Let’s be real for a sec.
Sometimes cooking dinner feels like trying to run a marathon… with flip-flops on… uphill… in July.
You get home from work or school or just life, and the idea of putting together a full-blown meal is like, “Okay, but what if I just drink a smoothie and call it a day?” (And listen, if that’s your vibe today, you do you.)
But let’s say you want something warm and filling. You want something cozy. Something that tastes like comfort, without the 2-hour prep time or 14 ingredients you’ll never use again.
This recipe? It gets you.
This is your no-fuss, one-pot, can’t-mess-it-up dinner. It’s warm. It’s creamy. It’s garlicky (in the best way). And it takes about 30 minutes.
We’re talking Instant Pot Chicken and Rice, and it’s about to be your new weeknight hero.
Why This Chicken and Rice is Different (and Better)
You’ve probably seen 27 variations of chicken and rice on the internet, and you’re like, “Why should I care about this one?”
Fair.
But here’s the thing—this isn’t dry, bland chicken doing time on a bed of overcooked rice. This is flavorful, juicy chicken wrapped in perfectly cooked jasmine rice that’s been simmering in chicken broth with sweet carrots, tender onions, and a full head of garlic (yes, the whole thing, trust me).
And just when you think it can’t get better, you stir in some fresh parsley and parmesan cheese and boom. Cozy-town.
The Instant Pot does the heavy lifting. You get the praise.
What You’ll Need
Here’s what you’ll want to grab:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, diced
- 2 large carrots, grated or thinly sliced
- 1½ lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 2 teaspoons sea salt (divided)
- ¼ teaspoon black pepper
- 4 cups low-sodium chicken broth
- 2 cups jasmine rice (do not rinse)
- 1 full head of garlic, sliced in half crosswise
- ⅓ cup chopped parsley
- ½ cup shredded parmesan cheese (plus extra if you love yourself)
This is the kind of ingredient list that won’t make you want to cry when you check your pantry.
Tools You’ll Use (Nothing Fancy, Promise)
- Instant Pot (6-quart works great)
- Knife and cutting board
- Grater or veggie peeler
- Measuring spoons and cups
- Wooden spoon or spatula
If you can turn on a pressure cooker and chop an onion without calling for backup, you’re golden.
Alright, Let’s Cook This Thing
Step 1: Sauté the good stuff
Set your Instant Pot to “Sauté.” Add the olive oil and butter, and once melted, throw in the diced onion and grated carrots. Sprinkle with 1 teaspoon of salt.
Cook for about 5 minutes, stirring occasionally, until the veggies soften and your kitchen starts to smell like you know what you’re doing.
Step 2: Add the chicken
Now add the chicken pieces. Sprinkle in the remaining salt and pepper. Stir and sauté for about 4–5 more minutes until the chicken starts to lose that raw look. It doesn’t need to be fully cooked, just kissed by the heat.
Step 3: Pour and place
Pour in the chicken broth and stir in the rice. Make sure it’s all submerged. Then, take your halved garlic head and place it cut-side down right on top of the rice. Don’t overthink it.
Step 4: Pressure time
Secure the lid. Set the valve to sealing. Cook on high pressure for 10 minutes.
When it’s done, carefully (and I mean carefully) do a quick release.
Step 5: The creamy finale
Take out the garlic (or, if you’re a garlic person, squeeze those soft cloves right into the pot). Stir in the parmesan cheese and chopped parsley.
Taste and adjust the seasoning if needed. Maybe add a little more cheese. You deserve it.
Substitutions & Variations (Because Life Happens)
- No jasmine rice? Use basmati or another long-grain white rice. Avoid brown rice unless you’re ready to mess with cooking times.
- Want to go dairy-free? Skip the butter and cheese, or use your favorite dairy-free alternatives.
- Need extra veggies? Toss in frozen peas, spinach, mushrooms, or whatever’s dying in your fridge drawer.
- No fresh garlic? Garlic powder works in a pinch, but the whole head really makes it sing.
- More protein? Add cooked chickpeas, shredded rotisserie chicken, or chopped turkey.
This is your meal, not a test. Feel free to adapt.
Pro Tips You’ll Be Glad You Read First
- Don’t rinse the rice. I know, I know. It feels wrong. But the starch helps make the final dish creamy and clingy in a good way.
- Use chicken thighs if you can. They’re juicier and more forgiving than breasts. Breasts will work too, just don’t overcook on the sauté step.
- Squeeze that garlic. Once it’s cooked, the cloves are soft and sweet and mash right into the rice like a dream.
- Stir the cheese while it’s hot. The heat melts the parmesan into everything. It’s the difference between “yeah this is good” and “oh wow I’m making this again tomorrow.”
- Prep in advance. Chop your veggies and chicken in the morning or night before. Then all you do is dump, stir, cook, done.
Can You Make This Ahead?
Yup. Here’s how:
- Prep the ingredients and store them in a zip-top bag or airtight container in the fridge for up to 2 days before cooking.
- Cook the whole dish and refrigerate for up to 4 days. It reheats beautifully.
- Want to freeze it? You can. Let it cool completely and portion it into freezer-safe containers. Reheat with a splash of broth.
Let’s Talk Leftovers (Because There Will Be)
This recipe makes 6–8 portions depending on how hungry everyone is. If you have leftovers:
- Store in an airtight container in the fridge for 3–4 days.
- Reheat in the microwave or on the stovetop with a splash of water or broth to loosen it up.
- Leftovers also make a great base for a burrito bowl. Add avocado, hot sauce, and boom—lunch is handled.
Extra Details You Might Find Helpful
Nutrition (per serving, approx.)
- Calories: ~375
- Protein: 26g
- Carbs: 43g
- Fat: 11g
- Fiber: 1g
Meal pairing ideas:
- A crisp green salad or roasted broccoli
- A glass of something cold and white (wink)
- Crusty bread to soak up that garlicky rice
Want to save more time?
- Pre-shred your carrots
- Use pre-diced onions
- Make double and freeze half for Future You
FAQ
Can I use brown rice? Technically yes, but it needs about 20–22 minutes of pressure time, which means your chicken may overcook. Best to stick with white rice here.
What if my Instant Pot gives the “burn” warning? Make sure nothing is stuck to the bottom before sealing the lid. Deglaze the pot with broth if needed.
Can I make this without an Instant Pot? You can. Follow the same steps in a large pot on the stove. Once the rice and broth are added, simmer on low with the lid on until rice is tender and liquid is absorbed (about 20–25 minutes).
Is it kid-friendly? Yep. It’s creamy, mild, and full of familiar flavors. Add peas or skip them depending on your audience.
Do I really need a whole head of garlic? Yes. Yes, you do.
Wrap Up
There are meals you make once, and then there are meals that sneak into your weekly rotation like they were always meant to be there.
This Instant Pot Chicken and Rice? It’s that kind of recipe.
It’s simple enough for Tuesday night but good enough that you’ll actually look forward to leftovers. And if you’re someone who usually avoids the Instant Pot because it seems intimidating? This recipe will change your mind.
So go give it a shot. Let it warm your kitchen, your belly, and your sanity. Then come back and tell me how it went—what you changed, what you loved, or what you served it with. I’d love to hear how it worked out for you.
And hey… if you added extra cheese? Same.