Why You’ll Love This Recipe

Instant Pot Chicken and Rice is a hearty, one-pot comfort meal that’s quick, flavorful, and family-friendly. With tender chicken, fluffy rice, and savory seasonings all cooked together under pressure, this dish delivers big flavor with minimal effort. Perfect for busy weeknights, it’s a satisfying and balanced meal that’s ready in under 30 minutes.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken thighs or breastslong-grain white ricechicken brothoniongarliccarrots (diced)peasolive oilpaprikaonion powdergarlic powdersalt and pepperfresh parsley (optional, for garnish)

directions

Turn on the Instant Pot to sauté mode. Heat olive oil and cook diced onion and garlic until fragrant, about 2-3 minutes.

Add chicken pieces, season with paprika, garlic powder, onion powder, salt, and pepper. Sear for 2-3 minutes until lightly browned.

Add rice, carrots, and chicken broth. Stir well to combine and scrape any bits off the bottom to avoid burning.

Cancel sauté mode. Secure the lid and set the Instant Pot to pressure cook on high for 10 minutes.

Once cooking is complete, allow a natural release for 10 minutes, then do a quick release for any remaining pressure.

Stir in peas while the mixture is still hot. Let sit for a few minutes until the peas are heated through.

Fluff the rice and garnish with chopped fresh parsley if desired. Serve warm.

Servings and timing

This recipe serves 4-6 people.Preparation time: 10 minutesCooking time: 10 minutesPressure release: 10 minutesTotal time: 30 minutes

Variations

Use brown rice—adjust cooking time to 22 minutes and increase broth accordingly.

Add bell peppers or corn for more veggies.

Spice it up with cayenne or red pepper flakes.

Substitute rotisserie chicken and cook only 4-5 minutes under pressure.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in the microwave or on the stovetop with a splash of broth to keep it moist.Freeze in portions for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use frozen chicken?

Yes, just add 2-3 minutes to the pressure cooking time and ensure it’s fully cooked before serving.

What kind of rice is best?

Long-grain white rice works best. Short grain or jasmine may affect texture slightly.

Can I make it dairy-free?

Yes, this recipe is naturally dairy-free.

How do I avoid the burn notice?

Be sure to deglaze the pot after sautéing and layer ingredients carefully without stirring too much before sealing.

Can I double the recipe?

Yes, but make sure not to exceed the max fill line of your Instant Pot.

Can I use chicken breast?

Yes, but thighs stay more tender under pressure.

Can I add cheese?

Yes, stir in shredded cheddar or parmesan at the end for a creamy version.

Why is my rice mushy?

Overcooking or using too much liquid can cause this. Stick to the recommended ratios.

Can I prep this ahead?

Yes, prep all ingredients and refrigerate, then cook when ready.

Can I use wild rice?

Wild rice requires a longer cook time and more liquid, so adjustments are needed.

Conclusion

Instant Pot Chicken and Rice is your go-to solution for a quick, nourishing, and flavorful meal with minimal cleanup. Whether you’re feeding a family or prepping for the week, this dish offers comfort, convenience, and versatility in every spoonful. It’s a reliable crowd-pleaser you’ll come back to again and again.