Instant Pot Chicken and Rice
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Instant Pot Chicken and Rice is one of those recipes I lean on when I want a hearty meal without the stress. You get tender chicken nestled into fluffy rice with little pops of veggies, and they all come together perfectly in one pot, thanks to one simple step that makes this dish flavorful and juicy.
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Whether I need comfort food or an easy chicken dinner for the family, this one always hits the spot. It’s rich and filling, and I can cook it early in the day, which saves me the hassle later. You can also store or freeze it if you’re prepping ahead for busy weeknights or making a big batch for a gathering.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Instant Pot Chicken and Rice with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my simple instructions and you’ll see just how easy it is to pull this meal together.
Sear the Chicken
Turn the Instant Pot to Sauté mode, heat olive oil to prevent sticking, and sear the skinless chicken thighs for 3 to 4 minutes per side until lightly browned. This adds flavor and gives the chicken a head start.
I use this all-around Instant Pot, which has the sauté function built in, and is super reliable for one-pot meals like this.
Remove the pieces and set them aside. A pair of silicone-tipped tongs makes flipping and lifting the chicken pieces easier without scratching the bottom of your Instant Pot.
Add the Rice and Seasonings
Press Cancel to stop the sauté function, then pour in the rinsed long grain rice, broth, salt, pepper, garlic powder, onion powder, and thyme. Stir everything together gently so the flavors can meld together.
Use a long, heat-resistant wooden spoon for stirring since the pot is hot around the edges.
Add Vegetables and Chicken
Sprinkle the frozen veggies evenly on top of the rice without mixing them in. Keeping them on the surface lets them steam gently instead of overcooking or sinking to the bottom, so they stay tender and don’t turn mushy in the rice.
Nestle the chicken thighs on top, bone side down, letting them rest rather than pressing them into the rice. This keeps the rice from becoming too compact and allows the chicken to cook evenly while releasing its flavor into the dish.
Pressure Cook
Lock the lid in place and turn the valve to the Sealing position, so the Instant Pot can build up the pressure needed for cooking. Set the Instant Pot to cook on High Pressure for 12 minutes.
Once the cooking time is done, let it naturally release pressure for 10 minutes to make sure the rice finishes cooking properly, then carefully do a quick release for any remaining steam by moving the valve to Venting.
A steam release diverter is a must-have for safely directing the hot steam away from your cabinets or your hands when quick releasing.
Fluff and Serve
Lift the chicken out gently, then fluff the rice with a fork to keep the grains tender and prevent clumping.
Serve the chicken alongside the rice and add lime wedges and a sprinkle of fresh herbs for brightness, then enjoy while everything’s comforting and warm!
If you’re taking this dish to a potluck, use a portable food container with secure snaps to prevent any spills. Slip the container into an insulated casserole tote to help keep everything warm until serving time.
Recipe Notes and Expert Tips
I’ve picked up a few simple tricks that help make sure this Instant Pot Chicken and Rice always turns out the way you want it.
- Sear the chicken first: Browning the chicken adds depth of flavor and keeps the meat juicy during pressure cooking. If you cook chicken without searing, you’ll miss out on the golden crust that locks in juices and flavor.
- Swap chicken cuts: Use skinless chicken breasts instead of thighs for leaner meat. Cut them into large pieces to keep them from drying out under pressure.
- Rinse the rice thoroughly: Wash until the water runs mostly clear to remove starch that can make the rice gummy.
- Pick your rice wisely: You can use basmati or jasmine rice for this recipe; both stay fluffy and cook in the same time as white long grain. Brown rice has a nutty bite and takes longer to cook, so adjust the liquid.
- Choose the right vegetable: Frozen peas or mixed veggies cook quickly under pressure and stay tender, so there’s no need to thaw them first, or they can turn mushy. You can also add fresh, diced celery for extra flavor.
- Make it creamy: Replace some of the broth with cream of chicken soup for a comforting, casserole-style version of the dish.
- Use natural release and watch pin: Give a 10-minute natural pressure release with brown rice, basmati, or jasmine rice for tender grains, and wait for the pin to drop so the steam fully escapes and it’s safe to open.
- Adjust seasoning before serving: Taste the rice and chicken once cooked and sprinkle on a little extra salt or pepper if you like.
How to Store Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. I like using a glass storage container like this one because it seals tightly and helps keep everything fresh.
When you reheat on the stove, add a splash of broth or water so the rice doesn’t dry out. You can also microwave it until it’s heated through.
This dish also freezes well; just portion it into freezer-safe containers and store for 2 to 3 months. These freezer containers help protect against freezer burn. Thaw in the fridge overnight before reheating for best results.
What to Serve With Instant Pot Chicken and Rice
This Instant Pot chicken and rice recipe is filling on its own, but it also pairs really well with a crisp green salad, roasted broccoli or glazed carrots, or even a slice of garlic bread.
Adding something light on the side balances the richness of the chicken and rice, and you can finish the meal with a sprinkle of Parmesan cheese or a handful of melted cheddar cheese for extra comfort.
The creamy, cheesy finish gives it the same cozy feel you’d usually get from a rice casserole, while still keeping everything simple in the Instant Pot.
More Easy Recipes for You to Try at Home
I love keeping dinner stress-free, so I have one-pot meal ideas that are perfect when you want hearty recipes all in one go without juggling a bunch of dishes.
- Instant Pot Mac and Cheese
- One-Pot Turkey Chili
- Slow Cooker Pot Roast
- Slow Cooker Beef Stroganoff
- Slow Cooker Cowboy Casserole
Equipment
Ingredients
- 6 skinless bone-in chicken thighs
- 1 tablespoon olive oil
- 1 cup long grain white rice rinsed thoroughly
- 1 ¾ cups chicken broth or water
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme or Italian seasoning optional
- ½ cup frozen vegetables e.g., peas or veggie mix – added frozen
Instructions
- Turn the Instant Pot to Sauté mode and heat the olive oil. Sear the chicken thighs for 3–4 minutes per side, until lightly browned. Remove and set aside.1 tablespoon olive oil, 6 skinless
- Press Cancel to turn off Sauté mode. Add the rinsed rice, broth, salt, pepper, garlic powder, onion powder, and thyme. Stir gently to combine.1 cup long grain white rice, 1 ¾ cups chicken broth or water, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme or Italian seasoning
- Sprinkle the frozen vegetables over the rice — do not stir. Place the chicken thighs on top, bone side down. Avoid pressing them into the rice.½ cup frozen vegetables, 6 skinless
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes. Let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
- Carefully remove the chicken, fluff the rice with a fork, and serve warm.
Notes
- Sear the chicken first: Browning the chicken adds depth of flavor and keeps the meat juicy during pressure cooking. If you cook chicken without searing, you’ll miss out on the golden crust that locks in juices and flavor.
- Swap chicken cuts: Use skinless chicken breasts instead of thighs for leaner meat. Cut them into large pieces to keep them from drying out under pressure.
- Rinse the rice thoroughly: Wash until the water runs mostly clear to remove starch that can make the rice gummy.
- Pick your rice wisely: You can use basmati or jasmine rice for this recipe; both stay fluffy and cook in the same time as white long grain. Brown rice has a nutty bite and takes longer to cook, so adjust the liquid.
- Choose the right vegetable: Frozen peas or mixed veggies cook quickly under pressure and stay tender, so there’s no need to thaw them first, or they can turn mushy. You can also add fresh, diced celery for extra flavor.
- Make it creamy: Replace some of the broth with cream of chicken soup for a comforting, casserole-style version of the dish.
- Use natural release and watch pin: Give a 10-minute natural pressure release with brown rice, basmati, or jasmine rice for tender grains, and wait for the pin to drop so the steam fully escapes and it’s safe to open.
- Adjust seasoning before serving: Taste the rice and chicken once cooked and sprinkle on a little extra salt or pepper if you like.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
