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–+ servings
plate of instant pot chicken and rice with salad and dinner roll
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Instant Pot Chicken and Rice

This Instant Pot Chicken and Rice is a one pot complete meal! Tender chicken is cooked with rice in a flavorful broth with tons of veggies and two types of cheese!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 8 people
Calories: 505kcal
Author: Jennifer Debth

Ingredients

  • 4 tablespoons unsalted butter
  • 1 medium onion diced
  • 2 large carrots peeled and finely diced
  • 2 stalks celery finely diced
  • 4 cloves garlic minced
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • 2 teaspoons dried basil
  • 2 teaspoons salt more or less to taste
  • ½ teaspoon pepper
  • 1 ½ pounds boneless, skinless chicken breasts cut into 1/2 - 1 inch pieces
  • ½ cup white wine can replace with white grape juice or more chicken broth
  • 3 ½ cups chicken broth
  • 2 cups long grain white rice
  • 3 cups broccoli florets chopped into bite sized pieces
  • 1 (8 oz) block sharp cheddar cheese shredded
  • ½ cup finely grated parmesan cheese
US Customary - Metric

Instructions

  • Set a 6 quart Instant Pot to sauté.
  • Once it reads “HOT”, add in butter and let melt.
  • Add in onion, carrots, celery, garlic, garlic powder, Italian seasoning, dried basil, salt, and pepper.
  • Cook for 5 minutes, stirring occasionally.
  • 
Add in cubed chicken, and cook for an additional 5 minutes, stirring occasionally.
  • 
Deglaze with white wine, making sure to scrape up any brown bits at the bottom to avoid a “BURN” notice.
  • Stir in broth and rice.
  • Close and lock the lid. Make sure the pressure valve is pointing to SEALING.
  • Cook on manual, HIGH pressure, for 5 minutes.

  • Once the cook time is up, allow the pot to do a natural release for 5 minutes.

  • Flip the valve to quick release the pressure.
  • Remove the lid, then stir in broccoli, cheddar, and parmesan.
  • Place the lid back on and allow to sit for 5 minutes (this cooks the broccoli).
  • Turn off the pot, then taste and re-season, if necessary.
  • Remove from the pot immediately to a serving dish - this avoids mushy rice on the bottom.
  • Serve and enjoy!
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Nutrition

Serving: 1person | Calories: 505kcal | Carbohydrates: 46g | Protein: 33g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 103mg | Sodium: 1370mg | Potassium: 734mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3806IU | Vitamin C: 42mg | Calcium: 350mg | Iron: 2mg

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