Instant Pot Chicken and Rice
Lately, I’ve bee craving chicken and rice for some reason. No, I do not associate it with childhood or anything like that—I’ve probably eaten it maybe twice in my life. Yet, for some reason, I have a craving. Not an arroz con pollo, but an Americanized, cheesy version. Here’s what I came up with for the Instant Pot, with a bit of help from this recipe.
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 medium onion diced
- 2 large carrots, diced
- 2 chicken breasts (bone-in, skin-on)
- 4 cups (32 oz) low sodium chicken broth
- 2 cups rice (See notes)
- 3 cloves of garlic, minced
- ½ cup cheese, shredded (See notes)
- salt and pepper to taste
- Turn on Instant Pot to high on saute. Add olive oil, butter, onions, garlic, carrots, and salt. Sautee about five minutes, stirring occasionally. Turn off saute.
- Add chicken broth and rice; stir. Season the chicken breasts with salt and pepper. Nuzzle the chicken breasts into the pot. Cover and cook on manual high pressure for 10 minutes then quick release remaining pressure.
- Remove the chicken and allow to cool enough to work with.
- Add cheese and stir to combine.
- Shred and/or dice the chicken, being carful to remove the bones. Add the chicken to rice, and stir. Serve immediately; you might shake a bit more cheese on top and add some cracked pepper.
The original recipe calls for ½-cup of parmesan cheese, but I needed that for something else, so I just used some remnants I had in my cheese drawer: leftover cheddar, Italian blend from pizza night, and feta. I suggest using your favorite cheese, and be generous. I probably used closer to a cup of cheese. Seriously, can you ever have too much cheese in something like this?
Also, I thought we had more Jasmine rice than we did; I might have had 5 ounces. I also found a 5-oz. bag of yellow rice (including seasoning). I used both and used brown rice to bring up the full amount to 2 cups. I noticed that at the end of the cooking time the brown rice was not quite finished, but by the time I chopped and added the chicken, it was perfect. In fact, all brown rice might be excellent in this recipe.