Instant Pot Chicken and Rice
Chicken and rice is the perfect comfort food all year round! Make it entirely in the Instant Pot to save on dishes! Quick, easy, nutritious and delicious!
Servings Prep Time
4people 5minutes
Cook Time Passive Time
15mintues 10minutes
Servings Prep Time
4people 5minutes
Cook Time Passive Time
15mintues 10minutes
Ingredients
Instructions
  1. Preheat Instant Pot by pressing the “sauté” button.
  2. Generously season chicken breasts with salt and pepper on both sides and set aside.
  3. Wash and spin dry cilantro and cut off the stems for the most part and blend with a cup -1 Tbsp water. Not an entire cup water because the chicken will release its juices into the rice as well.
  4. Peel and chop onion and garlic. By now, the instant pot is probably hot. Add ghee or bacon fat and sauté onion and garlic in it until it starts browning. Stir occasionally.
  5. In the meantime peel and dice carrot, wash and dice celery, wash, deseed and dice bell pepper. (If you are a slow chopper, prepare these ahead of time or turn off the instant pot for a little while to avoid onion from burning.)
  6. Add rice, salt and pepper to Instant Pot and then pour cilantro water on top. Give it a quick stir.
  7. Add diced vegetables in one layer and then top with seasoned chicken breasts.
  8. Close lid, turn venting knob to “sealing”, hit “cancel” and then “manual” and adjust to 5 minutes high pressure.
  9. Once the Instant Pot beeps telling you the 5 minutes are over, allow for 10 minutes natural pressure release (set a timer to not miss the moment). Then release the remaining pressure manually.
  10. Open the pot and enjoy the smell! Then use two forks to shred the chicken. Mix it all and serve immediately with some fresh cilantro sprinkled on top.
Recipe Notes

Some people haven’t had success with this recipe. I have tested it extensively and it’s always come out the same way after initial tests. Please make sure your chicken breasts are somewhat at room temperature. Take them out of the fridge at least 15 minutes (better 30 minutes) before adding to the instant pot. Make sure to preheat the Instant Pot and sauté garlic and onion, this brings the instant pot to the right temperature before the high pressure cooking process is started. Also, please make sure not to use chicken breasts much larger than 6.5 oz (180g). The sealing knob has to be in the sealing position and the IP has to come to high pressure without any air coming out the sealing knob. If there is air or any noise coming out it means the sealing ring isn’t positioned properly and needs to be adjusted. After the 5 minutes high pressure and 10 minutes natural pressure release the chicken is JUST cooked. It won’t be dry but it shouldn’t be pink at all, just white.

Chicken and rice is the perfect comfort food all year round! Make it entirely in the Instant Pot to save on dishes! Quick, easy, nutritious and delicious!