Instant Pot Chicken and Rice

Instant pot chicken and rice is a one pot meal perfect for quick weeknight dinners, meal prep and more. Chicken, rice and vegetables are cooked together in the instant pot to make a healthy, delicious meal.

Jump to:

• Ingredients
• Instructions
• Top tips
• Serving suggestions
• Variations
• Leftovers
• Frequently asked questions
• You might also like these recipes
• Recipe

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This dish has become a staple in our household, and we make it at least once a month. It's filling, healthy and super simple, which ticks all the boxes for me. It also tastes great, and it's really easy to just throw in any vegetables you have on hand.

Make it on days when you don't have much time to spend in the kitchen, or cook up a big batch to prepare easy lunches for a busy week.

Ingredients

To make this recipe, you will need chicken broth, brown rice, chicken breasts, broccoli, carrots, garlic, celery, onion, frozen peas, salt, pepper and Italian seasoning.

You can substitute the seasoning, liquid and vegetables for other options if you prefer. For more information, see the Variations section below.

💡 TIP! Use your favorite vegetables to make a tasty dish that your family will love.

Instructions

1. Peel and dice the onions and carrots. Dice the celery, cut the broccoli into small florets, and grate the garlic.
2. Add olive oil or cooking spray to the instant pot, and turn on the saute setting. Add carrots, celery and onions to the pot, and saute for a few minutes while stirring.
3. Then, add the broccoli, garlic, salt, pepper and Italian seasoning to the pot, and saute for another minute. Turn off the instant pot.
4. Rinse the brown rice in cold water, and add it to the instant pot along with chicken broth. Stir to combine the ingredients thoroughly, then use a spoon or potato masher to push the ingredients down. Scrape down any rice hanging on the edges of the pot.
5. Finally, add the chicken breasts on top. Don't stir. Cover the instant pot with a lid, turn the valve to sealing, and turn on the MANUAL or PRESSURE COOK setting on high. Cook for 20 minutes.
6. After the IP stops cooking, it will start to naturally release the pressure. Allow it to do this for 12 minutes. The dish will finish cooking during this time, so don't skip this step. After 12 minutes, turn the valve to do a quick release of any remaining pressure.
7. Remove the lid, and use tongs to pick up the chicken breasts. Dice or shred the chicken on a cutting board, then transfer it back to the IP. Add the frozen peas to the dish. Stir to combine everything thoroughly. The peas will thaw and cook in the rice within minutes.
8. Serve the dish immediately, optionally topped with parsley, scallions, Parmesan or lemon juice.

Browse my collection of instant pot chicken recipes for more meal inspiration.

Top tips

Here's my best tips to help you succeed with this recipe:

• Feel free to substitute the vegetables with other veg that you like better. It's really easy to customize this recipe to suit your preferences.
• Don't substitute the rice for any other types of rice, as they won't cook the same way. You definitely need brown long-grain rice in this recipe.
• If you're low on time, you can skip sautéing the vegetables first, however it's a simple step that adds a lot of flavor to the dish.

Serving suggestions

This dish is very well suited to be enjoyed on its own as a complete meal for lunch or dinner. As it contains protein, vegetables and carbs (rice), you don't really need any extra side dishes, which is what makes it so convenient!

However, if you're looking for something to serve with it, there are plenty of options. Here are some of my favorites:

• Air Fryer Asparagus - Perfect tender asparagus is a perfect pairing.
• Authentic Tzatziki Sauce or Ginger Scallion Sauce - Any meal is better served with a sauce.
• Condiments: Add ketchup, sweet chili sauce, or any other condiments that you like.
• Air Fryer Mushrooms - You can add mushrooms to the dish, but I prefer to cook them in my air fryer and then serve them as a side.

Variations

Use other vegetables: Not a fan of peas or carrots? Not a problem! Feel free to replace them with any vegetables that you like, such as cauliflower, sugar snap peas, peppers, radishes, mushrooms, asparagus or sweet potatoes.

Add leafy greens: Add some kale or spinach right before serving. The leaves will wilt into the cooked rice within a few minutes.

Use a different broth: You can substitute the chicken broth with equal amounts of vegetable stock, beef broth or simply water. If you use water, the dish might be a little plain, so I suggest adding extra seasoning to make up for it.

Add a garnish: Garnish the dish with Parmesan, lemon juice, scallions, fresh herbs, your favorite sauces or any other garnishes that you like.

Leftovers

Leftover instant pot chicken and rice can be stored in sealed containers in a refrigerator for up to 3 days. Reheat the dish in a microwave or instant pot, and serve it warm.

I like to store leftovers in portion sized microwavable containers. You can then just grab a box, put it in the microwave for a few minutes, and enjoy a quick made ahead lunch or dinner.

Frequently asked questions

You might also like these recipes

• Crockpot Chicken and Rice
• Instant Pot Chicken and Potatoes
• Chicken and Rice Soup
• Instant Pot Basmati Rice
• Vegetarian Kimchi Fried Rice
• Slow Cooker Chicken Stew
• Egg Fried Brown Rice

If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!

Recipe