There is something truly magical about the Instant Pot Chicken and Rice Recipe that makes it feel like a warm hug in a bowl. This dish brings together tender chunks of chicken, perfectly cooked jasmine rice, and a rich medley of flavors from garlic, butter, and fresh herbs, resulting in a comforting, one-pot meal that’s as satisfying as it is simple. It’s the kind of recipe that reminds you home-cooked meals have a special power to nourish both body and soul, and with the Instant Pot doing most of the work, it’s an absolute game-changer for busy weeknights or cozy weekends alike.
Ingredients You’ll Need
Each ingredient in this Instant Pot Chicken and Rice Recipe plays a crucial role in crafting a dish loaded with flavor, texture, and vibrant color. From the sweetness of fresh carrots to the savoriness of parmesan cheese, everything works together beautifully.
- Olive oil: Adds a fruity, slightly peppery base to sauté the vegetables.
- Unsalted butter: Brings richness and helps caramelize the onions and carrots.
- Medium onion (diced): Provides sweetness and depth to the flavor profile.
- Large carrots (thickly grated or julienned): Offer natural sweetness and a lovely pop of color.
- Boneless skinless chicken breast (or thighs, tenders): Tender protein that absorbs the broth’s savory essence.
- Sea salt (divided): Enhances all the ingredients, with careful seasoning throughout cooking.
- Ground black pepper: Adds just the right amount of gentle heat.
- Low sodium chicken broth: The flavorful cooking liquid that infuses the rice and chicken.
- Jasmine rice (un-rinsed): Fragrant, fluffy grains that become wonderfully tender when pressure cooked.
- Garlic head (unpeeled, cut in half): Roasts gently during cooking, imparting mellow garlic flavor throughout.
- Parsley (finely chopped, plus extra to garnish): Brings freshness and a bright zing at the end.
- Shredded parmesan cheese (plus extra to serve): Melts into the rice for a dreamy, creamy finish with umami notes.
How to Make Instant Pot Chicken and Rice Recipe
Step 1: Sauté the Aromatics and Vegetables
Start by setting your 6-quart Instant Pot to the sauté mode on high. Melt the butter and olive oil together, then add the diced onion, grated or julienned carrots, and half the salt. Stir occasionally as the veggies soften and turn a beautiful golden color—this creates a rich flavor foundation that will elevate the whole dish.
Step 2: Brown the Chicken
Next, toss in your trimmed and chopped chicken pieces, seasoning with the remaining salt and freshly ground pepper. Sauté these for about five minutes, making sure the chicken gets a little color on the outside. This step locks in juices and adds delicious texture, making every bite more enjoyable.
Step 3: Combine Rice, Broth, and Garlic
Pour in 4 cups of low sodium chicken broth and add the un-rinsed jasmine rice directly to the pot. Stir everything gently so the rice is evenly distributed among the chicken and veggies. Now, here’s a neat trick: cut the whole garlic head in half crosswise and place the halves cut side down on top of the rice—this will infuse a subtle, sweet garlic aroma without overpowering the dish. Seal the lid, set your Instant Pot to manual high pressure for 10 minutes, then perform a quick release afterward.
Step 4: Stir in Parmesan and Parsley
When the cooking is done, open the lid and gently fold in the shredded parmesan cheese along with the finely chopped parsley. The cheese melts into the rice, creating a creamy texture that complements the tender chicken perfectly. Sprinkle some extra parmesan and parsley on top before serving to add a fresh, vibrant finish.
How to Serve Instant Pot Chicken and Rice Recipe
Garnishes
A sprinkle of freshly chopped parsley and a little extra shredded parmesan cheese on each plate adds brightness and an inviting presentation. If you like a touch of heat, a pinch of red pepper flakes or a squeeze of fresh lemon juice makes a refreshing contrast.
Side Dishes
This dish shines as a hearty main course but pairs beautifully with simple sides like a crisp green salad, roasted vegetables, or even steamed broccoli. These fresh accompaniments complement the rich flavors and add balance to the meal.
Creative Ways to Present
For a crowd-pleaser, serve this Instant Pot Chicken and Rice Recipe family-style straight from the pot, letting guests help themselves. Alternatively, spoon portions into cute ramekins, then invert them onto plates for an elegant, molded presentation. Garnish with extra parsley and parmesan for that wow factor.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Chicken and Rice can be stored in an airtight container in the refrigerator for up to 3 days. It keeps its flavors nicely and is perfect for easy lunches or dinners when time is short.
Freezing
This dish freezes remarkably well. Portion it into freezer-safe containers and store for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating for best results.
Reheating
To reheat your leftovers, simply warm them gently in a microwave or on the stovetop with a splash of chicken broth to keep the rice moist and fluffy. Stir occasionally to evenly heat the dish without drying it out.
FAQs
Can I use brown rice instead of jasmine rice?
Brown rice has a different cooking time and texture, so it’s not recommended for this Instant Pot Chicken and Rice Recipe as is. Using brown rice would require adjusting the pressure cooking time significantly to ensure it cooks through.
Is it okay to use chicken thighs instead of breast?
Absolutely! Chicken thighs add extra juiciness and deeper flavor. Just cut them into similar-sized pieces and follow the same cooking steps for a deliciously tender result.
Do I need to rinse the rice before cooking?
This recipe calls for un-rinsed jasmine rice to achieve a creamy, slightly sticky texture that binds with the broth and cheese wonderfully. If you rinse, the dish may turn out less creamy.
Can I add other vegetables to this dish?
Yes! Feel free to experiment by adding peas, bell peppers, or mushrooms during the sauté step. Just make sure they cook until tender and complement the existing flavors.
Is it necessary to use a whole head of garlic?
The whole garlic head adds a unique mellow flavor that infuses gently through the rice. You can substitute with a few cloves if needed, but the version with the whole head is worth trying for extra depth.
Final Thoughts
Sharing this Instant Pot Chicken and Rice Recipe feels like passing along a little treasure that makes life easier and meals tastier. It’s simple, satisfying, and full of heartwarming flavors that come together beautifully with minimal fuss. I hope you’ll give it a try and discover just how comforting and versatile this one-pot wonder can be in your kitchen—it might just become your go-to weeknight favorite!
