Instant Pot Chicken and Rice

When you need a quick and easy dinner idea that the entire family will love, this Instant Pot Chicken and Rice is the answer. Prep time is minimal and the recipe is almost completely hands-off. It’s completely customizable to include your favorite herbs, spices and veggies. It’s a satisfying one pot dinner that’s dairy and gluten-free, there’s minimal prep and it’s perfect every time!

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 8 servings

Calories: 318 kcal per serving

Ingredients

1 tbsp - olive oil
1 - onion
3 - carrots
3 cloves - garlic
2 cups - long grain brown rice
4 cups - low sodium chicken stock
2 tablespoons - coconut aminos
2 teaspoons - dried thyme
a pinch of salt
½ tsp - black pepper
2 - boneless skinless chicken breasts
1 cup - frozen peas
parsley

Instructions

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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