Instant Pot Chicken Breast and Rice
Instant Pot Chicken and Rice is a one-and-done dream dinner. Chock full of flavors you’ll love like Italian seasonings, garlic, and paprika and finished with a squeeze of lemon, this dish is perfect for those long winter nights.
Servings: 4 servings
Ingredients
- 4 medium boneless skinless chicken breasts
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 teaspoon dried Italian blend seasoning or Herbs de Provence seasoning
- 1 teaspoon garlic powder
- ½ teaspoon paprika or smoked paprika
- ½ teaspoon onion powder
for the rice
- 1 cup long grain white rice rinsed, see note
- 2 tablespoons butter
- 1 teaspoon minced garlic
- ½ teaspoon dried Italian blend seasoning or Herbs de Provence seasoning
- salt and pepper to taste
- 1 ½ cups chicken broth
- juice of 1 lemon
Instructions
- Set Instant Pot to SAUTE and drizzle with 1 tablespoon oil. Stir together dried herbs, garlic powder, onion powder, and paprika. Rub chicken with 1 tablespoon oil, then season all over with salt and pepper to taste, and finish with the seasoning blend. Add chicken to pot, brown for 1-2 minutes on each side, then transfer to a plate.
- Add butter to the pot. Once melted, stir in garlic. Stir in rice along with dried herbs and salt and pepper to taste. Stir in broth.
- Set steam rack in the pot with the handles up. Place chicken on the rack. Cover and set to PRESSURE COOK or MANUAL for 5 minutes. Cook, then do a natural release for 5 minutes, remove lid. Transfer chicken to a plate. (see note)
- Fluff rice with a fork. Taste and add salt and pepper if needed. Squeeze fresh lemon juice over chicken and rice, and serve.
Video
Notes
- Rinsing the rice removes the starch and keeps it from sticking to the bottom of the pot. To rinse your rice, simply place it in a bowl and fill with cool water, then strain the water out, repeat until water runs clear.
- If after cooking the chicken and rice, you feel that the rice is not as tender as you would like, you can transfer chicken to a plate, tent with foil to keep warm, and set the Instant Pot to MANUAL for two minutes longer.
- For brown rice, add another 1 cup of broth to the recipe. After cooking the chicken and rice as written in the recipe, transfer chicken to a plate, tent with foil to keep warm, and set the Instant Pot to MANUAL for 3 minutes longer.
Nutrition
Calories: 502kcal | Carbohydrates: 39g | Protein: 52g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 596mg | Potassium: 985mg | Fiber: 1g | Sugar: 1g | Vitamin A: 82IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 1mg
