This Instant Pot chicken and vegetable pilaf is a fantastic solution for those busy weeknights when you need a healthy, satisfying meal on the table fast. It’s a true one-pot wonder, minimizing cleanup and maximizing flavor, making it ideal for families or even as a convenient Instant Pot meal for one.
Forget complicated recipes and endless dishes. This recipe delivers a complete, balanced meal with tender chicken, fluffy rice, and colorful vegetables, all cooked to perfection in your pressure cooker. It’s a go-to option for anyone looking for quick, wholesome dinners without sacrificing taste.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
- Questions People Always Ask Before Making This Recipe
Instant Pot Chicken and Vegetable Pilaf
- Total Time: 30-35 minutes
- Yield: 4 servings 1x
Description
This Instant Pot chicken and vegetable pilaf is a fantastic solution for those busy weeknights when you need a healthy, satisfying meal on the table fast. It’s a true one-pot wonder, minimizing cleanup and maximizing flavor, making it ideal for families or even as a convenient Instant Pot meal for one. Forget complicated recipes and endless dishes. This recipe delivers a complete, balanced meal with tender chicken, fluffy rice, and colorful vegetables, all cooked to perfection in your pressure cooker. It’s a go-to option for anyone looking for quick, wholesome dinners without sacrificing taste.
Ingredients
Instructions
1. Set your Instant Pot to the “Saute” function. Add the olive oil. Once hot, add the cubed chicken and cook for 3-4 minutes, stirring occasionally, until lightly browned on all sides. You don’t need to cook it through, just get some color. Add the chopped onion and cook for another 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
2. Pour in about 1/4 cup of the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is crucial to prevent a “Burn” notice and adds flavor.
3. Stir in the rinsed basmati rice, dried oregano, salt, and black pepper. Mix everything well to combine.
4. Pour in the remaining 1 1/4 cups of chicken broth. Gently spread the mixed frozen vegetables over the top of the rice and chicken mixture. Do not stir after adding the vegetables, as this can prevent the rice from cooking properly.
5. Secure the lid on your Instant Pot, ensuring the venting knob is sealed. Select the “Pressure Cook” or “Manual” setting on High Pressure for 5 minutes.
6. Once the cooking cycle is complete, let the pressure release naturally for 10 minutes. This is important for the rice to fully absorb the liquid and become fluffy. After 10 minutes, carefully switch the venting knob to the “Venting” position to quick release any remaining pressure.
7. Carefully open the lid. Fluff the pilaf gently with a fork to combine the chicken, rice, and vegetables. Garnish with fresh chopped parsley, if desired, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: main dish
- Method: pressure cooking
- Cuisine: american
Nutrition
- Serving Size: 1 serving
Keywords: instant pot, chicken, pilaf, one-pot, easy, quick, healthy, weeknight, dinner, pressure cooker
What You’ll Love About This Quick And Easy Recipe
This Instant Pot chicken and vegetable pilaf is truly a game-changer for anyone seeking efficiency and deliciousness in their home cooking. It’s perfect for busy parents who need to get dinner on the table quickly after a long day, or for individuals looking for healthy, pre-portioned meals throughout the week. The beauty of this recipe lies in its simplicity and the minimal effort required. You’ll love that it’s a complete meal cooked in a single pot, which means less washing up and more time to relax. It’s also incredibly versatile, making it easy to adapt to whatever vegetables you have on hand, reducing food waste. Serve it any night of the week when time is short but you still want a nutritious and flavorful meal.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients for this Instant Pot chicken and vegetable pilaf is straightforward. Most items are likely already in your pantry or easily found at any grocery store. The key is using good quality chicken and fresh vegetables to ensure the best flavor and texture in your pilaf.
INGREDIENTS:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup basmati rice, rinsed
- 1 ½ cups chicken broth
- 1 cup mixed frozen vegetables (peas, carrots, corn, green beans)
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley, chopped, for garnish (optional)
When it comes to substitutions, feel free to use boneless, skinless chicken thighs instead of breasts for a slightly richer flavor. If you don’t have basmati rice, long-grain white rice can work, though you might need to adjust the liquid slightly. For the mixed vegetables, use any combination of your favorites – fresh diced carrots, bell peppers, or zucchini can be added along with the onion. Just ensure they are cut into small, uniform pieces so they cook evenly. Vegetable broth can be used in place of chicken broth for a vegetarian-friendly option, just omit the chicken or replace it with chickpeas or firm tofu.
Time Needed From Start To Finish
- Preparation Time: 10 minutes
- Cook Time: 15 minutes (plus pressure build-up and release time)
- Total Time: Approximately 30-35 minutes
How To Make It Step By Step With Visual Cues
Creating this delicious Instant Pot chicken and vegetable pilaf is incredibly simple. Follow these steps for a perfect result every time.
- Sauté the Aromatics and Chicken: Set your Instant Pot to the “Sauté” function. Add the olive oil. Once hot, add the cubed chicken and cook for 3-4 minutes, stirring occasionally, until lightly browned on all sides. You don’t need to cook it through, just get some color. Add the chopped onion and cook for another 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
- Deglaze the Pot: Pour in about ¼ cup of the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is crucial to prevent a “Burn” notice and adds flavor.
- Add Rice and Seasonings: Stir in the rinsed basmati rice, dried oregano, salt, and black pepper. Mix everything well to combine.
- Introduce Liquids and Vegetables: Pour in the remaining 1 ¼ cups of chicken broth. Gently spread the mixed frozen vegetables over the top of the rice and chicken mixture. Do not stir after adding the vegetables, as this can prevent the rice from cooking properly.
- Pressure Cook the Pilaf: Secure the lid on your Instant Pot, ensuring the venting knob is sealed. Select the “Pressure Cook” or “Manual” setting on High Pressure for 5 minutes.
- Allow Natural Release: Once the cooking cycle is complete, let the pressure release naturally for 10 minutes. This is important for the rice to fully absorb the liquid and become fluffy. After 10 minutes, carefully switch the venting knob to the “Venting” position to quick release any remaining pressure.
- Fluff and Serve: Carefully open the lid. Fluff the pilaf gently with a fork to combine the chicken, rice, and vegetables. Garnish with fresh chopped parsley, if desired, and serve hot.
Easy Variations And Serving Ideas That Fit Real Life
This Instant Pot chicken and vegetable pilaf is wonderfully adaptable, making it a staple for any home cook. For a kid-friendly twist, you can use smaller pasta shapes like orzo instead of rice (adjust cooking time and liquid accordingly) and include their favorite mild vegetables like peas and corn. A sprinkle of shredded cheddar cheese at the end can also make it more appealing to little ones.
To change up the flavor profile, consider adding a pinch of curry powder or smoked paprika along with the oregano for an Indian or Spanish-inspired touch. For a more robust meal, you could stir in a can of drained and rinsed black beans or chickpeas after cooking.
When serving, this pilaf is a complete meal on its own. However, it pairs beautifully with a simple side salad with a light vinaigrette for added freshness. For a party or buffet, you can serve it in a large, warm serving bowl, perhaps with a dollop of plain Greek yogurt or a squeeze of fresh lemon on the side for guests to add as they wish. A sprinkle of toasted slivered almonds or cashews can add a delightful crunch.
Common Slip-Ups And How To Avoid Them
Even with a straightforward recipe like this, a few common mistakes can occur. Being aware of them can help you achieve perfect results every time.
One frequent issue is getting the “Burn” notice on your Instant Pot. This usually happens when food bits are stuck to the bottom of the pot, preventing proper pressure build-up. Always deglaze the pot thoroughly after sautéing the chicken and onions, ensuring no browned bits remain before adding the rice and broth.
Another common error is stirring the vegetables into the rice and broth before pressure cooking. While it might seem logical, stirring can cause the rice to settle at the bottom and become mushy, or even stick to the pot. It’s best to layer the ingredients as instructed, with the rice at the bottom and vegetables on top, and avoid stirring after adding the liquid.
Finally, resist the urge to quick-release the pressure immediately after cooking. The 10-minute natural pressure release is crucial for the rice to finish cooking and absorb all the liquid, resulting in perfectly fluffy grains. Rushing this step can lead to undercooked or overly wet rice.
How To Store It And Make It Ahead Without Ruining Texture
This Instant Pot chicken and vegetable pilaf is excellent for meal prepping and stores wonderfully, making it a fantastic make-ahead option. To store leftovers, allow the pilaf to cool completely to room temperature within two hours of cooking. Transfer it to airtight containers and refrigerate for up to 3-4 days.
For reheating, individual portions can be warmed in the microwave. Add a tablespoon or two of water or chicken broth to the container before microwaving, cover loosely, and heat in 1-minute intervals, stirring in between, until heated through. This helps to reintroduce moisture and prevent the rice from drying out. You can also reheat it on the stovetop in a skillet over medium-low heat, adding a splash of broth and stirring occasionally until warm.
While you can technically freeze cooked pilaf, the texture of the rice and some vegetables might change slightly upon thawing, becoming a bit softer. If you choose to freeze it, store cooled portions in freezer-safe airtight containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Questions People Always Ask Before Making This Recipe
Can I use brown rice instead of basmati rice? Yes, but you will need to adjust the cooking time and liquid. Brown rice typically requires more liquid and a longer cooking time (around 20-22 minutes on high pressure with a full natural release).
Do I have to rinse the rice? Rinsing the rice is highly recommended. It removes excess starch, which helps prevent the rice from clumping together and results in a fluffier pilaf.
What if I don’t have an Instant Pot? While this recipe is specifically designed for the Instant Pot, you can adapt it for the stovetop. Sauté the chicken and aromatics in a large pot, then add the rice, broth, and seasonings. Bring to a boil, then reduce heat to low, add vegetables
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
