Instant pot chicken and brown rice recipes

Instant Pot Chicken and Brown Rice–whole chicken legs are seasoned and cooked until tender in your electric pressure cooker and then browned under your broiler. Brown rice is cooked alongside the chicken and comes out with a creamy consistency–almost risotto-like. And no cream of soups are used in this recipe! 

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Instant Pot Chicken and Brown Rice

When I was growing up one of the recipes that my mom would make was chicken and rice. I believe it had rice, water, chicken, cream of mushroom soup, salt, pepper and paprika in it. It was one of the recipes I took with me to college and made when I was married too. I’m sure you’ve had something similar, right?

Well this recipe for Instant Pot chicken and brown rice brings back memories from that dish but it is 10 times better. First off, you don’t use any cream of soups. Second, you use hearty and healthy brown rice. Third, it is cooked in your electric pressure cooker which ensures that the chicken comes out totally tear apart tender. 

When I decided to make a chicken and rice recipe for the instant pot I knew that the ingredients had to match up. Meaning that the type of chicken I used would have to match the type of rice I used. For example, brown rice takes about 22 minutes to cook but chicken breasts only take 10 minutes to cook. Arborio rice (typically used for risotto) takes 10 minutes to cook but bone-in chicken takes 25 minutes to cook. Do you see what I’m saying? I went with bone-in whole chicken legs and a brown rice risotto. These both take about the same amount of time to cook in the Instant Pot. It was a match made in heaven.

I know there are many of you that would prefer to cook with boneless chicken but believe me for this recipe you need to stick with bone-in chicken. The chicken legs release flavor and juices while they cook to produce a flavorful rice. I loved crisping up the top of my chicken legs in the oven under the broiler. The skin gets all brown and crispy and delicious. And it only takes an extra 5 minutes…totally worth it.

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More recipes you’ll love…

Instant Pot Parmesan Risotto

Slow Cooker Brown Rice Mushroom Risotto

Instant Pot or Slow Cooker Creamy Wild Rice and Chicken Soup

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What Pressure Cooker Did You Use?

For Instant Pot Chicken and Brown Rice I used my 6 quart Instant Pot Duo 60 7 in 1*. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker.* They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20. I recommend buying the Duo.

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Description

Whole chicken legs are seasoned and cooked until tender in your electric pressure cooker and then browned under your broiler. Brown rice is cooked alongside the chicken and comes out with a creamy consistency–almost risotto-like. And no cream of soups are used in this recipe! 

• 1 Tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 cups chicken broth
• 1 1/4 cups long grain brown rice
• 1/8 tsp salt
• 2 1/2 to 3 1/2 pounds of fresh whole chicken legs (mine came in a package with 4 large chicken legs and it was 3 1/2 pounds)
• Montreal Chicken Seasoning* (this is made by McCormick Grill Mates, you can also use another seasoning of your choice)
• 1 Tbsp butter
• 2 Tbsp parmesan cheese
• Salt and pepper

1. Heat your Instant Pot on the saute “more” setting until it says HOT on the display. Add in the oil. Add in the diced onion. Saute for 3 minutes. Add in the garlic and saute for 1 minute.
2. Add in the chicken broth and scrape the bottom of your pot. Add in the rice and salt.
3. Lay your chicken on top of the rice. Sprinkle 1 teaspoon of the Montreal chicken seasoning on top of the chicken.
4. Cover your pot and lock the lid into place. Make sure valve is set to “sealing.” Set the manual button (or pressure cook) button to 25 minutes. When the timer beeps let the pot sit there for about 15 minutes. Remove any pressure by moving the valve to venting.
5. Turn your oven to the broil setting and move the rack to 6-8 inches below the heating element. Carefully remove the chicken from the Instant Pot and place it on a sheet pan. Sprinkle the chicken liberally with more of the Montreal chicken seasoning.  Put the sheet pan in the oven and let the chicken get crispy on top. This will take about 5 minutes, maybe a little more. I like to rotate my pan halfway through.
6. While the chicken is getting crispy, turn the Instant Pot to the saute setting and stir in the butter and parmesan cheese until it is melted. Stir your rice until it reaches desired consistency. Salt and pepper to taste.
7. Serve chicken on top of the rice.

• Category: Chicken
• Method: Instant Pot

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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