Instant Pot Chicken and Rice
Total Time
30 mins
Prep Time
5 mins
Cook Time
20 mins
Rating
4.95 out of 5 stars
(595)
Ingredients
8 servings
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 medium onion, diced
- 2 large carrots, thickly grated or julienned
- 1 1/2 lbs boneless skinless chicken breast, or thighs, or tenders (trimmed and cut into 1" pieces)
- 2 tsp sea salt, divided
- 1/4 tsp black pepper, ground
- 4 cups low sodium chicken broth
- 2 cups Jasmine rice, un-rinsed
- 1 head garlic, unpeeled, cut in half crosswise
- 1/3 cup parsley, finely chopped, plus more to garnish
- 1/2 cup shredded parmesan cheese, plus more to serve
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Preparation
Chef’s notes
The secret is in using an entire head of garlic. The garlic head is cut in half so the garlic cloves are exposed. The flavor infuses the rice and then you can remove the head of garlic if you want to, or squeeze the cloves into the rice.
Make sure the rim and rubber seal on your instant pot are clean for the seal to form properly.
Stir the rice together before turning on to avoid the 'burn' notice.
Follow timing instructions precisely and set timers. With pressure cooking, it is easy to over-cook something if you forget about your pot.