Food and Recipes Recipes Instant Pot Chicken and Rice 4.5 (2) 2 Reviews Tasty enough to give Mama's classic casserole a run for its money. By Julia Levy Julia Levy Julia is an experienced cook with a demonstrated history of working in the publishing industry. She is skilled in catering, food & beverage, event planning, and menu development. She tests and develops recipes in the DotDash Meredith Test Kitchen for Southern Living. Southern Living's editorial guidelines Published on January 27, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photographer: Antonis Achilleos, Prop Stylist: Christine Kelly Food Stylist: Ali Ramee Active Time: 15 mins Total Time: 50 mins Servings: 4 If you are still on the fence about buying a multicooker, this delicious chicken and rice recipe will convince you that you need one in your kitchen right now. Just like slow cookers and food processors earned a place of importance in the kitchens across the South, the Instant Pot has quickly become a popular go-to cooking appliance for making everything from cornbread to lasagna and, if you can whip up a weeknight meal in less than an hour, what's not to love? This multicooker recipe is just as flavorful as Mom's oven-baked chicken and rice you grew up enjoying, only it comes together faster and uses boneless, skinless chicken breasts, which means there is no waste. A true weeknight classic made even easier. Serve alongside a tossed green salad or your favorite green vegetable. This Instant Pot dish makes great leftovers; simply store any remaining chicken and rice in an airtight container and refrigerate for up to one week. Ingredients 1 teaspoon smoked paprika ¾ teaspoon kosher salt ½ teaspoon dried oregano .5 teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon black pepper 1 pound boneless, skinless chicken breasts 1 tablespoon olive oil 2 tablespoons unsalted butter 8 ounces sliced cremini mushrooms 1 cup chopped yellow onion (from 1 medium onion) 2 medium carrots (about 4 ounces), peeled and sliced into ¼-inch-thick rounds (about ¾ cup) 2 teaspoons minced garlic (about 2 cloves) 1 cup uncooked long-grain white rice 1 ¼ cups chicken broth 2 tablespoons chopped fresh flat-leaf parsley, for garnish Directions Stir together smoked paprika, salt, oregano, garlic powder, onion powder, and black pepper in a small bowl. Place chicken on a plate, and rub seasoning mixture evenly over chicken breasts; set aside. Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting and allow to preheat 2 to 3 minutes. Add oil to cooker, swirling to coat. Add chicken in an even layer, and cook until browned on both sides, about 2 minutes per side. Transfer to a plate. Add butter to cooker. Stir in mushrooms, onion, carrots, and garlic; cook, stirring often, until onion is translucent and garlic is fragrant, about 3 minutes. Add rice, and cook, stirring constantly, until coated with butter about 20 seconds. Press CANCEL. Stir in broth. Place chicken in an even layer on top of rice mixture; drizzle with any accumulated juices. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 8 minutes. (It will take about 10 minutes for cooker to come up to pressure before cooking begins.) When cooking has finished, let the pressure release naturally for 7 minutes. Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). This will take 2 to 3 minutes. Remove lid from cooker. Remove chicken from cooker, and place on a plate. Shred with two forks. Fluff rice with a fork, and stir in shredded chicken. Garnish with parsley, if desired, and serve immediately. Rate it Print