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Instant Pot Chicken and yellow rice in a stoneware serving bowl.

Instant Pot Chicken Yellow Rice

Arlene Mobley - Flour On My Face
Learn how to make a delicious and comforting meal with this easy-to-follow Instant Pot Chicken and Yellow Rice recipe. Perfect for busy nights or as a side dish! It is a comfort food recipe the family will love.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 5 minutes
Quick Release 15 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 6 Servings
Calories 400 kcal

Equipment

Ingredients  

  • 2 tablespoon olive oil
  • ½ cup diced onion
  • 1 tablespoon minced garlic
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 large bay leaves
  • 10 oz. Vigo Saffron yellow rice
  • 2 lbs. boneless skinless chicken (cut into thin strips)
  • 2 ½ cups chicken broth
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Instructions 

  • Plug the Instant Pot in and turn the sauté setting on to heat the inner pot. Add the olive oil and the diced onion.
  • Sauté the diced onion until the onion is translucent.
  • Add the minced garlic to the pot and sauté 2 minutes. Hit the cancel button to turn the sauté setting off.
  • Open the package of Vigo yellow rice and dump it into the inner pot. Use a large wooden spoon to break up any clumps from the saffron rice seasoning.
  • Add the bay leaves, and ground black pepper. Stir to combine.
  • Pour the chicken broth in over the rice.
  • Add the sliced chicken pieces and stir to combine and mix the seasonings into the broth. Stirring will also help dissolve any clumps of rice seasoning.
  • Twist the lid on. Turn the pressure valve to the sealing postilion.
  • Press the manual button and set the timer to 5 minutes. It will take about 15 minutes for the pressure cooker to reach full pressure before it starts to cook.
  • Once the cooking time has ended press the cancel button and push the pressure valve to the open position to do a quick pressure release. Do not open the lid after the steam has released.
  • Set an alarm for 15 minutes. During this time the yellow rice will continue to cook slowly and absorb any remaining chicken broth.
  • Open the lid when the 15 minutes are up and check on the rice. If you followed the recipe the rice should be perfectly cooked. It will be tender and cooked all the way through the center.
  • Immediately transfer the chicken and yellow rice to a serving bowl. Removing it from the hot Instant Pot base and inner pot will prevent the rice from continuing to cook and keep it from getting mushy.
  • If for some reason the rice is not done place the lid back on but do not recook. The heat from the pot will continue to cook the rice. Check after five minutes and serve.
  • Makes 4 to 6 servings.

Recipe Expert Tips

  • slicing or cutting the chicken into bite size pieces allows the chicken to cook in the same amount of time as the rice.
  • stirring the rice breaks clumps up which helps keep the rice from sticking to the bottom of the pot which might cause the burn setting to go off.
  • break up and dissolve any lumps from the yellow rice seasoning or it may stick to the bottom of the inner pot and trigger the burn warning.
  • do not overcook or the rice will be mushy.
  • Transfer the rice to a serving bowl immediately or the heat from the aluminum pot will continue to cook the rice.

Nutrition

Serving: 1ServingCalories: 400kcalCarbohydrates: 40gProtein: 36gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 99mgSodium: 736mgPotassium: 659mgFiber: 1gSugar: 1gVitamin A: 52IUVitamin C: 3mgCalcium: 32mgIron: 1mg
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