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Chicken and Rice Recipe (Instant Pot)
Make this classic comfort food in a fraction of the time using a pressure cooker like the Instant Pot. Chicken and rice is a great fast weeknight meal and this one won't disappoint.
Prep Time
10
minutes
mins
Cook Time
18
minutes
mins
Total Time
46
minutes
mins
Course:
Dinner
Cuisine:
American
Servings:
6
servings
Calories:
470
kcal
Author:
Katie Wells
Ingredients
4
large
chicken
breasts
1
bunch
fresh parsley
2
cups
chicken broth
2
TBSP
olive oil
1
onion
(diced)
2
cups
white rice
3
carrots
(grated)
3
stalks
celery
(grated)
1
tsp
salt
1
tsp
black
pepper
1
tsp
garlic powder
1
tsp
basil leaf
(dried)
Instructions
Turn Instant Pot on "Saute."
Peel onion and rough chop. Add to IP with olive oil and saute. While cooking...
Grate the carrot and dice the celery and add to IP.
Add rice, salt, pepper, garlic and basil and continue to saute.
Blend parsley with bone broth and pour into IP.
Add chicken and turn off saute function.
Close the lid and turn the lid to sealing. Turn on manual for 8 minutes.
When time is up, let pressure release naturally for 10 minutes and release the pressure manually.
Shred the chicken and serve immediately.
Notes
Adjust spices to mix things up. Make a Spanish version with saffron, Mexican with cumin, or Indian with turmeric and curry powder. Delish!
Nutrition
Serving:
2
cups
|
Calories:
470
kcal
|
Carbohydrates:
52.8
g
|
Protein:
33.5
g
|
Fat:
7.9
g
|
Saturated Fat:
2.2
g
|
Cholesterol:
83
mg
|
Sodium:
280
mg
|
Fiber:
1.7
g
|
Sugar:
1.6
g