Description
This Instant Pot Chicken and Rice recipe is a quick, flavorful one-pot meal perfect for busy weeknights. Tender chicken breasts are seared and then pressure cooked with aromatic vegetables, brown rice, and peas, resulting in a comforting, hearty dish infused with Italian seasoning and savory chicken broth. Garnished with fresh parsley, it’s a wholesome and satisfying dinner the whole family will love.
Ingredients
Scale
Chicken
- 4 (8-oz) boneless, skinless chicken breasts
- 2 teaspoons Italian seasoning, divided
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil, divided
Vegetables & Rice
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 2 cloves garlic, minced
- 1 cup brown rice, rinsed (can substitute white or jasmine rice)
- 1 ½ cups reduced-sodium chicken broth
- 1 cup frozen peas
- Fresh parsley, for garnish (optional)
Instructions
- Season Chicken: Pat the chicken breasts dry and season them with 1 teaspoon of Italian seasoning, sea salt, and black pepper evenly on both sides.
- Sear Chicken: Set the Instant Pot to Sauté mode and heat 2 tablespoons of olive oil. Once hot, add the seasoned chicken breasts and sear them until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
- Sauté Vegetables: Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onions and carrots until they become tender and translucent, about 4-5 minutes. Add the minced garlic and rinsed brown rice to the pot, stirring to coat the rice with oil and cook for another 1-2 minutes to toast the rice slightly.
- Pressure Cook: Turn off Sauté mode. Pour in the chicken broth and stir to combine. Place a trivet or rack inside the pot and arrange the seared chicken breasts on top of it. Secure the lid, set the valve to ‘Sealing,’ and cook on High pressure for 12 minutes (reduce to 10 minutes if using white or jasmine rice). After cooking, allow a natural pressure release for 5 minutes.
- Release Pressure and Finish: Carefully open the valve to release any remaining pressure. Remove the chicken breasts from the pot. Stir in the frozen peas into the rice and replace the lid without sealing. Let the residual heat warm the peas for about 5 minutes. Fluff the rice gently with a fork.
- Serve: Plate the chicken breasts alongside the fluffy rice and vegetable mixture. Garnish with fresh parsley if desired, and enjoy your hearty Instant Pot chicken and rice meal.
Notes
- Brown rice takes longer to cook than white or jasmine rice; adjust pressure cooking time accordingly.
- Using a trivet keeps the chicken elevated, preventing it from becoming soggy.
- For additional flavor, try substituting Italian seasoning with your favorite herb blend.
- Leftovers can be refrigerated for up to 3 days and reheated in microwave or stovetop pan.
- Ensure the rice is well rinsed before cooking to remove excess starch and prevent stickiness.
