Instant Pot Chicken Breast and Rice

Instant Pot Chicken Breast and Rice is the ultimate comfort food that’s quick, hearty, and packed with flavor.

This one-pot meal combines tender, juicy chicken breasts with perfectly cooked rice infused with savory seasonings. It’s an easy weeknight dinner that requires minimal effort but delivers maximum taste. Perfect for busy schedules or when you need a wholesome meal in a hurry!

Kitchen Equipment Needed

• Instant Pot or electric pressure cooker
• Measuring cups and spoons
• Spatula or wooden spoon

Ingredients

• 2 large boneless, skinless chicken breasts
• 1 cup long-grain white rice, rinsed
• 2 cups chicken broth
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup frozen peas and carrots (or mixed vegetables)
• 1 tsp paprika
• 1 tsp dried thyme
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 2 tbsp olive oil
• Optional: chopped parsley for garnish

Directions

1. Prepare the Instant Pot:
   Set the Instant Pot to sauté mode and heat the olive oil. Sear the chicken breasts for 2-3 minutes per side until lightly browned. Remove and set aside.
2. Sauté Aromatics:
   Add the diced onion and garlic to the pot, stirring for 1-2 minutes until fragrant.
3. Layer Ingredients:
   Turn off the sauté mode. Add the rinsed rice to the pot, spreading it evenly. Place the seared chicken breasts on top.
4. Add Liquid and Seasonings:
   Pour in the chicken broth, ensuring the rice is submerged. Sprinkle paprika, thyme, onion powder, garlic powder, salt, and pepper over the chicken and rice.
5. Cook Under Pressure:
   Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then perform a quick release.
6. Add Vegetables:
   Carefully remove the lid and stir in the frozen peas and carrots. Close the lid for 5 minutes to allow the vegetables to steam in the residual heat.
7. Serve and Enjoy:
   Fluff the rice with a fork, slice the chicken breasts, and serve warm. Garnish with chopped parsley if desired.

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Nutrition (Per Serving – Serves 4)

• Calories: 320
• Protein: 28g
• Carbohydrates: 30g
• Fat: 8g
• Fiber: 2g
• Sugar: 1g

Expert Tips

• Rinse the Rice: Rinsing the rice removes excess starch, preventing it from becoming too sticky.
• Use Chicken Thighs: For extra moisture and flavor, substitute chicken thighs for breasts.
• Vegetable Variations: Add diced bell peppers, zucchini, or mushrooms for extra nutrients.

FAQs

Can I use brown rice instead of white rice?
Yes, but adjust the cooking time to 20 minutes for brown rice, as it takes longer to cook.

What if my rice is too mushy?
Reduce the chicken broth to 1 3/4 cups for firmer rice.

Can I make this dish spicy?
Absolutely! Add 1/2 tsp of cayenne pepper or a dash of hot sauce to the seasoning mix.

Storing & Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in the microwave or on the stovetop with a splash of chicken broth to keep it moist.

Substitutions & Variations

• Dairy-Free Option: This recipe is naturally dairy-free, but double-check broth labels.
• Herb Swap: Use Italian seasoning or fresh rosemary instead of thyme for a different flavor profile.
• Cheesy Finish: Stir in 1/2 cup of shredded cheese after cooking for a creamy twist.

Instant Pot Chicken Breast and Rice

Instant Pot Chicken Breast and Rice is the ultimate comfort food that’s quick, hearty, and packed with flavor. This one-pot meal combines tender, juicy chicken breasts with perfectly cooked rice infused with savory seasonings.

Print Recipe Pin Recipe

Equipment

• - Instant Pot or electric pressure cooker
• Measuring cups and spoons
• - Spatula or wooden spoon

Ingredients

  

• - 2 large boneless skinless chicken breasts
• - 1 cup long-grain white rice rinsed
• - 2 cups chicken broth
• - 1 small onion diced
• - 2 garlic cloves minced
• - 1 cup frozen peas and carrots or mixed vegetables
• - 1 tsp paprika
• - 1 tsp dried thyme
• - 1/2 tsp onion powder
• - 1/2 tsp garlic powder
• - 1/2 tsp salt adjust to taste
• - 1/4 tsp black pepper
• - 2 tbsp olive oil
• - Optional: chopped parsley for garnish

Instructions

 

• **Prepare the Instant Pot:**
• Set the Instant Pot to sauté mode and heat the olive oil. Sear the chicken breasts for 2-3 minutes per side until lightly browned. Remove and set aside.
• **Sauté Aromatics:**
• Add the diced onion and garlic to the pot, stirring for 1-2 minutes until fragrant.
• **Layer Ingredients:**
• Turn off the sauté mode. Add the rinsed rice to the pot, spreading it evenly. Place the seared chicken breasts on top.
• **Add Liquid and Seasonings:**
• Pour in the chicken broth, ensuring the rice is submerged. Sprinkle paprika, thyme, onion powder, garlic powder, salt, and pepper over the chicken and rice.
• **Cook Under Pressure:**
• Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then perform a quick release.
• **Add Vegetables:**
• Carefully remove the lid and stir in the frozen peas and carrots. Close the lid for 5 minutes to allow the vegetables to steam in the residual heat.
• **Serve and Enjoy:**
• Fluff the rice with a fork, slice the chicken breasts, and serve warm. Garnish with chopped parsley if desired.