Oh boy, Instant Pot Chicken and Rice—where do I start? This dish is like an old friend; reliable, comforting, and always there to save dinner from disaster. I remember the first time I made it, I was convinced I’d blow up my kitchen, but here we are, many meals later, and it’s become a staple. It’s funny how something that seemed intimidating at first is now my go-to for those ‘I don’t want to think about cooking’ nights. Plus, my kids actually eat it without protest—now that’s a win!
Why You’ll Love This One
I whip this up when I need something quick and hearty. My family goes crazy for it because, well, who doesn’t love a good hearty meal that feels like a warm hug? (And let’s be honest, any dinner that doesn’t involve me having a meltdown in the kitchen is a winner in my book). Sometimes I feel like the Instant Pot is a magical contraption that turns chaos into deliciousness with the push of a button.
What You’ll Need (Ingredients)
- 2 tablespoons of olive oil (or butter, if you’re feeling indulgent)
- 1 onion, chopped (I sometimes skip this if I’m in a rush)
- 2 cloves of garlic, minced (more if you’re a garlic lover like me!)
- 1 pound of chicken breast, cubed (thighs work too, they’re juicier)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup of rice (basmati or jasmine are my favorites, but any long grain will do)
- 2 cups chicken broth (or water, when I’m out of broth)
- 1 cup of frozen peas (I sometimes use mixed veggies instead—don’t tell my kids!)
How to Make It (Directions)
- First, turn on your Instant Pot and hit the Sauté button (fancy, right?). Add the olive oil and let it heat up a bit.
- Toss in the onions and garlic, and stir them around until they’re soft and fragrant. Here’s where I usually take a deep breath and remind myself that cooking is supposed to be fun.
- Next, add your chicken pieces, salt, and pepper. Stir until the chicken is mostly cooked on the outside. Don’t worry if it’s still a bit pink—it’ll cook more later.
- Pour in the rice and give it a quick stir to coat it in the lovely flavors.
- Add the chicken broth. Now, here’s where things might look weird: the rice might float, the chicken might sink, but I promise it’s all good.
- Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes. (This is where I usually sneak a taste of whatever else I’m prepping—shh, don’t tell!)
- Once it’s done, let the pressure release naturally for about 10 minutes, then quick release any remaining pressure.
- Stir in the peas and let them warm through for a couple of minutes. And there you have it!
Some Notes
I’ve learned (the hard way) that skimping on the natural release time makes the rice mushy. Also, if you’re like me and forget the peas, just microwave them and stir in at the end—no biggie.
Cooking Variations
I once tried adding chopped bell peppers—turns out my kids aren’t big fans. But if you’re into that sort of thing, give it a whirl. I’ve also swapped in quinoa for the rice; it was okay, but my heart belongs to rice.
Equipment You Might Need
Aside from the Instant Pot, a good knife and cutting board are essential. If you don’t have an Instant Pot—well, a regular pot on the stove will do in a pinch, but you’ll need to adjust cooking times.
Keeping It Fresh
You can store leftovers in an airtight container in the fridge for up to 3 days, though honestly, in my house it never lasts more than a day!
Serving It Up
I love serving this with a simple green salad or some roasted veggies on the side. My mom always insisted on some crusty bread, which I think is just an excuse to eat more carbs.
Pro Tips (Learn from My Mistakes)
Don’t skip the sauté step! I tried rushing this once, and regretted it because the flavors didn’t meld as well. Slow and steady wins the flavor race.
Your Questions, Answered!
Can I use brown rice? Sure, but it needs a longer cooking time—about 22 minutes.
What if I don’t have chicken broth? Water with a bouillon cube works fine. (I’ve done it more times than I care to admit!)
Is it okay to add more veggies? Absolutely, just keep in mind cooking times might vary.
