Creamy Instant Pot Chicken and Rice is the ultimate comfort food, perfect for busy weeknights. This dish brings together tender chicken, perfectly cooked rice, and a rich, creamy sauce, all made effortlessly in your Instant Pot. It’s a one-pot meal that promises to satisfy the whole family, offering a warm and hearty option that is as easy to make as it is delicious.
Steps
- Preheat the Instant Pot on the Sauté setting. Add olive oil, chopped onion, and minced garlic, and sauté for 3-4 minutes, stirring occasionally until fragrant. Add dried thyme, oregano, and cumin, and cook for an additional 30 seconds.
- Add the chicken pieces, shredded carrots, rinsed rice, water, salt, pepper, and bay leaves into the pot in that order. Avoid stirring the mixture to prevent a burn notice.
- Secure the lid and set the pressure valve to the Sealing position. Cook on High Pressure for 10 minutes if using white rice, or 22 minutes for brown rice.
- Once the cooking time is up, quickly release the pressure by turning the valve to the Venting position. This quick release method will take 2-3 minutes.
- After all the pressure has been released, open the lid carefully. Remove and discard the bay leaves, then gently stir in fresh dill or parsley if desired, and serve the dish hot.
Ingredients
- 2 pounds boneless skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 large onion, finely chopped
- 2 large garlic cloves, minced
- 3 large carrots, shredded
- 2 tablespoons extra virgin olive oil
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 1/4 teaspoons salt
- Ground black pepper, to taste
- 3 bay leaves
- 3 cups white or brown rice, rinsed and drained
- 3 3/4 cups water
- 3 tablespoons fresh dill or parsley, finely chopped (optional)
Nutritional Values
Calories: 552kcal | Carbohydrates: 58g | Protein: 27g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 469mg | Fiber: 3g | Sugar: 2g
FAQ
- Can I use instant rice in the Instant Pot chicken and rice recipe?
- No, instant rice is not suitable for this recipe because it cooks much faster than chicken, which would result in mushy rice. It’s best to save instant rice for stove-top cooking.
- Is it possible to use cauliflower rice instead of regular rice?
- Unfortunately, cauliflower rice is not recommended for this recipe. It cooks in just 30 seconds, which means it won’t align with the cooking time needed for the chicken.
- Can I use frozen chicken for this recipe?
- Yes, you can use frozen chicken breasts or thighs, but it’s important to ensure the pieces are separated. Also, use it only with brown rice, as the 22-minute cooking time is necessary for both the rice and chicken.
- Can I double the recipe in my Instant Pot?
- Doubling the recipe is not advised, even in an 8-quart Instant Pot, as it may exceed the pot’s capacity. The original recipe already uses a significant amount of ingredients.
- How should I store and reheat leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, add a splash of water or broth and heat on low, gently breaking and stirring the mixture. Use a lid to steam it through. You can also freeze the cooked and cooled dish for up to 3 months.
Tips
- Adjust Water for Chicken Thighs: If you’re using chicken thighs instead of breasts, reduce the water to 3 2/3 cups since thighs release more liquid during cooking.
- Preventing Burn Alerts: Add ingredients in the specific order mentioned and avoid stirring after adding rice to prevent triggering a burn warning in the Instant Pot.
- Under or Overcooked Rice: If rice is undercooked, simply stir, close the lid, and let it sit for 20 minutes. For mushy rice, reduce the cooking time slightly for future batches.
- Enhancing Flavor: Incorporate fresh herbs like parsley or dill after cooking for added flavor, and consider adding a squeeze of lemon juice or a sprinkle of Parmesan cheese for a tasty finish.
Equipment
- Instant Pot (Electric Pressure Cooker) – Essential for the recipe as it is specifically designed for cooking the dish.
- Silicone or Glass Lid for Instant Pot – Useful for storing leftovers directly in the pot.
- Wooden Spoon – For stirring the dish gently.
