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.
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.
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
Nutrition Facts
Instant Pot Chicken and Rice
Amount Per Serving
Calories 433Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g10%
Cholesterol 73mg24%
Sodium 534mg22%
Potassium 1013mg29%
Carbohydrates 56g19%
Fiber 7g28%
Sugar 8g9%
Protein 33g66%
Vitamin A 11450IU229%
Vitamin C 61mg74%
Calcium 75mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Course
Cuisine American
Keyword chicken and rice recipe, Instant pot chicken recipe, pressure cooker chicken and rice