Instant Pot Chicken and rice Let’s add a bright wave of sunshine to our lives with this Instant Pot Chicken and Rice Bowl! Creamy brown rice cooked with juicy chicken, fresh veggies, and hot golden spices, this is a healthy one-skillet meal and is sure to deliver the highest levels of praise in your home Use This Recipe In Chicken dinner.
The ingredients of this chicken and rice are simple. Installation is very simple. Which was the result? Rich and complex flavors make Ben and I fight for leftovers!
This chicken and rice recipe is one of my most popular recipes. Reheated like a champ, the hot spices give the rice a mild flavor and flavor, and the pressure cooker leaves me only one bowl to clean up at the end.
With its healthy servings of lean protein, veggies, and whole grains, this recipe is also one that I feel privileged to add to my diet whenever I crave it (and it often is).
I think you will too.
What makes this Instant Pot Chicken and rice dish special?
What sets this chicken and rice apart from similar recipes you may have tried is its blend of spices.
Often called the “golden” spice, it is a mixture of cumin, turmeric, and coriander, along with fresh ginger, in this recipe it is a popular mixture found in kitchens around the world.
This spice is known for its healing properties. They also taste exceptional together.
Instead of “spicy”, here you will taste deep smelling, nutritious, and slightly earthy tones.
Many consider it to offer anti-inflammatory and immune-boosting properties (especially turmeric).
These spices are bystanders too! It gives rice a unique and beautiful sunny yellow color.
How to cook Instant Pot Chicken and rice
This Instant Pot Chicken and Rice is great, vibrant, full of zest, and insanely good for all of you at the same time.
It’s a case study of the nighttime food magic that occurs when fresh ingredients – garlic, ginger, and whatever veggies in your drawer – meet basic kitchen utensils, which to me include dried whole grains like brown rice and a Well stocked condiment cabinet.
Having spices on hand makes almost any recipe possible! They are a valuable investment.
The ingredients for Instant Pot Chicken and rice
chickens In addition to being high in protein and low in calories, the boneless, skinless chicken breasts also absorb all the great flavors in this recipe and are completely soft.
Integral rice. I made this Instant Pot Chicken and Brown Rice recipe to improve nutrition. Brown rice contains more fiber than white rice, so it helps fill you up.
Carrot + pepper. The colorful and healthy toppings add delicious flavor too.
Frozen peas. For an easier veggie fix, I add a bag of frozen peas. They are delicious and full of protein and fiber.
Ginger + garlic. Flavor enhancers for our chicken and rice dish.
Spices As mentioned above, cumin, turmeric, and coriander are the stars of this dish and help give it a deep, rich and unforgettable flavor.
Almond milk. My pleasure is to make this recipe richer and more satisfying. If you prefer not to use almond milk, I suggest using unsalted chicken broth, which is still delicious. I don’t recommend regular cow’s milk as it can curdle.
The coconut milk and almond milk mixes sold in the refrigerated section will work just as well (I’ve made the recipe this way several times), as will cashew milk.
Direction For Instant Pot Chicken and rice
- In a quick saucepan, saute the onions in oil.
2. We add rice, vegetables, garlic, ginger, and spices. My heart until the spices are homogeneous. Sprinkle some almond milk and remove any food stuck to the bottom of the bowl.
3. Add the remaining liquid and place the chicken on top.
4. Cook on HIGH pressure for 20 minutes. Let it naturally release for 15 minutes, then release any remaining pressure.
5. Dice or shred the chicken, then return to the pot with the peas. Top with cilantro.
Tips for the best Instant Pot Chicken and rice quick bowl
Whether you’re an Instant Pot pro or a beginner, these tips will ensure you make the best quick bowl chicken and rice (and any other Instant Pot recipe) every time.
Vegetable chunks are bigger than you think. The Instapot has a way of killing fresh vegetables. To combat this, leave the veggies in fairly large chunks so they don’t cook too easily. The vegetables will still be very tender, but they should not be completely stirred. For the Harissa.
Don’t use frozen chicken unless the recipe helps. While you can put frozen chicken in the instant prep, I don’t recommend it for this recipe. Since you are cooking rice and meat in a speed cooker at the same time, it is important to defrost the chicken first so that the cooking time is the same.
Add some kind of liquid. You don’t need to add water to the Instant Pot when cooking chicken, but you do need to add some kind of liquid to avoid the dreaded “burn” warning. In this recipe, I used almond milk. Low sodium chicken broth is another good option.
Scrape before sealing. Before closing the Instant Pot, be sure to scrape the bottom to remove food debris that may have stuck to it after frying. These pieces of food can cause a “burn” warning during cooking.
Rinse the rice. Make sure to rinse the rice before starting the recipe to remove excess starch and prevent it from becoming sticky (again to prevent it from “burning”). Do not use instant rice in this recipe as it will turn to mush.
Don’t overcook the chicken. The amount of time you cook chicken breasts in the Instant Pot will vary slightly depending on the recipe, but it is very important that you do not overcook them.
Overcooked chicken breast can become tough and dry. I found that 20 minutes of high pressure is the perfect amount of time to cook the chicken breast and the rice is soft.
For more tips on how to cook chicken in Insta Pot, check out my complete Insta Pot Chicken guide.
Differences in the recipe Instant Pot Chicken and rice
Work on the stove. See the instructions in the recipe notes below (I haven’t tried this method, but share my best guess).
To make in the slow cooker. Take a look at our top-rated Crock Pot Chicken and Rice recipe.
Quick bowl of Mexican chicken with rice. Try this simple and equally delicious Mexican pot.
Tips for storing Instant Pot Chicken and rice
For storage. Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat. Gently reheat leftovers in a Dutch oven over medium-low heat. You can also reheat this recipe in the microwave.
It freezes. Place chicken and rice in a safe, airtight storage container in the refrigerator for up to 3 months. Let it thaw in the refrigerator overnight before reheating.
Ingredients of Instant Pot Chicken and rice
For 6 persons
2 teaspoons of coconut oil
1 small yellow onion, diced
1 1/2 cups uncooked long-grain brown rice *
3 large carrots, peeled and cut into 3/4-inch-thick diagonal slices
2 large red bell peppers, cut into wide strips (about 3/4-inch), halved if long
3 garlic cloves, minced (about 1 tablespoon)
1 tablespoon minced fresh ginger or alternative 1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground turmeric
1/4 of teaspoon of coriander ground
1 cup unsweetened almond milk or unsalted chicken broth
1 1/2 pound boneless chicken breasts
1 cup frozen peas, thawed
Chopped cilantro to serve
For 12 Persons
4 teaspoons of coconut oil
2 small yellow onions, diced
3 cups uncooked long-grain brown rice *
6 large carrots, peeled and cut into 3/4-inch thick diagonal slices
4 large red bell peppers, sliced wide (about 3/4 inch), halved if long
6 garlic cloves, minced (about 1 tablespoon)
2 tablespoons minced fresh ginger or alternative 1 teaspoon ground ginger
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon ground turmeric
0.5 teaspoon ground coriander
2 cups unsweetened almond milk or unsalted chicken broth
3 pounds boneless skinless chicken breast
2 cups frozen peas, thawed
Chopped cilantro to serve
For 18 Persons
6 teaspoons coconut oil
3 small yellow onions, diced
4.5 cups uncooked long-grain brown rice *
9 large carrots, peeled and cut into 3/4-inch thick slices
6 large red bell peppers, cut into wide strips (about 3/4-inch), halved if long
9 garlic cloves, minced (about 1 tablespoon)
3 tablespoons minced fresh ginger or alternatively 1 teaspoon ground ginger
3 teaspoons ground cumin
3 teaspoons kosher salt
1.5 teaspoon ground turmeric
0.75 teaspoon ground coriander
3 cups unsweetened almond milk or unsalted chicken broth
4.5 pounds boneless skinless chicken breast
3 cups frozen peas, thawed
Chopped cilantro to serve
Instructions for Instant Pot Chicken and rice
Set a 6 liter or larger quick saucepan on the SAUTE setting. Add coconut oil. Once warm and crisp, add the onions and cook, stirring occasionally, until soft, about 4 minutes.
Add the washed brown rice, carrots, paprika, garlic, ginger, cumin, salt, turmeric, and coriander. Stir until the rice is coated in oil and spices, and cook until fragrant, for one minute. Add some almond milk. Scrape the spoon down the bottom to make sure no food remains. Stir in the remaining almond milk. Lay the chicken breasts in a single layer on top.
Cover and seal the Instant Pot. Cook on high pressure (manual) for 20 minutes. Allow pressure to escape naturally for 15 minutes, then vent to release any remaining pressure.
Remove the top from the chicken breast to a cutting board. Slice or chop with two forks, then return to the saucepan. Add the peas and stir until combined. Taste and adjust spices to taste. Serve hot with cilantro.
Notes For Instant Pot Chicken and rice
I have successfully cooked this recipe dozens of times and have not seen any Instant Pot emit a burn warning while cooking. Many (the vast majority) of our readers were equally successful. However, few readers have reported receiving a transcription error. To avoid this, be sure to rinse the rice before adding it to the saucepan.
Also, make sure no food is stuck to the bottom of the Instant Pot before closing the lid and starting the cook time. Liquid is also important. Some readers have reported using whole coconut milk in this recipe with delicious success and without warning that it will burn, although when it comes to fluid options, I think it is the most dangerous; Personally, I have not tried the whole coconut milk recipe.
* Do not use instant rice as it will not hold in your pressure cooker. I also cannot recommend white rice, basmati, or any other type of rice or quinoa as I have not tested the recipe this way. Cooking times and liquid proportions may vary between cereals. For best results, long-grain brown rice is the way to go (and it’s delicious!).
Please note that I have not tried this method yet; This is my best guess, but it may not be accurate. In a large saucepan or Dutch oven, melt the coconut oil over medium heat. Cut the chicken into small pieces and sauté until smooth. Remove the plate and reserve. Add two more teaspoons of coconut oil to the saucepan.
Once hot and frothy, add the onions and cook, stirring occasionally, until just softened, about 4 minutes. Continue with step 2 as written, but do not add chicken. Reduce the heat, cover the pan and cook until the rice is cooked for 40 minutes. Add reserved chicken and peas, then serve with cilantro and toasted coconut.
Store food scraps in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Let it thaw in the refrigerator overnight. Gently reheat in the microwave.