Instant Pot Chicken And Rice Easy No Saut Wellplated Com

This healthy pressure cooker chicken and rice recipe is everything we need in a healthy weeknight meal (along with Chicken and Rice Casserole).

It reheats like a champ—making it perfect for lunches all week long.The warm spices give the rice a captivating and comforting aroma and taste (like my favorite Instant Pot Butter Chicken).AND the pressure cooker leaves you with just one pot to clean in the end for an easy chicken dinner.

With its healthy servings of lean protein, vegetables, and whole grains, this recipe is an overachiever in the best possible way.

How to Make Instant Pot Chicken and Rice

This Instant Pot chicken and rice is wonderful, vibrant, filling, and incredibly good for you all at the same time. It’s a case study for the weeknight one-pot meal magic that occurs when fresh ingredients meet everyday kitchen staples, which for me include dry whole grains like brown rice and a well-stocked spice cabinet.

The Ingredients

Chicken. In addition to being high in protein and low in calories, boneless, skinless chicken breasts also take on all the wonderful flavors in this recipe.Brown Rice. I made this an Instant Pot chicken and brown rice recipe for the added nutrition boost. Brown rice has more fiber than white rice, so it helps make it more filling. (For more tips, check out this Instant Pot Brown Rice recipe.)

Carrots + Bell Peppers. Colorful and healthy additions that also add delicious flavor.

Ginger + Garlic. Flavor boosters for this 5-star Instant Pot chicken recipe.Spices. Cumin, turmeric, and coriander are the stars of this dish and help give it a deep, rich, and memorable flavor (like this Turmeric Rice).Frozen Peas. For an easy extra dose of veggies, I tossed in a bag of frozen peas (like in this Instant Pot Beef Stew). They’re tasty and packed with protein and fiber.

Almond Milk. My secret to making this recipe taste richer and more satisfying.

The Directions

Storage Tips

To Store. Store leftovers in an airtight container in the refrigerator for up to 4 days.To Reheat. Gently rewarm leftovers on the stovetop over medium-low heat. You can also reheat this recipe in the microwave.To Freeze. Place chicken and rice in an airtight, freezer-safe storage container and freeze for up to 3 months. Let thaw in the refrigerator overnight before reheating.

Recommended Tools to Make this Recipe

Instant Pot. In addition to this recipe, you can use it to make these 15 Healthy Instant Pot Recipes.Instant Read Thermometer. The best way to make sure your chicken is cooked through.Measuring Spoons. Perfect for measuring the spices in this recipe.

So simple yet so satisfying, this pressure cooker chicken with rice is sure to become an “instant” family favorite. To avoid this, be sure to use the following tips to ensure you make the BEST Instant Pot chicken and rice (and any Instant Pot recipe) every time:

Add Liquid. While you don’t have to add water to the Instant Pot specifically, you do need to add some type of liquid to avoid the dreaded “BURN” warning. For this recipe, I used almond milk. Low sodium chicken broth is another good option. Avoid dairy milk, which can burn.Scrape Before Sealing. Before you seal your Instant Pot, make sure you scrape the bottom to remove any pieces of stuck-on food leftover after sautéing. These pieces of food can trigger a “BURN” warning during cooking.Rinse the Rice. Make sure you rinse your rice before starting the recipe to remove excess starch and keep it from becoming sticky (and again, to avoid the “BURN”). Do NOT use instant rice for this recipe, as it will turn to mush.

If you’d like more tips on cooking chicken in the Instant Pot, check out my complete guide to Instant Pot Chicken.