How excited are you to make some Instant Pot Chicken and Rice? ME TOO! It’s sooo good! It does take a little while to cook, but the ENTIRE time it cooks, I can do other things, like wash some dishes!
This Instant Pot Chicken and Rice is a ONE POT MEAL! Making it a super easy, fairly cheap, and a better for you recipe!
Instant Pot Chicken and Rice Recipe
If you’re feeding a big family and have a large IP (6 or 8 Qt should work), you can double this recipe!
Instant Pot Chicken and Rice
- 1 tbsp olive oil
- 3 stalks celery (sliced)
- 3 whole carrots (sliced or diced)
- 1 whole yellow onion (diced)
- 1 handful parsley (chopped roughly)
- 2 tsp celery salt
- 2 tsp garlic powder
- 1/4 tsp pepper
- 2 whole boneless, skinless chicken breast (frozen is fine)
- 1 cup white rice
- 2 cups chicken broth
- Press the “sauté” button.
- Add the olive oil, carrots, celery, onion, parsley, celery salt, garlic powder, and pepper to the instant pot.
- Sauté for a few minutes, until the veggies are somewhat soft.
- Then, add the rice.
- Next, add the chicken broth.
- Place the chicken on top.
- Close the lid.
- Make sure the pressure valve is set to “sealing”.
- Press the “manual” button, and set the time to 11 minutes.
- The IP will begin to cook in about 10 seconds, and say ON, until it comes to pressure, then it will start counting down from 11 minutes…
- When the IP beeps to let you know it’s done cooking. Allow it to NPR or naturally pressure release. Which means, don’t do anything. Wait until the float valve drops. This could take anywhere from 10-40 minutes.
- After the float valve drops, open the lid.
- Remove the chicken, and shred it. Then, add it back to the pot.
- Taste test this to make sure it doesn’t need any more spices or herbs! Make it taste the way you want it too.
- Serve with parsley as a garnish if you like!
This recipe does come out a little mushy, yet super tasty! I kinda like it that way. If you don’t like it that way, you can cut the time in half and add the rice in during the second half of the cooking time.
More information on NPR or “Natural Pressure Release”
Why NPR? According to Instant Pot (I read the manual) there are 2 conditions that require that we use NPR. #1. Large volume of thick liquid. #2. Starch.
This recipe does have a good bit of liquid in it. That’s why I choose to do the NPR. However, when I’m searching for new recipe to try out in my IP, I’ve notice a lot of people seem to OVERUSE this method. Sometimes it’s not needed. Like when you make Hard Boiled Instant Pot Eggs. They neither have a lot of liquid, or starch, so NPR is not necessary.
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