Instant Pot Chicken and Rice

Instant Pot Chicken and Rice is a quick and easy one-pot meal made with juicy chicken, fluffy jasmine rice, carrots, onions, and garlic, all cooked in a rich chicken broth. Finished with parmesan cheese and fresh parsley, this creamy chicken and rice recipe is perfect for busy weeknights, family dinners, or meal prep. A comforting pressure cooker recipe ready in just 30 minutes.

Ingredients

• 2 Tbsp olive oil
• 2 Tbsp unsalted butter
• 1 medium onion, diced
• 2 large carrots, thickly grated or julienned
• 1 1/2 lbs boneless, skinless chicken breast, thighs, or tenders (trimmed and cut into 1-inch pieces)
• 2 tsp sea salt, divided
• 1/4 tsp ground black pepper
• 4 cups low-sodium chicken broth
• 2 cups jasmine rice (unrinsed)
• 1 head garlic, unpeeled, cut in half crosswise
• 1/3 cup parsley, finely chopped, plus more for garnish
• 1/2 cup shredded Parmesan cheese, plus extra for serving

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Instructions

1. Sauté Aromatics
   • Set a 6-quart Instant Pot to Sauté (High). Add butter, olive oil, onion, carrots, and 1 tsp salt.
   • Cook, stirring occasionally, for about 5 minutes, until softened and golden.
2. Cook the Chicken
   • Add chicken pieces along with the remaining 1 tsp salt and 1/4 tsp pepper.
   • Sauté for 5 minutes, stirring occasionally, until lightly browned.
3. Add Rice and Broth
   • Pour in the chicken broth and stir in the jasmine rice. Mix well to combine.
   • Place the halved garlic head cut-side down on top of the rice mixture.
4. Pressure Cook
   • Lock the lid, set the Instant Pot to Manual High Pressure for 10 minutes.
   • Once cooking is complete, perform a quick release of the pressure.
5. Finish and Serve
   • Open the lid, remove the garlic halves, and stir in Parmesan cheese and chopped parsley.
   • Garnish with extra parsley and more Parmesan, if desired. Serve warm.

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Why You’ll Love This Recipe

• Creamy, cheesy, and full of flavor — all made in one pot.
• Ready in under 30 minutes, making it ideal for busy weeknights.
• Comfort food that’s hearty, filling, and family-approved.
• Minimal cleanup since everything cooks in the Instant Pot.

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Tips

• For best flavor, don’t skip sautéing the onions and carrots first — it builds depth.
• Use freshly grated Parmesan for richer taste.
• If the rice seems too thick after cooking, stir in an extra splash of warm broth.
• Allow the pressure to fully release if you prefer softer rice.

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Variations and Substitutions

• Protein: Substitute chicken with turkey, shrimp, or diced ham.
• Grains: Swap jasmine rice with basmati or long-grain rice (adjust liquid ratio slightly).
• Vegetables: Add peas, spinach, mushrooms, or bell peppers before sealing the pot.
• Cheese: Try mozzarella, cheddar, or Gruyère instead of Parmesan.
• Herbs: Use thyme, basil, or dill in place of parsley for a flavor twist.

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FAQs

Can I use brown rice?
Yes, but it requires a longer cooking time (about 22–25 minutes at high pressure) and extra broth.

Do I need to rinse the rice?
Not in this recipe — leaving it unrinsed helps achieve a creamier texture.

Can I make this dairy-free?
Yes! Skip the butter and Parmesan, or use plant-based alternatives.

How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Add a splash of broth or water when reheating.

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Serving Suggestions

• Pair with a fresh green salad or roasted vegetables for a balanced meal.
• Serve with garlic bread or crusty baguette to soak up the cheesy rice.
• Garnish with lemon zest or a squeeze of lemon juice for brightness.
• Perfect for meal prep — portion into containers for easy lunches.