Set the Instant Pot to Sauté. Add the unsalted butter to the inner pot and let it melt completely.
VerifiedInspired by risotto (but without all the hard work), this rich, creamy, and super delicious Instant Pot recipe for chicken and rice is guaranteed to be a family favorite.
Adds 8 main items. Pantry and optional items stay out unless you explicitly add them.
Set the Instant Pot to Sauté. Add the unsalted butter to the inner pot and let it melt completely.
Add the white onion and garlic to the pot. Sauté for about 5 minutes or until the onions are soft and translucent.
Add the chicken breast to the pot. Sauté, stirring occasionally, for about 5 minutes or until the chicken is opaque on all sides.
Add the white long-grain rice, chicken broth, and lemon juice to the pot. Stir everything together and scrape the bottom of the pot to release any stuck bits.
Close the lid and set the valve to Sealing. Pressure Cook on High for 8 minutes.
When the cooking time is over, let the pressure release via Natural Release for 2 minutes.
Carefully let the remaining pressure escape via Quick Release and remove the lid.
Stir the chicken and rice mixture well. If there is too much liquid left, set the Instant Pot to Sauté and stir until the liquid has been absorbed.
Stir in the Parmesan cheese, salt, and black pepper. Taste and adjust the seasonings or lemon juice as desired.
Divide onto plates and garnish with extra Parmesan cheese if desired.
Use 3 cups of chicken broth for a firmer rice and a drier/less creamy consistency. Use 4 cups for a softer rice and a smoother consistency.
Use white rice for this recipe! Brown rice is not recommended as it takes about 10 minutes longer, which would overcook the chicken. Do not use instant or quick-cooking rice.
This recipe does not produce rice with a texture like fried rice or rice pilaf. It is more similar to a risotto.
If your rice has a sticky or "mushy" texture, you likely cooked the rice too long, probably by letting the pressure release via Natural Release for longer than 2 minutes.
Stir in a bag of frozen peas, diced bell peppers, or baby spinach immediately after cooking. The residual heat will warm them up perfectly without overcooking them.
Add fresh thyme, rosemary, or Italian seasoning to the pot along with the rice and broth for extra depth of flavor.
Use boneless, skinless chicken thighs instead of chicken breast, or try pieces of turkey breast for a lean option.
Double the amount of garlic if you are as much of a garlic fan as I am. It adds great flavor without overpowering the dish.
Sauté sliced mushrooms along with the onions and garlic for an earthy, umami boost.
Store leftovers in the refrigerator for up to 3 days.
Although you can technically freeze it, the texture of the rice changes significantly after freezing and thawing.
Warm it up gently in a pan over low heat with a splash of chicken broth to restore the creamy texture. You can also heat it in the microwave in 1-minute intervals, stirring in between, until it is heated through.
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