by Olena

Instant Pot Chicken and Rice

by Olena

My Instant Pot Chicken and Rice is simple Ukrainian pilaf (plov) recipe with onion, carrot, boneless chicken and brown rice. Each grain is separate, kids love it and it's so good you could entertain with it. #ifoodrealmonthly

This Instant Pot chicken and rice is so darn good, don’t you even think about cutting down the recipe. You will see once you make it, how fast it will disappear. Everyone will go for seconds, absolutely everyone, even though at first it might seem like you can’t eat that much but you will. Oh, you will! I learnt my lesson with healthy chicken and rice casserole.

My recipe is simple. It’s basically pressure cooker boneless chicken and rice with onion, garlic, carrots, cumin, thyme and oregano. That’s it. Slavic countries are known for their outstanding plov (pilaf) dish and this is how we made ours in Ukraine, only we had to hover over it on a stove and wait for more than an hour. With Instant Pot chicken and rice you just throw everything in and forget about it – welcome back into my life.

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My Instant Pot Chicken and Rice is simple Ukrainian pilaf (plov) recipe with onion, carrot, boneless chicken and brown rice. Each grain is separate, kids love it and it's so good you could entertain with it. #ifoodrealmonthly

To reap the most health benefits I used brown rice. Each grain came out separate and overall this chicken and brown rice pressure cooker recipe isn’t mushy. However, if you want absolutely each grain intact I recommend you use chicken breasts and do Natural Release.

My Instant Pot Chicken and Rice is simple Ukrainian pilaf (plov) recipe with onion, carrot, boneless chicken and brown rice. Each grain is separate, kids love it and it's so good you could entertain with it. #ifoodrealmonthly

How to Make Instant Pot Chicken and Rice

Instead of pictures, we have a step-by-step video for you today. Enjoy!

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Instant Pot Chicken and Rice

5 from 6 reviews

My Instant Pot Chicken and Rice is simple Ukrainian pilaf (plov) recipe with onion, carrot, boneless chicken and brown rice. Each grain is separate, kids love it and it’s so good you could entertain with it.

  • Author: ifoodreal.com
  • Prep Time: 7 minutes
  • Cook Time: 26 minutes
  • Total Time: 33 minutes
  • Yield: 8 servings

Ingredients

  • 2 lbs chicken boneless & skinless chicken thighs or breasts, cut into 1” pieces*
  • 1 large onion, finely chopped
  • 2 large garlic cloves, minced
  • 3 large carrots, shredded
  • 2 tbsp extra virgin olive oil
  • 1 1/2 tsp thyme
  • 1 1/2 tsp oregano
  • 1 tsp cumin
  • 1 1/4 tsp salt
  • Ground black pepper, to taste
  • 3 bay leaves
  • 3 cups long grain brown rice, rinsed & drained
  • 3 3/4 cups water*

Instructions

  1. On Instant Pot, press Sauté and let appliance preheat a few minutes until display says Hot. Add olive oil, onion and garlic; sauté for 3-4 minutes, stirring occasionally. Press Cancel and add thyme, oregano and cumin; cook another 30 seconds, stirring constantly.
  2. Now add carrots, chicken, rice, water, salt, pepper and bay leaves. Stir, scrape rice off the walls and level with a spoon to make sure rice is simmering in liquid.
  3. Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 22 minutes. Display will say ON, Instant Pot will take about 15-20 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.
  4. After 22 minutes your chicken and rice is ready, Instant Pot will beep and now it needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take 20-30 minutes – Natural Release (recommended for this recipe). OR you can do Quick Release by turning pressure valve to Venting position, which takes 2-3 minutes. I recommend doing so outside to avoid smell and mess in the house.
  5. Open the lid and serve hot. If you like corn and peas in your chicken and rice, add frozen now and stir.

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Notes

*If using chicken thighs, add a bit less water ( 3 2/3 cups total) because thighs are fattier and add to the liquid content during cooking.

 Did you make this recipe? Please give it a star rating in the comments.

About Olena

I don’t believe in diets, neither I think we were born to eat. This website reflects my healthy relationship with food – I like simple whole foods meals with a bit of lean protein, heavy on veggies and a sprinkle of complex carbs.

Made a recipe? Tag @ifoodreal on Instagram. I would love to share it with everyone!

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19 comments on “Instant Pot Chicken and Rice

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  1. The rice and chicken both turned out PERFECTLY! I used short grain brown rice, chicken breast meat, and chopped (instead of shredded) carrots, and otherwise followed the recipe pretty closely. The end product was cooked well and would definitely be a crowd pleaser, but turned out a little too bland for my and my husband’s tastes. We added crumbled goat cheese, more thyme, and a homemade hot sauce to it after serving and that did the trick 🙂 Next time, I’ll try increasing the herbs and adding more spices, and perhaps add some Better than Bouillon. Overall, really versatile base recipe. Thanks so much!

  2. I made this tonight and it was so flavourful. Enjoyed by the whole family. Thank you and I look forward to trying more.

  3. This was SO easy! Love how much leftovers we had for lunches and a quick dinner later in the week. Love this healthy, complete meal for my family.

  4. This was scrumptious, our whole family loved it! We served it with roasted asparagus, and my husband said this needs to be a regular meal. Thanks so much Olena. 🙂

    1. Oh yay, Lauren! I know, this recipe I make for when I have friends over. Easy for tired me by Saturday and I know that the most picky kids will eat it. You are welcome!

    1. Babushka to babushka had a different version of plov but idea is the same. You try, adjust spices to taste if needed and go with what you like. Main idea is to have the right consistency. Let me know how you like it.:)