Instant Pot Chicken and Rice

Too few ratings

Laura Robbins

Community Member


Easy 👌


1 tbsp olive oil
1 cup Chopped onion
Medium carrots cut lengthwise chopped in 1/2 in pieces
3 cloves Minced garlic
1½ cups Long grain brown rice uncooked
1 tbsp Dijon mustard
2 tsp dried Italian herbs
1½ tsp garlic powder
½ tsp salt
¼ tsp Black pepper
1 lb Boneless skinless chicken breasts
1 cup Frozen peas
1½ cups Low sodium chicken broth
1 dash parsley (for garnish)
  • Step 1/7

    • 1 tbsp olive oil
    • 1 cup Chopped onion
    • Medium carrots cut lengthwise chopped in 1/2 in pieces

    Turn instant pot to sauté setting. Add olive oil, onion, and carrots. Sauté, stirring until vegetables start to soften, 3-5 min

  • Step 2/7

    • 3 cloves Minced garlic
    • 1½ cups Long grain brown rice uncooked
    • 1 tbsp Dijon mustard
    • 2 tsp dried Italian herbs
    • 1½ tsp garlic powder
    • ½ tsp salt
    • ¼ tsp Black pepper

    Stir in garlic, brown rice, Dijon, Italian seasoning, garlic powder, salt and pepper. Cook for 1 minute, stirring. Turn off Instant Pot.

  • Step 3/7

    • 1 lb Boneless skinless chicken breasts
    • 1½ cups Low sodium chicken broth

    Add chicken broth and stir until well combined, making sure to scrape up any bits stuck to bottom. Make sure all rice and veggies are in liquid. Place chicken breasts on top of rice mixture. Do not stir.

  • Step 4/7

    Place lid on. Set pressure valve to sealing. Pressure cook on high for 20 min

  • Step 5/7

    Allow IP to naturally release for 12 min. Then, carefully do a quick pressure release (use handle of long spoon to carefully turn valve to venting). Once the float valve drops down, carefully open the IP away from you as steam will be hot.

  • Step 6/7

    • 1 cup Frozen peas

    Remove chicken to cutting board and chop into bite sized pieces. Stir the chicken back into the rice mixture along with peas.

  • Step 7/7

    • 1 dash parsley (for garnish)

    Serve with fresh parsley if desired.

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