This Instant Pot Chicken, Rice, and Vegetable Pilaf is loaded with veggies and chicken to keep it balanced, and ready in under an hour.
Instant Pot Chicken, Rice, and Vegetable Pilaf
I made a stovetop mushroom and rice pilaf for the first time years ago in a food science course. I loved the flavours and simplicity of the ingredients in the recipe and recreated it often at home. The only negative was that it took so long to cook! The rice and barley alone needed to simmer for ~50 minutes.
Now, my meal priorities have changed quite a bit. A recipe that takes 1.5+ hours is typically a no-go in my home. But, once I got an Instant Pot, I was determined to create a rice pilaf that would be ready in under an hour and work as a full entree – one pot meals are the best! After some trial and error (and mushy rice!), I figured out the best combo of spices, rice, and broth to make a delicious Instant Pot pilaf.
Ingredients you’ll need to Make Instant Pot Rice & Barley Pilaf with Chicken and Vegetables
Rice & barley:
I love using a brown & wild rice mixture in this recipe. Paired with barley, this rice mix adds a high fibre base for your pilaf. I use a pre-mixed brown and wild rice product but check the notes for how to adjust the recipe if you buy them separately.
Chicken breast:
This is your protein source to help balance this pilaf. If you’re looking to make this recipe vegetarian, feel free to add canned, rinsed beans or lentils at the end of cooking instead.
Veggies:
Onion, celery, carrot, and mushrooms add >1 cup of veggies per serving to this recipe to keep things balanced.
Broth:
The liquid is necessary to cook the rice and barley in this recipe. I suggest chicken broth for some added flavour. If you’re looking to make this recipe vegetarian, swap for vegetable broth.
Herbs:
Thyme, garlic powder, parsley, oregano, and rosemary add tons of flavour to this pilaf. With most Instant Pot recipes, you need to add more herbs/spices than you otherwise would to give your recipe enough flavour with the shorter cooking time.
How to Make Instant Pot Rice & Barley Pilaf with Chicken and Vegetables
You’ll start by using the sauté function on your Instant Pot. Drizzle 1 tbsp of olive oil into the pot, then add the mushrooms, celery, and carrot. Sauté the vegetables for about 6 minutes, or until mushrooms have shrunk in volume. Remove the vegetables from the pot and set aside.
Next, with the sauté function still on, add the remaining olive oil to the pot. Sauté the chopped onion for about 3 minutes, then add the chicken. Season the chicken with salt and pepper and sauté until cooked, about 6 minutes).
Add the grains and herbs, stirring for 1 minute. Then add the chicken stock and stir the mixture, scraping any brown bits off the bottom of the pot.
Close the lid on the Instant Pot and set it to pressure cook for 20 minutes. Use the quick release on the pot when the 20 minutes are up.
Remove the lid and stir in the sautéed vegetables. Sample and season with salt and pepper, to taste.
Instant Pot Chicken, Rice, and Vegetable Pilaf recipe
Instant Pot Chicken, Rice, and Vegetable Pilaf
- Total Time: 50 minutes
- Yield: 4 Servings 1x
Description
This Instant Pot Chicken, Rice, and Vegetable Pilaf is loaded with veggies and chicken to keep it balanced, and ready in under an hour.
Ingredients
1 lb boneless skinless chicken breast, cut into 1” pieces
2 tbsp olive oil, divided
1 onion, chopped
1/2 cup pot barley
1 cup mixed brown and wild rice
1 1/2 cups chicken broth
½ lb mushrooms, sliced
3 celery stalks, sliced
3 carrots, sliced
1 tsp dried thyme
1 tsp garlic powder
1 tsp dried parsley
1 tsp oregano
1/2 tsp rosemary
Salt and pepper, to taste
Instructions
- Using the sauté function on your Instant Pot, drizzle 1 tbsp of olive oil into the pot, then add the mushrooms, celery, and carrot. Sauté the vegetables for about 6 minutes, or until mushrooms have shrunk in volume. Remove the vegetables from the pot and set aside.
- Next, with the sauté function still on, add the remaining olive oil to the pot. Sauté the chopped onion for about 3 minutes, then add the chicken. Season the chicken with salt and pepper and sauté until cooked, about 6 minutes.
- Add the grains and herbs to the pot, stirring for about 1 minute. Add the chicken stock and stir the mixture, scraping any brown bits off the bottom of the pot.
- Close the lid on the Instant Pot and set it to pressure cook for 20 minutes. Once the 20 minutes is up, use the quick release.
- Remove the lid and stir in the sautéed vegetables. Sample and season with salt and pepper, to taste.
Notes
Rice: if you’re not using pre-mixed wild & brown rice, use ¾ cup brown + ¼ cup wild rice.
- Prep Time: 20
- Cook Time: 30
- Category: Instant Pot
- Method: Instant Pot
- Cuisine: Canadian
Keywords: Instant pot recipe, wild rice, brown rice, chicken, carrot, celery, pilaf
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About Brittany
Hi there! I am a registered dietitian and I ? food! I am passionate about making it easier for busy people to eat well by sharing quick and healthy recipes. Healthy cooking at home can seem overwhelming, but it doesn’t have to be. I love helping people uncomplicate weeknight dinners and reduce stress around meal time, so I’m so glad you’re here!
