Description
This Instant Pot Chicken and Rice recipe is a delicious and easy dinner option, perfect for busy weeknights.
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 can be paired with a side salad for added freshness.
- Adjust the amount of chicken broth based on your preferred rice texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 1g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 100mg