Instant Pot Chicken and Rice

Tender, juicy chicken nestled in a bed of fluffy, aromatic rice – that’s the magic of Instant Pot Chicken and Rice. This one-pot wonder transforms simple ingredients into a comforting meal that feels like it’s been simmering all day, yet comes together in a fraction of the time. The Instant Pot works its pressure-cooking magic to infuse the rice with savory chicken flavors while keeping the meat incredibly moist. You’ll learn how to create this perfect weeknight dinner that delivers maximum flavor with minimal effort, all thanks to your trusty Instant Pot.

Why You’ll Love This Recipe

Instant Pot Chicken and Rice is the ultimate convenience food that doesn’t sacrifice flavor or quality. The beauty lies in its simplicity – one pot means minimal cleanup, but the results taste like you’ve been cooking all day. The texture contrasts are what make this dish truly special – perfectly tender chicken with slightly firm, individual grains of rice that have absorbed all the savory broth and seasonings.

This recipe is incredibly forgiving and versatile, making it perfect for busy weeknights or when you need to feed a hungry crowd. The pressure cooking method ensures that both the chicken and rice cook perfectly every time, with no risk of dried-out meat or mushy rice. Plus, the hands-off cooking approach means you can set it and forget it while you attend to other tasks.

The aromatic blend of herbs and spices creates layers of flavor that develop fully in the sealed environment of the Instant Pot, resulting in a dish that tastes like it’s been slowly simmered for hours. Whether you’re a seasoned Instant Pot user or a beginner, this chicken and rice pressure cooker recipe delivers consistent, delicious results every time.

Ingredients

For this Instant Pot Chicken and Rice, you’ll need:

• 1½ pounds (680g) boneless, skinless chicken thighs, cut into 2-inch pieces
• 2 cups (400g) long-grain white rice, rinsed and drained
• 2½ cups (590ml) chicken broth, low sodium preferred
• 1 medium onion, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 1 tablespoon (15ml) olive oil
• 1 tablespoon (15g) butter
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

The chicken thighs are essential as they remain juicy during pressure cooking, while rinsing the rice removes excess starch for fluffier results. The combination of butter and olive oil adds richness and prevents burning, while the herbs and spices create a fragrant base that infuses throughout the pressure cooker chicken and rice dish.

Pro Tips

Master Your Sauté Function: Begin by thoroughly sautéing the onions until translucent before adding the garlic. This crucial step builds a flavor foundation for your Instant Pot Chicken and Rice. Don’t rush this process – those caramelized bits that form on the bottom contain concentrated flavor that will infuse your entire dish. Just be careful not to burn the garlic, which can happen quickly and impart bitterness.

Deglaze Properly: After sautéing the chicken, you’ll likely have browned bits stuck to the bottom of the pot. These are flavor gold! Before adding the rice, pour in a small amount of broth and scrape the bottom thoroughly with a wooden spoon. This not only incorporates those flavors but also prevents the dreaded “BURN” error message that can occur when food particles are stuck to the bottom during pressure cooking.

Perfect Rice Texture: For ideal rice consistency in your easy Instant Pot chicken recipe, avoid the temptation to stir everything together before pressure cooking. Instead, add the rice in an even layer on top of the chicken, then pour the broth over everything. This layering technique ensures the rice cooks evenly without becoming mushy. Additionally, allow a full 10-minute natural pressure release before quick-releasing the remaining pressure – this resting period lets the rice finish absorbing liquid and results in perfect texture.

Instructions

Step 1: Prepare the Ingredients

Set your Instant Pot to SAUTÉ mode and add olive oil and butter. While it heats, pat the chicken pieces dry with paper towels and season generously with salt and pepper. This ensures proper browning and helps the seasoning adhere better to your Instant Pot Chicken and Rice. Have all remaining ingredients measured and ready to go for a smooth cooking process.

Step 2: Sauté the Aromatics and Chicken

Once the Instant Pot display reads “HOT,” add the diced onions and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Now add the chicken pieces and brown for 4-5 minutes, turning occasionally to get color on multiple sides. This browning process creates depth of flavor that makes your one pot chicken and rice truly outstanding. Sprinkle in the thyme, paprika, oregano, and garlic powder, stirring to coat the chicken evenly.

Step 3: Deglaze and Layer

Pour about ¼ cup of the chicken broth into the pot and use a wooden spoon to scrape up any browned bits from the bottom. This crucial step prevents the burn warning and incorporates those concentrated flavors. Turn off the SAUTÉ function. Spread the chicken and aromatics in an even layer across the bottom of the pot. Sprinkle the rinsed rice evenly over the chicken without stirring. Finally, pour the remaining chicken broth over the rice, ensuring all grains are submerged.

Step 4: Pressure Cook

Secure the Instant Pot lid and set the valve to SEALING position. Select PRESSURE COOK (or MANUAL on older models) and set to HIGH pressure for 8 minutes. Remember that your Instant Pot will take about 10 minutes to come to pressure before the cooking time begins. This hands-off cooking time is what makes Instant Pot Chicken and Rice such a convenient weeknight meal.

Step 5: Release Pressure and Serve

Once the cooking time is complete, allow the pressure to release naturally for 10 minutes (the display will read L0:10). Then, carefully turn the valve to VENTING to release any remaining pressure. Open the lid away from your face to avoid the hot steam. Gently fluff the rice with a fork, being careful not to overmix which can make the rice gummy. Let it sit uncovered for 2-3 minutes to allow excess moisture to evaporate. Sprinkle with fresh parsley, adjust seasoning if needed, and serve your delicious Instant Pot Chicken and Rice while hot.

Variations

Mediterranean Instant Pot Chicken and Rice: Transform this dish by adding 1 cup halved cherry tomatoes, ½ cup kalamata olives, and 1 teaspoon dried oregano. After cooking, stir in 1 cup fresh spinach and ½ cup crumbled feta cheese. The residual heat will wilt the spinach and slightly melt the feta, creating a creamy, tangy variation that transports your taste buds to the Mediterranean coast.

Mexican-Inspired Version: Create a fiesta of flavors by substituting the herbs with 1 tablespoon taco seasoning and adding 1 diced bell pepper during the sautéing step. After cooking, stir in 1 cup corn kernels and 1 cup black beans (drained and rinsed). Top your Instant Pot Chicken and Rice with diced avocado, fresh cilantro, and a squeeze of lime juice. This variation offers a colorful, protein-packed meal with Latin American flair.

Creamy Mushroom Chicken and Rice: For a richer, more indulgent version, add 8 ounces of sliced mushrooms when sautéing the onions and substitute 1 cup of the chicken broth with cream. After cooking, stir in ¼ cup grated Parmesan cheese for an ultra-comforting dish that’s perfect for chilly evenings.

Storage and Serving

Instant Pot Chicken and Rice stores beautifully, making it perfect for meal prep. Allow leftovers to cool completely before transferring to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. When reheating, add a splash of chicken broth to restore moisture, especially if reheating in the microwave. For best results when frozen, thaw overnight in the refrigerator before reheating.

For serving, transform this one-pot meal into a complete dinner by pairing it with a simple side salad dressed with lemon vinaigrette – the acidity perfectly balances the rich flavors of the dish. For a heartier presentation, serve your chicken and rice Instant Pot meal in a shallow bowl topped with a dollop of Greek yogurt and a sprinkle of hot sauce for those who enjoy a kick of heat.

Create an impressive dinner party version by mounding the Instant Pot Chicken and Rice on a platter, surrounding it with roasted vegetables like asparagus or Brussels sprouts, and garnishing with additional fresh herbs and lemon wedges. This family-style presentation elevates the humble dish into a centerpiece worthy of guests.

FAQs

Can I use chicken breasts instead of thighs?
Yes, you can substitute boneless, skinless chicken breasts in your Instant Pot Chicken and Rice. Cut them into 2-inch pieces and reduce the pressure cooking time to 6 minutes to prevent them from becoming dry. Chicken thighs are more forgiving and stay juicier, but breasts work well for those who prefer white meat.

Why did I get a burn notice on my Instant Pot?
The burn notice typically occurs when food is stuck to the bottom of the pot. To prevent this, ensure you thoroughly deglaze after sautéing, don’t stir the rice and liquid together before cooking, and make sure all rice is submerged in liquid.

Can I use brown rice instead of white?
Yes, but brown rice requires a longer cooking time. Use the same amount of brown rice but increase cooking time to 20 minutes with a 15-minute natural release. You may also need to increase the liquid to 2¾ cups.

Is it necessary to rinse the rice?
Rinsing removes excess starch and helps prevent the rice from becoming sticky or mushy in your Instant Pot Chicken and Rice. While not absolutely necessary, it’s highly recommended for the best texture.

Can I add frozen vegetables to this recipe?
Yes! Add frozen vegetables after cooking is complete. Stir them into the hot rice and chicken, then replace the lid (without sealing or turning on the pot) for 5 minutes. The residual heat will cook the vegetables perfectly without making them mushy.

Conclusion

This Instant Pot Chicken and Rice is comfort food at its finest — a harmonious blend of tender chicken and perfectly seasoned rice that satisfies deeply while requiring minimal effort. It’s the kind of dish that rescues weeknight dinners and still feels special enough for Sunday family meals. The Instant Pot transforms basic ingredients into something greater than the sum of their parts, creating a meal that nourishes both body and soul. Whether you’re new to pressure cooking or a seasoned pro, this recipe deserves a permanent spot in your dinner rotation.

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