Instant Pot Chicken and Rice | One Pot – 30 min Dinner


(light music) – Hey everyone, it’s Natasha
of natashaskitchen.com, and today I’m gonna show you how to make one of our family’s
favorite Instant Pot recipes. It is a creamy, cheesy chicken and rice, and you’re gonna love it. So let’s get started. (tapping) (ding) This first step is kind of
weird, but stick with me, because it transforms this rice. Take a whole head of garlic and cut in half parallel to the base. Next, dice one medium onion. And it may seem like a lot of onion, but it completely
disappears into the rice. (upbeat music) Once you’re done crying
those ugly onion tears, set the onion aside and we’re
gonna move onto the carrots. Peel two large carrots,
and you can cut them on the large holes of a box grater, or slice them into julienne strips. Use safety gloves to protect your hands, and our favorite tool for this
is this fine julienne slicer, and I’ll make sure to link
to this tool in the notes. This shredder is also
really great for salads. Next, cut one and a half pounds of chicken into one-inch bite size pieces. These are chicken tenders, but you can also use chicken
breast, or chicken thighs. After the super easy prep,
we’re ready to start cooking. I’m using my six quart Instant Pot. Set that to the Saute mode on high heat, and add two tablespoons of olive oil, and two tablespoons of butter. Once the butter is hot and melted, add the chopped onion and grated carrots. Season the veggies with
a teaspoon of salt, and saute stirring
occasionally for five minutes, or until softened. Sauteing the veggies like this
really enhances the flavor of the overall rice, so
don’t skip this step. Next, add the chopped chicken, along with another teaspoon of salt, and a quarter teaspoon of black pepper. Stir that together and continue sauteing
another five minutes. (rattling) Next, add four cups of
low-sodium chicken broth, and two cups of jasmine
rice, and stir to combine. And, last but not least, take that garlic head that we cut in half, and place it into the pot, cut side down. Cover tightly with the lid, and set the vent to the ceiling position. Cook that on manual high
pressure for 10 minutes. As soon as the timer is up, we’re gonna release the pressure. For safety, I use an oven
mitt to switch the lever over to the venting position. And, it’s a good idea to stay clear, because sometimes you’ll get
a little spurt coming out of that vent. This is why I always have
a paper towel in hand when I’m going this, just
in case there’s splatter. All right, it’s go time (laughs). Just one last step. Oh, okay, and then I do
like to take out the garlic, because not everybody loves garlic, but you can take out the cloves. Or you can squeeze them out
right back into the rice. And that is super tasty. And you can see the garlic is so, so soft. And the flavor, oh, you’ll love it. Okay, and now last but not least, we’re gonna add a full half a cup of shredded Parmesan cheese. That might be a little more
than half but (shushes). (laughing) Okay, and then a third cup
of freshly chopped parsley. And this is a great way
to add flavor at the end. And just stir it all together. And the chicken, after 10 minutes, is like ridiculously tender. The rice is perfectly
cooked, and look at that, it’s like cheesy, look at that, wow. Creamy, absolutely delicious. It tastes almost like a risotto. The consistency of this is fantastic. And it’s so fast, like make
this and you will be so excited. It’ll change dinnertime for you. Okay, we’re gonna get
right into this taste test, because I’m hungry,
you’re probably hungry. I’m really sorry, I know
you’re hungry (laughs). Okay, we’re gonna do this. All right, and we are all about healthy portions around here. And really, this is like a meal. I mean there’s so much
carrot and onion in here. And the onion just
disappears into the rice. Your kids will never even know it’s there. Okay. Now, the moment I’ve been waiting for. Little bit of everything. And it’s still hot. (laughs) Oh, it’s hot. (laughs) (moans) It is creamy and cheesy. Literally like a risotto, but
so much faster and easier, and totally hands off. You don’t have to sit and stir
it for 30 minutes (laughs). This is amazing. Make this once, and you will
make it over and over and over. And the best part about
this is, my kids love it. They can’t get enough, and to prove it, I’ve got a very special taste tester. Come on! Okay. Are you excited? You love mom’s rice? Here you go. Is it good? Thumbs up. (laughs) Oh, if you guys love easy, easy dinners that are family approved, check
out some of our favorites, right over there, and right down there, and before you go, make sure
to click below to subscribe. And when you do, do not forget
to click the little bell icon so you’ll get notifications
every time we post a new recipe. We’ll see you in our next video.

About the author

Comments

  1. I'm not usually so quick to subscribe. I saw my first recipe/ video and saw your quirky personality and had to subscribe. Then I saw you live just 125 miles away. You've got to be special.

    Do you have a restuarant or do any type of public events? I'd love to meet you before I hit the road traveling next year.

  2. Update: I made this recipe last night using turkey broth that I had made and then I added a little bit of thyme and curry with sweet peppers (added while sautéing the onions and carrots). Ms. Natasha, my husband could not stop talking about this meal. Thank you again for this recipe. Keep cooking.!!!!!

  3. It’s been awhile, missed you! ❤️🎄happy holidays to you and your family. I can’t cook right now because I’m recovering from knee surgery. Once I’m all better next year, I plan to follow and cook lots of your recipes.

  4. Wow 🤩 awesome 👏 . I have a question. How did you open the your you tube channel ? Can you explain little bit please

  5. Natasha I love your channel and your an amazing cook. Can you please teach us: vegitarian rice recipe using the instant pot. I would love to make it for my family. Thank you. May God reward you for all your efforts amen.

  6. That looks so awesomely so good hmmmmmmm 😋 now I'm very hungry Natashaskitchen.com I would 💘 to eat your cooked or baked foods too maybe I can be your taste tester too

  7. When I made this, and got to the step of adding the chicken, my pot kept displaying”HOT” and would stop sauté mode. Why is this? How do I stop this from happening? BTW..I have the 6 qt Duo SV

  8. Definitely going to try this, just received a instant pot for Christmas!! If you can!! Make more instant pot recipes 🥰🥰

  9. My Boss bought an Instant Pot for me for Christmas today. I think this will be my first recipe!!!! Looks really good🤩🤩🤩

  10. The rice came out waaayyy too mushy..I would do 2 cups rice to 3 cups water. The steam should def cook the rice to perfection. I know she was aiming for a “risotto” texture but I hated the texture lol

  11. The taste is probably delicious, but the rice looks very mushy 😞. Found a video where it said to use the same ratio of rice to water. For instance, 2 cups rice; 2 cups water.

  12. Made this tonight. It was sooo good!! Just the perfect combo of ingredients. Thank you for sharing recipes and would love to see more instant pot recipes. 💕
    Edit- after reading some of the comments must add that the rice is not mushy. It comes out perfectly like a Risotto. Follow Natasha’s recipe.

  13. You talk too fast and too much messing around in the kitchen. You don’t give instructions slowly re the instant pot I had to a abandon your recepie

  14. I just got done making this and I’m on my second bowl it is so good thank you so much for the recipe and Sean how to use it because I just got my Instant pot for Christmas so I’m trying out everything on it

  15. The flavor of this Rice is delicious, it is also very easy to make. The question I have is in the sense of rinsing the rice, I felt like it was a little too mushy after the cheese was added. In other recipes is similar to test the rice is always a rinsed. What do you think?

  16. Привет, Наташа! Благодарю за рецептик!

  17. I am a new subscriber… i like your videos very much… good job. I tried this today it came super delicious.thanks ones again

  18. Not to be an asshole but I would've washed the rice and the chicken with hot water.. I have to make this 🤘🤘🤘🤘🤘🤘🤘🤘🤘🤘🤘🤘🤘😖😖

  19. Hi 👋 I’m new to instant pot cooking. When sautéing, do u wait until it’s preheated to put the food in or not? I was just wondering cuz of burning.

  20. DON'T peal you carrots…wash thoroughly. That's it. Valuable minerals and vitamins in the skin…just like potatoes.

  21. I made it tonight! SOOOO good! I've seen comments that the rice was "mushy" but this type of recipe isn't supposed to be fluffy ice. Your video shows that it's supposed to have a moist, creamy texture. I loved the sweet taste of the onion. VERY good!

  22. Great recipes! I’ll have to try them ASAP! 🙂
    I just made chicken breasts (and shredding them with forks) in my pressure cooker – made a video about it on my channel too! I’m loving the whole world of pressure cooking 🙏❤️

  23. This dish is soo delicious. I made it last night with one little change. I did 3 1/2 cups of chicken broth and added a 10oz can of cream of chicken soup. The family crushed it. Thank you so much for sharing.

  24. I added half a cup of chopped green onions to this at the end with the cheese and parsley and it really bumped up the flavor. Great recipe Natasha thanks.

  25. I just made this and its very good! The garlic was so hard to cut that way😂😂😂 but this rice has so much flavor. I didnt have parsley but id reccomend it for better color! Id also add more salt for the chicken as mine didnt have a lot of flavor. The rice does make up for that though. Thank you💕

  26. I just got a 6qt Instant Pot and it's great. I made french dip sandwiches last week and then Chili now today I'm making this chicken and rice. Then you for the cool recipes. 😊😋

  27. hi my name is Alison gerro and I would like to learn to make your recipes so can cook for my family to like it alot

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