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Get dinner on the table in less than 30 minutes with this delicious Instant Pot chicken and rice recipe. Hearty and comforting, this family meal is perfect for when you are running short on time.
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Whenever I’m short on time and need to get dinner on the tables, I always turn to my trusty Instant Pot.
This well balanced one pot meal is packed full of healthy veggies and is one of my go to recipes during the week. Super simple to make and you will probably have all of the ingredients ready to go!
If you love your pressure cooker as much as i love mine, be sure to check out my Instant Pot Beef Stew, Instant Pot White Chicken Chili, and Instant Pot Goulash!
Ingredients for Chicken and Rice
To make your favorite chicken and rice in the pressure cooker, you will need the following ingredients:
- Oil: For cooking. I used olive oil, but any you have will work.
- Onion and garlic: For a flavorful base.
- Rice: Use long-grain brown rice for this recipe.
- Vegetables: Carrots, red pepper, peas.
- Chicken broth: You can also use vegetable broth if that’s what you have.
- Seasonings: Dijon mustard, Italian seasoning, garlic powder, salt, and pepper.
- Chicken: Use boneless skinless chicken breast. Organic if you can.
How to make Instant Pot chicken and rice
- Heat olive oil in Instant Pot using the Saute setting. When hot add chopped onion and cook until softened and translucent, about 3 to 4 minutes. Add minced garlic and cook until fragrant about 30 seconds.
- Stir in rice, chicken broth, Dijon mustard, and season with Italian seasoning, garlic powder, salt and black pepper. Add chopped carrots, bell pepper and chicken breasts. Season generously again with salt and pepper.
- Close the lid, turn the valve to sealing and cook on High Pressure for 6 minutes. When done, let pressure release naturally for 10 minutes, then do quick release.
- Carefully open the lid, transfer the chicken breasts to a bowl and using 2 forks, shred chicken or chop them in bite-size pieces. Stir the chicken back into the rice mixture along with the green peas. Top with parsley before serving.
Can you make it ahead of time?
Yes, this Instant Pot chicken and rice is a great make ahead dish. Once it’s cooled to room temperature, keep it covered in the fridge for 3 to 4 days. The rice will absorb more liquid, so when you reheat it, just stir in a little stock or water to loosen it up a little. You can also freeze it and thaw in the fridge overnight before reheating.
Can you use rotisserie chicken?
This pressure cooker chicken and rice is a great way to use up any leftover cooked chicken. Make the recipe, but leave the chicken out and then stir in the cooked shredded chicken at the end of cooking to warm through.
Can you make this with brown rice?
For this instant pot chicken and rice recipe, you could use brown rice but you have to adjust the cooking time to 15 minutes. Brown rice has a longer cook time compared to white rice and would need about 10 more minutes in the pressure cooker.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Stir the rice into the chicken broth to avoid getting the burn notice.
- You can add in other veggies that you have in your fridge like mushrooms or green beans.
- This is a full meal on its own, but you can serve it with an additional side salad if you like.
- If you are using brown rice, you have to adjust the cooking time to 15 minutes instead of 6 minutes.
More Instant Pot Chicken Recipes
- Instant Pot Hawaiian Chicken
- Instant Pot Chicken Tikka Masala
- Instant Pot Honey Sesame Chicken
- Instant Pot Chicken Cacciatore
Instant Pot Chicken and Rice
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INGREDIENTS
- 1 tablespoon olive oil
- 1 cup chopped onion 1 small onion
- 3 cloves garlic minced
- 1 cups white rice , uncooked
- 1 cup organic chicken broth
- 1 tablespoon Dijon mustard
- 2 teaspoons dried Italian seasoning
- 1 ½ teaspoons garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 medium carrots, cut lengthwise and then chopped into ½-inch pieces
- 1 red pepper, chopped
- 1 lb boneless skinless chicken breasts
- 1 cup frozen green peas
- fresh chopped parsley for serving, optional
INSTRUCTIONS
- Heat olive oil in Instant Pot using the Saute setting. When hot add chopped onion and cook until softened and translucent, about 3 to 4 minutes. Add minced garlic and cook until fragrant about 30 seconds.
- Stir in rice, chicken broth, Dijon mustard, and season with Italian seasoning, garlic powder, salt and black pepper. Add chopped carrots, bell pepper and chicken breasts. Season generously again with salt and pepper.
- Close the lid, turn the valve to sealing and cook on High Pressure for 6 minutes. When done, let pressure release naturally for 10 minutes, then do quick release.
- Carefully open the lid, transfer the chicken breasts to a bowl and using 2 forks, shred chicken or chop them in bite-size pieces. Stir the chicken back into the rice mixture along with the green peas. Top with parsley before serving.
TIPS & NOTES
- Stir the rice into the chicken broth to avoid getting the burn notice.
- You can add in other veggies that you have in your fridge like mushrooms or green beans.
- This is a full meal on its own, but you can serve it with an additional side salad if you like.
- If you are using brown rice, you have to adjust the cooking time to 15 minutes instead of 6 minutes.
NUTRITION
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Cooked this for a quick meal, the only word to describe it is, perfect.
I added a spoonful of soy sauce as well.
I will be doing this again.
Thanks.
Recipe was ok, but too much Dijon mustard for the kids. Plus it didn’t cook long enough for the rice to be done. Besides that it was good. I did add some hot peppers to spice it up some.
Hi Brian, you must have cooked brown rice that requires a longer cooking time. There is a note in the recipe card that you have to increase the cooking time for brown rice. Otherwise, 6 minutes is enough to cook regular white rice under high pressure.