Name: Amazing 5-Minute Instant Pot Chicken and Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons extra virgin olive oil; 1 large yellow onion chopped; 3 medium carrots sliced into rounds; 2 stalks celery chopped; 1 pound boneless skinless chicken breasts cut into 1 inch pieces; 4 cloves garlic minced; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 2 cups long grain white rice rinsed; 2.5 cups unsalted chicken stock; 1 teaspoon kosher salt; 0.5 teaspoon ground black pepper; 2 tablespoons unsalted butter; 0.25 cup grated parmesan cheese; 2 tablespoons fresh lemon juice; 2 tablespoons chopped fresh parsley

Description

This one-pot dish combines tender chicken breast, fluffy rice, and savory vegetables for a creamy, comforting dinner ready quickly. It uses the Sauté function before pressure cooking for deep flavor.

Ingredients

2 tablespoons extra virgin olive oil
1 large yellow onion chopped
3 medium carrots sliced into rounds
2 stalks celery chopped
1 pound boneless skinless chicken breasts cut into 1 inch pieces
4 cloves garlic minced
1 teaspoon dried thyme
1 teaspoon dried oregano
2 cups long grain white rice rinsed
2.5 cups unsalted chicken stock
1 teaspoon kosher salt
0.5 teaspoon ground black pepper
2 tablespoons unsalted butter
0.25 cup grated parmesan cheese
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley

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Instructions

Select the Sauté function on the Instant Pot and heat the extra virgin olive oil.
Add the chopped onion, sliced carrots, and chopped celery and cook for 5 to 7 minutes until the vegetables soften.
Stir in the chicken pieces, minced garlic, dried thyme, dried oregano, kosher salt, and black pepper.
Cook the chicken mixture for 3 to 4 minutes until the meat is white on the outside but not fully cooked through.
Pour in the chicken stock and scrape the bottom of the pot firmly with a wooden spoon to remove any browned bits.
Sprinkle the rinsed rice evenly over the top of the chicken and liquid but do not stir it in.
Press the rice gently with the back of a spoon to ensure it is submerged in the broth.
Secure the lid, seal the valve, and cook on High Pressure for 5 minutes.
Allow the pressure to release naturally for 10 minutes before manually venting any remaining steam.
Open the lid and check that the chicken registers at least 165°F on an instant-read thermometer.
Stir in the unsalted butter, grated parmesan cheese, fresh lemon juice, and chopped fresh parsley.
Fluff the rice mixture with a fork to distribute the melted cheese and herbs evenly before serving.

Notes

Do not stir the rice after adding it to the pot to prevent sticking and ensure proper pressure cooking.
Scrape the bottom of the pot well after deglazing to avoid a burn notice.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Pressure Cooking
Cuisine: American