Instant Pot Chicken and Rice

This creamy chicken and rice recipe is a great one pot entrée – just add a steamed veggie and you are SET!

EQUIPMENT

  • Instant Pot

INGREDIENTS  

  • 1 1/2 pounds chicken breasts about 2-3 breasts, cut into bite-sized pieces
  • 1 medium onion chopped
  • 4 tablespoons butter
  • 3 cloves garlic minced
  • 3-4 cups chicken broth 3 cups for a firmer rice, 4 cups for a more risotto-inspired, soupier version. We personally prefer 4 cups.
  • 1 1/2 tablespoons lemon juice from one lemon
  • 1 1/2 cups white rice rinsed. Do not use brown rice or instant rice
  • 1 cup Parmesan cheese
  • 1 1/2 teaspoons salt plus more or less to taste
  • 1/4 teaspoons black pepper plus more or less to taste

INSTRUCTIONS 

  • Set Instant Pot to sauté mode. Add butter and let melt, then add garlic and onion. Sauté for 3-4 minutes.
  • Add chicken and stir. Cook until no longer translucent, about 5 minutes. Add in rice, broth, and lemon juice. Stir well, bringing chicken pieces to top. 
  • Close lid and set valve to Sealing. Cook on high pressure for 8 minutes.
  • When cooking is completed, let naturally release for 2 minutes, then Quick Release rest of pressure. Stir well and season with Parmesan, salt, and pepper to taste. Add a little more chicken broth, if desired, to reach desired consistency – optional.
  • If you find liquid still remaining on the top of your Instant Pot chicken and rice after cooking, stir well and turn on Sauté mode to fully incorporate.

NOTES

  • Chicken broth: Use 3 cups of chicken broth if you prefer a firmer rice with a more separate grain. Use 4 cups for a more risotto-inspired chicken and rice, with a soupier, more stew-like texture. The rice will still have a clear grain but will be nice and soft. We prefer 4 cups; we like the risotto texture more than when made with 3 cups. However, if you want your version to have clear grains of rice and be less creamy, use 3 cups.
  • Rice: Use white rice since brown rice takes longer to cook and will overcook the chicken. Do not use instant or minute rice.
  • Cheese: Fresh Parmesan is ideal, but can sub shredded cheese.
  • If you discover a “gluey” texture to your chicken and rice, it’s likely you’ve overcooked the recipe by leaving it to release pressure naturally for too long. This part is important! Give it just 2 minutes after the Instant pot beeps, then manually release pressure.
  • This recipe will be more like a risotto than a fried rice texture or rice pilaf.

Recipe makes 4 servings. Nutrition per 1 serving:

Calories: 673

Protein: 52g

Carbs: 61g

Fat: 23g

POPULAR POSTS

book a
free intro

Talk with a coach about your goals, get the plan to achieve them.