If there’s one thing we find supernatural about Instant Pots, it’s how rapidly and perfectly they cook chicken and rice. The rice is the just right texture and the chicken is insanely tender. This is the meal we cook in the Instant Pot the most often. And then we turn around and make a peanut butter explosion cake in there for dessert.
You look to try out even more recipes in your Instant Pot? Look no further!
Have you made this yet? Let us know how it went in the comments below!
Instant Pot Chicken & Rice
1 tbsp. Extra-virgin olive oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1 tsp. Dried oregano
1 tsp. Smoked paprika
1 c. white rice
Freshly ground black pepper
1 1/4 c. low-sodium chicken broth or water
2 medium carrots, diced
1 red bell pepper, chopped
3 boneless skinless chicken breasts
Freshly chopped parsley, for garnish
First preheat Instant Pot by setting to “Sauté”. Add oil and cook onion until softened, three (3) to four (4) minutes. Add garlic, oregano, and paprika and cook until fragrant, one (1) minute.
Stir in rice and broth and season with salt and pepper. Add carrots, bell pepper, and chicken, and season generously again with salt and pepper.
Close lid, change setting to manual or « Pressure Cook » and set for eight (8) minutes on High. When eight (8) minutes is up, let pot decompress logically for ten (10) minutes, then release pressure, remove lid, and shred chicken. Top with parsley before serving.