Juicy Chicken And Fluffy Rice

This Instant Pot Chicken and Rice has become my weeknight dinner hero, delivering juicy chicken chunks, colorful vegetables, and perfectly fluffy rice all in one pot. The magic happens in under 30 minutes, making this a reliable solution for busy evenings when I need something nutritious without the fuss.

I first made this recipe on a particularly chaotic Tuesday when I had forgotten to plan dinner. My family was so impressed by how quickly it came together and how flavorful it was that it's now in our regular rotation. The collective sigh of relief when I announce "chicken and rice night" is music to my ears.

Ingredients

• Olive oil and butter: Create the perfect foundation for sautéing with both richness and higher smoke point
• Large onion: Adds essential sweetness that forms the flavor base
• Medium carrots: Provide natural sweetness and beautiful color contrast
• Green bell pepper: Introduces a fresh vegetal note and slight crunch
• Garlic cloves: Bring aromatic depth that wakes up the entire dish
• Boneless skinless chicken breasts: Deliver lean protein that remains juicy when pressure cooked
• Jasmine or basmati rice: Yields fluffy grains that maintain their integrity
• Low sodium chicken broth: Infuses everything with savory flavor without overwhelming salt
• Salt and pepper: For essential seasoning balance
• Chicken bouillon cube: Intensifies the savory chicken flavor throughout the rice
• Fresh parsley: Brightens the finished dish with color and fresh herbaceous notes

Step-by-Step Instructions

Sauté the aromatics:

Set your Instant Pot to sauté mode and add olive oil and butter. Once butter melts, add onion, carrots, and green pepper. Cook for 3 minutes until onions become translucent and begin to soften. The vegetables will release their aromatic compounds during this crucial flavor-building step. Add garlic during the final 30 seconds to release its fragrance without burning.

Combine main ingredients:

Add chicken pieces, rice, chicken broth, salt, pepper, and bouillon cube to the pot. Stir thoroughly to ensure even distribution of ingredients and to prevent rice from sticking to the bottom. This careful mixing ensures proper cooking and flavor integration throughout the dish.

Pressure cook:

Close the Instant Pot lid and set the valve to sealing position. Program for Manual/High Pressure for 7 minutes. The pressure environment will quickly tenderize the chicken while perfectly cooking the rice and allowing flavors to meld completely.

Natural release:

Allow pressure to release naturally for 5 minutes, then carefully turn valve to venting position for quick release of remaining pressure. This partial natural release prevents rice from becoming mushy and chicken from overcooking.

Finish and serve:

Stir everything gently to fluff the rice and distribute ingredients evenly. Garnish with freshly chopped parsley for color and bright flavor contrast. The final stir incorporates any remaining cooking liquid into the rice for perfect consistency.

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My favorite moment with this dish was when my son who typically avoids vegetables cleaned his plate and asked for seconds. The rice absorbs all the savory chicken flavor while the vegetables become tender yet maintain their distinct textures. I particularly love how the carrots add subtle sweetness that balances the savory elements.

Storage and Reheating

This Instant Pot Chicken and Rice truly shines as leftovers. Store in airtight containers in the refrigerator for up to 4 days. The flavors actually continue to develop overnight, making the next day's lunch even more delicious. For longer storage, freeze portions for up to 3 months in freezer-safe containers or bags.

When reheating, sprinkle a small amount of water over the rice to restore moisture, then microwave for 2-3 minutes or warm in a covered skillet over medium-low heat. The texture remains remarkably good even after freezing and thawing overnight in the refrigerator.

Customization Options

This recipe welcomes personalization based on preferences and what you have available. Substitute brown rice by increasing cooking time to 22 minutes plus 10 minutes natural release. Swap chicken thighs for even juicier results. For a vegetable boost, stir in frozen peas after cooking just before serving.

For flavor variations, try adding Italian seasoning, smoked paprika, or curry powder when sautéing the vegetables. Each creates a distinctly different flavor profile while maintaining the ease of preparation that makes this recipe so appealing for busy households.

Serving Suggestions

Serve this complete meal as is for a satisfying dinner, or pair with a simple side salad dressed with lemon vinaigrette for freshness. For entertaining, transfer to a large serving bowl and surround with lemon wedges and additional fresh herbs.

For children, I sometimes form the chicken and rice into fun shapes using cookie cutters for an engaging presentation. The neutral but flavorful profile pairs beautifully with almost any condiment from hot sauce for adults to ketchup for selective eaters.

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Frequently Asked Questions

→ Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but you'll need to adjust the cooking time. Brown rice typically requires about 22-24 minutes on high pressure, and you may need to add an extra 1/2 cup of liquid. The chicken might become slightly overcooked, so consider adding it after partially cooking the rice.

→ Can I use chicken thighs instead of chicken breast?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this dish and often result in even juicier meat. Cut them into similar-sized pieces and follow the same cooking instructions.

→ How can I add more flavor to this dish?

For additional flavor, try adding 1-2 teaspoons of Italian seasoning, smoked paprika, or curry powder. You could also stir in frozen peas after cooking or top with shredded cheese when serving. Adding a splash of white wine during the sautéing step also enhances flavor.

→ Can I make this if I don't have a chicken bouillon cube?

Yes, you can omit the bouillon cube and use all chicken broth. For added flavor without bouillon, try adding a tablespoon of soy sauce or Worcestershire sauce, or use a seasoning blend like Italian herbs or poultry seasoning.

→ Why did I get a burn notice on my Instant Pot?

Burn notices typically happen when there's not enough liquid or when rice sticks to the bottom. Make sure to deglaze the pot after sautéing by scraping any browned bits, use the recommended amount of liquid, and ensure the rice is fully submerged in liquid before sealing.

→ Can this dish be made ahead and frozen?

Yes, this chicken and rice freezes well for up to 3 months. Cool completely before transferring to airtight containers or freezer bags. Thaw overnight in the refrigerator and reheat with a splash of water or broth to restore moisture.