Description
This comforting Instant Pot Chicken and Rice recipe combines tender chicken breasts, brown rice, and vegetables cooked together in a flavorful broth. Enhanced with Dijon mustard and Italian seasoning, it makes a wholesome, easy one-pot meal perfect for busy weeknights or meal prep.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 3 cloves garlic, minced
- 4 medium carrots, chopped
- 1 ½ cups long grain brown rice, uncooked, rinsed well and drained
- 1 tablespoon Dijon mustard
- 1 ½ teaspoons garlic powder
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 ¾ cups low sodium chicken broth (one 14.5 ounce can)
- 1 pound boneless skinless chicken breasts
- 1 cup frozen peas, cooked according to package directions
Optional Garnishes
- Fresh parsley
- Grated Parmesan cheese
Instructions
- Sauté Aromatics: Heat the olive oil in a 6 quart or larger Instant Pot using the sauté setting. Add the chopped onion and cook, stirring occasionally, until softened, about 3 minutes. Add the minced garlic and sauté for another 30 seconds. Then, turn off the Instant Pot.
- Add Rice and Seasonings: To the pot, add chopped carrots, rinsed brown rice, Dijon mustard, garlic powder, Italian seasoning, salt, pepper, and chicken broth. Stir everything well, making sure to scrape up any browned bits from the bottom of the pot to prevent burning.
- Arrange Chicken: Ensure the rice and vegetables are fully submerged in the liquid and not on the sides. Place the boneless, skinless chicken breasts evenly on top of the rice mixture.
- Pressure Cook: Close and lock the Instant Pot lid. Set the pressure valve to sealing and choose the high pressure setting. Cook for 20 minutes. Note that it will take about 15 minutes for the Instant Pot to come to pressure before the cooking timer starts.
- Natural Pressure Release: Once the cooking cycle finishes, allow the Instant Pot to release pressure naturally for 10 minutes by leaving it undisturbed.
- Quick Release Remaining Pressure: Carefully move the pressure valve to venting to release any remaining steam. When the float valve drops, unlock and open the lid.
- Prepare Chicken: Remove the cooked chicken breasts to a cutting board and let rest for a few minutes. Chop the chicken into bite-sized pieces. Return the chopped chicken to the pot and stir it into the rice mixture. Add the cooked frozen peas and combine.
- Serve: Spoon the chicken and rice into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired. Enjoy your hearty Instant Pot meal!
Notes
- Frozen chicken breasts can be used in this recipe without adjusting the cook time.
- Cook the frozen peas according to package instructions before adding to the dish to maintain texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 2 days or freeze for up to 3 months. Reheat thoroughly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 65 mg
