Instant Pot Chicken & Rice

57 Comments

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Chicken & Rice is ready in 30 minutes when you fix it in the Instant Pot. This is a complete stick to your ribs meal. There is very little prep time, the rice was cooked and the chicken was not dried out at all.

I received an Instant Pot for Christmas. I tried my first recipe in it a week ago but I didn’t feel it tasted good enough to post. Even though this recipe tasted good, I still like the taste of my normal cooking the best. I will keep trying recipes in the Instant Pot but I will only post the ones I think are good. Maybe it just takes some getting use too but so far I am not impressed with the Instant Pot.

Source: http://www.delish.com

 

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Ingredients

 

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Preheat the Instant Pot by setting it on

sauté. Add the olive oil, onion and carrots

cooking them for 3-4 minutes until softened.

 

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Add the garlic, oregano, paprika

and cook another minute.

 

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Stir in the rice and broth.

 

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Add the salt & pepper and stir.

 

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Add the chicken, close the lid, change

the setting to pressure cooking and

cook for 8 minutes on high.

 

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Let the pressure escape naturally for

about 10 minutes and remove the lid.

 

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Remove the chicken and shred it

with two forks.

 

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Return the shredded chicken to the

rice and toss until it is mixed in.

Place in a bowl and serve.

 

Instant Pot Chicken & Rice

http://www.InDianesKitchen.com

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Ingredients

  • 1 Tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 cup uncooked long grain rice
  • 1/2 tsp Kosher salt
  • 1/4 tsp pepper
  • 2 cups chicken broth
  • 2 medium carrots, peeled and diced
  • 1 red bell pepper, chopped (optional)
  • 3 boneless chicken breasts
  • parsley for garnish

Directions

  1. Preheat Instant Pot by setting it on sauté. Add the olive oil, onion and carrots cooking them for 3-4 minutes until softened.
  2. Add the garlic, oregano, paprika and cook another minute.
  3. Stir in the rice, peppers and broth.
  4. Add the salt, pepper and stir.
  5. Add the chicken. Close the lid and change the setting to pressure cooking. Cook on high for 8 minutes.
  6. Let the pressure escape naturally for about 10 minutes then remove the lid.
  7. Remove the chicken and shred with two forks.
  8. Return the chicken to the rice and toss until completely mixed in then serve.

http://www.InDianesKitchen.com

 

 

 

 

 

 

 

 

 

 

 

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Categories: Chicken, Instant Pot, Rice, Vegetables/Slaws/Salads

57 Comments »

  2. what is an instant pot? Have slow cooker have all the cooking pots ever made mainly love French la Crusier full range of them. Kenwood chef industrial blender mixer you name it will do. Never heard of what you name as instant pot. Must be from the big world outside of European Latvia. Here still cook on log fire .Saw my English kitchen built for chef and gasped as thought space ship had landed. I built an English house in a six acre English garden that is the tlak of the wash houses her as they think Im from Mars.

    Liked by 2 people

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  4. Diane, I received an Instant-Pot last year for Christmas, (not something I would have bought myself) and remain unimpressed and was in fact a bit frightened of it, having grown up with the versions which exploded. (I blogged about it last May, in Instant-Pot For Beginners). I love soup, but after making 6 or 7 different kinds, wasn’t impressed with any of them. While quick it doesn’t have time to blend the flavors like a pot on the stove. But maybe it’s all in getting the right recipe, and using lots of spice to cover the starchy/mushy taste. As well mine was a 3 qt mini, and most of the online recipes are for the larger 6qt. I see the newer versions can combine both the features of a pressure cooker and a slow cooker so you can customize things but that makes it even more complicated. I did find it cooked plain pasta really well (for making a summer pasta salad) and probably rice too, but I’m not a big fan of rice. Good luck with your recipes, and I’ll be checking if you find any good ones. PS. I hope this doesn’t sound too negative, as many of the online reviews raved about how much they liked their Instant-Pot’s and if you need to feed a family quick they are probably okay, but I am fussy about taste and can’t handle too much spice. I fear for me, it will become another useless kitchen appliance stored in the bottom cupboard.

    Liked by 1 person

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    • Thank you for your honesty! I feel the same way so far. My first chicken recipe didn’t impress me at all. This recipe was good but it still took 30 minutes to make. I could do that by regular cooking but this was definitely easier. I will try more recipes and try to stay optimistic but so far I feel like it was a waste of a lot of money. I have the 8 quart model.

      Liked by 1 person

      Reply

    • The plus for me for the Instant Pot is cooking ingredients, not entire meals.

      Yesterday I wanted to make chicken and dumplings but couldn’t watch the stove due to other responsibilities.

      Cooked the chicken in the Instant Pot in 12 minutes. The chicken was falling off the bone tender and the bones has released all that beautiful collagen and flavor.

      I’ll make the dumplings today and combine all in a Dutch oven on the stove top.

      Liked by 2 people

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