Instant Pot Chicken And Rice is a comforting, one-pot meal that brings the best of both worlds to your dinner table—tender, juicy chicken and fluffy rice, all infused with savory flavors. This recipe is perfect for busy weeknights, as it allows you to create a delicious homemade dish in under an hour. With its rich aroma and satisfying textures, this chicken and rice combination is sure to become a family favorite.
Why You Will Love This Recipe
This Instant Pot Chicken and Rice recipe is a game-changer for anyone who loves flavor-packed meals without the fuss. The flavors meld beautifully as the chicken cooks in broth, creating a dish that’s both hearty and satisfying. The Instant Pot significantly reduces cooking time, making it perfect for busy lifestyles. Plus, it’s an excellent option for those looking for a balanced meal, as it combines protein and carbs in one delicious bowl, fitting seamlessly into various dietary preferences.
Tips and Tricks
- Sauté Before Cooking: To enhance the flavors, always sauté your onions and garlic in the Instant Pot before adding the chicken and rice.
- Use Broth for Extra Flavor: Instead of water, use chicken broth or stock to cook the rice, adding depth to the dish.
- Don’t Skip the Resting Time: Allowing the dish to rest for a few minutes after cooking will help the flavors meld and the rice to finish absorbing any residual liquid.
Common Mistakes to Avoid
- Overcooking the Chicken: Instant Pot cooking is quick; make sure to set the timer correctly to avoid dry chicken. The chicken should be cooked just until it reaches 165°F.
- Incorrect Rice to Liquid Ratio: Using too much or too little liquid can lead to mushy or undercooked rice. Stick to the recommended ratios for best results.
- Not Using the Right Rice: Long-grain rice like basmati or jasmine works best; avoid using quick-cooking rice as it may turn mushy.
Make Ahead Tips
You can prep your chicken by marinating it a few hours in advance or even the night before. Chop your vegetables and store them in airtight containers in the fridge for up to two days. The cooked chicken and rice can be stored in the fridge for up to 3-4 days, making this an excellent option for meal prep.
Recipe Variations
- Vegetarian Version: Swap out the chicken for chickpeas or tofu, and use vegetable broth instead of chicken broth.
- Herb Variations: Experiment with different herbs like thyme, rosemary, or even a bit of curry powder for a unique twist.
- Add Veggies: Stir in some frozen peas, corn, or bell peppers during the last few minutes of cooking for added nutrition and color.
How to Serve
Serve your Instant Pot Chicken and Rice hot, garnished with fresh herbs like parsley or cilantro for a pop of color. Pair it with a side salad or steamed vegetables for a complete meal. If you want to elevate the presentation, serve it in shallow bowls with a sprinkle of lemon zest or a squeeze of fresh lemon juice on top.
Pairing Suggestions
For drink pairings, a light white wine like Sauvignon Blanc complements the dish beautifully. If you prefer non-alcoholic options, a refreshing herbal tea can balance out the flavors. For sides, consider serving garlic bread or a light cucumber salad to add a fresh contrast to the hearty main dish.
How to Store
Leftovers should be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the chicken and rice mixture in freezer-safe bags for up to 3 months. To reheat, simply thaw in the fridge overnight and warm in the microwave or on the stovetop, adding a splash of broth to keep it moist.
Equipment Needed
You will need an Instant Pot for this recipe. If you don’t have one, a traditional stovetop pot can be used, but cooking times will vary. A good quality cutting board and knife are also essential for prepping your ingredients.
Dietary Adaptations
To make this recipe dairy-free, ensure that your broth is free from dairy ingredients. For gluten-free options, use a gluten-free broth and rice. If nut-free is required, simply check all your ingredient labels. You can also replace chicken with plant-based proteins for a vegan option.
Seasonal Adaptations
In the fall, consider adding diced butternut squash or sweet potatoes for a seasonal twist. In the summer, fresh zucchini or bell peppers can brighten the dish. Use seasonal herbs like fresh basil in the summer or sage in the fall to enhance flavor.
Cost Breakdown
The estimated cost for this recipe is around $10-$12, serving about 4 people, making it approximately $2.50-$3 per serving. For budget-friendly swaps, consider using frozen vegetables or bulk rice to cut costs even further.
Kitchen Hacks
- Peeling Garlic: To peel garlic quickly, press down on the clove with the flat side of a knife; the skin will loosen, making it easier to remove.
- Chopping Onions Without Tears: Chill your onions in the fridge for about 30 minutes before chopping to reduce the sulfuric compounds that cause tears.
Recipe FAQs
- Can I use brown rice instead of white? Yes, but you will need to adjust the cooking time and liquid ratio—generally, brown rice takes longer to cook.
- Can I add frozen chicken? Yes, you can add frozen chicken directly to the Instant Pot; just increase the cooking time slightly.
- What if my rice is too sticky? Make sure to fluff the rice gently with a fork after cooking to separate the grains.
Instant Pot Chicken And Rice
Instant Pot Chicken And Rice is a comforting, one-pot meal that brings the best of both worlds to your dinner table—tender, juicy chicken and fluffy rice, all infused with savory flavors.
Ingredients
- 1 pound boneless, skinless chicken thighs or breasts
- 1 cup long-grain white rice (basmati or jasmine)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 ½ cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika (optional)
- 1 tablespoon olive oil
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Turn on the Instant Pot and select the ‘Sauté’ function. Add the olive oil.
- Once the oil is hot, add the diced onion and minced garlic. Sauté for 2-3 minutes until softened.
- Season the chicken with salt, pepper, and paprika. Add the chicken to the pot, browning it for about 3-4 minutes on each side.
- Remove the chicken and set aside. Add the rice to the pot, stirring to coat with the oil and onions.
- Pour in the chicken broth and add the chicken back into the pot. Ensure the rice is submerged in the liquid.
- Close the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ on high for 10 minutes.
- Once the cooking time is complete, allow a natural release for 10 minutes, then quick release any remaining pressure.
- Fluff the rice with a fork, garnish with fresh herbs, and serve warm.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 289Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 140mgSodium 1079mgCarbohydrates 15gFiber 1gSugar 2gProtein 30g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Instant Pot Chicken and Rice recipe is a fantastic way to simplify your weeknight dinners while still enjoying a hearty, flavorful meal. With the tips and tricks shared, you’ll be able to whip this up with confidence, impressing your family and friends with minimal effort. Give it a try, and I’m sure it will quickly become a staple in your cooking rotation!
