Easy Instant Pot Chicken and Rice Recipe + Video

instant pot chicken and rice in blue bowl

5 stars from 2 reviews

Easy Instant Pot Chicken and Rice Recipe + Video

This Instant Pot Chicken and Rice Recipe is quick and easy to make when you're craving comfort food but it's too hot to use the oven.

Author: Donna Elick

Servings:

Prep Time5

Cook Time20

Total Time25

Ingredients

2 tablespoons olive oil canola or vegetable will work as well
2 tablespoons unsalted butter
1/2 cup white onion chopped
1 cup carrots diced
2 cloves garlic minced
1 teaspoon dried oregano
1 1/2 cups uncooked long grain rice rinsed well
1 cup mushrooms sliced
3 cups chicken broth
1 pound skinless boneless chicken breasts
Salt and pepper to taste
1 cup frozen peas optional
1/4 cup fresh parsley chopped, plus more for garnish if desired
Parmesan cheese optional for serving

Instructions

Set instant pot to saute on high. Add butter, olive oil, 1 teaspoon salt, onion and carrots.
Saute the vegetables until soft and golden, stirring occasionally for about 4-5 minutes.
Add minced garlic and oregano, stir and cook about 1 minute or until fragrant.
Add salt and pepper to chicken, set aside
Add rice and mushrooms to the pot.
Pour the chicken broth into the pot covering rice and vegetables, add more broth if needed.
Pour chicken broth into pot covering rice and vegetables, add more broth if needed
Place chicken breasts on top of rice mixture and sprinkle them with the remaining 1 teaspoon salt and the pepper.
Cover and cook on manual high pressure for 10 minutes.
When done, allow the instant pot to naturally release pressure.
Remove lid, remove chicken and shred into bite-size pieces.
Stir in the parsley, peas, and the shredded chicken.
Serve with Parmesan cheese to be sprinkled on top.

Video

Notes

A great short cut for shredding meats is to toss them into your stand mixer and run it on medium until it is perfectly shredded. You can also place the chicken breasts in a large bowl and use a hand mixer to easily shred them.

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