Instant Pot Chicken and Rice
Whip up this hearty and healthy Instant Pot chicken and rice recipe in under an hour, perfect for busy weeknights, picky eaters, and anyone who loves comfort food with minimal cleanup.
Equipment
- Instant Pot
- Cutting Board
- Knife
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts
- 3 cups white or brown rice
- 1 large onion finely chopped
- 2 large garlic cloves minced
- 3 large carrots shredded
- 3.75 cups water
- 2 tablespoons olive oil
Additional Ingredients
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 3 bay leaves
- salt and pepper to taste
- 3 tablespoons fresh dill or parsley chopped, optional
Instructions
- Set the Instant Pot to 'Sauté' mode. Add olive oil and sauté chopped onions until translucent.
- Add minced garlic and shredded carrots. Cook for 2-3 minutes until fragrant.
- Stir in rice, ensuring it's well mixed with the vegetables.
- Place chicken pieces on top of the rice mixture. Sprinkle with dried thyme, oregano, ground cumin, salt, and pepper. Add bay leaves.
- Pour in water, ensuring all ingredients are submerged. Close the lid and set the Instant Pot to 'Manual' or 'Pressure Cook' on high for 10 minutes.
- Once cooking is complete, allow a natural pressure release for 10 minutes, then perform a quick release for any remaining pressure.
- Open the lid, remove bay leaves, and fluff the rice gently. Garnish with chopped fresh dill or parsley if desired. Serve warm.
Notes
For a creamier texture, consider adding ½ cup of coconut milk during the last 10 minutes of cooking. Adjust seasoning to taste.
