Instant Pot Chicken and Rice Recipe
- cook TIME 28 mins
- prep TIME 7 mins
- total TIME 35 mins
Ingredients (16)
- 14 oz skinless boneless chicken breast
- 1 1/2 cups uncooked long-grain rice
- 4 oz carrot diced
- 2 oz red bell pepper diced
- 2 oz onion diced
- 2 oz green peas
- 1 fl oz white wine
- 1 tbsp garlic minced
- 2 tbsp olive oil
- 2 cups unsalted chicken broth
- 1 tsp thyme chopped
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp chili powder
- 1 tsp paprika
- 2 tbsp parsley chopped
INSTRUCTIONS
Prep:
Dice the carrots: Cut off the ends then use a peeler to remove the skin. Crosswise cut the carrot into thirds then slice each third into strips. Gather the strips, turn them on a horizontal position and slice them crosswise into small cubes.
Dice the bell peppers: Lengthwise slice the sides of the bell peppers, discard the core, then cut each slice into large strips. Line the strips horizontally and slice them into large cubes.
Dice the onion: Slice the onion in half lengthwise then lay the cut-side down vertically and thinly slice, leaving the root intact. Turn the onion horizontally and push the knife crosswise in between the slices. Finally, thinly slice it lengthwise into small cubes.
Mince the Garlic: Bash the side of the knife onto the cloves to remove the skin, then slice them into thin slices. Chop with a rocking motion over the sliced pile until the pieces are finely minced.
Chop the thyme: Remove the leaves from the stems then gather those leaves into a pile and rock a knife in a chopping motion over them a few times until they are finely chopped.
Chop the parsley: Slice off the stems then repeat the same motion as the thyme.
Cook:
Sauté the aromatics: Set Instant Pot to “Sauté” mode, wait for it to heat up (should take around 3 minutes) then add 2 oz onion and 1 tbsp garlic and sauté with 2 tbsp olive oil for 2 minutes until fragrant.
Add the veggies & seasonings: Add 4 oz carrot, 2 oz red bell pepper, 2 oz green peas, 1 tsp thyme, 1 fl oz white wine, 3/4 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp chili powder, and 1 tsp paprika and continue stir-frying for 2 minutes.
Add the rice and broth: Add 1 1/2 cup uncooked long-grain rice and continue stirring for around 30 seconds. Then add 2 cups unsalted chicken broth and swirl around to distribute the broth evenly.
Add the chicken: Add 14 oz skinless boneless chicken breast then close the lid, seal the valve, and pressure cook on low pressure for 12 minutes.
Shred the chicken: When the timer ends, move the valve to “Venting” and let the steam release for 5 minutes or longer, if needed. Once all the steam has been released, carefully open the lid, and shred the chicken with forks. Gently fluff the food to mix everything together.
Garnish and serve: Garnish with 2 tbsp parsley and serve.
