Instant Pot Chicken And Rice (Printer-Friendly)
Tender chicken, carrots, green pepper and fluffy rice make a quick, healthy one-pot meal with minimal prep and cleanup.
# What You’ll Need to Cook:
01 -
2 tablespoons olive oil
02 -
2 tablespoons unsalted butter
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1 large onion, chopped
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2 medium carrots, chopped
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1 medium green bell pepper, diced
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2 cloves garlic, minced
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1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
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2 cups jasmine or basmati rice
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4 cups low-sodium chicken broth
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1 teaspoon salt, or to taste
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1/2 teaspoon black pepper, or to taste
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1 cube chicken bouillon
13 -
1 tablespoon fresh parsley, chopped, for garnish
# Steps to Prepare:
01 -
Turn the Instant Pot to the sauté setting. Add olive oil and butter, cooking until the butter has melted. Sauté the onion, carrots, and green bell pepper for 3 minutes until the onion softens and becomes translucent. Add minced garlic and cook for 30 seconds until fragrant.
02 -
Add chicken pieces, rice, chicken broth, salt, black pepper, and chicken bouillon to the Instant Pot. Stir thoroughly to combine all ingredients.
03 -
Close the lid, seal the valve, and set the Instant Pot to Manual/High Pressure for 7 minutes.
04 -
Let the pressure release naturally for 5 minutes, then turn the valve to 'Venting' to release the remaining pressure.
05 -
Carefully stir everything together. Garnish with freshly chopped parsley and serve warm.
# Extra Cooking Tips:
01 -
Check your manufacturer's guide for best results when using an Instant Pot.
02 -
Sautéing vegetables adds layers of flavor to the dish.
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Be cautious with salt levels due to the existing sodium in broth and bouillon.
04 -
Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Reheat by adding a bit of water before microwaving or heating on the stove.