Easy Instant Pot Chicken and Rice Recipe
Easy Instant Pot Chicken and Rice full of juicy chicken and creamy risotto-like rice and perfectly cooked carrots, celery, and onion. It's delicious comfort food in 30 minutes.
Servings 6
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Ingredients
- 1.5 lbs chicken boneless and skinless
- 2 carrots diced
- 2 celery stalks diced
- 1/2 onion diced
- 2 cups chicken broth I use fat-free low sodium
- 1 cup wild rice blend or brown rice
- 1 tsp thyme (optional)
- .5 tsp salt
- .5 tsp pepper
Instructions
- Add the carrots, celery, onion to the pot. Add chicken on top of the vegetables and then the rice. Pour the broth over the ingredients. Add salt, pepper, and thyme.
- Lock the lid onto the pot and move the pressure valve to the sealing position. Set the pot cooking time for 15 minutes.
- When the cooking time is finished, turn the pot off and allow the pressure to release naturally for 10 minutes and then manually release the rest of the pressure. When the float valve is in the down position open the lid.
- Using two forks shred the chicken. Stir to combine and serve.
Video
Notes
- White rice is not recommended for this recipe.
- Add 2 minutes of cooking time for frozen chicken.
- Some recipes state that putting the rice under the chicken may allow it to burn. I've never had that happen.
- You can add additional broth to make soup.
Nutrition
Calories: 357kcal | Carbohydrates: 23g | Protein: 25g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 85mg | Sodium: 393mg | Potassium: 503mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3615IU | Vitamin C: 9.8mg | Calcium: 37mg | Iron: 1.8mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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