A super simple, easy, one pot pesto chicken and rice meal! This Instant Pot chicken pesto rice is flavor-packed with chunks of tender chicken, green beans, garlic and basil pesto. Perfect for busy weeknights or meal prepped for the week!
What I really love about this Instant Pot chicken pesto rice recipe is that it comes together in one single pot.
Yay to less cleanup.
Which is what I’m looking forward on a busy weeknight.
You see the green theme here? Basil pesto, scallions, green beans <— totally your go-to-spring meal.
The best part of using a pesto is that you are actually using about 5 ingredients. Time saver!
Instant Pot Shrimp Fried Rice <— A hugely popular Instant Pot dinner recipe
Why are you gonna love this Instant pot chicken pesto rice?
- One pot meal <– easiest clean up
- Protein, veggies and carbs packed into one meal
- Flavorful
- Easy
- Great for meal prep
- Weeknight dinner
- Kid favorite
My kids love all forms of chicken and rice recipes <— A comforting dish for kids of all ages.
I love them because they are one pot meals <— my favorites.
Like this delicious Instant Pot Chicken Fried Rice
How to make chicken pesto rice in instant pot?
Step-1: Set instant pot to hot. Saute green beans in some olive oil. Transfer (You could add green beans one of two ways : If you like crunchy, semi-cooked green beans, then proceed with this step-1. If you like well cooked green beans, then you add them along with the stock and pesto and let them cook along with rice)
Step-2: Sear chicken pieces in more olive oil for about couple of minutes. Stir in chopped garlic, scallion and red pepper flakes.
Step-3: Stir in rinsed and well drained rice, saute for a minute. This step toasts the rice, adding a touch of flavor and helps in not overcooking.
Step-4: Stir in chicken stock, basil pesto, salt, pepper and green beans (if you wanna well cooked). Cook as per instructions.
Done and DONE
You will also love this Instant Pot Creamy Tuscan Chicken Soup
How to make non-mushy Instant pot chicken pesto rice?
It totally depends on your rice, yes! Many, many readers have had huge success with this recipe and there are a few who have had mushy rice. Reason? it depends on the basmati rice you are using. Not all brands, packages of rice are the same though they all say basmati rice in the package —> Some need more water and some less. Some need more cooking time and some less.
How do we solve this? I came up with two different cooking methods for you (you are welcome!). So, which method is right for you?
Cooking method-1
- If you have tried pesto chicken rice bowl already and you have had great success. Just stick to this.
- If you cook different rice recipes in your Instant pot and use the rice setting and love the way the rice gets cooked , then this is right for you.
Cooking method-2
- If you have tried this chicken pesto rice recipe before and had a mushy outcome, then go for this.
- If you are not sure about your rice or cooking method.
Another important note for cooking rice in instant pot —–> It depends on the size of your Instant pot.
I tried making this chicken pesto rice bowl recipe in a 3-quart Instant pot and a 8-quart Instant Pot. Result? Chicken and pesto rice in 8-quart was much more firmer that the 3-quart. So, if you a own a larger Instant Pot, then use that for firmer rice.
Instant Pot Chicken Parmesan Pasta <—-another delicious Instant Pot pasta recipe
Tips and tricks on making this instant pot chicken pesto rice recipe:
- Rinse rice in a strainer and let it hang out for couple of minutes to drain as much water as possible. This step is important to not only wash the rice, as well as remove excess starch <— less mushier rice
- Do not double the recipe. It’s just too much to work with and makes the rice overcooked in the process.
- I used 1 cup of 33% less sodium chicken stock and the salt was perfect. But, if you have regular sodium chicken stock, then I’d suggest using 3/4 cup stock + 1/4 cup water.
Do I use Boneless chicken thighs or boneless chicken breasts for Instant Pot Basil Pesto Chicken?
Both works!
My preference is always chicken thighs since they cook more moister and contributes more fat into the rice <— more flavor
Baked Chicken Meatballs with Cauliflower and Carrot <—- Tasty, easy and great served in endless possibilities
How to meal prep Basil Pesto Chicken Instant Pot?
Make chicken pesto instant pot recipe and let cool completely. Pack into meal prep containers and store in the refrigerator for up to 5 days. Reheat in microwave just before eating. My children like to eat instant pot pesto chicken with fresh fruits on the side.
More easy recipes using jarred pesto:
Instant Pot Pasta with Pesto Cream Sauce ( 5 Ingredient recipe)
More Instant pot weeknight meal favorites:
Cheesy Instant Pot Mexican Chicken and Rice
Instant Pot Chicken Parmesan Pasta
Instant Pot No-Cream Pasta with Tomato Cream Sauce
Instant Pot Thai Curry Soup with Shrimp and Sweet Potato
Instant Pot Chicken Pesto Rice
Ingredients
- 10-15 green beans, chopped (optional)
- 2 tablespoons olive oil
- 1/2 to 3/4 pound boneless, skinless chicken thighs, about 2, cut into bite size pieces (or breast)
Ingredients-1
- 4 garlic cloves, minced
- 2 scallions, thinly sliced
- 1/4 teaspoon red pepper flakes
Ingredients-2
- 1 cup basmati rice
- 1 cup chicken stock (I used 33% reduced sodium)
- 1/4 cup basil pesto
- 1/2 to 3/4 teaspoon salt, refer notes
- 1/4 teaspoon ground black pepper
Instructions
- Set Instant Pot to saute mode. When hot, add olive oil and then chopped green beans. Saute for about 2-3 minutes, until they look blistered. Transfer to a plate (This will contribute firmer, crunchy green beans. But, if you want soft cooked green beans then add skip this step and add in step-3)
- Now, (add a touch more oil if needed) add chicken pieces in a single layer (you might have to snuggle it in depending on the size of your Instant pot). Cook for about 2 minutes, stir in garlic, scallions and red pepper flakes. Cook for another minute, stirring occasionally.
- Add all Ingredients-2 and green beans (if you like softer beans), stir very well to mix all ingredients thoroughly. Scrape sides, close Instant pot, lock lid, set valve to sealing, press cancel. (Refer notes below to see which method is right for you).
- Cooking Method-1 : Select rice mode. (This is an automatic setting and mine took 12 minutes). When cook time is done, let the Instant pot be in warm mode for 5 minutes. When 5 minutes is done, turn valve to vent and let pressure release.Press cancel and open lid.
- Cooking Method-2 : Cook for 3 minutes on manual mode. When cook time is done, let it be in warm mode for 10 minutes (for al dente rice) and 15 minutes (for more softer rice) When cooking time is done, turn valve to vent and let pressure release.Press cancel and open lid.
- Uncover, stir in green beans and serve instant pot chicken pesto rice hot. Great even at room temperature. Meal prep into lunch boxes.
Notes
- If you have tried this recipe already and you have had great success. Just stick to this.
- If you cook different rice recipes in your Instant pot and use the rice setting and love the way the rice gets cooked , then this is right for you.
- If you have tried this recipe before and had a mushy outcome, then go for this.
- If you are not sure about your rice or cooking method.
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8 Comments
I need a dang Instant Pot!! This looks so yummy! Looks like such a yummy dinner 😉
Yes you do Kelly:) Thank you so much
I love easy weeknight recipes and less dishes..even better. I really neeeeeed to get one of these instant pots. This recipe is amazing,it looks so delicious and easy to make. Love to try 🙂
Yes you really do Ashika, it’s worth it:)
oooh this sounds so good and easy! love how garlicky this sounds, too (:
Thank you Heather, it is easy for sure:)
Ok i have questions!!
Rice mode— so mine defaults to low pressure. Is that what you’re cooking yours on?
Second question: you say if you use regular chicken broth with more sodium that I might need more salt. Wait what? Did I read that incorrectly?
Thank you! Looking forward to trying this tonight!
First question – Yes, mine defaults to low pressure as well.
Second question – If you use normal broth, then you will have to reduce the salt (I used 1/2 + 1/8 teaspoon salt for 33% less sodium broth. So, if you are using regular sodium, then I would probably go with 1/4 teaspoon salt. Since, it is always possible to sprinkle additional salt than making it too salty.
Hope it helps:)