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–+ servings
Instant pot chicken and rice in a bowl

Dreamy Instant Pot Chicken and Rice

40aprons.com/instant-pot-chicken-and-rice/
Inspired by risotto (but without all the hard work), this rich, creamy, and totally dreamy chicken and rice one-pot meal is sure to be a family favorite.
Prep 15 minutes
Cook 25 minutes
Total 40 minutes
Recipe Makes (Approximate): 4 servings

Equipment

  • Instant Pot

Ingredients

  • 1 ½ pounds chicken breasts (about 2-3 breasts, cut into bite-sized pieces)
  • 1 medium onion (chopped)
  • 4 tablespoons butter
  • 3 cloves garlic (minced)
  • 3-4 cups chicken broth (see Notes)
  • 1 ½ tablespoons lemon juice (juice from approximately 1 lemon)
  • 1 ½ cups long-grain white rice (rinsed, see Notes)
  • 1 cup fresh parmesan cheese (shredded or grated)
  • 1 ½ teaspoons salt (more or less to taste)
  • ¼ teaspoons black pepper (more or less to taste)

Instructions

  • Set Instant Pot to sauté mode. Add butter and let melt, then add garlic and onion. Sauté for 3-4 minutes.
  • Add chicken and stir. Cook until no longer translucent, about 5 minutes. Add in rice, broth, and lemon juice. Stir well, bringing chicken pieces to top. 
    Add in chicken broth and liquid ingredients to Instant Pot
  • Secure lid on pot and set valve to Sealing. Set to Manual High Pressure for 8 minutes.
  • When cook time is completed, let naturally release for 2 minutes, then carefully Quick Release remaining pressure. Stir well and season with parmesan, salt, and pepper to taste. Add a little more chicken broth, if desired, to reach desired consistency - optional.
  • If you find liquid still remaining on the top of your Instant Pot chicken and rice after cooking, stir well and turn on Sauté mode to fully incorporate.

Recipe Notes

  • Chicken broth: Use 3 cups of chicken broth if you prefer a firmer rice with a more separate grain. Use 4 cups for a more risotto-inspired chicken and rice, with a soupier, more stew-like texture. The rice will still have a clear grain but will be nice and soft. My family and I prefer 4 cups; we like the risotto texture more than when made with 3 cups. However, if you want your version to have clear grains of rice and be less creamy, use 3 cups.
  • Rice: Be sure to use white rice for this recipe! Brown rice is not recommended since it would take about 10 minutes longer, which would overcook the chicken. Do not use instant or minute rice.
  • Cheese: Fresh Parmesan is ideal, but can sub shredded cheese.
  • If you end up with a "gluey" texture to your chicken and rice, it's likely you've overcooked the recipe by leaving it to release pressure naturally for too long. This part is important! Give it just 2 minutes after the Instant pot beeps, then manually release pressure.
  • This recipe will be more like a risotto than a fried rice texture or rice pilaf.
  • To Clean Instant Pot: If any rice sticks to your Instant Pot, use my easy trick to clean it. Fill the Instant Pot up ¼-⅓ of the way with water and dish soap. Set Instant Pot to Sauté mode on High/Extra High heat and let liquid simmer. After a few minutes, the rice will loosen and clean up easily.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 676calProtein: 54gFat: 23gSaturated Fat: 12gTrans Fat: 1gCholesterol: 156mgSodium: 1957mgPotassium: 912mgTotal Carbs: 61gFiber: 1gNet Carbs: 60gVitamin A: 598IUVitamin C: 7mgCalcium: 347mgIron: 2mg
Recipe By: Cheryl Malik
https://40aprons.com/instant-pot-chicken-and-rice/