Instant Pot Chicken & Rice

Total Time: 30 minutes

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 6

Author: Sarah Robinson


Instant Pot Chicken & Rice


· 1 pound frozen boneless (skinless chicken breasts)· 1 tbsp olive oil or coconut oil· 2 cloves garlic (minced)· 3 green onions· 3 carrots (diced)· 1 cup mushrooms· 1-1/2 cups brown rice rinsed and drained· 1 1/2 cups chicken broth plus 1/2 cup for deglazing vegetables· 2 tsp dried thyme· salt and pepper


Step 1On the sauté setting, preheat on normal for 1-1/2 minutes.Step 2Add 1 tbsp of oil (I used coconut oil)Step 3Add in garlic, green onions, carrots, mushrooms and cook for about 4 minutesStep 4Add 1/2 cup broth to deglaze the vegetables.Step 5Rinse rice, to prevent the rice sticking to the bottom.Step 6Add 1 and 1/2 cups of chicken broth and brown rice and stir togetherStep 7Add thyme, salt and pepper and stirStep 8Add the frozen, boneless chicken breastsStep 9Place the lid on, lock it and set valve to sealingStep 10Cook on manual, high pressure for 20 minutes.Step 11Switch over the valve release to release the pressure and remove the lid carefullyStep 12Use kitchen shears to cut up chicken into chunks or shred with forks and stir the pot.Step 13Serve!