Instant Pot

Chicken & Rice

Here is what you need.

Make the spice mix

In a bowl mix all the spices. Reserve half and use the other half to season the chicken on both sides. 


Cook the veggies

Heat some olive oil in the instant pot and saute onion and garlic until golden.

Cook the veggies

Add the chopped bell pepper and cook for a few minutes.

Cook the veggies

Add the mushrooms and saute for a minute. 

Add the rice

Add the rice and the remaining spices to the vegetables and stir to combine. 

Carrots, peas and water

Add the carrots, peas and water to the rice and scrape the bottom to make sure nothing is sticking.

Add the chicken

Place the chicken on top of the rice and veggie, do not stir, and lock the lid. Make sure the valve is on “sealing”.


Cook for 8 minutes. Let the pressure release naturally for 10 minutes.

Shred the chicken

Do a quick release, take the chicken out and shred it. Return to the pot and fluff the rice.

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