Instant Pot Chicken and Rice
Servings: 4 Servings
Ingredients
- 1 tablespoon cooking oil your choice
- 1 pound boneless skinless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup white onion diced
- ½ cup carrots diced
- ¼ cup celery finely sliced
- 2 garlic cloves minced
- 1 cup long grain white rice
- 1 ¼ cups low-sodium chicken broth
- .7 ounces Italian dressing mix 1 packet
Instructions
- Turn on the Instant Pot using the “saute” function. When the stainless steel insert gets hot, add the oil and chicken breasts. Season the chicken breasts with salt and pepper, and cook on each side for 3 to 4 minutes just until lightly browned.1 tablespoon cooking oil, 1 pound boneless skinless chicken breasts, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Remove the chicken from the Instant Pot but leave the pot on saute. Pour in the onion, carrots, and celery. Cook for 3 to 4 minutes until just barely soft and use a wooden spoon to scrape the browned bits off the bottom of the stainless steel insert. Add the garlic and cook for an additional 30 seconds.½ cup white onion, ½ cup carrots, ¼ cup celery, 2 garlic cloves
- Turn off the Instant Pot by pressing the “cancel” button. Add the chicken back to the stainless steel insert. Pour the rice around the chicken, then add the broth.1 ¼ cups low-sodium chicken broth, 1 cup long grain white rice
- Use a spoon or spatula to press the rice into the broth. Sprinkle the Italian seasoning over the chicken..7 ounces Italian dressing mix
- Close the lid, set the valve to “sealing,” and press the manual (pressure cook) button. Adjust the time to 8 minutes. After the 8 minutes is up, allow a 10 minute natural release before opening the valve to release any remaining pressure.
- Carefully open the lid, and use tongs to remove the chicken. Use two forks to shred the chicken and return to the Instant Pot. Stir to combine the ingredients.
- Serve hot! Store any leftovers in the refrigerator for up to 3 days.
Notes
- We have not attempted to double the recipe. If you would like to make more than the amount listed, we recommend doubling all the ingredients equally.
- We used this 6 Quart Instant Pot Duo, and have not tested the recipe in a different size Instant Pot.
- If your Instant Pot/pressure cooker cooks rice well without burning, 1 cup of broth may be enough without causing the food to stick.
- To help keep the rice from sticking or over cooking, turn off the Instant Pot after the 8 minutes is up. Don’t let it go into the “keep warm” stage while it’s completing a natural release for 10 minutes. Use a microwave, oven, or phone to keep time for the natural release.
- The Italian dressing packet will add some salt, so we recommend a low sodium broth to help control the saltiness in the dish.
Nutrition Facts
Instant Pot Chicken and Rice
Serving Size
1.5 cups
Amount per Serving
Calories
363
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
5
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
74
mg
25
%
Sodium
1234
mg
51
%
Potassium
591
mg
17
%
Carbohydrates
44
g
15
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
28
g
56
%
Vitamin A
2738
IU
55
%
Vitamin C
4
mg
5
%
Calcium
37
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
