Instant Pot Chicken and Rice
Instant Pot Chicken and Rice only needs seven ingredients and will transform from simple to comforting in less than 30 minutes. It’s a great way to use leftover chicken, while getting some health supporting benefits from the chicken broth.
Servings 6 servings
Calories 346kcal
Ingredients
- 2 cups long grain white rice
- 2 cups chicken broth See note
- 1 bay leaf
- 1 large carrot diced
- 1 large celery stalk sliced thinly
- 1 spring onion sliced thinly
- 2 cups cooked, shredded chicken white meat, dark meat, or mixture
- 1-2 tbsp butter optional
Instructions
- Wash rice by triple rinsing to remove some of starch. Water should run almost clear by third rinse. This can easily be done in the instant pot bowl.
- With rice in pot, add in carrots, celery, onions, chicken, and bay leaf. Stir in broth.
- Put Instant Pot lid on and seal for pressure cooking function. Follow proper protocol per the Instant Pot directions for cooking under pressure.
- Cook for 3 minutes at high pressure. Let pressure naturally release for 10 minutes, then release any remaining pressure through valve.
- Ensure pressure is completely released before carefully removing lid.
- Gently fluff rice and season with salt, pepper, and butter, if desired.
Notes
Note: Chicken bone broth or stock works best in this recipe since it has so much flavor. You can find premade versions at many butcher shops or on shelf at grocery store. You can also make at home using a whole chicken or leftover chicken bones. Water can also be used in place of the broth but it will not impart any flavor.