|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 3g||10%|
|Total Sugars 4g|
|Vitamin C 40mg||201%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chicken with rice has long been a favorite comfort food and this Instant Pot recipe makes it easier than ever to prepare and cook. A blend of Italian herbs adds flavor to the rice mixture, but feel free to use another savory herb blend. Fines herbes or a poultry blend would be excellent choices, as well.
This recipe cooks quickly with long-grain white rice and chicken breasts, but with a few time adjustments, it can be made with brown rice and chicken thighs. Just follow the instructions, but use brown rice and boneless chicken thighs and increase the pressure cooking time to 22 minutes. This is one of the many chicken recipes you can make in your Instant Pot.
"This is a simple, comforting recipe that's great for a weeknight. It's a good vehicle for flavorful condiments and hot sauces and serving it with buttermilk biscuits makes it similar in flavor to chicken and dumplings. If your chicken breasts are ice-cold from the fridge, maybe add another minute or two to the cook time." —Danielle Centoni
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium onion, coarsely chopped
2 carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1/2 red bell pepper, diced
2 teaspoons Italian seasoning
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
2 cups low-sodium chicken stock
1 cup long-grain raw white rice, rinsed and drained
1 pound boneless chicken breasts
1 cup frozen peas, thawed
2 tablespoons finely chopped fresh parsley
Steps to Make It
Gather the ingredients.
Select the sauté function on the Instant Pot. Add the olive oil and butter. When the butter has melted, add the onion and sauté, stirring frequently, until translucent, about 2 minutes.
Add the carrots, celery, and garlic and cook, stirring frequently until the vegetables begin to soften and the garlic becomes fragrant, about 2 minutes.
Add the bell pepper, Italian seasoning, salt, pepper, and chicken stock. Stir, scraping the bottom of the pot to loosen any browned bits.
Stir in the rice. Place the chicken pieces on top. Secure the lid, making sure the steam release knob or is in the sealing position. Choose the pressure cook function, high pressure, and set the timer for 8 minutes.
When the time is up, let the pressure release naturally for 10 minutes, then release the remaining pressure with quick release.
Remove the chicken breasts to a plate. Chop or shred with 2 forks.
Stir in the peas and half the parsley.
Add the chicken back to the pot and stir to combine. Taste and adjust the seasonings.
Spoon the chicken and rice into a serving bowl and garnish with the remaining 1 tablespoon parsley. Serve with favorite hot sauces and condiments, crusty bread or biscuits and a green salad.
- Rinsing rice cleans it and removes surface starch. To rinse rice, put it in a mesh strainer and run cool water over it for 2 to 3 minutes. Or put the rice in a bowl of cool water. Change the water 3 to 4 times, or until the water is clear enough to see the individual grains.