This delicious Instant Pot chicken and brown rice meal is easy to put together, and it’s very hands-off. A great recipe for nights when you’re tired or have other things to tend to.
I made this one night when I was very tired and wanted something as quick and easy as possible.
I just chopped the few veggies and threw everything into the amazing Instant Pot!
I don’t know about you, but I always have onions, carrots, garlic, chicken and rice on hand, and this recipe is a direct reflection of that.
I’m eating very simple these days, staying away from too many dried spices, in particular, as they can harbor mold, which I’m battling.
I hope you enjoy this one if you try it out!
Variations
The recipe below is the quickest and easiest way to make this. I’ve also added celery with great results.
A dark, leafy green could be stirred in at the end of cooking. The heat will sufficiently wilt and cook it down.
I love the taste of parmesan here, but I really think any cheese would work. Cheese adds flavor as well as a semi-creamy texture to the mix.
Parsley is my go-to herb of choice, but I think fresh basil would also be nice, especially with the parmesan.
If you love Instant Pot recipes, try my favorite Chicken Noodle Soup recipe and this scrumptious Fluffy Mexican Rice!
Easy Instant Pot Chicken and Brown Rice
Ingredients
- 2 Tbsp olive oil
- 1 Tbsp butter
- 1 ½ pounds chicken breasts roughly chopped into 2 inch cubes
- 1 cup yellow onion chopped
- ½ cup carrot chopped
- 3 garlic cloves minced
- 1 tsp sea salt
- ½ tsp black pepper
- 2 cups long grain brown rice rinsed and drained
- 3 cups water or broth
- 3 Tbsp fresh parsley chopped
- ½ cup grated parmesan
Instructions
- Set the Instant Pot to 'saute' and add in the oil and butter.
- Once melted, add in the chicken and cook for 3-5 minutes, just to get some color on it.
- Add in the veggies, salt, and pepper, and let everything cook for another 2-3 minutes.
- Stir in the rice and water.
- Seal and lock the lid making sure the vent is closed.
- Cook on high pressure for 25 minutes.
- Let the Pot naturally release pressure for 10 minutes.
- Manually release the remaining pressure.
- Stir in the cheese and parsley.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
I am always looking for more recipes to try out in my Instant Pot. Thanks for visiting and sharing. #HomeMattersParty
Lauren, this sounds like my kind of go-to recipe!
Thank you for sharing your instant pot chicken and rice recipe at Create, Bake, Grow & Gather this week. I’m delighted to be featuring your recipe at tonight’s party and pinning too.
Hugs,
Kerryanne