Easy Instant Pot Chicken and Rice – A One-Pot Wonder!
Introduction
Nothing says comfort food like a hearty bowl of chicken and rice! This Instant Pot Chicken and Rice recipe is quick, easy, and full of flavor—perfect for busy weeknights or cozy weekends. With just a few simple ingredients and the convenience of your Instant Pot, you’ll have a delicious one-pot meal ready in less than 30 minutes. Say goodbye to dishes and hello to comfort with this all-in-one recipe!
Why You’ll Love This Recipe
- Quick & Convenient: Made entirely in the Instant Pot, this dish requires minimal prep and even less cleanup.
- Kid-Friendly: A classic dish that’s perfect for the whole family, with flavors everyone loves.
- Customizable: Add your favorite veggies or spices to make it your own.
Ingredients
Here’s what you’ll need to make this easy Instant Pot chicken and rice:
- 1 lb boneless, skinless chicken breast (cut into 1-inch pieces)
- 1 cup long-grain rice (uncooked)
- 1 ½ cups chicken broth (or water for a lighter option)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 cup mixed vegetables (carrots, peas, and corn work well)
- 1 tsp salt
- ½ tsp pepper
- 1 tsp paprika (optional, for added flavor)
- ½ tsp thyme (optional, for a touch of herbiness)
- 1 tbsp olive oil
Instructions
Step 1: Sauté the Chicken and Onions
- Set your Instant Pot to Sauté mode and add the olive oil.
- Once hot, add the diced chicken and onions. Cook for 2–3 minutes, stirring occasionally, until the chicken is slightly browned and the onions are translucent.
Step 2: Add the Garlic and Seasonings
- Add the minced garlic, salt, pepper, paprika, and thyme to the Instant Pot. Sauté for another 1 minute until fragrant.
Step 3: Add the Rice and Liquid
- Pour in the rice and chicken broth (or water) and stir to combine. Make sure to scrape any browned bits off the bottom of the pot to avoid getting a burn notice.
Step 4: Cook on High Pressure
- Close the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes.
Step 5: Quick Release and Add Vegetables
- After cooking, carefully perform a Quick Release of the pressure.
- Stir in the mixed vegetables, then close the lid and let the residual heat cook them for about 5 minutes.
Step 6: Fluff and Serve
- Open the lid, fluff the rice with a fork, and serve warm. Garnish with fresh herbs like parsley if desired.
Tips for Success
- Rinse Your Rice: Rinsing the rice before cooking removes excess starch and prevents it from getting too sticky.
- Don’t Skip the Sauté: This adds flavor to the chicken and onions, giving the final dish more depth.
- Customize Your Veggies: You can use whatever frozen or fresh vegetables you have on hand, such as bell peppers, green beans, or zucchini.
Recipe Variations
- Mexican-Inspired: Add 1 tsp of cumin, 1/2 tsp of chili powder, and a can of black beans for a southwestern twist.
- Creamy Chicken & Rice: Stir in 1/4 cup of heavy cream and a handful of shredded cheese after cooking for a creamier version.
FAQs
Q: Can I use brown rice instead of white rice?
A: Yes, but you’ll need to adjust the cooking time to 20 minutes and use 1.75 cups of liquid.
Q: How long will leftovers last?
A: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or stovetop until warm.
Conclusion
This Instant Pot Chicken and Rice recipe is a lifesaver for busy days when you need something warm, comforting, and homemade on the table fast. With minimal ingredients and maximum flavor, it’s sure to become a family favorite. Give it a try, and let us know how it turns out in the comments below!
