (optional)
Protein
- 1 pound boneless skinless chicken breasts
Pantry
- 1 tablespoon olive oil
- 1 ½ cups long grain brown rice, uncooked, rinsed well and drained
- 1 tablespoon Dijon mustard
- 1 ½ teaspoons garlic powder
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 ¾ cups low sodium chicken broth (one 14.5 ounce can)
- Grated Parmesan cheese, for serving (optional)
Instructions
- Sauté Aromatics: Heat the olive oil in a 6 quart or larger Instant Pot using the sauté setting. Add the chopped onion and sauté, stirring occasionally, until the onion starts to soften, about 3 minutes. Stir in the minced garlic and cook for an additional 30 seconds. Turn off the Instant Pot sauté function.
- Add Vegetables and Rice: Add the chopped carrots, rinsed brown rice, Dijon mustard, garlic powder, Italian seasoning, salt, black pepper, and chicken broth to the pot. Stir well to combine and scrape up any browned bits stuck to the bottom of the pot to prevent burning.
- Arrange Chicken: Make sure all the rice and vegetables are submerged in the liquid and not stuck to the sides. Place the boneless skinless chicken breasts on top of the rice mixture, distributing them evenly.
- Pressure Cook: Close the Instant Pot lid securely and set the pressure valve to sealing. Select high pressure and set the timer for 20 minutes. The Instant Pot will take around 15 minutes to reach pressure before counting down the cook time.
- Natural Release: After cooking, allow the Instant Pot to naturally release pressure for 10 minutes by leaving it off. This gentle release helps finish cooking the rice and chicken evenly.
- Quick Release: Carefully move the steam release valve to the venting position to quickly release any remaining pressure. When all steam has escaped and the pressure pin drops, open the lid cautiously.
- Finish and Stir: Remove the cooked chicken breasts onto a cutting board and let them rest for a few minutes. Chop the chicken into bite-sized pieces and stir it back into the rice mixture in the pot. Add the cooked frozen peas and mix well to incorporate evenly.
- Serve: Dish out the chicken and rice mixture onto plates or bowls. Garnish with fresh parsley and grated Parmesan cheese if desired, and serve warm.
Notes
- You can use frozen chicken breasts without adjusting the cooking time; just place them directly on top of the rice mixture as instructed.
- Cook the frozen peas according to package directions before adding them to the dish for best texture and flavor, rather than adding them frozen.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days or freeze for up to 3 months. When reheating, ensure the food is heated to steaming hot before serving.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 60mg
