Cooking Rice In An Instant Pot

If there's one thing we find magical about Instant Pots, it's how quickly and perfectly they cook chicken and rice. The rice is the perfect texture and the chicken is insanely tender. This is the meal we cook in the Instant Pot the most often.

IMPORTANT!This recipe works best in a 6-quart instant pot.If using newer versions of Instant Pot, especially 8-quart capacity models, we recommend removing the inner pot after sautéing and letting it cool off for 5 to 10 minutes before moving on to the pressure cooking stage. This will help prevent a potential burn warning.

Looking to try out even more recipes in your Instant Pot? Look no further!

Have you made this yet? Let us know how it went in the comments below!

Yields: 6 servings

Prep Time: 0 hours 5 mins

Total Time: 0 hours 45 mins

1 tbsp.

extra-virgin olive oil

1/2

yellow onion, chopped

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

medium carrots, diced

red bell pepper, chopped

boneless skinless chicken breasts

Freshly chopped parsley, for garnish

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

Preheat Instant Pot by setting to "Sauté". Add oil and cook onion until softened, 3 to 4 minutes. Add garlic, oregano, and paprika and cook until fragrant, 1 minute.
Stir in rice and broth and season with salt and pepper. Add carrots, bell pepper, and chicken, and season generously again with salt and pepper.
Close lid, change setting to manual or "Pressure Cook" and set for 8 minutes on High. When 8 minutes is up, let pot decompress naturally for 10 minutes, then release pressure, remove lid, and shred chicken. Top with parsley before serving.

This recipe works best in a 6-quart instant pot. If using newer versions of Instant Pot, especially 8-quart capacity models, we recommend removing the inner pot after sautéing and letting it cool off for 5 to 10 minutes before moving on to the pressure cooking stage. This will help prevent a potential burn warning.

Instant Pot Chicken and Rice - Delish.com

Parker Feierbach

This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

Lena Abraham Senior Food Editor Lena Abraham is the Senior Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io