Name: Easy Instant Pot Chicken and Rice
Cook time: 8 min
Total time: 22 min
Yield: 4
Ingredients: 4 tbsp Unsalted butter (cut into small pieces); 666 g Chicken breast; 1 cup White onion (chopped); 2 tbsp Garlic (minced); 1½ cups White long-grain rice (rinsed); 3 cups Chicken broth; 2 tbsp Lemon juice; 1 cup Parmesan cheese (shaved or grated)

Instructions

10 steps

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 loosen any stuck-on bits.

Close the lid and set the valve to Sealing. Pressure cook on High for 8 minutes.

When the cooking time is up, let the pressure release via Natural Release for 2 minutes.

Watch out Do not let the pressure release for longer than 2 minutes, otherwise the rice may overcook.

Carefully release the remaining pressure via Quick Release and remove the lid.

Watch out Be careful, as the escaping steam is very hot.

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 is absorbed.

Stir in the Parmesan cheese, salt, and black pepper. Taste and adjust the seasoning or lemon juice as desired.

Divide among plates and garnish with extra Parmesan cheese if desired.

Notes

Tips

Chicken Broth

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.

Rice

Use white rice for this recipe! Brown rice is not recommended because it takes about 10 minutes longer, which would overcook the chicken. Do not use instant or quick-cooking rice.

Adding Vegetables

Stir in a bag of frozen peas, diced bell pepper, or baby spinach immediately after cooking. The residual heat will warm them perfectly without overcooking them.

Make it More Flavorful

Add fresh thyme, rosemary, or Italian seasoning to the pot along with the rice and broth for extra depth of flavor.

For the Real Garlic Lovers

Double the amount of garlic if you are as much of a garlic fan as I am. It adds a great flavor without overpowering the dish.

Adding Mushrooms

Sauté sliced mushrooms along with the onions and garlic for an earthy, umami boost.

Texture

About the Texture

This recipe does not yield rice with a texture like fried rice or rice pilaf. It is more like a risotto.

Substitutions

Switch the Protein Source

Use boneless, skinless chicken thighs instead of breast fillet, or try pieces of turkey breast for a lean option.

Watch out

Overcooked Rice

If your rice has a sticky or "mushy" texture, you probably overcooked the rice, likely by letting the pressure release via Natural Release for longer than 2 minutes.

Meal Prep

Storage

Store leftovers in the refrigerator for up to 3 days.

Freezing

While you can technically freeze it, the texture of the rice changes significantly after freezing and thawing.

Reheating

Gently reheat it in a pan over low heat with a splash of chicken broth to restore the creamy texture. You can also reheat it in the microwave in 1-minute intervals, stirring in between, until heated through.

Easy Instant Pot Chicken and Rice

Cooking timeline

Ingredients

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