This Chicken and Rice recipe is extra easy in the Instant Pot and includes 2 more variations to keep the comfort food coming!
2 Tablespoons butter or olive oil
2 carrots, peeled and diced, 2 cups
3 stalks celery, diced, 2 cups
1 onion, peeled and diced 1/2″, 3 cups
2 clove garlic, minced
1 pound boneless, skinless chicken thighs cut into 1” pieces
1 Teaspoon poultry seasoning, omit for the ginger turmeric variation
1 1/2 cups chicken broth, homemade tastes the best when you can
1 cup long grain white jasmine rice
1 Teaspoon sea salt, more or less to taste, see notes
1/2 Teaspoon ground black pepper
2 Teaspoons Italian seasoning
3 cups baby spinach, chopped
1 cup freshly grated parmesan, optional – omit for dairy free
Ginger Turmeric Version:
1/4 cup minced fresh ginger
2 Teaspoons ground turmeric
Freshly chopped chives are my favorite with all 3 versions
Start by prepping all of your ingredients before you begin cooking.
Select the sauté function on the Instant Pot. When it’s hot, add the butter or olive oil along with the carrots, celery, onion, and garlic. Cook, stirring occasionally until the veggies begin to soften with some browning.
Then add the chicken, and sauté about 2 minutes until the outer edges of the chicken begin to turn white. At this point you want to add either the Italian seasoning or the turmeric and ginger if you’re making either of the variations.
Add the poultry seasoning for the classic or Italian versions. Next turn off the sauté function and add the chicken stock. Scrape the bottom of the Instant Pot well to make sure to remove any browned bits. This is important so you don’t get a burn signal.
Finally add the rice, salt, (you can also add salt at the end if you prefer) and pepper to the Instant Pot. Stir to evenly distribute, then set the valve to sealing, and pressure cook for 8 minutes.
When the timer is up, let the Instant Pot naturally release for 2 minutes, then use the quick release function. I find it useful to cover the valve with a cloth to prevent spattering.
Stir the rice and season to taste. Serve immediately.
For the Italian variation, add the chopped spinach and half the parmesan before stirring. Stir to combine and season to taste. Let the heat of the rice wilt the spinach, about 1 minute, then serve with the remaining parmesan.
The amount of salt will vary depending on the amount of sodium in the chicken stock you choose. To be on the safe side, you can add salt to taste at the end of the cooking time.
The cooking time in the Instant Pot is only 10 minutes, but with the time to come up and down from pressure, the total time is around 30 minutes.
The nutritional information is for the basic/classic version of chicken and rice.
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Keywords: Creamy Chicken and Rice, Chicken and Rice recipe, Creamy Instant Pot Chicken and Rice, Gluten Free Chicken and Rice