Instant Pot Chicken and Rice

Instant Pot Chicken and Rice. So easy and delicious and made in a fraction of the time with my Instant Pot! You’ll want to put this recipe into your family’s meal rotation today!

This post is sponsored by Instant Pot^® 

I can hardly believe it but, here we are. The end of August and about to start a new school year. And on top of that, we’re about to be in a new city, new home and in new schools. My first priority will be making sure my daughters feel comfortable and adjust as smoothly as possible. .  really hoping that the “kids are so resilient” saying really comes into play here.

With the move and adjusting to a new home and life and everything, you can better believe that I will have meal planning down and in full effect! If you need some meal planning tips, click here. It’s amazing how much time I save with meal planning, not to mention saving money and just my overall sanity when it comes to dinner time.

Photo by Marla Bergh Photography

Back-To-School/ Meal Planning Essentials

I’m all about investing in countertop appliances that are going to save me time. You guys already know how much I love my Instant Pot. The Instant Pot is essential in helping me to create quick and easy meals for lunches and weeknight dinners!! Some of our family favorite instant pot recipes are:

• Chicken Ramen
• Butternut Squash and Apple Soup
• Asian Beef Short Ribs
• Butter Chicken
• Chicken Posole

If you don’t have one, you seriously need to do some research and invest in one! You can braise meats, cook rice and beans in a fraction of the time and use it as a one pot wonder!

Today, I am introducing my Instant Pot Chicken and Rice recipe! My kids are big rice lovers and you can’t go wrong when you can get dinner on the table in under 15 to 20 minutes! And this recipe makes enough for you to pack leftovers for lunch! It’s a win-win!

Instant Pot Chicken and Rice

Normally, it can take 15 to 20 minutes to make rice on the stovetop. In the Instant Pot, on high pressure, it only takes 8 minutes! Can’t beat that and it’s delicious! My Instant Pot allows to me do all in one cooking, from sautéing to pressure cooking, it does it all . . .  which also means less clean-up! The only thing I need to clean is the insert!

Just Getting Started?

Click here to see my Instant Pot tips! I hope you guys make the recipe and again, if you don’t own an instant pot, what are you waiting for? You can purchase an Instant Pot at Instantpot.com and other major retailers.

Here’s to a great new school year for us all!

If using newer versions of Instant Pot, especially 8-quart capacity models, we recommend removing the inner pot after sautéing and letting it cool off for 5 to 10 minutes before moving on to the pressure cooking stage. This will help prevent a potential burn warning.

Print Recipe

Instant Pot Chicken and Rice

Ingredients

• 1 tablespoon olive oil extra virgin
• 1 onion chopped
• 2 cloves garlic minced
• 1 teaspoon Italian seasoning
• 1 teaspoon smoked paprika
• 1 medium carrots diced
• 1 red bell pepper chopped
• 1 yellow bell pepper chopped
• 1 cup white rice
• 1 1/4 cups chicken stock
• kosher salt
• black pepper freshly cracked
• 3 chicken breasts boneless, skinless
• 2 cups fresh spinach coarsely chopped
• fresh parsley finely chopped

Instructions

• Preheat Instant Pot by setting to “Sauté”. Add oil and cook onion until softened, 3 to 4 minutes. Add garlic, Italian seasoning, and smoked paprika and cook until fragrant, 1
  minute. 
• Add the carrots, red bell peppers and yellow bell peppers, mix and sauté for a few minutes.
• Pour in rice and chicken stock and season with salt and pepper. Add chicken breasts, and season generously again with salt and pepper.  
• Close lid, change setting to "Pressure Cook" and cook on high for 8 minutes. When the 8
  minutes is up, let your Instant Pot release naturally for about 10 minutes, then quick release, remove the lid, and shred your chicken. Mix in the fresh chopped
  spinach. Top with parsley and serve!

Notes

If using newer versions of Instant Pot, especially 8-quart capacity models, we recommend removing the inner pot after sautéing and letting it cool off for 5 to 10 minutes before moving on to the pressure cooking stage. This will help prevent a potential burn warning.