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Homemade Instant Pot Chicken And Rice recipe photo

Instant Pot Chicken And Rice

A comforting, hands-off Instant Pot chicken and rice made with savory broth, aromatic garlic, and Parmesan.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 6 servings

Equipment

  • Instant Pot or electric pressure cooker
  • Measuring cups and spoons
  • Cutting board and knife
  • Wooden Spoon or Spatula
  • Grater

Ingredients
  

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 medium onion diced
  • 1 large carrot grated
  • 1 cup celery diced
  • 4 cloves garlic minced (for sautéing)
  • 1 1/2 lbs boneless skinless chicken breast or thighs, cut into 1-inch cubes
  • 2 teaspoons sea salt divided
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon Italian dried herbs
  • 1/2 teaspoon dried parsley
  • 4 cups low sodium chicken broth
  • 2 cups Jasmine rice unrinsed
  • 1 head garlic unpeeled, cut in half crosswise
  • 2 pieces bay leaves
  • 1 lemon halved
  • 1/2 cup shredded Parmesan cheese
  • 2 tablespoons parsley finely chopped

Instructions
 

  • Set the Instant Pot to Sauté on high. When hot, add the butter and olive oil and stir until the butter melts.
  • Add the diced onion, grated carrot, diced celery, minced garlic, and 1 teaspoon of the sea salt. Sauté, stirring occasionally, until the vegetables are softened, about 5 minutes.
  • Add the cubed chicken, the remaining 1 teaspoon salt, black pepper, Italian dried herbs, and dried parsley. Cook, stirring occasionally, for about 5 minutes until the chicken is lightly browned on the outside.
  • Pour in the chicken broth and add the Jasmine rice. Stir gently to combine and to distribute the rice evenly.
  • Place the halved garlic head (cut-side down) on top of the rice, add the bay leaves and one lemon half.
  • Secure the lid, set the valve to Sealed, and cook on Manual/High pressure for 10 minutes. When done, perform a quick release.
  • Open the lid, remove and discard the garlic head, bay leaves, and lemon half. Stir the rice and chicken to combine.
  • Stir in 1/2 cup shredded Parmesan and the chopped parsley until melted and evenly distributed. Serve with additional Parmesan and parsley if desired.

Notes

  • Use low-sodium broth to control the salt level.
  • Do not rinse the rice so the cooking liquid measurements stay accurate.
  • Cut chicken into even 1-inch pieces for uniform cooking.
  • Remove the garlic head and bay leaves before serving.