Instant Pot chicken breast and rice is a quick and easy meal that’s packed with flavor and protein. Perfect for busy weeknights, this dish requires just a few simple ingredients and minimal prep time, making it a great option for anyone who’s short on time but still wants to enjoy a delicious, homemade meal. With tender, juicy chicken breast and fluffy, perfectly cooked rice, this dish is sure to be a hit with the whole family. So fire up your Instant Pot and get ready to enjoy a delicious and satisfying meal in no time!
Love using your Instant Pot to cook dinner? Us too! Try some of our favorites, like ravioli soup, chicken and sausage jambalaya, lazy lasagna, or salmon and rice, all cooked easily in the Instant Pot.
Table of Contents
What to Serve with Chicken Breast and Rice
This meal is complete as-is, with plenty of chicken, rice, and veggies, but you can also serve it alongside a few yummy sides. Here are a few ideas:
- Crusty artisan bread
- Roasted veggies like cauliflower, broccoli, or green beans
- Caesar salad or a house salad with vinaigrette dressing
How long does it take to cook chicken in an Instant Pot?
Cooking time for chicken in an Instant Pot can vary depending on the size and thickness of the chicken breasts. In this recipe, we recommend cooking the chicken on high pressure for 10 minutes. However, if your chicken breasts are particularly thick, you may need to add a few minutes to the cooking time.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion, diced
- 1 cup carrots, diced
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 1 1/2 cups uncooked long-grain rice, rinsed well
- 1 cup mushrooms, sliced
- 3 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup frozen peas
- 1/4 cup fresh parsley, chopped
How to Make
To make chicken and rice in the Instant Pot, here’s what you do:
STEP ONE: Saute onions and carrots. Turn the instant pot to saute. Add the oil and butter. Once the butter is melted, add the onion and carrots. Saute until soft and golden, stirring occasionally for about 4-5 minutes Add minced garlic and oregano, stir, and cook for 1 minute more.
STEP TWO: Add the rice and chicken. Add the rinsed rice to the pot. Add the mushrooms and chicken broth. The broth should cover the vegetables; add more broth if needed. Place the chicken breasts on top of the rice mixture, and season with salt and pepper.
STEP THREE: Cook. Place the cover onto the instant pot and turn the valve to sealing. Cook on manual high pressure for 10 minutes. When the time is up, allow the instant pot to naturally release pressure. Remove the lid, remove the chicken and shred. Stir in the peas and parsley, and chicken. Serve hot.
Tips and tricks for perfect Instant Pot Chicken and Rice:
- Rinse the rice well before cooking to remove any excess starch and prevent clumping. This step is really important if you want your rice to be light and fluffy.
- If you’re in a hurry, you can skip the step of sauteeing the veggies. You can just cook them with the rice. But this really does add to the flavor of the dish, so if you can, make sure you take the time to cook them first.
- Make sure to do the 10-minute natural pressure release before doing a quick release. The rice needs this time to finish cooking, and it helps prevent the rice from becoming mushy.
Ingredient Substitutions
Chicken broth – You can substitute vegetable broth if you prefer. You can also use water, but your dish will have less flavor.
Rice – If you prefer, you can use brown rice instead of white. Add an extra 1/2 cup of broth and cook for 3 minutes longer.
Chicken – You can use bone-in chicken thighs or legs if you would like. Remove the skin and add 3-4 minutes to your cooking time.
Can I add other vegetables to this recipe?
Yes! There are plenty of other veggies you can use. Feel free to replace those in the recipe, or add as desired. Some great options include:
- Bell peppers (sweet peppers like red, orange, and yellow are lovely)
- Sliced zucchini
- Corn
- Green beans
- Spinach
- Broccoli
- Cauliflower
I recommend cooking your vegetables separately, then adding them to the recipe at the end of the cook time. This is because each type of veggie cooks at a different speed. This will prevent over or undercooked vegetables.
How to store leftovers
You can store Instant Pot Chicken Breast and Rice in an airtight container in the refrigerator for up to 3 days. This makes for really yummy portioned lunches! You can make this recipe ahead, portion it out into containers, and have ready-to-eat lunches all week.
You can also freeze your leftovers all together or in portions. Just place them in freezer-safe Ziploc bags or airtight containers and freeze them for up to 3 months. Freezing is an excellent way to store this meal because it prevents the rice from drying out. Make sure you allow the food to cool to room temperature before you freeze it.
FAQs
Usually, rubbery chicken is a sign that you didn’t cook it long enough. If it appears cooked through, go ahead and eat it, but next time, leave it in the Instant Pot for 2-3 more minutes.
Yes, you can technically double this recipe. However, make sure your Instant Pot is large enough. It can be dangerous to exceed the max fill line of your Instant Pot.
More Dinner Ideas
Instant Pot Chicken Breast and Rice
Ingredients
- 2 tablespoon olive oil
- 2 tablespoon butter
- 1 small onion, diced
- 1 cup carrots, diced
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 1 1/2 cups uncooked long grain rice, rinsed well
- 1 cup mushrooms, sliced
- 3 cup chicken broth
- 1 pound boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup frozen peas
- 1/4 cup fresh parsley, chopped
Instructions
- Saute onions and carrots. Turn the instant pot to saute. Add the oil and butter. Once the butter is melted add the onion and carrots. Saute until soft and golden, stirring occasionally for about 4-5 minutes Add minced garlic and oregano, stir, and cook for 1 minute.
- Add the rice and chicken. Add the rinsed rice to the pot. Add the mushrooms and chicken broth. The broth should cover the vegetables, add more broth if needed. Place the chicken breasts on top of rice mixture, season with salt and pepper.
- Cook. Place the cover onto the instant pot and turn the valve to sealing. Cook on manual high pressure for 10 minutes. When the time is up, allow the instant pot to naturally release pressure. Remove the lid, remove the chicken and shred. Stir in the peas and parsley, and chicken. Serve hot.
Notes
- Rinse the rice well before cooking to remove any excess starch and prevent clumping. This step is really important if you want your rice to be light and fluffy.
- If you’re in a hurry, you can skip the step of sauteeing the veggies. You can just cook them with the rice. But this really does add to the flavor of the dish, so if you can, make sure you take the time to cook them first.
- Make sure to do the 10-minute natural pressure release before doing a quick release. The rice needs this time to finish cooking, and it helps prevent the rice from becoming mushy.
Leave a Reply