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
Scale
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
