This Instant Pot Chicken and Rice 3 Ways provides you with chicken and rice the classic way, plus 2 fun variations. All 3 are super easy, and the texture in the Instant Pot comes out extra creamy!
Chicken and rice dinners always remind me of my mom’s home-cooked meals. Most often, she made things from scratch, but sometimes she’d also make Rice-a-Roni. And I can tell you I absolutely loved this stuff. In fact, I probably would’ve lived off of it and ramen noodles, solely given the chance!
But more recently, my mom started making chicken and rice in the Instant Pot . And of course, like many good home cooks, there’s no recipe to go along with this most wonderful of comfort food dinners. So I figured if I wanted to enjoy it at our house, I needed to be serious about getting some measurements down.
I started testing based on what I knew she put in hers, and it turned out to be one of the easiest recipes I’ve ever put together. It turned out perfect the first time, and every time since, along with the variations I listed out below.
It’s definitely one of those recipes where a few good quality ingredients come together to make perfect comfort food, so simple you’ll want to make it every week. So this brings me to a few tips for the best chicken and rice!
Tip #1: Use the best tasting chicken stock you have. Homemade chicken stock , or a really good quality bone broth will give you the best results. Chicken stock really is the primary flavor that infuses the whole dish, so the best you can find will most definitely give you the best flavor.
Tip #2: Chicken thighs really are better here if you have some on hand. I’ve done 2 batches with chicken breast, which is still good, but the chicken thighs have better texture, and stay moister.
Let’s make this Instant Pot Chicken and Rice 3 Ways step by step
Step 1: First up, you want to prep your veggies. I diced everything, but you might find it speeds things up to thinly slice the carrots.
Step 2: Next, we’re going to sauté the veggies in the Instant Pot until they begin to soften.
Step 3: From there, it’s time to add any of the ingredients from the variations if you’re using them. Then briefly sauté the chicken before adding the chicken stock and rice.
Step 4: And now it’s time to let the Instant Pot make some magic happen. When the cooking time is up, let the Instant Pot natural release for 2 minutes, then use the quick release function.
Instant Pot Tip: I like to cover the valve when it lets off steam with a cloth so I don’t end up with splatters everywhere!
When the chicken and rice is done, give it a stir and season it to taste. You’ll see as you stir it that chicken and rice in the Instant Pot is creamier than stove top versions – so good! If you have any green onions or fresh chives around, they make a great topping.
How to add more veggies
- Chopped baby spinach is great in any of these variations.
- Frozen veggies like peas or broccoli are also a great pairing with any variations.
- Or add a pan of roasted veggies to your dinner like my new Easiest Garlic Roasted Green Beans , which seem to work perfectly with everything right now. And as a bonus, that recipe gives you all my tips for getting the best roasted veggies from frozen!
Instant PotItalian Chicken and Rice
Now let’s talk about variations
First up, I did an Italian variation that works well with pantry ingredients. You add some Italian seasoning before pressure cooking. Then, after it’s done cooking, I stirred in some chopped fresh spinach. But you could also use frozen greens or frozen veggies as well.
It helps to thaw anything frozen first before stirring it into the rice. If the veggies are a bit bigger, you may need to use the keep warm function. This will allow the rice to cook the veggies, and not get cold. For serving this one, I love a good sprinkle of Parmesan. But there’s still plenty of flavor to go around if you can’t have dairy.
Instant PotGinger Turmeric Chicken and Rice
And now for the other variation – ginger turmeric! This one is so good, and I love the lovely golden color as well. Just be careful as turmeric is notorious for staining things like spatulas or your skin. This variation does rely on fresh chopped ginger for it’s flavor. So if you don’t have any around, I don’t recommend dried ginger, just make a different variation!
Finally, I really hope you enjoy one of my favorite comfort food dishes. And I’ve been thinking about making a broccoli cheddar version, so let me know below if you’re interested?
If you do get a chance to make this, I hope you’ll leave me a comment/rating below. And I always love hearing from you here, and over on Instagram where you can tag me at #getinspiredeveryday with your photos.
INGREDIENTS1x2x3x
- 2 tbsp butter - or olive oil
- 2 carrots - peeled and diced, 2 cups
- 3 stalks celery - diced, 2 cups
- 1 onion - peeled and diced 1/2″, 3 cups
- 2 clove garlic - minced
- 1 pound boneless skinless chicken thighs - cut into 1" pieces
- 1 tsp poultry seasoning - omit for the ginger turmeric variation
- 1 1/2 cups low-sodium chicken broth - homemade tastes the best when you can
- 1 cup long grain white rice - Jasmine
- 1 tsp sea salt - more or less to taste, see notes
- 1/2 tsp ground black pepper
Italian Version:
- 2 tsp Italian seasoning
- 3 cups baby spinach - chopped
- 1 cup freshly grated parmesan - optional – omit for dairy free
Ginger Turmeric Version:
- 1/4 cup minced fresh ginger
- 2 tsp ground turmeric
Garnish:
- Freshly chopped chives are my favorite with all 3 versions
INSTRUCTIONS
- Start by prepping all of your ingredients before you begin cooking.
- Select the sauté function on the Instant Pot . When it’s hot, add the butter or olive oil along with the carrots, celery, onion, and garlic. Cook, stirring occasionally until the veggies begin to soften and lightly brown.
- Then add the chicken and sauté about 2 minutes until the outer edges of the chicken begin to turn white. At this point, add either the Italian seasoning or the turmeric and ginger if you’re making the variations.
- Add the poultry seasoning for the classic or Italian versions. Next, turn off the sauté function and add the chicken stock. Scrape the bottom of the Instant Pot well to remove any browned bits. This is important so you don’t get a burn signal.
- Finally, add the rice, salt (you can also add salt at the end if you prefer), and pepper to the Instant Pot . Stir to evenly distribute, then set the valve to sealing, and pressure cook for 8 minutes.
- When the timer is up, let the Instant Pot naturally release for 2 minutes, then use the quick-release function. I find it helpful to cover the valve with a cloth to prevent spattering.
- Stir the rice and season to taste. Serve immediately.
- For the Italian variation, add the chopped spinach and half the parmesan before stirring. Stir to combine and season to taste. Let the heat of the rice wilt the spinach, about 1 minute, then serve with the remaining parmesan.
NOTES
nutrition facts
Instant Pot Chicken and Rice 3 Ways
Ingredients
- 2 tbsp butter or olive oil
- 2 carrots peeled and diced, 2 cups
- 3 stalks celery diced, 2 cups
- 1 onion peeled and diced 1/2", 3 cups
- 2 clove garlic minced
- 1 pound boneless skinless chicken thighs cut into 1" pieces
- 1 tsp poultry seasoning omit for the ginger turmeric variation
- 1 1/2 cups low-sodium chicken broth homemade tastes the best when you can
- 1 cup long grain white rice Jasmine
- 1 tsp sea salt more or less to taste, see notes
- 1/2 tsp ground black pepper
Italian Version:
- 2 tsp Italian seasoning
- 3 cups baby spinach chopped
- 1 cup freshly grated parmesan optional - omit for dairy free
Ginger Turmeric Version:
- 1/4 cup minced fresh ginger
- 2 tsp ground turmeric
Garnish:
- Freshly chopped chives are my favorite with all 3 versions
Instructions
- Start by prepping all of your ingredients before you begin cooking.
- Select the sauté function on the Instant Pot. When it’s hot, add the butter or olive oil along with the carrots, celery, onion, and garlic. Cook, stirring occasionally until the veggies begin to soften and lightly brown.
- Then add the chicken and sauté about 2 minutes until the outer edges of the chicken begin to turn white. At this point, add either the Italian seasoning or the turmeric and ginger if you’re making the variations.
- Add the poultry seasoning for the classic or Italian versions. Next, turn off the sauté function and add the chicken stock. Scrape the bottom of the Instant Pot well to remove any browned bits. This is important so you don’t get a burn signal.
- Finally, add the rice, salt (you can also add salt at the end if you prefer), and pepper to the Instant Pot. Stir to evenly distribute, then set the valve to sealing, and pressure cook for 8 minutes.
- When the timer is up, let the Instant Pot naturally release for 2 minutes, then use the quick-release function. I find it helpful to cover the valve with a cloth to prevent spattering.
- Stir the rice and season to taste. Serve immediately.
- For the Italian variation, add the chopped spinach and half the parmesan before stirring. Stir to combine and season to taste. Let the heat of the rice wilt the spinach, about 1 minute, then serve with the remaining parmesan.
Notes
Nutrition
The recipe Instant Pot Chicken and Rice 3 Ways appeared first on Get Inspired Everyday! on April 6, 2020
https://getinspiredeveryday.com/food/instant-pot-chicken-and-rice-3-ways/
