Go Back
+ servings
Print Recipe
5 from 7 votes

Instant Pot Chicken and Rice

For those days when you need to just throw dinner on and get to other things!
Prep Time5 mins
Cook Time4 mins
Course: dinner
Cuisine: American
Servings: 8 people

Ingredients

  • 3 cups long grain white rice
  • 4.5 cups chicken broth
  • 3 cups chopped cooked chicken (leftover roasted is great!)
  • 2-3 cups frozen mixed vegetables of choice
  • 1 tbsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Mix everything together in a 6qt OR 8 qt instant pot.
  • Put lid on, turn valve to sealing.
  • Set to high pressure for 4 minutes.
  • Let sit at least 10 minutes, or up to 2 hours.
  • Turn valve to venting, make sure the lid is safe to open, fluff rice with a fork.
  • Serve up! We enjoy it with soy sauce, leftovers refried are excellent refried in a cast iron pan with oil.