Go Back
–+ servings
David Murphy

Instant Pot Chicken and Rice with Vegetables

Instant Pot Chicken and Rice with Veggies offers a balanced dinner with juicy chicken, a mix of veggies, light and fluffy rice, and seasoning.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 minutes
Additional Time 5 minutes
Total Time 19 minutes
Servings: 6 Servings
Course: Instant Pot
Cuisine: American

Ingredients
  

  • 1 ¾ cups chicken stock or vegetable stock
  • 1 tablespoon lemon juice
  • 2 teaspoons Herbes de Provence or Italian Seasoning
  • 1 teaspoon minced garlic
  • Salt and pepper to taste
  • 1 large onion diced
  • 2 bell peppers deseeded and diced
  • 1 cup white basmati rice rinsed and drained
  • 3 large chicken breasts diced and cut into 1 inch cubes
  • 2 cups sweet corn kernels

Instructions
 

  1. Add in your chicken stock, Herbs De Provence, Salt, pepper, lemon juice, and garlic and mix it up. Now toss in your onions and peppers.
  2. Pour in your basmati rice, diced chicken, and close the lid on your Instant Pot. Make sure the valve is set to seal.
  3. Do manual high pressure 4 minutes with a quick release.
  4. Once you open the lid and pour in your corn and just place the lid on to help warm the rice. Let it sit for 5 minutes.
  5. Remove lid and give your rice recipe a stir and serve up. Top with more Herbs de Provence and green onions on your chicken and rice.
  6. This Instant Pot Chicken and Rice is one of my favorite weeknight dinners that is so easy to make and requires minimal ingredients.

Tried this recipe?

Let us know how it was!