Name: Instant Pot Chicken and Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups of long-grain white rice; 1 pound of boneless, skinless chicken thighs or breasts; 4 cups of chicken broth; 1 medium onion, chopped; 2 cloves garlic, minced; 1 teaspoon paprika; 1 teaspoon dried thyme; Salt and pepper to taste; 1 cup of frozen peas and carrots (optional)

This Instant Pot Chicken and Rice Recipe is the answer to everyone’s weeknight dinner dilemma: juicy chicken nestled in perfectly fluffy rice, all cooked together in record time with minimal effort. The best part? Everything mingles in one pot, so the flavors are cozy and rich, and cleanup couldn’t be easier. If you’re after simple comfort food that doesn’t skimp on taste, this is the meal you’ll crave over and over.

Instant Pot Chicken and Rice Recipe - Recipe Image

Ingredients You’ll Need

You’ll be pleasantly surprised at how a handful of everyday ingredients can transform into a dish that tastes like it simmered for hours. Every element in this Instant Pot Chicken and Rice Recipe has a role, from creating those warm, savory undertones to adding pops of color and nutrition.

2 cups of long-grain white rice: Delivers light, fluffy grains that soak up all the dish’s great flavors.
1 pound of boneless, skinless chicken thighs or breasts: Thighs give you juicy, tender bites; breasts offer a leaner option if you prefer.
4 cups of chicken broth: Deepens the savory background—opt for low-sodium if you want more control over saltiness.
1 medium onion, chopped: A flavor builder, infusing the rice and chicken with subtle sweetness.
2 cloves garlic, minced: Adds that irresistible aroma and depth only garlic can provide.
1 teaspoon paprika: For warmth, a touch of color, and a hint of smokiness.
1 teaspoon dried thyme: Gives a gentle herby note—fresh thyme works beautifully if you want a brighter finish.
Salt and pepper to taste: Essential finishing touches that tie all the flavors together.
1 cup of frozen peas and carrots (optional): Toss these in for a boost of color, texture, and extra nutrients.

How to Make Instant Pot Chicken and Rice Recipe

Step 1: Prep the Ingredients

Gather up your ingredients and get your Instant Pot ready. Start by chopping the onion and mincing the garlic. Take an extra minute to rinse the rice under cold water. Trust me, giving the rice a good rinse washes away excess starch and ensures each grain stays plump and separate when cooked.

Step 2: Sauté Onion and Garlic

Hit the ‘Sauté’ button on your Instant Pot, drizzle in a bit of olive oil, and once it’s shimmering, toss in your chopped onion and garlic. Stir everything for two to three minutes, just until the onions turn translucent and your kitchen smells heavenly. This step lays down a flavor-packed base for the whole dish.

Step 3: Season and Brown the Chicken

Add your chicken pieces to the pot, then sprinkle with paprika, thyme, salt, and pepper. Give the chicken a quick sear—about two minutes per side. Don’t worry about cooking it all the way through; you’re just aiming for a bit of color and flavor on the outside. The pressure cooker will do the rest.

Step 4: Add Rice and Broth

Pour in your rinsed rice and the chicken broth, making sure to stir and submerge the rice beneath the liquid. If you like layered flavors, you can add another gentle sprinkle of paprika or thyme now. This is when everything starts coming together—literally!

Step 5: Pressure Cook

Seal the Instant Pot lid and make sure the valve is set to ‘sealing.’ Set your device to ‘Manual’ or ‘Pressure Cook’ mode at high pressure for eight minutes. Keep in mind, the pot will take another 8–10 minutes to build up pressure before the timer kicks in, so sit back and relax.

Step 6: Natural Release

Once the timer beeps, let the Instant Pot sit and naturally release pressure for 10 minutes (it keeps the chicken juicy and rice tender). When that’s done, gently switch the valve from ‘sealing’ to ‘venting’ to release any last bits of steam.

Step 7: Fluff, Finish, and Serve

Open the lid, grab a fork, and gently fluff the rice. If you want even more color and goodness, stir in those frozen peas and carrots. Replace the lid (no need to turn it back on) for two to three minutes to let them warm through. For an extra burst of flavor and freshness, sprinkle on chopped parsley or cilantro and offer lemon wedges at the table.

How to Serve Instant Pot Chicken and Rice Recipe

Garnishes

Garnishing your Instant Pot Chicken and Rice Recipe adds more than just eye appeal—it elevates the flavors, too! Sprinkle freshly chopped parsley or cilantro over the top for a vibrant finish. A quick squeeze of lemon brings brightness and makes each bite pop, while a dash of chili flakes offers a subtle heat if you’re into spice.

Side Dishes

Although this dish is satisfying and complete as is, you can round out your meal with a quick green salad dressed in vinaigrette or some roasted seasonal vegetables. Crusty bread works wonders for soaking up any flavorful juices left on your plate.

Creative Ways to Present

For a fun, family-style approach, scoop generous portions right from the Instant Pot at the table. If you want something a bit more elevated, try serving the chicken and rice in shallow bowls topped with microgreens or sliced avocado. Or, for meal prep, divvy the dish into individual portions for grab-and-go lunches!

Make Ahead and Storage

Storing Leftovers

Got leftovers? Just let everything cool down to room temperature, then transfer your Instant Pot Chicken and Rice Recipe to an airtight container. It’ll keep happily in the fridge for up to three days, making lunch or another easy dinner a total breeze.

Freezing

This recipe actually freezes quite well! Spoon portions into freezer-safe bags or containers, squeeze out as much air as possible, and freeze for up to two months. When you’re ready to enjoy it again, simply thaw overnight in the refrigerator before reheating.

Reheating

Reheating is easy: just pop a portion in the microwave, covering loosely to prevent drying out. Add a splash of broth or water if needed to bring back that perfect, moist texture. For larger batches, reheat gently on the stove in a covered pan over low heat, stirring occasionally.

FAQs

Can I use brown rice instead of white rice?

You can, but keep in mind that brown rice requires a longer cooking time and more liquid. You’ll also want to increase the pressure cook time to about 22–24 minutes. For best results, partially cook the chicken separately and add it in at the end.

Is it okay to add other vegetables?

Absolutely! Feel free to toss in chopped bell peppers, mushrooms, spinach, or kale. Just add quick-cooking veggies at the end with the peas and carrots, so they don’t get mushy.

What if I get a ‘burn’ warning on my Instant Pot?

If your pot gives you a burn notice, it’s usually because the rice stuck to the bottom. Open the lid (after safely venting), give everything a good stir, and add a splash more liquid before restarting. Make sure to scrape up any bits stuck to the bottom during sautéing, too.

Can I double the Instant Pot Chicken and Rice Recipe?

Yes—just make sure your Instant Pot is large enough to handle double the volume. The cook time remains the same, but it might take a bit longer to come up to pressure. Don’t fill past the machine’s max-fill line!

Is this recipe gluten free?

Yes, the Instant Pot Chicken and Rice Recipe is naturally gluten free, as long as your chicken broth is certified gluten free. Always check labels if you’re cooking for someone with sensitivities.

Final Thoughts

If you’re looking for an easy, crowd-pleasing dinner, you simply can’t go wrong with this Instant Pot Chicken and Rice Recipe. It comes together quickly, tastes like pure comfort, and makes life in the kitchen so much simpler. Give it a try—you’ll add it to your regular dinner rotation in no time!