Description
A simple and delicious recipe for chicken and rice made in the Instant Pot.
Ingredients
Scale
- 4 tablespoons unsalted butter, cut into small pieces
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup chopped white onion
- 2 tablespoons minced fresh garlic
- 1 ½ cups long-grain white rice, rinsed
- 3–4 cups chicken broth
- 2 tablespoons fresh lemon juice
- 1 cup shredded fresh parmesan
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
Instructions
- Set Instant Pot to Sauté mode and add butter. Once melted, sauté onion and garlic for 5 minutes until translucent.
- Add chicken pieces, sauté for 5 minutes, stirring occasionally.
- Add rice, chicken broth, and lemon juice. Stir and scrape the bottom to release any stuck bits.
- Seal the lid, set the Instant Pot to Manual High Pressure, and cook for 8 minutes. Let pressure naturally release for 2 minutes, then Quick Release the remaining pressure.
- Open the lid, stir in parmesan cheese, salt, and pepper. Adjust seasoning to taste.
- Serve warm and enjoy!
Notes
- This dish pairs well with a side salad or steamed vegetables.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg