Instant Pot Garlic Rice and Chicken: A Symphony in One Pot

There are some dishes that just feel like a warm hug on a plate, and this Instant Pot Garlic Rice and Chicken is undeniably one of them. I remember the first time I made this, a chilly Tuesday evening after a particularly grueling day at the restaurant. The aroma that wafted from the Instant Pot as it naturally released was nothing short of magical – a fragrant blend of savory chicken, pungent garlic, and earthy brown rice. It was a beacon of comfort, promising a simple yet deeply satisfying meal without hours of active cooking. This recipe has since become a weeknight staple, a testament to the power of humble ingredients transformed into something truly special with minimal fuss.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 22 minutes (plus natural release time)
• Total Time: Approximately 45 minutes (including natural release and resting)
• Servings: 6
• Yield: A generous one-pot meal
• Dietary Type: Adaptable (contains dairy if Parmesan is used)

Ingredients

This recipe is a beautifully balanced ensemble of ingredients that come together harmoniously within the confines of your Instant Pot.

• 4 tablespoons butter
• 1 cup diced onion
• 1 tablespoon minced garlic
• 2 cups uncooked brown rice
• 2 ¼ cups chicken broth
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 ½ lbs boneless, skinless chicken thighs (frozen is perfectly acceptable for this recipe)
• ½ cup shredded Parmesan cheese (or grated)
• 1 large bunch asparagus, washed and cut into 1-inch pieces (see note for substitutions)

Equipment Needed

• Instant Pot (6-quart or larger recommended)
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Tongs
• Serving spoon

Instructions

The beauty of this dish lies in its straightforward, step-by-step assembly, allowing the Instant Pot to do the heavy lifting.

1. Begin by turning your Instant Pot to the sauté setting. Allow it to heat up until the display indicates “HOT.” Add the butter and swirl the pot to ensure it melts evenly, coating the bottom.
2. Introduce the diced onion to the melted butter and sauté for 4 to 5 minutes, stirring occasionally, until the onions begin to soften and turn translucent.
3. Add the minced garlic to the pot and stir for approximately 20 seconds, just until fragrant. Be careful not to burn the garlic.
4. Next, add the uncooked brown rice to the pot. Stir well to coat the grains of rice with the butter, onions, and garlic. This step helps to toast the rice slightly and enhances its flavor.
5. Pour in the chicken broth, then stir in the dried basil, garlic powder, kosher salt, and black pepper. Give everything a good mix to ensure the seasonings are distributed throughout the liquid.
6. Carefully nestle the chicken thighs on top of the rice and liquid mixture. Ensure they are submerged as much as possible without disturbing the rice layer too much.
7. Secure the lid on your Instant Pot and make sure the valve is set to the sealing position.
8. Set the manual/pressure cook button to 22 minutes.
9. Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes. After this 10-minute natural release period, carefully move the valve to the venting position to release any remaining pressure.
10. Once all pressure has been released, cautiously remove the lid. Using tongs, carefully lift out the chicken thighs and place them onto a clean cutting board.
11. Stir the shredded Parmesan cheese and the cut asparagus pieces into the rice mixture in the Instant Pot.
12. Cover the pot again (without sealing the lid for pressure cooking) to allow the residual heat from the rice to gently “cook” the asparagus, bringing it to your desired tenderness.
13. While the asparagus is softening, cut the cooked chicken into bite-sized pieces on your cutting board.
14. Add the cut chicken back into the Instant Pot with the rice and asparagus. Stir everything together gently.
15. Taste and season with additional salt and pepper as needed.
16. Serve hot, enjoying the tender rice, flavorful chicken, and perfectly cooked asparagus. The asparagus will achieve your preferred level of crispness depending on its thickness and how long it steeps in the residual heat.

NOTES:

• For Asparagus Substitution: If asparagus is not your preference, broccoli florets are an excellent alternative. Cut a head of broccoli into small florets so they cook quickly. Follow the directions above as written. If using frozen broccoli, run hot water over it before adding it into the pot to help it cook through.
• Chicken Breast Option: If you prefer white meat over dark chicken thighs, you can substitute thick chicken breasts. However, be aware that because the rice requires a 22-minute cooking time, the chicken breast may become slightly overcooked. Using thicker cuts helps mitigate this.

Expert Tips & Tricks

As a chef, I’m always looking for ways to elevate a good dish into a great one. Here are a few insights for this Instant Pot Garlic Rice and Chicken:

• Brown Rice Prep: For an even nuttier flavor and improved texture, consider rinsing your brown rice under cold water before adding it to the pot. This removes excess starch.
• Garlic Intensity: If you’re a true garlic aficionado, feel free to increase the amount of minced garlic in the sauté step. Just be mindful of its tendency to burn; a gentle sauté is key.
• Vegetable Timing: The instruction to cover the pot after adding the asparagus is crucial. It’s a form of steam-cooking that perfectly tenderizes the vegetable without turning it mushy. If you prefer your asparagus very crisp, you might stir it in for just the last 5 minutes of the resting time.
• Parmesan Power: The Parmesan cheese not only adds a lovely savory depth but also a touch of creaminess to the rice. Ensure it’s stirred in while the rice is still hot.

Serving & Storage Suggestions

This Instant Pot Garlic Rice and Chicken is a complete meal in itself, but it can also be a fantastic base for a more elaborate spread. Serve it hot, straight from the pot, in shallow bowls. Garnish with a sprinkle of fresh parsley or a drizzle of extra virgin olive oil for a touch of elegance.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, it’s best to add a tablespoon or two of water or chicken broth to the rice and gently warm it on the stovetop or in the microwave to prevent it from drying out. While freezing is possible, the texture of the rice and asparagus might be slightly altered upon thawing.

Nutritional Information

Here’s an estimated nutritional breakdown per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	499.4 kcal
Calories from Fat	152 kcal
Total Fat	16.9 g	25%
Saturated Fat	8 g	39%
Cholesterol	122.1 mg	40%
Sodium	967.9 mg	40%
Total Carbohydrate	52.2 g	17%
Dietary Fiber	3 g	11%
Sugars	2.2 g	8%
Protein	33.1 g	66%

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes used.)

Variations & Substitutions

The beauty of a one-pot meal is its inherent adaptability.

• Vegetable Medley: Don’t hesitate to add other quick-cooking vegetables like peas, corn, or chopped bell peppers along with the asparagus.
• Herb Garden: Experiment with other dried herbs like thyme or oregano for a different flavor profile. Fresh herbs, added at the end, can also bring a vibrant finish.
• Spice It Up: For a touch of heat, add a pinch of red pepper flakes to the sautéed onions and garlic.
• Dairy-Free: Omit the Parmesan cheese for a dairy-free option. The dish will still be flavorful, though it will lack that creamy, cheesy element.

FAQs

Q: Can I use white rice instead of brown rice?
A: Yes, you can. If using white rice, reduce the manual/pressure cook time to 10 minutes and follow the same natural release procedure.

Q: My chicken thighs were frozen. Do I need to thaw them first?
A: No, the recipe is designed to accommodate frozen chicken thighs. This is one of the many conveniences of using an Instant Pot.

Q: How do I ensure the asparagus isn’t overcooked?
A: The asparagus cooks from the residual heat of the rice after the pressure cooking cycle. Stir it in towards the end and cover the pot to allow it to steam gently. Check for tenderness after about 5-10 minutes and serve when it reaches your desired consistency.

Q: Can I use chicken breasts instead of thighs?
A: Yes, but as mentioned in the notes, thick chicken breasts are recommended to prevent them from becoming dry. They may also require slightly less cooking time if they are very thin.

Q: Is this recipe gluten-free?
A: The base recipe is naturally gluten-free, assuming your chicken broth is gluten-free. Always check ingredient labels to be sure.

Final Thoughts

This Instant Pot Garlic Rice and Chicken is a testament to the fact that incredible flavor and satisfying meals don’t require hours of labor or a complex array of ingredients. It’s a dish that champions simplicity, allowing the natural goodness of its components to shine. I encourage you to try this recipe on a busy weeknight when you crave comfort without the culinary stress. It’s a dish that’s sure to become a favorite in your rotation, bringing warmth, flavor, and convenience to your table. Share your experiences and any delightful variations you discover!