If there's one thing we find magical about Instant Pots, it's how quickly and perfectly they cook chicken and rice. The rice is the perfect texture and the chicken is insanely tender. This is the meal we cook in the Instant Pot the most often.
IMPORTANT! If using newer versions of Instant Pot, especially 8-quart capacity models, we recommend removing the inner pot after sautéing and letting it cool off for 5 to 10 minutes before moving on to the pressure cooking stage. This will help prevent a potential burn warning.
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This introduction was updated recently to include more information about the dish.
extra-virgin olive oil
yellow onion, chopped
cloves garlic, minced
Freshly ground black pepper
low-sodium chicken broth or water
medium carrots, diced
red bell pepper, chopped
boneless skinless chicken breasts
Freshly chopped parsley, for garnish
- Preheat Instant Pot by setting to “Sauté”. Add oil and cook onion until softened, 3 to 4 minutes. Add garlic, oregano, and paprika and cook until fragrant, 1 minute.
- Stir in rice and broth and season with salt and pepper. Add carrots, bell pepper, and chicken, and season generously again with salt and pepper.
- Close lid, change setting to manual or "Pressure Cook" and set for 8 minutes on High. When 8 minutes is up, let pot decompress naturally for 10 minutes, then release pressure, remove lid, and shred chicken. Top with parsley before serving.
If using newer versions of Instant Pot, especially 8-quart capacity models, we recommend removing the inner pot after sautéing and letting it cool off for 5 to 10 minutes before moving on to the pressure cooking stage. This will help prevent a potential burn warning.