This instant pot chicken and rice will be your favorite go-to on those days when time simply escapes you. And you don't have to sacrifice flavor to get dinner on the table fast!
2-3boneless, skinless chicken breastscut into 1-inch chunks
2cupsbasmati ricerinsed
2cupswater
1teaspoonkosher salt
1teaspoonItalian seasoning
½teaspoonground black pepper
4clovesgarlicminced
12ouncesfrozen mixed vegetablesthawed (1 small package)
Fresh cilantrooptional, for topping
Instructions
Turn Instant Pot to sauté mode and add the oil.
1 tablespoon olive oil
Once the oil is hot, add the chicken and cook for 3-4 minutes stirring occasionally so the chicken doesn’t burn on the bottom.
2-3 boneless, skinless chicken breasts
Next add the rice on top of the chicken and cook for about 1 minute, stirring constantly.
2 cups basmati rice
Add the water, salt, Italian seasoning, black pepper and minced garlic. Stir until mixed well.
2 cups water, 1 teaspoon kosher salt, 1 teaspoon Italian seasoning, ½ teaspoon ground black pepper, 4 cloves garlic
Place the lid on the Instant Pot and make sure that the knob is set to sealed. Next choose “manual” then make sure it’s set to “high” pressure and choose 3 minutes.
Once done cooking at pressure, perform a 10 minute natural pressure release and then carefully remove the rest of the pressure.
Take off the Instant Pot lid and carefully stir in the vegetables.
12 ounces frozen mixed vegetables
Top with cilantro and serve
Fresh cilantro
Video
Notes
Be sure to thaw your mixed vegetables overnight in the refrigerator before beginning this recipe!
The cilantro is optional. You can use parsley instead or leave it out completely.
Always consult your instant pot user manual for the best advice for your specific model.
Be sure to rinse the rice well before cooking to prevent mushy rice.
When you add the water to the pot, be sure to scrape up any browned bits stuck to bottom of your instant pot with a wooden spoon. This will help prevent a "burn" notice.
Always check that the pressure has fully released before opening the lid.
Storage: Store chicken and rice in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.