Quick and Delicious Instant Pot Chicken and Rice

Instant Pot Chicken and Rice is a comforting, one-pot meal that combines the tender, juicy flavors of chicken with the wholesome goodness of rice. This dish is perfect for those seeking a quick, nutritious, and delicious meal option that requires minimal effort and cleanup. Utilizing the Instant Pot not only speeds up the cooking process but also ensures that the chicken and rice are perfectly cooked, absorbing all the flavors of the herbs and spices used. Whether you’re looking for a cozy family dinner or a simple meal prep solution, Instant Pot Chicken and Rice is sure to satisfy.



The journey to mastering Instant Pot Chicken and Rice was driven by the challenge of creating a hearty meal that could keep up with a busy lifestyle without compromising on taste or nutrition. After several trials to find the right balance of flavors and the perfect cooking time, the final recipe was a revelation. The first time I served it, the dish was met with rave reviews from family members who appreciated the depth of flavor and the convenience of a one-pot meal.

This dish quickly became a staple in our household, proving that you don’t need to spend hours in the kitchen to enjoy a homemade, satisfying meal. It’s a testament to the versatility of the Instant Pot and the joy of sharing a delicious meal with loved ones, even on the busiest days.


Why You’ll Love Instant Pot Chicken and Rice

  • Effortless Cooking: The Instant Pot does all the work, making this dish a great option for busy weeknights.
  • Flavorful: Infused with herbs and spices, the chicken and rice are both flavorful and aromatic.
  • Nutritious: A balanced meal that provides protein, carbohydrates, and the option to include vegetables.
  • Customizable: Easy to adapt with different seasonings, types of rice, or by adding your favorite vegetables.

Ingredients Notes For Instant Pot Chicken and Rice

  • Chicken: Boneless, skinless chicken thighs or breasts for tender, juicy results.
  • Rice: Long-grain white rice like Basmati or Jasmine is preferred for its fluffy texture.
  • Broth: Chicken broth enhances the flavor of the rice; you can also use vegetable broth.
  • Onion and Garlic: For a savory base that adds depth to the dish.
  • Seasonings: Simple spices like paprika, thyme, and black pepper, or adjust according to preference.
  • Vegetables: Optional additions like peas, carrots, or bell peppers can make the dish more wholesome.

Recipe Steps

  1. Sauté Vegetables: Use the sauté function to cook the onion and garlic until softened.
  2. Brown the Chicken: Add the chicken pieces, seasoned with salt and spices, to the pot and brown slightly on both sides.
  3. Add Rice and Broth: Stir in the rice, ensuring it’s well-coated with the cooking juices, then pour in the broth.
  4. Pressure Cook: Seal the Instant Pot and set it to cook on high pressure for a time that suits the type of rice used.
  5. Release and Serve: Allow natural release for the pressure, then fluff the rice, and serve the chicken and rice garnished with fresh herbs.

Storage Options

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
  • Freeze: Freeze portions for up to 1 month. Thaw in the refrigerator and reheat in the microwave, adding a little broth or water to moisten the rice.


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Quick and Delicious Instant Pot Chicken and Rice


  • Chicken breasts or thighs: 1 lb (450g), boneless and skinless, cut into bite-sized pieces
  • Salt and pepper: to taste
  • Olive oil: 2 tablespoons
  • Onion: 1 medium, diced
  • Garlic: 2 cloves, minced
  • Rice: 1 1/2 cups, long-grain white rice, rinsed and drained
  • Chicken broth: 2 1/4 cups
  • Carrots: 2 medium, diced
  • Frozen peas: 1/2 cup
  • Dried thyme: 1 teaspoon (optional)
  • Bay leaf: 1 (optional)


  1. Season the Chicken:
    • Season the chicken pieces generously with salt and pepper.
  2. Sauté the Chicken and Vegetables:
    • Turn the Instant Pot to the ‘Sauté’ setting and add the olive oil. Once hot, add the chicken pieces and brown them for about 2-3 minutes, stirring occasionally. You don’t need to fully cook them at this point.
    • Add the diced onion and minced garlic to the pot with the chicken. Sauté for another 2-3 minutes until the onion starts to soften.
  3. Deglaze the Pot:
    • Pour a small amount of the chicken broth into the Instant Pot and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This step is crucial to prevent the “Burn” warning.
  4. Add the Rice and Remaining Ingredients:
    • Add the rinsed and drained rice to the pot, along with the diced carrots, frozen peas, dried thyme, and bay leaf if using. Pour in the rest of the chicken broth and gently stir to combine. Make sure the rice is submerged in the liquid but avoid stirring too much after this point.
  5. Pressure Cook:
    • Close the Instant Pot lid and set the valve to ‘Sealing’. Cook on high pressure for 7 minutes. After the cooking time is up, allow a natural release for 10 minutes, then carefully turn the valve to ‘Venting’ to release any remaining pressure.
  6. Serve:
    • Once all the pressure has been released, open the lid. Remove the bay leaf, if used, and fluff the rice with a fork. Taste and adjust the seasoning with additional salt and pepper if needed.
    • Serve the chicken and rice hot, garnished with fresh chopped parsley or chives if desired.
  • Author: Maria

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