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Instant Pot Chicken and Rice


  • 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


  • 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
  • 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!


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.