Instant Pot Chicken Breast and Rice
Boneless chicken breasts and long-grain white rice cooked together under pressure with Italian seasonings, garlic, and paprika, finished with lemon juice.
Ingredients
Method
Completed steps 0
Switch pot to sauté mode with 1 tablespoon oil. Mix the dried Italian seasoning, garlic powder, onion powder, and paprika in a small bowl. Coat chicken breasts with remaining 1 tablespoon oil, season with salt and pepper, then rub all over with the spice mixture. Brown chicken in the pot for 1–2 minutes per side, then set aside on a plate.
Add butter to the pot and let melt. Stir in minced garlic, then add the rinsed rice along with the remaining ½ teaspoon Italian seasoning and salt and pepper. Pour in the broth and stir to combine.
Place the steam rack in the pot with handles up. Arrange chicken breasts on the rack. Cover, lock the lid, and cook at high pressure for 5 minutes. Allow a natural pressure release for 5 minutes, then carefully remove the lid. Transfer chicken to a plate.
Use a fork to fluff the rice, taste, and adjust salt and pepper as needed. Squeeze fresh lemon juice over the chicken and rice before serving.
Notes
Rinsing the rice removes excess starch and helps prevent mushiness.
Natural release lets the rice finish absorbing liquid without overcooking; quick release is acceptable but may leave rice slightly wetter.
For smoked paprika, use the same amount for a deeper flavor.
Calories: 502 kcal · Carbs: 39 g · Protein: 52 g · Fat: 14 g · Sodium: 596 mg · Fiber: 1 g · Sugar: 1 g
Adapted from www.lecremedelacrumb.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.