This Instant Pot chicken and rice recipe has tender, juicy chicken and the most amazingly soft and flavorful rice. You can even add carrots to make it a complete meal!
This lemon chicken and rice recipe came about because I keep seeing Crockpot recipes for chicken and rice that are cooked in there at the same time. Naturally, since I'm slightly obsessed with my Instant Pot (hello instant gratification), I wondered if it was possible to cook rice and chicken in an electric pressure cooker at the same time without anything going wrong. We'll figure out a Crockpot version later. 😛
There's just something tempting about throwing it all in there and it turning into a delicious dish with no extra work. I'm notorious for messing up stove-top rice, and I wanted to get this right!
Turns out it is possible to make rice and chicken in the Instant Pot at the same time, and the results are great. It's also really hands-off once you close that lid, which to me is a bonus. 🙂
It saves time, dishes, and it's just really tasty. And that rice turns out sooo creamy without using cream or any type of condensed soup. There isn't a "sauce" per se, but the rice soaks up most of the liquid and becomes perfectly seasoned and almost has a risotto quality to it.
And, this is actually a fairly healthy meal. I like the rice so much that I have posted a separate recipe for just the rice sans the chicken.
If you want a veggie in there, add some carrots... so good.
How to make chicken and rice in the Instant Pot
It's easy to make chicken and rice in the Instant Pot, but I do recommend following the tips below to ensure your recipe is successful. I have done a lot of research (and experimentation... this is probably my most tested recipe to date on the blog) to make sure it works. I'm going to put it out there that there's a pretty good chance this recipe can go wrong if you don't follow the cooking instructions exactly.
- Don't guess on liquid measurements.
- Rinse the rice (I just measure it out, put it in a sieve, and then rinse and quickly let the water drain out).
- Stick to using white rice (I've tested jasmine and basmati). Brown rice is a different beast.
- Don't make substitutions unless you've made the recipe first and you're confident they will work... or you don't mind if it goes wrong in the name of experimentation. 😉
- I usually make this recipe with larger chicken breasts. I don't look for a particular weight, but you know sometimes the ones at the grocery store are just tinier than you're used to. If you do end up with smaller ones, I'd reduce cooking time by a minute or so. You could definitely also try chicken thighs - they're typically more forgiving when it comes to overcooking them.
I really think this is the best chicken and rice. It's crazy easy and just so comforting.
Try my chicken and rice soup if you love these flavors!
Love Instant Pot chicken recipes? Try my Instant Pot teriyaki chicken, this Instant Pot chicken noodle soup, or my Instant Pot chicken tortilla soup recipe.
I hope you love this easy chicken and rice recipe!
Want to make just the rice? Check out the best Instant Pot rice recipe.
Questions? Don't hesitate to ask. Leave me a comment below. 🙂
Update (5/7/2019): After reading the comments and doing further testing, I've slightly altered the recipe. Originally, the recipe called for 18 minutes on high pressure with a quick release. I've changed it to 12 minutes on high pressure with a 5 minute natural release, followed by a quick release for the remaining pressure. My logic behind this is two-fold: the 12 minutes leads to more tender chicken (as does a partial natural release). I also am learning that newer Instant Pots get the burn warning much easier than my older Instant Pot, and hopefully these changes will address that issue.
Instant Pot Chicken and Rice
Ingredients
- 4 chicken breasts
- 1/2 medium onion chopped
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 2.5 cups chicken broth
- 2 tablespoons lemon juice
- 1 cup white jasmine rice (or basmati) rinsed
- 4 dashes Italian seasoning
- 1 tablespoon butter
- 3 medium carrots peeled & sliced (optional)
Instructions
- Season both sides of each piece of chicken with salt & pepper.
- Press the sauté button on your Instant Pot. Add the oil and onion and sauté for 3-4 minutes. Stir in the garlic, then add the chicken broth, lemon juice, rice (rinse it first), Italian seasoning, and butter. If you want to add carrots, add those in at this point too. Leave the sauté button pressed so it heats up as you're adding the ingredients.
- Give the ingedients in the Instant Pot a good stir (make sure nothing is sticking), and then immediately add the chicken pieces on top. Close the lid, set the valve to "sealing", and cook on high pressure for 12 minutes.
- Once the countdown has completed, let the pressure release naturally for 5 minutes, then quick release the rest of the pressure. Give the rice a stir prior to serving (it will absorb a little more liquid as it rests for a few minutes). The rice will have a consistency that's soft, creamy, and a little sticky. If needed, season with salt & pepper to taste.
Notes
- I have tested this recipe multiple times in my 6-quart Instant Pot, and it has worked every time without a burn warning (I've heard this can happen in some of the larger and newer Instant Pots when cooking certain recipes - such as ones with rice). I suggest following my instructions exactly as written for best results.
- If desired, use low-sodium chicken broth. I found this recipe to be perfectly seasoned with regular chicken broth, though.
- Makes 4 generous servings. If I was eating this by myself, it would be more like 6+ servings.
- Inactive time indicates the time it takes the Instant Pot to get up to pressure and the time for natural pressure release.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Michael says
Actually really good. I say that because my wife has several intestinal issues and because of that her list of can haves is short. Tried this because it had the least amount of stuff. All i did was use chicken broth with thyme, cummin and salt heated up till steaming then added rice and frozen chicken boobs. 12 minutes was perfect. After 10 years in the Navy, im not a big fan of rice but this was good. Thank you.
Miranda @ Salt & Lavender says
You're welcome, Michael! That's so good your wife could enjoy it as well.
Phil cox says
Only thing that I did different is sear (saute) the chicken 1st & set aside and then went to the onion/garlic saute step...
Natasha says
Glad you enjoyed it, Phil!
Nancy says
Can I use vegetable broth? I ran out of chicken broth. Can I make this for one person in a 6 quart?
Natasha says
Yes, veg broth is fine. Not sure what you mean about making this for one person. I don't know if the recipe will work if you change the measurements. It seems to be quite finicky to begin with for some people (lots of the newer Instant Pots tend to get burn warnings it seems).
Nancy says
Unfortunately I’m cooking just for me. I got the 6 quart thinking I’ll have leftovers...which I do...but too much leftovers. I end up wasting food and money. I’ll be getting the 3 quart one as soon as I save money. So I was wondering if I can make it with one piece of chicken and rice enough for 2 servings...since one piece of chicken will be enough for two meals.
Natasha says
I think you could give it a try, I would just divide the ingredients equally and hope for the best. I've never had an issue with this recipe in my IP, but others have unfortunately, so I'd just hate for you to waste ingredients. Let me know if you do try!
Nancy says
It came out tasty in the end...I ended up over cooking the chicken since it was still frozen and some rice was not cooked so I added my vegetable broth and did it again...if I would have set it for 5 mins it probably would have been perfect! It is a very tasty recipe..I like how it comes out to be a creamy consistency. I shredded the chicken to mix it in. Which helped moisten the chicken a bit.
Natasha says
Sounds like with a few tweaks the single portion will work great. I'm glad you liked the creamy consistency. Thanks for reporting back! 🙂
Nancy says
It’s even better the next day! Had it for dinner with a side of salad! Tomorrow night I may just have it in a taco flat with homemade broccoli slaw. Thank you again for the recipe! I bought carrots to make it again with the carrots!
Natasha says
That's fantastic!! 🙂
Ellise says
Thank you for this recipe, Natasha!! Very quick and easy. Added celery and extra garlic, came out perfect!
Natasha says
So happy to hear that, Ellise! 🙂
Cathy says
One of my go to instant pot recipes. Love the creaminess of the rice and the flavor is amazing!!
Natasha says
So happy to hear that!!
Aimee Pischea says
This is VERY soupy. Next time I will try doubling the rice.
Monica says
WOW!! This was amazing!! It's the first meal I make in my Instant Pot that actually lives up to the hype. My whole family loved it ... even the picky little short ones that eat nothing. I made it in my 3qt with only two chicken breasts, but followed the rest of the recipe exactly, and it was perfection!! I must try more of your recipes!! Yummmm!!
Natasha says
That’s awesome!! So glad to hear it!
RYAN says
This recipe needed a lot of salt when it was done, and the rice got mushy. The chicken wasn't very tender and juicy either. It was edible, but not a make again.
Marty says
This recipe is one of the best I’ve tried! I even used 2 average bone in chicken breasts, same amount of water and rice, and tweaked my own spices. I also used parboiled white rice. Time and amounts were perfect. Rice had creamy texture, if you don’t mind that. This is a keeper. 👍
Marty says
Forgot to mention I used 3 qt. Pot.
Natasha says
That's awesome!! so happy it was a hit! 🙂
Doris says
This was so amazing! After reading the description, I was hoping it would come out as described (with rice like risotto)... and it did! Both my kids loved it. Followed your recipe exactly, and no burn warnings for me. Thanks!!!
Natasha says
Wonderful! Very glad to hear that! Thanks for taking the time to comment, Doris.
Alison says
I liked this! I used the modified recipe, but I added 2 minutes because my chicken was frozen. It came out well. I seasoned with red pepper flakes and served over spinach.
Leftovers were even better than right out of the pot!
Natasha says
I'm so happy it worked for you, Alison!! 🙂
Julie says
I love this recipe and make it often. It has always resulted in a tasty meal that all three of my children enjoy, which doesn't happen often.
Natasha says
I'm so happy to hear that! Thank you for taking the time to leave a comment.
Elise says
Thank you for this recipe! I have made it many times and adjusted based on my available ingredients and time. We are a family of 6 healthy eaters so I multiplied the amounts.
I also need to eat low fodmap so my adjustments seem below:
-Garlic oil substitute for garlic clove
-green onion tops for 1/2 onion
-2 cups rice rather than 1 cup
-3 cups homemade low fodmap chicken broth for store-bought chicken broth
-definitely add the carrots and we also like 3 stalks of chopped celery.
-6 frozen boneless skinless chicken thighs rather than 4 chicken breasts
(We like thigh meat in the instant pot better than breast meat. Also, it is a huge time saver for me to simply place the frozen chicken thighs on top of the sautéed veggies and rice.
18 minutes on manual. Quick release - perfecto!
Natasha says
So glad you like it!! Thanks for your detailed comment.
S Gerrasch says
Great substitutions for low FODMAP! Thanks for sharing!!
Melissa says
How would I adjust this for only 2 breasts and they are frozen? I want to make this tonight but nervous about cutting the recipe in half and what about cook time?
Natasha says
I’d keep the time the same if they’re frozen. Are you making the same amount of rice? I’m a bit hesitant to offer suggestions because as you can see from the comments, lots of people have unfortunately had issues with the recipe. I’ve made it tons of times without any issues, so it’s puzzling. 😭
AngelaML says
I followed the newly modified recipe exactly, (well my husband did, he's the Instant Pot chef in the house). We also added a package of baby carrots to get the full meal experience. My son is home from college, and we all agreed this is a keeper!!!
The chicken breast package I had was only 3 breasts. The chicken was a little dry, we will try a little less time next time. It was also a little bland. I am one of those can never have too much garlic people, so it is probably just me. 😉
Everyone loved the texture of the rice - we had never used jasmine rice before (although I have had it in restaurants). Loved it!
I'm thinking of adding spinach next time. Do you think just adding it at the end once it's done and stirring in the pot for a minute or two would wilt it enough? My favorite Italian dish is the spinach and chicken risotto which made me think of it.
Another hit! I'm so thankful I found you and your blog. Thank you for all that you do for us food challenged people! Especially at these trying times, it is nice to have meal times to look forward to.
Natasha says
I'm so glad it worked out!! I am the same way with garlic haha. I always add more than my recipes call for, but I tend to cook for the masses. I always encourage people to tweak recipes... that's what cooking is all about. I think that adding spinach that way would be the way to do it. 🙂 You could even put the lid on (without sealing it up) and let it steam that way for a few minutes. Thank you for your kind comment... I am very happy that my recipes are helping you out.
Cheidy says
Hi! This post is very helpful
I just tried my first attempt on rice and chicken
My instant pot is a 8 quart I followed the instructions but when I hit pressure cook the timer never started then after 8 min it started displaying Burn. I freaked out and cancel the instant pot
Is there something that I should do different on my new 8 quart instant pot to avoid it getting burn?
Natasha says
Hi! Unfortunately I just have an older 6-quart and I have never received a burn notice, so I really can't offer you any specific advice. I really wish I could since I try to make my recipes as fool-proof as possible. I had no idea that this recipe would present so many issues to people when I published it... I have made it multiple times with zero issues. I suggest reading thru the comments - there's quite a few from people who have experienced similar issues with various IP models, and there may be some good tips for you.
Sonya says
Hi Natasha,
There only chicken my store had available was cut as tenders. Do you think 12 minutes will over cook the chicken?
Natasha says
Hi! I think it might unfortunately.
Hannah says
Could I cut the chicken into pieces before cooking? I think it will be easier for my son to eat that way.
Natasha says
Hi! The chicken will likely end up overcooked if you cut it up before cooking it, but it's up to you. I'd just simply cut it up after and mix it with the rice for him.
Kristen says
Me and my boyfriend love this so much! So tasty and comforting. I am making for the second time tonight. I have a newer instant pot... same one as you and I didn't have any issues?? Worked perfectly. Thanks for sharing.
Natasha says
I'm so glad it worked out!! I think our IP is a bit older. Like I bought mine at the beginning of 2018.
Karen says
This recipe is so delish! My husband and I can’t get over how moist and flavorful the rice is. We want to make it for more people. Any recommendations for doubling the recipe?
Natasha says
I'm so glad you two like it, Karen!! You could definitely try straight doubling everything. I'd keep the cook time the same since it'll cook longer anyway because it'll take longer to come up to pressure. That's the usual recommendation for doubling recipes in the IP (to leave cooking time the same). If you're in any doubt, use a meat thermometer to ensure the chicken is done, but I don't see why it wouldn't be.
Kayla says
Hi there! I loved making this recipe in my IP but ended up getting rid of it bc I was having so many issues with the burn notice. Is there a crockpot version of this recipe yet?? Thanks!
Natasha says
Hi Kayla! Those new Instant Pots are so frustrating. I have yet to ever experience a burn warning with mine. So annoying. 🙁 No, I haven't experimented with this in my Crockpot. Sorry!
Donna says
I made this last night. It was so easy and it came out perfect! The rice was like risotto - delicious. My adult son was over for dinner and he loved it to. I didn't have plain chicken broth so I used Progresso's Tuscany flavored chicken broth that has thyme, marjoram and oregano. It added really nice flavor. I used my 6 qt instant pot that I received as a Christmas gift. I will definitely make this again.
Natasha says
I'm so happy it worked out, Donna! 😀
Bonnie says
I followed the directions exactly and all it did was burn. I don’t know what went wrong. I pulled everything out and even cleaned the pot so there wasn’t anything left on the bottom and it still burned. We were super excited to try this recipe. Such a bummer.
Natasha says
I'm sorry to hear that, Bonnie. If you read thru the comments, you'll see that others have experienced the same issue. My Instant Pot has never shown a burn warning. I don't think you did anything wrong... or for that matter that I did anything wrong. Some of the newer Instant Pots sadly seem to do this, and I don't know why. I've tested this recipe multiple times in my own Instant Pot, and it's never failed. I updated the post months ago mentioning the issue... not sure if you saw that or not.
Loren says
This is my favorite instapot recipe... it is so yummy!
Natasha says
Wonderful! XO
Aimee says
This made me fall in love with my instant pot. My boys love this. I usually serve it the next day for them. I’ll reheat it and add heavy cream so it’s extra rich and creamy (they’re very underweight)!
Natasha says
I am so glad it's a hit in your home, Aimee!! Love the heavy cream idea!
Kate Pigula says
My daughter just got me an Instant Pot. I didn't realise how confusing it is to use it, I'm 83 and I got confused reading all the different directions. Do they have a recipe book with directions from scratch..Step by step.
Natasha says
Hi Kate! The Instant Pot does come with an instruction manual. I think it's probably a good idea to familiarize yourself with it prior to attempting this recipe. This recipe can actually be a bit tricky (some users of newer Instant Pots find the rice burns unfortunately). I wish I could come to your kitchen and help you out!
Dotty says
does this recipe work with frozen chicken?
Natasha says
Hi! I haven't tested it. You may want to add an extra couple minutes to the cook time if you do try it. Some people with newer Instant Pots have had issues with burn warnings in this recipe (you might want to read thru the comments), so it may be best to make it with thawed ones first, and then you could play with timing depending on how your Instant Pot responds.
Don says
I made this with thighs + carrots came out perfect very tasty very easy. Thank you for making this available and easy to use.
Natasha says
Very glad you enjoyed it!!
Shelly says
Made this recipe tonight..with a smidge more tive and with lemon pepper instead of lemon juice. It’s absolutely amazing!!
Natasha says
So glad to hear it!!
Kristen says
Made this tonight with 3 large semi-frozen breasts...kept cook time the same since I was using fewer breasts. Turned out perfectly! Added a little bit of truffle sunflower oil as well. Perfect so tasty thank you!!
Natasha says
That’s great to hear! ♥️
Chelsey says
Love love love this recipe! It was so easy and my whole family enjoyed it! The rice is so creamy and satisfying, and I love that I get that result without having to use a cream soup! This recipe will forever be a staple!
Thank you for sharing it!! Thank
Natasha says
So glad to hear it! ♥️
Terri says
Do you leave this recipe in the insta pot on sauté the whole time
Natasha says
What do you mean by "the whole time"? The sauté is just to brown the onions and start to heat the rest of it while you put the ingredients in the IP. I can't recall offhand, but I think you need to switch the sauté button off in order to set the manual high pressure cooking part (if not, it just turns off automatically when you set the high pressure cooking time). And then once you release the pressure, it'll be on "keep warm" by default, I believe.
Terri says
Perfect thank you so much I understand now. I’m new to using the insta pot
Natasha says
I'm so glad you saw my reply... I was hoping that you got it. I figured you were new to the IP... it can be tricky to figure out at first, but once you get the hang of it, it's great. 🙂
Lori says
I like how kid friendly this recipe is.
I did a bit of tweeking:
Used chicken thighs
Grated the onion and garlic (kids don't like chewing on bits of onion)
Grated the carrot as well (again with the chunks)
Included some green pepper
Used regular rice, rinsed
Our granddaughter who is super picky gave it her approval along with my husband who is NOT picky at all. LoL!
A repeat for sure. Thank you.
Natasha says
I'm so glad it was a hit!! Thanks so much for letting me know, Lori! 🙂
Julie says
Super easy, used two big frozen breasts and increased the time by two mins. they came out so good! don't skip the lemons, i actually used limes cause its what i had on hand and it turned out good. will be making again and again!
Natasha says
Wonderful... so happy it turned out! 😀
A says
I just bought an Instant Pot and this was my first recipe. It was great! I added a bit of extra water but it all ended up creamy and delicious without extra liquid. I would recommend more garlic - but I am a garlic fiend, so maybe not everyone feels that way! Thank you for your recipe.
Natasha says
I am so happy that it worked out for you!! I am a garlic fiend too so I agree hahaha.
Ally Filetti says
I’m going to only use two chicken breasts , but they’re frozen. Think I should leave the time the same since it’s frozen?
Natasha says
I think there may still be a risk that they won’t be cooked properly. If you don’t want to add extra time, you could experiment and see if they do cook, but test them with a meat thermometer to ensure they’re 165F in the middle.
BRITTANY says
So I can't figure out how to comment without replying, wish me luck. I did 3 huge frozen breasts and 1.5 cups rice ( it was an accident so I added about a .5 cup more broth) I sauteed my chicken first then followed the recipe I will add a can of French style green beans at the end and let you know how it turns out
Natasha says
No worries! Hope it works out ♥️
Lauren says
I got the IP Duo Mini (3 qt) for christmas and decided to give recipe this my first shot! I only used 2 breasts and 2 cups of broth with 1 cup of rice. Reduced the time to 10 minutes since it’s a smaller container and it came out with some liquid on top. Just stirred it for a minute and wasn’t too soupy! Chicken was a little chewy but it was all very Yummy! Thanks for sharing!
Natasha says
I am so pleased you liked it!! That’s great it can be adapted for a 3 qt. Happy new year! ♥️
Crystal says
Can this be made with frozen chicken breasts?
Natasha says
Hi! I haven’t tested it so I don’t know for sure. You could give it a try. Maybe add another minute or two. Then if you’re in doubt at all if the chicken is cooked, use a meat thermometer to ensure it’s 165F. Let me know how it goes!
Liz says
Flavor wise this recipe is really good, but my rice was mooshy and there was so much liquid left after cooking that it was more like soup. I used an 8qt IP, and followed the recipe but I must have done something wrong. Anybody else have this result? I want to make it again because it tastes so good but I want it to come out as intended
Natasha says
Hi Liz, I'm sorry it didn't work out so well for you! Maybe read through the comments? Unfortunately this recipe seems finicky in some Instant Pots (I found that out after I tested this recipe multiple times in my own IP). I have never had this happen with my own 6-qt. model. The rice is meant to be very creamy (like a risotto almost), but not like a soup.
Jessica says
I had the same problem with my 8 quart. I just had to add more time.
Jane says
Same problem with my 8qt - mushy and lots of unabsorbed liquid. Wish I had seen the comments first. The flavor was good so will try again but back off on the liquid and hope it doesn't burn.
Danielle Perkins says
Aw mine turned out like soup also, 8qt.. Extended the cook time and Fingers crossed it works.. I’m so hungry and looking forward to this! Lol!
Claudia says
This was absolutely delicious. My 4 year old granddaughter wants it again, like for breakfast this morning!
Natasha says
That’s awesome!! ♥️
Keren Fortier says
I'm making this great recipe. I keep getting BURN errors. I keep canceling, stirring and beginning again. Tried adding water. IDK what to do...
Natasha says
I’m sorry to hear that Keren. There’s quite a lively discussion in the comments from people who have experienced similar. When I posted this recipe, I never realized that it would be such an issue for some folks. I’ve never encountered a burn warning (like ever in my entire IP life). Do you have a newer IP by chance? It seems to be happening with newer models. I’m not sure why the burn warning is occurring. I think that it must be something to do with the rice, but there’s plenty of liquid and it should be fine when stirred. Sorry this is happening to you! 🤦♀️😭
Lora says
Made this tonight and was skeptical about the 2½ C of liquid, but it turned out perfectly! I used 7 legs, thawed, and they still came out great - falling off the bone tender. Since there's only two of us, there's enough leftover rice & chicken to make a small casserole for tomorrow! I didn't have chicken broth on hand, so I used water. The legs were lemon-pepper marinated so the rice was still flavorful!
Natasha says
Yay so glad it worked out for you, Lora! 🙂
Cameo says
I need to make food for my mom when she has surgery. So it can either be pulled out of freezer and warmed up or can be prepped raw and then dumped into the instant pot. Which way would you recommend doing this recipe?
Natasha says
Hmmm... freezing rice can make it really mushy, so I would probably prep the ingredients raw. I am kinda worried it might not work perfectly, though... like I would add the water, lemon juice etc. separately rather than freezing it all together then defrosting and just dumping it all in the IP if that makes sense.
Carol Grant says
Package up the components into freezer bags but leave everything uncooked. Keep the rice in its own package then put everything together in one big baggy. Not sauteing onions won't hurt anything,
Delores Swanson says
I used my Instant Pot for the first time tonight. I made the Chicken and Rice. It was delicious. I followed the recipe like Natasha mentioned. The only other vegetable I put in was some celery. Please send more recipes. Will be looking forward to them.
Natasha says
I am so glad it worked out for you, Delores!! 🙂
Charles H says
This tastes delicious and is so easy. As a college student this is one of my go-to recipes. Thank you Delores 🙂
Shay says
Do I need to change anything if I have an 8qt pot?
Natasha says
I don’t believe so.
Heather U says
I know you mentioned brown rice is a different beast 🙂 But we rarely eat white rice anymore. Did you try it with brown rice and if so what problems did you encounter? I swapped white for brown in a recipe not long ago and just added more liquid and cook time and it worked. Tempted to try it with this recipe! What are your thoughts/tips?
Natasha says
Hi Heather! I haven't yet tried it with brown rice. Honestly, especially since this recipe tends to vary a LOT from Instant Pot to Instant Pot (check out some of the comments), I'm very reluctant to make any suggestions. I don't cook brown rice very often, so especially in a recipe like this, I really don't have any good tips unfortunately. Also, brown rice doesn't really release starch the same way so it becomes creamy. That's the magic of this recipe. If you're in an experimenting kinda mood, I encourage you to test it... I think the worst that could go wrong is that you waste some ingredients haha. Wish I could be more help.. sorry! If you do try, please report back - I think plenty of people have been wondering the same thing.
Heather U says
Thanks! I’m still learning with brown rice, but we are adamant about swapping it in whenever we can for health reasons. I’m going to go for it! My husband is pretty picky - especially healthy stuff - so I’ll let you know what his verdict is 🙂
Natasha says
My fingers are crossed!
Heather U says
Ok the verdict is in! I completely messed up the water to rice ratio (brown rice needs more water than white) plus I was feeding two very hungry teenage boys so I doubled the amount in the recipe anyway. First round it was just soup 🙁 so I added a couple of cups of minute brown rice and PCd for a couple more minutes (I had huge chicken breasts so I wasn’t worried about over cooking them). Turned out great!! The rice was still very creamy, and with no soups or cream added makes it healthier than my usual chicken and rice recipes. I myself actually needing a little more seasoning, but my hubs loved it and the boys liked the flavor as well. Will definitely be adding this to our rotation of healthy meals 🙂
Natasha says
Well, I am glad that you were able to pull it off haha!! Thanks for the update! 🙂
Targol says
Rainy, cool day here in Raleigh and this recipe looks like the perfect dish for dinner tonight. All I have are frozen chicken tenderloins and I haven’t a clue how much it weighs or how many pieces there are! I’ll defrost a bit then take a wild guess at cooking time. Wish me luck!
Natasha says
Good luck!! Hope it works out!
Casey says
Could I double or triple this recipe? If so, how would the measurements change? I’ve made this twice already as written and we love it! I want to make it for our small group at church. 8 adults and 9 kids...
Natasha says
Hi Casey! So glad you like the recipe. I would double everything and keep the cooking time the same. Mind you, based on all the comments, this recipe can be a little fussy in some models of the IP, so I can't be sure of the results. Let me know how it goes!
Austin says
The author was very clear about following exact instructions. BUT, I was not patient and did not read everything correctly. (100% my fault) Even with all my mistakes, this was a delicious dinner thanks to this surprisingly forgiving recipe.
-----
Things I changed:
1) Onion and garlic powder instead of raw onion and garlic. - Already felt like it was burning at bottom of the pan during sauteing stage. Whoops.
2) Vegetable oil instead of olive oil.
3) Regular long grain rice.
4) 3 big chicken breasts since the 4 would not fit in my 6-quart pot. - I know the author said they did it with that pot just fine but not for me.
4-A) I thought this was for a frozen chicken recipe so I added 2 minutes to cooking time thanks to the comments. WHOOPS.
-----
Turn out:
No burn warnings (And my pot always burn warns when I cook rice.)
I opened the lid after 14 minutes of cooking, 5 minutes of natural release and then a quick release of the remaining pressure.
It looked like there was a lot of water in the pot but it evaporated on its own within a minute or two of opening the lid.
The 3 big pieces of frozen chicken was cooked all the way through and fairly tasty if not a bit chewy. (Again my fault.)
Rice was so creamy and flavorful and not soupy at all. Considering how far I was from the recipe if you are even slightly following directions you should be fine.
Natasha says
I am so happy you liked it, Austin! Thanks for your detailed comment. 🙂
Liddy says
When you say “4 dashes Italian seasoning,” what does that equate to if using measuring spoons? I’m afraid I’ll dump in too much or use too little if I don’t measure it. 😬 I’ve got all the ingredients and plan to cook this for tomorrow’s dinner! 😀
Natasha says
Hi! If I had to guess, I’d say maybe 1/4 teaspoon? It isn’t too much. 😊 Let me know how the recipe goes!
Julia says
I really like this recipe! Thank you so much for publishing it. I’m a IP newbie, but this was easy enough. I made a few changes to it to adapt for our tastes. Instead of Italian seasoning, I used herbes de Provence, a little extra dash of parsley, about a tap of extra rosemary, and a big dash of turmeric (for the anti-inflammatory properties). I also used about an extra quarter cup of water because it looked like so little once I added the rice. Is rinsing the rice necessary? I did it only because I worried that if I didn’t, the rice wouldn’t cook properly - moisture - but rice tends to fall through a regular colander, so I’d advise using cheesecloth or a colander with teeny-tiny holes, maybe. We used a pound of chicken breast “cutlets” or tenders, instead of 4 breasts, because that’s what we had, and it turned out perfectly. Seriously, the chicken was so tender that a fork shredded it easily, but it was not undercooked either. The rice was creamy and just delicious. My partner LOVED this dish. It’s very much like a conventional dish I make, but way faster. Bookmarked and will be cooking this over and over.
Natasha says
I am so glad you liked it!! I rinse the rice because Instant Pot recommends it. I think it helps it not stick... and I know this recipe can be a little finicky, so that's why I don't tempt fate haha.
Juliana says
This is the fourth recipes I’ve tried from your website. I just want to say THANK YOU! Everyone of them are delicious and easy remembering I’m not a good cook. I have a hard time to cook chicken breast, they usually came out gamey and ended just my husband eats it but your recipes make me able to eat chicken that I cook. Lol! I tried this recipes and the rice only recipe, following exactly what you wrote and the both came out great! My husband is not a rice eater but he ate them! 😉
Natasha says
This makes me so happy!! Thanks for your sweet comment. ❤️
Don says
Wow, what a delicious meal! The flavor of the rice is incredible. My wife loves to cook, but I wanted to give her a break so I decided to try this in our new instant pot tonight. Very easy recipe and your directions are spot on. I used the revised 12 minute pressure cooker time with the 5 minute natural release and it turned out perfect. I did have one slight modification. We only had about 2 1/8 cups of chicken broth, but the rice still came out fine. I'll be trying more of your recipes.
Thanks Natasha!
Natasha says
You're very welcome!! So happy to hear it worked out well! 🙂