When you’re craving a delicious and balanced meal that’s both easy to make and full of flavor, instant pot chicken and rice is the answer. This dish brings together tender, juicy chicken, flavorful yellow rice, and perfectly cooked broccoli for a complete, wholesome meal. The bright, savory spices that flavor the rice pair wonderfully with the mild taste of the chicken, while the broccoli adds a touch of freshness and crunch. Whether you’re meal prepping for the week or looking for a quick dinner idea, this simple yet satisfying recipe is sure to become a family favorite
How To Make Instant Pot Chicken and Rice
- Cube 1.5 lb of chicken breast. Sauté 2 tablespoons of butter in the Instant Pot until hot. Once hot, add your cubed chicken breast and sauté until cooked through.
2. Once chicken is cooked, add in 16 oz of yellow rice and 14.5 oz of chicken broth and stir well.
3. Pressure cook your chicken, rice, and broth for 5 minutes. When the 5 minutes is up, quick release the pressure.
4. While chicken and rice cooks, in a medium bowl whisk together 1/2 cup of almond milk (or milk of choice) and 1 1/2 Tablespoons of all purpose flour. Set aside.
5. Once your chicken and rice is done cooking and all the pressure has been released from the Instant Pot, open the pot and pour in the milk and flour mixture. Stir to combine.
6. Add in steamed broccoli. I use 1 small steamer bag from the freezer section. Stir well, serve, and enjoy.
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Easy Instant Pot Chicken and Rice
When you’re craving a delicious and balanced meal that’s both easy to make and full of flavor, instant pot chicken and rice is the answer.
Ingredients
- 1.5 lb boneless, skinless chicken breast
- 2 Tbsp butter
- 16 oz of yellow rice
- 14.5 oz chicken broth
- 1/2 c almond milk or milk of choice
- 1 1/2 Tbsp all purpose flour
- 10 oz steamer bag of broccoli
Instructions
- Cube 1.5 lb of chicken breast. Sauté 2 tablespoons of butter in the Instant Pot until hot. Once hot, add your cubed chicken breast and sauté until cooked through.
- Once chicken is cooked, add in 16 oz of yellow rice and 14.5 oz of chicken broth and stir well.
- Pressure cook your chicken, rice, and broth on high pressure for 5 minutes. When the 5 minutes is up, quick release the pressure.
- While chicken and rice cooks, in a medium bowl whisk together 1/2 cup of almond milk (or milk of choice) and 1 1/2 Tablespoons of all purpose flour. Set aside.
- Once your chicken and rice is done cooking and all the pressure has been released from the Instant Pot, open the pot and pour in the milk and flour mixture. Stir to combine.
- Add in steamed broccoli. I use 1 small steamer bag from the freezer section. Stir well, serve, and enjoy.
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