This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my disclosure.
Instant Pot chicken and rice is a fast and healthy 30 minute meal made right in the pressure cooker, making it a dinner favorite. It’s one of those family friendly recipes that you can make on any day of the week. This is a dinner recipe you’ll definitely want in your dinner rotation!
This Instant Pot chicken and rice recipe is pure, hearty comfort food. It’s a great meal for any day of the week, weather is cold or hot out, you’re feeling under the weather, or you’re just looking for a great family friendly recipe. Perfect for even the pickiest eater!
This recipe only takes a handful of ingredients that you may already have in your house!
Why You’ll Love This Recipe
- It’s made with simple ingredients you can find at any grocery store.
- Made all in one pot so clean up is easy peasy!
- Comfort food that is perfect to add to your dinner rotation.
- With just a few steps in the Instant Pot, this is the perfect easy but filling meal.
- Even your picky eaters will love this dinner.
Ingredients You’ll Need
- Chicken Breasts – you can use all white meat, all dark, or a mixture.
- Butter – gives the chicken and rice warmth and richness.
- Minced Garlic – adds a subtle nutty kick of flavor.
- Chicken Broth – the rice absorbs all the broth making it flavorful and fluffy.
- Lemon juice – brightens up the flavor of this dish.
- White Rice – preferably white, but brown rice will work as well. You just have to adds more broth and cook it longer.
- Parmesan Cheese – gives a mild nutty, cheesy flavor.
- Salt and Ground Pepper – a simple seasoning blend.
How To Make This Recipe
Turn the Instant Pot on to sauté mode and add the garlic and butter.
Once the butter melts, add the chicken, stirring occasionally until the chicken is browned.
Add the lemon juice, chicken broth, and white rice. Stir well to make sure everything is incorporated.
Cancel the sauté mode. Secure the lid on the Instant Pot and cook on high pressure for 10 minutes. It will take about 10 minutes for the pot to come to pressure.
After the timer is done, allow the pot to release naturally for 5 minutes, then manually release the remaining steam.
Remove the lid and add the parmesan cheese, salt, and pepper. Mix well. Enjoy!
Recipe Tips & Variations
- Cut the chicken into similarly sized pieces so that it will cook evenly.
- Use good quality rice, not instant rice or quick rice.
- Try using chicken stock, over broth, for even more flavor!
- Add diced carrots, onions and celery for even more flavor. Add raw vegetables to the pot before pressure cooking. If vegetables are already cooked, mix them in after the chicken and rice are done cooking.
- Add your favorite herbs and spices such as thyme or rosemary.
Storing & Freezing
Storing: Place leftovers in an airtight container and store in the refrigerator for up to 3 days.
Freezing: Place in a freezer safe zip top bag or container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating and serving. You may need to add in a little extra broth when you reheat as the rice will have absorbed the liquid.
Absolutely! Chicken stock will give you a rich taste.
If you don’t have chicken broth, you can use a bouillon chicken cube & water to make it from scratch. Plain water is okay, but chicken broth will give you a better result.
Jasmine rice or basmati rice are my go to! I would steer clear of instant rice.
I use chicken breasts for this recipe, but chicken thighs work too. Just make sure your chicken is cut into equal pieces.
It can easily be served by itself as a filling meal, but it would also be great served with a side of veggies!
I don’t recommend using frozen chicken in this recipe. It would change the cook time, so the chicken and rice wouldn’t be done cooking at the same time.
- 4 tablespoons butter
- 3 tablespoons minced garlic
- 1 1/2 pounds diced, boneless skinless chicken breasts
- 1 1/2 tablespoons lemon juice
- 32 ounces chicken broth
- 1 1/2 cups white rice
- 1 cup parmesan cheese
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground pepper
- Turn the Instant Pot on to sauté mode and add the butter and garlic.
- Once the butter melts, add the chicken, stirring occasionally for 3-5 minutes, or until the chicken is browned.
- Add the lemon juice, chicken broth, and white rice. Stir well to make sure everything is incorporated.
- Cancel the sauté mode. Secure the lid on the Instant Pot and cook on high pressure for 10 minutes. It will take about 10 minutes for the pot to come to pressure.
- After the timer is done, allow the pot to release naturally for 5 minutes, then manually release the remaining steam.
- Remove the lid and add the parmesan cheese, salt, and pepper. Mix well. Enjoy!
The Instant Pot needs to come to pressure before the cooking time starts, similar to an oven that needs to preheat. The cooking time doesn’t actually start until pressure builds, which can take anywhere from 5-15 minutes, sometimes longer depending on how full the pot is and how much liquid there is inside. Once it reaches pressure the Instant Pot will beep, and the cook time will begin to count down. Please, make sure to consider that extra time when planning your meal.
Looking For More Recipes?