This Instant Pot Chicken and Rice is a complete meal made entirely in the instant pot! It's loaded with rice, veggies, tender chicken, and so much flavor—and it's ready in just 30 minutes!
1 ½cupslong grain white rice(any kind, see post notes for brown rice)
1cupfrozen peas
Instructions
Turn Instant Pot to saute and add the oil.
When the Instant Pot reads "hot", add the onion and carrots and cook, stirring often, until the onion has softened.
Add the chicken breast pieces, cooking and stirring until just cooked on the outside, about 3-4 minutes.
Add the garlic, salt, parsley, oregano, thyme and pepper and cook for 1 minute.
Add the broth, scraping the bottom of the pot with a wooden spoon to remove any stuck on bits as well as possible (this will prevent a burn message). Turn off the Instant Pot.
Stir in rice and peas, and smooth out the top so that all of the rice is covered by the liquid.
Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook on high for 3 minutes. It will take about 10 minutes for pressure to build and the cook time to start.
When the cook time is up, allow the pressure to release naturally for 10 minutes, then open the valve and remove the lid. Stir to fluff and serve.
Notes
Tips:
Rinse the rice. Rinsing the rice helps rid it of excess starch so it's less gummy when it cooks. It also helps prevent the rice from sticking to the bottom of the pot.
Scrape the bottom. As you add the broth, make sure you scrape the bottom of the instant pot with a wooden spoon to get rid of any food pieces stuck to the pot. If you don't you may get a "burn" notice.
Storage:Leftover chicken and rice will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw overnight in the fridge then microwave or warm on the stove with a splash of chicken broth until heated through.