Name: Instant Pot Chicken & Rice
Prep time: 5 min
Total time: 45 min
Ingredients: 1 tbsp. extra-virgin olive oil; 1/2 yellow onion, chopped; 2 cloves garlic, minced; 1 tsp. dried oregano; 1 tsp. smoked paprika; 1 c. white rice; Kosher salt; Freshly ground black pepper; 1 1/4 c. low-sodium chicken broth or water; 2 medium carrots, diced; 1 red bell pepper, chopped; 3 boneless skinless chicken breasts; Freshly chopped parsley, for garnish

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Instant Pot Chicken & Rice

olive oil

yellow onion, chopped

garlic,

oregano

smoked paprika

c. white rice

Kosher salt

black pepper

chicken broth

carrots,

red bell pepper, chopped

chicken breasts

parsley,

This was okay. Definitely needs some some salt if made as in recipe. I ended up adding a can of diced tomatoes as well. I think next time I will use a jar of salsa in place of the onions and bell peppers.

This was was my first Instant Pot meal so I really had no idea what to expect. My whole family was blown away! It was delicious! The only change I made, which was sort of on accident, but I used two cups of rice and two cups of chicken stock and it was absolutely perfect. This will be a regular in our dinner rotation for sure!

Eating it right now and loving it. Only thing I changed was I added broccoli

I read through all the reviews and tried all the suggested tricks with my new Six-quart Duo (first time IP user, and first recipe tried).

Even after sautéing the onions, peppers and carrots on stovetop separately before throwing them into the IP, I still got the BURN warning (using low pressure mode). Depressurised, and opened it up to see what happened. Sure enough there was basically no broth remaining (even after adding a half-cup of broth more than the recipe asked for), and the rice burned. I added the rest of the box of broth, scraped the bottom of the pot of burned rice, and restarted the pressure cooking process (again on low pressure). Another BURN warning came on, so I opened it back up and just thought to myself that, so long as the chicken breasts were cooked, I'd just eat it as is. End result: the chicken was cooked perfectly, but the dish as a whole was mush... as you can see. The overall aroma and taste was alright, but I'd personally double the salt, pepper and paprika.

I'd have to agree with a few others in the comments; as is, this recipe isn't worth the effort. I suggest that this recipe be significantly reworked and tested with newer IPs with the goals of better reproducibility across all IPs without triggering the BURN warning. Without the problems, this would be a 4-star recipe.

rice was burning at the bottom so by the time pressure cook turned on it said food burn and wouldnt cook. had to put my food in a big bowl and get the burnt bits off and start over. kept adding liquid but seriously how much is enough?

Made this without reading the reviews. I still don't know what to replace the "pressure cook" setting with since my instant pot doesn't have it, so I just went with Meat/Stew because that is literally the only setting I've used so far.

It turned out fine. Didn't burn. It could have used slightly less liquid. Someone else on here said 1/1 ratio rice to stock was better and I agree. 

I also added a carrot and half a pepper. It was still too much chicken and not enough veg, so we think we'll make it again later, nix some chicken, and add some green veg to the mix.

Also, it needed way more salt and pepper.

This turned out amazing! I took the pot out like it suggested after sauteing the onions and garlic. I also put in a cup and a half of broth, but I think the original amount called for would have worked too. Tastes delicious.

Awesome. Didn't have onions or red peppers, substituted celery, tweaked the seasoning a bit, and added feta and lemon at the end as well, turned out perfect!

This was the first recipe I used for my instant pot and it was a huge hit! I also got the burn warning on my pot, which scared me bc it was my 1st time using it, and luckily nothing was butned. But besides that, it was very flavorful, the chicken was juicy and tender. Definitely putting this in the rotation

This turned out delicious. I did get the burn signal briefly, but fortunately worked. Will try adding more broth next time. Quick and worthwhile meal. Thanks!

I made this using left over smoked chicken, added a 14 oz. can of fire roasted tomatoes with garlic, 1 14 oz. can chicken broth and 1/4 cup water. And I threw in some left over veggies from dinner the night before. I cooked the onions and some sweet peppers on the stove then added it all to the pot. Followed the cooking times and it turned out perfectly. No burn.

I used ground chicken and yellow saffron rice and 1 1/2 cup of chicken stock. It was pretty good this way too!💙

All in all, it was good. I’m assuming though that using instant rice wasn’t wise. I did however add an extra half cup of water to the pot before putting the lid on. I guess it was a good call. It was a little bland at first, but I probably didn’t use enough salt and pepper when I seasoned it. We added cashews right before serving and it really amped it up a bit. With a few tweaks, I recommend this recipe. Also to note, i have a newer pressure cooker and never got the burn warning. I assume from adding extra water.

My family loves this quick and easy meal. I have a family of 5 so I doubled up on the ingredients and I opted to add fresh cilantro. I also omitted the carrots “I didn’t have any” and added a 1/2 cup of frozen peas and corn. 😋😋😋

I’m also glad I did not read the comments before. I cooked this recipe with a small variation, I cooked it 15 mins because I had large chicken breasts. Nothing burned and it turned out perfect!

Pretty good. I doubled the recipe and forgot to rinse the rice. When you cook this use more salt then you think you normally use. Like a lot more. If you salt the chicken, salt the veg, and salt the rice you should be ok. I did get the burn alarm even after deglazing and all that, but it turned out excellent.

https://streaming.hearstdigitalstudios.com/f17339da-c54a-4c24-ba95-3927a8d76a2c/video_rover_16x9_1080p_hd_1523658388_13889.mp4

Instant Pot Chicken & Rice

Prep Time: 5 minutes

Total: 45 minutes

Servings: 6

Author : Lena Abraham

Ingredients

Instructions

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