Instant Pot Chicken and Rice Recipe

This instant pot chicken and rice recipe from Natashas Kitchen on Youtube will surely become an instant hit! It’s creamy, cheesy, and has a garlicky flavor that really leveled up this recipe. So, if you don’t have much time on your hand, you can try this quick recipe and still enjoy fantastic results in a fraction of the time. Learn the recipe now by watching the video below.

Ingredients:

• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 large carrots, thickly grated or julienned
• 1 & 1/2 lbs boneless skinless chicken breast thighs, or tenders
• 2 tsp sea salt, divided
• 1/4 tsp black pepper, ground
• 4 cups low-sodium chicken broth
• 2 cups Jasmine rice, un-rinsed
• 1 head garlic, unpeeled and cut in half
• 1/3 cup parsley, finely chopped
• 1/2 cup shredded parmesan cheese, plus more to serve

Directions:

Step 1

Cut a whole head of garlic in half, parallel to the base. Next, dice one medium white onion, slice two carrots, and chop the chicken into one-inch bite-size pieces. Set aside. Now, set your instant pot in saute mode on high heat. Add 2 tbsp of olive oil and 2 tbsp of butter. Once the butter is melted, add the chopped onion and grated carrots. Season them with 1 tsp salt and saute for five minutes while stirring occasionally. After this, add the chopped chicken along with another teaspoon of salt and 1/4 tsp of black pepper. Mix together and continue sauteing for another five minutes.

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Step 2

Next, add four cups of low-sodium chicken broth and two cups of jasmine rice. Stir to combine. Lastly, take the garlic head that you cut in half earlier and place it into the pot, cut side down. Cover the pot tightly with its lid and set the vent to the ceiling position. Cook on manual high pressure for ten minutes. As soon as the timer is up, carefully release the pressure. After cooking, remove the garlic, add the shredded parmesan cheese and chopped parsley, mix well, and serve.

Instant Pot Chicken and Rice Recipe