Description
A quick and easy Instant Pot Chicken and Rice recipe that is perfect for a busy weeknight dinner. Tender chicken, flavorful vegetables, and fluffy rice cooked together in a savory broth.
Ingredients
Units
Scale
Ingredients:
- 1 tablespoon oil
- 1 medium onion, finely chopped
- 2 large carrots, peeled and finely chopped
- 2 chicken breasts, cut into 1/2 to 1 inch pieces
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 1/2 cups chicken broth
- 1 1/2 cups long grain white rice
- 1 cup frozen peas
Instructions
- Saute Vegetables: Turn Instant Pot to saute, add oil, onion, and carrots. Cook until onion is softened.
- Cook Chicken: Add chicken, cook until just done on the outside.
- Season: Add garlic, salt, herbs, and pepper. Cook briefly.
- Add Broth: Pour in broth, scraping bottom of pot.
- Combine Ingredients: Stir in rice and peas.
- Pressure Cook: Seal lid, cook on high pressure for 3 minutes.
- Natural Release: Allow pressure to release naturally for 10 minutes.
- Finish and Serve: Fluff rice and serve.
Notes
- Rinse rice before cooking to remove excess starch.
- Scrape the bottom of the pot when adding broth to prevent burning.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 50mg
