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Chicken and Rice Instant Pot Recipe
Youssef Hb

Chicken and Rice Instant Pot Recipe

This wholesome, balanced one-pot meal is perfect for busy weeknights, combining tender chicken breasts with fluffy basmati rice. Developed for efficiency, this recipe uses the Instant Pot to lock moisture into every bite. It is a comforting, customizable dish that relies on simple pantry staples to replace expensive take-out. With minimal cleanup and rapid cooking times, it is an ideal addition to any home cook's meal prep rotation.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Modern American
Calories: 380

Ingredients
  

  • 1 tbsp olive oil
  • 2-3 chicken breasts, boneless and skinless, cut into 1-inch chunks
  • 2 cups basmati rice, rinsed thoroughly
  • 2 cups warm water
  • 1 tsp kosher salt
  • 1 tsp dried Italian seasoning
  • 0.5 tsp freshly ground black pepper
  • 4 cloves garlic, minced finely
  • 12 oz frozen mixed vegetables, thawed
  • Fresh cilantro for garnish

Method
 

  1. Turn the Instant Pot to the Sauté setting and add the olive oil.
  2. Add the chicken chunks once the oil is hot and cook until lightly browned.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add the rinsed basmati rice, salt, Italian seasoning, and black pepper.
  5. Pour in the warm water and stir gently to combine all ingredients.
  6. Layer the thawed mixed vegetables on top of the rice and chicken mixture.
  7. Seal the lid and set the valve to Sealing position.
  8. Cook on high pressure for 6 minutes.
  9. Allow a natural pressure release for 10 minutes before venting the remaining steam.
  10. Fluff the rice with a fork, stir to incorporate the vegetables, and serve warm garnished with fresh cilantro.

Notes

Using warm water helps the Instant Pot reach pressure much faster. The basmati rice is preferred for its firm texture that stands up well to pressure cooking. You can swap in any of your favorite frozen vegetable medleys to customize the dish.