Instant Pot Rice Pilaf recipe loaded with chicken and vegetables is perfect healthy comfort food for a crowd that is easy to make. This homemade All-in-One-Pot meal will be ready in under 30 minutes.
If you own an Instant Pot, you already appreciate its ability to cook delicious meals in short period of time. What usually takes 2-3 hours to make a classic chicken and rice pilaf, can be done in an Instant Pot in less than 20 minutes. Plus, everything is cooked in one pot and there is no need to have a load of dirty dishes!
Since I got my Instant Pot, I made a lot of different versions of pilaf, using different types of meat and rice. My favorite ones are the following, Instant Pot Chicken and Rice Pilaf, and Brown rice with Beef Tips. They both are prepared using quite similar techniques but with different cooking times. And they both taste amazing!
What is Rice Pilaf?
There are so many ways how people prepare Rice Pilaf in different countries. However, usually it’s cooked in broth with meats and vegetables on low heat for a couple of hours. It’s a great meal that you can cook in one pot for a crowd!
When you cook it in Pressure Cooker, it allows you to reduce the cooking time significantly, while keeping all the ingredients moist and well cooked.
How to make Instant Pot Chicken and Rice Pilaf
I like to dice chicken breast in 1×1 inch cubes. Season it with salt, black pepper and cajun. Set your Instant Pot to Sauté on high heat by pressing “sauté” button twice. I like to brown the chicken in two batches, not to overcrowd the pot. Otherwise, your chicken will boil in released juices instead of sautéing to achieve a beautiful golden color. So, sauté each batch of diced and seasoned chicken for about 5 minutes until it has a beautiful golden color. The chicken doesn’t need to be cooked through, since we are going to cook it again with rice.
After the chicken is browned, scoop it out to a different bowl. Now it is time to sauté onions and carrots. It also will take about 5 minutes, until the onion gets a nice golden color and carrots soften. Turn off the sauté function, by pressing the button “cancel”.
Add chicken to the pot and mix it together with vegetables. Add chickpeas on top, DO NOT STIR. Then add rinsed rice on top of the chickpeas, DO NOT STIR!
Cut off the bottom of the garlic head and press in into the rice. Add chicken stock, and season with a little bit more salt and pepper.
Time to cook!
Cover with a lid and cook on Manual high pressure for 12 minutes (I know that in the video I have 13 minutes, but 12 will be better). Make sure that the venting knob is turned to “Sealing”!
When it is done, let it naturally release the pressure for 5-7 minutes. Then switch the knob to venting position to release the steam. Make sure the steam is fully released and the valve is completely down before opening the pot!
After you open the lid, remove the garlic head. Mix the chicken and rice, add parsley, and mix again.
Enjoy you delicious Instant Pot Chicken and Rice Pilaf!
MORE INSTANT POT RECIPES YOU MIGHT LIKE:
- Instant Pot Brown Rice Pilaf
- Instant Pot Orange Chicken
- Instant Pot Pulled Chicken
- Instant Pot Penne Alfredo
- Instant Pot Boneless Short Ribs
- Instant Pot Chicken Wings
- Instant Pot Turkey Meatballs
- Instant Pot Pulled Pork
- Instant Pot Chicken Soup
- Instant Pot Pot Roast
- Instant Pot Barley Soup
Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!
Instant Pot Chicken and Rice Pilaf
Ingredients
- 1 pound chicken breast diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon cajun
- 1 tablespoon vegetable oil
- 1 large onion diced
- 2 large carrots diced julienne style
- 1 can 15.5 oz chickpeas
- 2 cups rice rinsed
- 1 garlic head cut off the bottom
- 2 ½ cups low-sodium chicken stock
- 1 cup parsley chopped
Instructions
- Dice chicken breast in 1×1 inch cubes. Season it with salt, black pepper and Cajun.
- Set Instant Pot to Sauté on high heat by pressing “sauté” button twice. Sauté chicken in two batches for about 5 minutes, until golden color. After the chicken is done, scoop it out to a different bowl.
- Add diced onion and carrots to the pot and sauté for about 5 minutes until the onion gets a nice golden color and carrots soften. Turn off the sauté function, by pressing the button “cancel”.
- Add chicken to the pot and mix it together with vegetables. Add chickpeas on top, DO NOT STIR. Then add rinsed rice on top of the chickpeas, DO NOT STIR!
- Cut off the bottom of the garlic head and press it into the rice. Add chicken stock, and season with a little bit more salt and pepper.
- Cover with a lid and cook on Manual high pressure for 12. Make sure that the venting knob is turned to “Sealing”!
- When it is done, let it naturally release the pressure for 5-7 minutes. Then switch the knob to venting position and release the steam. Make sure the steam is fully released and the valve is completely down before opening the pot!
- After you open the lid, remove the garlic head. Mix the chicken and rice, add parsley, and mix again.
- Enjoy!
Video
Notes
- I like to brown the chicken in two batches, not to overcrowd the pot. Otherwise, your chicken will boil in released juices instead of sautéing.
- If you want to use chicken thighs for this recipe, make sure they are BONELESS and SKINLESS. Also, I would suggest to sear them quite well before adding all other ingredients to make sure they will cook through.
I used Montreal Chicken seasoning and my homemade chicken stock… Family loved it!!!
Thank you so much, Laura! I’m so happy you enjoyed the recipe 😉
Nevermind….the video just loaded and it answered my question!
I’d like to make this for dinner tonight, but have never cooked with a whole head of garlic… Do you cut off the stem-ish part or the dried up root-ish part? Do I have to peel the garlic at all? Thanks!
I thought it was a little dry and not much flavor.
If you cut the recipe in half would it burn or would the cook time need to change?
Hello I plan to do this recipe today. Can i use white rice?
Hi! Sure, you can use white rice!)
I plan to make this tomorrow but I would like to use a wild rice mix. ANy suggestions on cooking time alterations? Thank 🙂 Pilaf is a special dish for us, on the arrival of our first daughter, our neighbors brought it over to us the night we got home. It looked just like your picture and was so tasty! That was 9 years ago and I still remember it. I’m very anxious to try this. I also already have cooked chicken in the fridge so I may just add it after cooking the rice and all else in then IP.
Hi Rachel!
I’m glad you are making this recipe! Wild rice and regular white rice have different cooking time. I never cooked wild rice before in the Instant Pot, but would assume it needs about 15-20 minutes. Which is too much for chicken, it will be too dry.
There are two options I would suggest:
1. Use chicken thighs instead of chicken breast. Brown it as well, then do everything according to the recipe.
2. Use beef tips instead of chicken breast, like in this recipe: https://veronikaskitchen.com/instant-pot-brown-rice-pilaf/
Let me know how it came out!)
Hi, there. I’d like to make this for a larger crowd (enough for 10-15 people), can I double this? Do you know how that would affect the cooking time?
Or maybe I can literally make it twice and just dump both together in the instant pot to keep warm? OR put it in the crockpot to keep warm. Thoughts?
I am allergic to Chick peas but really want to make this recipe. My first IP meal. Is there anything else that I can use to replace the chickpeas with? I know the chickpeas Linda lot of moisture to the recipe so I want to make sure that I replace it with something that’s equal. Any suggestions that you have would be great thank you.
Hi Kelly! You can easily skip the chickpeas!) or if you want, you can add some frozen peas, it also will add some flavor)
That is awesome to know Veronika!!! Oh yeah (palm to head moment), frozen peas, carrots or corn. I’d love both…hubby would prefer corn! Thank you so much for your quick response and amazing selection of recipes.
Peas and corn sound really good! I think I need to make this recipe again and try it with these new ingredients!)