This pesto rice with chicken is a simple one pot meal with flavorful rice, chicken and green beans all together in an instant pot (stovetop and rice cooker instructions included), and is ready in about 20 minutes.
Although not an authentic Italian recipe, this chicken pesto rice is made using Italian ingredients like extra virgin olive oil, lots of garlic and basil pesto. If you are looking for a simple yet flavorful, one pot meal for busy weeknights like this chicken broccoli alfredo pasta, then this recipe is perfect for you!
What makes this pesto rice special, just like this instant pot pesto pasta the rice gets the full benefits from the chicken juices seeping into every grain along with chicken stock and basil pesto, for an easiest route to flavor-town.
To make this instant pot pesto rice, the chicken is seared in the instant pot first, then the rice and all other ingredients are added, and then it’s sealed and let the pressure cooker do it's magic.
As both rice and chicken cook, all the juices and flavorings are soaked up by the rice adding incredible flavor like this chicken fried rice or this mega popular shrimp and rice recipe.
Jump to:
Why this recipe works?
It's a complete meal with protein, carbs and veggies cooked together for an easy dinner solution with minimal clean up. Store bought basil pesto, chicken stock along with seasonings, make this chicken pesto rice super flavorful. It is delicious served plain or as a side dish when made without chicken.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Chicken - Use boneless skinless chicken breasts or thighs. If you are short on time, then you can skip the step of dicing the chicken. Refer more details below.
- Rice - This pesto rice recipe will work with any type of white rice, like basmati or jasmine. You can use brown rice or quinoa, but you’ll need to adjust the cooking time Check out details on how to cook quinoa in instant pot.
- Green beans - It's a great way to sneak in some veggies. Feel free to skip.
- Pesto - Basil pesto is such a simple way to make anything taste good! It's a terrific mix of fresh basil leaves, pine nuts, salty parmesan, raw garlic and luxurious extra virgin olive oil, when combined together, creates a delicious and gratifying sauce. We used store bought (our favorite is the Costco's Kirkland brand) pesto sauce.
- Stock - You can use stock or broth, although we like chicken stock for it's rich, deep taste. I recommend using a low sodium or even a no salt can, because it’s a lot easier to add salt than it is to take it away.
- Olive oil - Use butter for more flavor.
- Seasonings - Garlic is not optional, for any Italian recipe in my opinion. Minced garlic, red pepper flakes, salt and pepper are added to make a tasty pesto rice!
Substitutions and Variations
- Make it meatless - Skip chicken and use vegetable broth instead of chicken stock.
- Other veggies - Dices yukon gold potato will be delicious in this pesto rice recipe.
- Add tomato - Tomato and basil pesto make a perfect match. Stir in halved cherry tomatoes or sun dried tomatoes for a finishing touch and a pop of color.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
- Sear chicken - Set instant pot to saute. When hot, add olive oil and let it heat up for a minute. Place diced chicken in single layer and let sear for 2 to 3 minutes to develop a light color.
- Flip chicken pieces and add minced garlic and onion (if using). Saute occasionally for an additional 2 minutes.
- Press cancel and add stock, rinsed and drained rice.
- Wash, trim, chop fresh green beans into 1-inch pieces and add into the pressure cooker.
Tip : Get the ratio right! Rice cooked in the instant pot requires a lot less liquid than when it's cooked on the stove. So, use 1 cup stock for 1 cup white rice.
5. Add basil pesto. We used store bought but go ahead use homemade if you have an abundant supply of basil leaves growing in your backyard.
6. It's time to season! There's tons of seasoning from pesto and stock, so we use just salt, pepper and a touch of red pepper flakes.
7. Stir well to combine.
8. Close and lock lid, making sure that the valve is set to sealing position. Pressure cook on manual for 3 minutes and let be in warm mode for 10 minutes. Turn knob to Venting position to release the remaining pressure. Open the lid, fluff pesto rice and serve.
Tip: I made this recipe 3-quart and an 8-quart Instant Pot. Result? Rice grains cooked in the larger 8-quart version firmer and a touch al dente when compared to the 3 quart version.
How to serve?
Pesto rice makes a complete meal and can be served as a simple main course for lunch or dinner. It can also be made into a side dish when made without protein, and served along side air fryer chicken parmesan or baked chicken meatballs.
How to store leftovers?
- In the fridge: Cool the chicken pesto rice and store it in an airtight container in the fridge for 3-4 days.
- In the freezer: Rice will keep in the freezer for up to 3 months. Freeze in portion sizes in airtight containers for quick lunches.
- To reheat: If using frozen pesto rice, thaw on the kitchen counter or in the fridge for a few hours. Reheat in the microwave until steamy and fresh.
Helpful tips
- Rinse your rice - Place rice in a fine mesh colander and place under running tap water. Wait until the water runs clear and let drain well.
- 10 minute rest time is essential - It allows the grains absorb all the liquid, get plump and finish cooking.
- Adjust your seasoning - The amount of salt will depend on the type of stock and pesto used. So, feel free to adjust based on your preference.
- Skip chopping chicken - Sear whole boneless, skinless thighs or breast in olive oil, until golden on both sides. Transfer to a plate. Saute minced garlic in the residual oil until pale golden. Press cancel and stir in all remaining ingredients. Place chicken on top (it will be partially submerged in the liquid) and cook as instructed.
Recipe FAQs
There are two ways to rinse rice. You can rinse it under running water or using a bowl.
1. Under running water: Place the rice in a fine mesh strainer and place under the faucet in your kitchen sink. Turn faucet on and let cold water run all over the rice and use your hands to stir and agitate the rice. Wait until the water runs clear.
2. Using a bowl: Place rice in a bowl and fill it with water. Swish rice around, then pour water off. Repeat process 3 to 4 times, until the water looks fairly clear.
Depending on the model of your pressure cooker, you will use either the pressure cook or use manual button to cook white rice. It needs 3 minutes of cook time at high pressure and then allow the pressure to release naturally for 10 minutes. Turn valve to vent to release any remaining steam.
It requires a lot less liquid than when it's cooked on the stove. So, use 1 cup stock or water for 1 cup white rice.
Stovetop instructions
- Place a medium saucepan over medium-high heat. When hot, add olive oil and then place diced chicken in a single layer.
- Sear for 2 to 3 minutes, flip and add garlic and onion (if using). Cook, stirring occasionally for another 2 minutes.
- Stir in all remaining ingredients (use 1 ½ cups stock instead of 1 cup) and bring to a gentle boil.
- Turn heat down to low, cover with lid, and leave for 13 minutes.
- Remove pan from heat and let stand for 10 minutes (let it remain covered).
- Gently fluff pesto rice with a fork and serve.
Rice cooker instructions
- Place a medium saucepan over medium-high heat. When hot, add olive oil and then place diced chicken in a single layer.
- Sear for 2 to 3 minutes, flip and add garlic and onion (if using). Cook, stirring occasionally for another 2 minutes.
- Transfer it into a electric rice cooker and stir in all remaining ingredients (use 2 cups stock instead of 1 cup).
- Cook in rice setting until done. Gently fluff pesto rice with a fork and serve.
More chicken and rice recipes:
Hungry for more? Follow me on Instagram, TikTok, Facebook or Pinterest for more delicious recipes
Pesto Rice
Equipment
Ingredients
- 2 tablespoons olive oil
- ½ to ¾ pound boneless, skinless chicken thighs, about 2, cut into bite size pieces (or use breast)
- 3 garlic cloves, minced
- ¼ cup chopped onion (optional)
- 1 cup white rice (basmati or jasmine)
- 1 cup chicken stock (I used 33% reduced sodium)
- ¼ cup basil pesto
- ½ pound green beans, chopped into 1-inch pieces (optional)
- Salt and pepper to taste
- ⅛ teaspoon red pepper flakes (optional)
Instructions
- Set Instant Pot to saute mode. When hot, add olive oil and let heat up for a few seconds. Place 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 to 3 minutes, undisturbed to develop a golden color.
- Flip chicken pieces and add minced garlic and onion (if using). Saute occasionally for an additional 2 minutes.Tip: I like to wash rice in the meantime. Refer notes for instructions on how to wash rice.
- Press cancel and all remaining ingredients. Stir well to combine.
- Close and lock lid, making sure that the valve is set to sealing position. Pressure cook on manual for 3 minutes and let be in warm mode for 10 minutes. Turn knob to Venting position to release the remaining pressure. Open the lid, fluff and serve.Tip: I made this recipe 3-quart and an 8-quart Instant Pot. Result? Rice grains cooked in the larger 8-quart version firmer and a touch al dente when compared to the 3 quart version.
Notes
1. Under running water: Place the rice in a fine mesh strainer and place under the faucet in your kitchen sink. Turn faucet on and let cold water run all over the rice and use your hands to stir and agitate the rice. Wait until the water runs clear.
2. Using a bowl: Place rice in a bowl and fill it with water. Swish rice around, then pour water off. Repeat process 3 to 4 times, until the water looks fairly clear. Don't have an instant pot? Refer blog post for stovetop and rice cooker instructions.
Nutrition
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment, a star rating or review below.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com.
Kelly @ Kelly Lynns Sweets and Treats
I need a dang Instant Pot!! This looks so yummy! Looks like such a yummy dinner 😉
Maria Doss
Yes you do Kelly:) Thank you so much
Ashika | Gardening Foodie
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 🙂
Maria Doss
Yes you really do Ashika, it's worth it:)
heather (delicious not gorgeous)
oooh this sounds so good and easy! love how garlicky this sounds, too (:
Maria Doss
Thank you Heather, it is easy for sure:)
Rebecca O'Connor
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!
Maria Doss
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:)
Lee Lanterme
Any suggestions for using brown rice?
Maria Doss
Hi Lee, We will suggest using 1 and 1/4 cup chicken stock (for one cup brown rice), pressure cook on manual for 20 minutes and then in warm mode for 10 minutes before releasing pressure. Hope it helps, Maria