Description
A comforting and easy Instant Pot Chicken and Rice recipe featuring tender chicken pieces, aromatic garlic, and flavorful vegetables cooked together with jasmine rice in rich chicken broth, finished with parmesan cheese and fresh parsley for a delicious one-pot meal.
Ingredients
Scale
Main Ingredients
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 medium onion, diced
- 2 large carrots, thickly grated or julienned
- 1 1/2 lbs boneless skinless chicken breast or thighs or tenders, trimmed and cut into 1” pieces
- 2 tsp sea salt, divided
- 1/4 tsp black pepper, ground
- 4 cups low-sodium chicken broth
- 2 cups Jasmine rice, un-rinsed
- 1 head garlic, unpeeled, cut in half crosswise
- 1/3 cup parsley, finely chopped, plus more to garnish
- 1/2 cup shredded parmesan cheese, plus more to serve
Instructions
- Sauté the aromatics and vegetables: Set a 6 Qt Instant Pot to sauté on high heat. Add the butter, olive oil, diced onion, grated or julienned carrots, and 1 tsp sea salt. Stir occasionally and cook for about 5 minutes until the vegetables are soft and have turned golden.
- Cook the chicken: Add the trimmed and chopped chicken pieces, remaining 1 tsp sea salt, and ground black pepper. Sauté while stirring occasionally for another 5 minutes until the chicken is lightly browned on the outside.
- Add rice, broth, and garlic: Pour in 4 cups of low-sodium chicken broth and 2 cups of un-rinsed jasmine rice. Stir gently to combine. Cut the head of garlic in half crosswise through the cloves and place the halves on top of the mixture, cut side down.
- Pressure cook: Secure the Instant Pot lid and set it to manual high-pressure cooking for 10 minutes. When the cooking time ends, perform a quick release to release remaining pressure safely.
- Finish and serve: Open the lid and stir in the 1/2 cup shredded parmesan cheese and 1/3 cup chopped parsley. Serve the dish warm, garnished with additional parmesan and parsley if desired.
Notes
- Storage: Cool slightly, then refrigerate or freeze within 2 hours of cooking.
- To refrigerate: Store in an airtight container in the fridge for up to 4 days.
- To freeze: Store in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator.
- To reheat: Reheat leftovers in a casserole dish covered at 350°F in the oven or microwave in 30-second intervals, stirring occasionally until heated through to 165°F.
Keywords: Instant Pot chicken and rice, one pot meal, easy dinner, pressure cooker chicken, creamy chicken rice, parmesan chicken rice