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one white bowl with chicken and rice along with a black fork.
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Pesto Rice

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) that is ready in about 20 minutes.
Course Main Course
Cuisine Italian
Keyword chicken pesto rice, instant pot pesto rice, pesto rice
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 4 Servings
Calories 401kcal
Author Maria Doss

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
  • 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.

Video

Notes

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.
How to rinse rice? 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.
Don't have an instant pot? Refer blog post for stovetop and rice cooker instructions.

Nutrition

Serving: 1 Serving | Calories: 401kcal | Carbohydrates: 45g | Protein: 18g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 287mg | Potassium: 384mg | Fiber: 2g | Sugar: 3g | Vitamin A: 719IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 2mg