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Instant Pot Chicken and Rice

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Ingredients

Warning0 allergens identified

Instant Pot Chicken and Rice

1 tbsp olive oil

1 onionchopped

3 carrotschopped into 1/2" pieces

3 cloves garlicminced

2 cups long grain brown rice do not use quick cooking brown rice or white rice

4 cups low sodium chicken stock do not add salt if you're not using low sodium chicken stock

2 tablespoons coconut aminos sub with soy sauce or tamari

2 teaspoons dried thymeor 1 tablespoon freshly chopped thyme

1 tsp saltor to taste

½ tsp black pepperor to taste

2 boneless skinless chicken breasts seasoned with salt and pepper

1 cup frozen peasslightly thawed

parsleyfreshly chopped

Press the Sauté button on the Instant Pot and add the olive oil. When the oil is hot, add the onion and carrot and cook for 3-5 minutes or until the onion has softened. Add the garlic and cook for 30 seconds more.

Add the rice, chicken broth, coconut aminos, thyme, salt and pepper and stir well to combine. Make sure all of the rice is submerged. Place the chicken breasts on top and secure the lid. Turn the valve to the sealing position and select High Pressure for 20 minutes. The Instant Pot will take about 10 minutes to come to pressure. When the cooking time has finished, allow the pressure to naturally release for 10 minutes, then turn the pressure valve to the open position and remove the lid when safe to do so.

Remove the chicken from the Instant Pot and chop. Place the peas on top of the rice and place the lid over the top while you chop the chicken. Once the peas are warmed through, add the chicken back to the pot and stir gently to combine. Adjust the seasoning as necessary. Serve topped with freshly chopped parsley, if desired and enjoy!

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Nutrition

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Tips & Tricks (5)

Natural Release for Perfect Rice 🍚
Allow 10 minutes of natural pressure release after cooking to let the rice absorb residual steam and achieve ideal texture without mushiness.
Sear Chicken First for Depth 🍗
Sauté the chicken breasts in olive oil before pressure cooking to develop a golden crust that adds rich flavor to the entire dish.
Layer Ingredients Strategically 📚
Place harder vegetables (carrots) on the bottom and chicken on top to ensure even cooking and prevent rice from becoming mushy at the bottom.
Use 1:1 Liquid Ratio for Brown Rice ⚖️
Maintain equal parts chicken stock to brown rice for optimal absorption; brown rice requires more liquid than white rice in the Instant Pot.
Add Frozen Peas Post-Cooking 🫛
Stir in frozen peas during natural release using residual heat rather than cooking them under pressure to maintain their vibrant color and tender-crisp texture.