Instant Pot Chicken and Rice

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4.81 from 86 votes

Cheesy, delicious chicken and rice with carrots that's a one pot meal in your Instant Pot!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 337kcal

Author: Julie Evink

Ingredients

2 Tbsp olive oil
2 Tbsp butter
1 medium onion finely diced
2 large carrots finely diced
2 tsp minced garlic
1 ½ boneless skinless chicken breast or thighs trimmed and cut into 1’’ pieces
2 tsp salt
¼ tsp ground black pepper
4 c. low sodium chicken broth
2 c. white rice
½ c. shredded parmesan cheese plus more to serve if desired
Finely chopped parsley for garnish if desired

Instructions

Set a 6 quart Instant Pot to saute on high heat. Add the butter and oil and let the butter melt. Then add the chopped onion, carrots and garlic. Saute, stirring occasionally for about 5 minutes, or until the onions are soft and golden.
Add the trimmed and cut chicken, salt and pepper to Instant Pot. Saute, stirring occasionally for about 5 minutes (chicken will not be cooked through).
Add ¼ c. chicken broth and deglaze but scraping the bottom of the pan to loosen any burnt pieces.
Add the rest of the chicken broth (3 ½ c.) to the pan along with rice and stir to combine.
Put the lid on the Instant Pot making sure the steam release knob is in the sealing position. Cancel the saute setting and then press the Manual button setting it to 10 minutes on high pressure.
When the cooking cycle is finished do a quick release of the pressure.
Open the lid and stir in ½ c. grated Parmesan cheese.
Serve immediately, garnished with parsley and more Parmesan cheese if desired.

Video

Notes

I think it tastes best served right away, but the leftovers will keep for a few days in the fridge. If it’s thickened or dry, just add a splash of broth when yo warm it up and it will be delicious!

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