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Working parents, so you need a dinner that can be on the table in under 30 minutes and will easily use ingredients you may have on hand? This Instant Pot Garlic and Herb Chicken and Rice can do that! It doesn’t take more than 5-7 minutes to prep and takes 14 minutes after your IP comes to pressure. What working parent doesn’t love a one pot quick and healthy meal?
My instant pot hasn’t gotten a lot of love these days, since I pretty much use my air fryer 24/7 – but I still pull it out every few days to make rice and some other things. I was browsing in a supermarket and saw a packet for Garlic Herb Chicken and Rice in a multi-cooker and decided to give it a try. However, the spice packet was way too peppery. I decided to try it again the next night, using spices that I liked and changing up some of the cooking instructions. If you make this, use the spices you prefer, add different veggies or use my recipe to make this Instant Pot Garlic and Herb Chicken and Rice dinner.
Ingredients:
- 1 pound of chicken breasts (usually 2 breasts in a standard package).
- 1 cup of white medium grain rice (I used white basmati rice)
- 3 large carrots, peeled
- 1 small onion
- Frozen Peas (added after cooking)
- 2 cups water (if you rinse your rice, fill your measuring cup just slightly below 2 cups)
- 1 small zucchini
- 3 garlic cloves, minced. I used fresh garlic and a garlic press, feel free to use whatever garlic you have on hand – frozen cubes, jarred minced garlic, garlic powder…etc
- Paprika (1/2 teaspoon)
- Oregano (1/4 teaspoon)
- Olive oil
- Pepper (1/4 teaspoon) – this is optional
- Fresh parsley- optional, to top with after cooking
Equipment
Instructions:
Mince your fresh garlic cloves and set aside. A garlic press is your friend, folks!
Chop your onions and set aside.
Chop your carrots and zucchini.
Measure out 1 cup of rice. I always rinse my rice, but you do you, babe. Set aside.
Take out your 1 pound of chicken and cut off any visible fat.
Make sure you instant pot is clean and ready.
Add your olive oil to your instant pot and hit the sautee button.
Then add your garlic and onion and sauté for a few minutes until it’s slightly browned.
Turn off your instant pot and add the rice, the cut up carrots and zucchini and then place the chicken breasts on top. Add your spices and then add in the water. I try to mix in some of the spices with the rice (though most will be on the chicken).
Put your instant pot on for 8 minutes at high pressure.
Then let it do a natural release for 5 minutes and then release the rest of your pressure.
After cooking, take out the chicken breats and add your peas to the rice mixture. Place the lid on top to let the peas steam into the rice and veggies.
Cut up the chicken into small pieces (or shred it with a meat claw)
Add the chicken back into the rice mixture and mix it all together.
Serve!
Tips and Variations:
- You can sub in other veggies, but root veggies will cook better than other veggies in this.
- If you are really rushed for time, don’t saute the onions and garlic before adding all the other ingredients. Just leave the olive oil out and add the minced garlic and onions when you add all the ingredients in.
- Top with fresh parsley or the spices of your choice!
Will there be leftovers?
- This recipe will feed a family of 4 and most likely there won’t be leftovers. You can double this if you want leftovers.
- It will heat up the next day easily for dinner.
- I like to serve this with a simple salad on the side.
Conclusion:
Enjoy this recipe for Instant Pot Garlic and Herb Chicken and Rice. Let me know if you make it! Your family will love it!
Instant Pot Garlic Herb Chicken and Rice
Equipment
Ingredients
- 1 lb chicken breasts usually 2 breasts in a package.
- 1 cup white medium grain rice I used white basmati rice
- 3 carrots peeled
- 1 small onion
- 1/2 cup Frozen Peas added after cooking
- 2 cups water if you rinse your rice, fill your measuring cup just slightly below 2 cups
- 1 zucchini
- 3 garlic cloves minced. I used fresh garlic and a garlic press, feel free to use whatever garlic you have on hand (frozen cubes, jarred minced garlic, garlic powder…etc)
- 1/2 tsp Paprika
- 1/4 tsp Oregano
- 2 tbsp Olive oil
- 1/4 tsp Pepper 1/4 teaspoon – this is optional
- Fresh parsley- optional to top with after cooking
Instructions
- Mince your fresh garlic cloves and set aside.
- Chop your onions and set aside.
- Chop your carrots and zucchini.
- Measure out 1 cup of rice. I always rinse my rice, but you do you, babe. Set aside.
- Take out your 1 pound of chicken and cut off any visible fat.
- Make sure you instant pot is clean and ready.
- Add your olive oil to your instant pot and hit the sautee button.
- Then add your garlic and onion and sauté for a few minutes until it’s slightly browned.
- Turn off your instant pot and add the rice, the cut up carrots and zucchini and then place the chicken breasts on top. Add your spices and then add in the water. I try to mix in some of the spices with the rice (though most will be on the chicken.
- Put your instant pot on for 8 minutes at high pressure. Then let it do a natural release for 5 minutes and then release the rest of your pressure.
- Take out the chicken and add your peas to the rice mixture. Place the lid on top to let the peas steam into the rice and veggies.
- Cut up the chicken into small pieces (or shred it with a meat claw).
- Add the chicken back into the rice mixture and mix it all together.
- Top with fresh parsley (if you want) and serve!
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