Homemade Instant Pot Chicken and Asparagus Recipe

Introduction

This Homemade Instant Pot Chicken Asparagus recipe is a quick and flavorful meal perfect for busy weeknights. Tender chicken, vibrant asparagus, and hearty brown rice come together in a creamy, cheesy dish that the whole family will love.

Ingredients

• 4 tbsp unsalted butter
• 1 cup onions, diced
• 1 1/2 tbsp garlic, freshly minced
• 2 cups long-grain brown rice
• 2 1/2 cups chicken stock
• 1 tsp dried basil
• 1 tsp garlic powder
• 1 1/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 1/2 lbs chicken thighs (boneless, skinless)
• 2/3 cup parmesan cheese, freshly grated
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tbsp fresh lemon juice

Instructions

1. Step 1: Set your Instant Pot to sauté mode and melt the butter. Add diced onions and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Step 2: Add the brown rice, chicken stock, dried basil, garlic powder, salt, black pepper, and red pepper flakes to the pot. Stir to combine and evenly distribute the ingredients.
3. Step 3: Place the chicken thighs on top of the rice mixture without stirring. Close the lid and set the Instant Pot to pressure cook on high for 22 minutes.
4. Step 4: When the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure manually.
5. Step 5: Open the lid and add the asparagus pieces on top of the chicken and rice. Close the lid again and let the residual heat cook the asparagus for about 5 minutes with the pot on keep warm setting.
6. Step 6: Stir in the grated parmesan cheese and fresh lemon juice. Adjust seasoning as desired before serving.

Tips & Variations

• For extra flavor, marinate the chicken thighs in a mix of lemon juice and herbs for 30 minutes before cooking.
• You can substitute asparagus with green beans or broccoli for a different vegetable option.
• If you prefer white rice, reduce the pressure cooking time to 10 minutes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to prevent the chicken from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless chicken breasts can be used. Since they cook faster, reduce the pressure cooking time to 18 minutes to avoid drying out the meat.

Is it okay to add asparagus before pressure cooking?

Asparagus cooks quickly and can become mushy under pressure. Adding it after the pressure cooking cycle and letting it sit on keep warm preserves its texture and color.

Homemade Instant Pot Chicken and Asparagus Recipe

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★★★★★

4.9 from 105 reviews

This Homemade Instant Pot Chicken Asparagus recipe is a flavorful, comforting one-pot meal featuring tender chicken thighs, nutty brown rice, fresh asparagus, and a savory blend of herbs and spices, all cooked to perfection in an Instant Pot for a quick and easy dinner.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Instant Pot
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 1 1/2 lbs chicken thighs (boneless, skinless)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup onions, diced
• 1 1/2 tbsp garlic, freshly minced
• 1 tbsp fresh lemon juice

Rice and Seasonings

• 2 cups long-grain brown rice
• 2 1/2 cups chicken stock
• 1 tsp dried basil
• 1 tsp garlic powder
• 1 1/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Others

• 4 tbsp unsalted butter
• 2/3 cup parmesan cheese, freshly grated

Instructions

1. Sauté Butter, Onion, and Garlic: Turn on the Instant Pot to the sauté setting. Add the unsalted butter and let it melt. Then add the diced onions and freshly minced garlic. Cook, stirring occasionally, until the onions are translucent and fragrant, about 3-4 minutes.
2. Add Rice and Seasonings: Stir in the long-grain brown rice, coating it in the butter and aromatics. Add dried basil, garlic powder, salt, black pepper, and red pepper flakes. Mix well to combine all the flavors.
3. Pour Chicken Stock: Pour in the chicken stock and stir gently to distribute the rice evenly in the liquid.
4. Add Chicken Thighs: Place the boneless, skinless chicken thighs on top of the rice. Do not stir them in. This layering helps the chicken cook evenly on top of the rice.
5. Pressure Cook: Secure the Instant Pot lid and ensure the valve is set to sealing. Cook on high pressure for 20 minutes.
6. Quick Release and Add Asparagus: After cooking, carefully perform a quick release of the pressure. Open the lid and immediately add the trimmed asparagus pieces on top of the chicken and rice. Close the lid again and let it sit on the ‘keep warm’ setting for 5 minutes. The residual heat will cook the asparagus to tender-crisp.
7. Finish with Cheese and Lemon Juice: Open the lid and sprinkle the freshly grated Parmesan cheese over the dish. Drizzle with fresh lemon juice. Gently fluff the rice with a fork to mix the ingredients, cheese, and lemon juice evenly.
8. Serve: Scoop portions onto plates and serve warm. Enjoy your flavorful and wholesome homemade instant pot chicken asparagus!

Notes

• Use boneless, skinless chicken thighs for the best tenderness and flavor.
• If you prefer, substitute brown rice with white rice—adjust cooking time accordingly.
• Add asparagus after pressure cooking to keep it crisp and prevent overcooking.
• Adjust red pepper flakes to your preferred spice level.
• Freshly grated Parmesan cheese adds richness but is optional for a lighter version.

Keywords: Instant Pot chicken recipe, chicken asparagus recipe, brown rice chicken, quick healthy dinner, one pot chicken meal