Instant Pot
Instant Pot Chicken and Rice
This Instant Pot chicken and rice is the definition of a set-and-forget dinner: chicken, rice, broth and vegetables all go into the pot together and come out as a complete, comforting meal with only one pot to wash. The pressure cooker keeps the chicken remarkably juicy while the rice cooks perfectly underneath, soaking up all the savory flavor.
Why you'll love this recipe
- One pot, minimal cleanup
- Fully hands-off pressure cooking
- Chicken and rice cook perfectly together
- Great for meal prep and leftovers
Ingredients
Full ingredient list below — check off items as you shop or cook.
Instructions
- Set the Instant Pot to Sauté. Heat olive oil, then sauté the onion for 2-3 minutes until softened. Add garlic and cook 30 seconds more.
- Season the chicken with salt, pepper, paprika and thyme, then nestle it into the pot on top of the onions.
- Sprinkle the rinsed rice evenly over the chicken (do not stir), then pour the chicken broth over the top.
- Close the lid, set the valve to sealing, and cook on Manual/Pressure Cook (High) for 10 minutes.
- Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
- Remove the chicken, shred or slice it, then stir the frozen vegetables into the hot rice for 2 minutes until warmed through. Return the chicken to the pot, garnish with parsley and serve.
Tips for success
- Rinsing the rice removes excess starch and prevents the bottom from turning gummy.
- Don't stir the layers before cooking — keeping the rice on top prevents a burn notice on the bottom.
- Frozen vegetables are added after cooking so they stay bright and don't turn mushy.
- For extra flavor, use chicken broth instead of water and add a bay leaf during cooking.
Frequently asked questions
Why did I get a 'burn' notice?
This usually means not enough liquid or rice stuck to the bottom; make sure the rice is rinsed and fully submerged under the broth before sealing the lid.
Can I use brown rice instead?
Yes, but brown rice needs about 22-24 minutes at high pressure and slightly more liquid (add 1/4 cup extra broth).
Can I double this recipe?
Yes, as long as you don't exceed your Instant Pot's max fill line; keep the cook time the same.
How long do leftovers keep?
Refrigerate in an airtight container for up to 4 days, or freeze portions for up to 3 months.
Nutrition (per serving)
| Calories | 401 |
| Protein | 31g |
| Carbs | 46g |
| Fat | 9g |
| Sodium | 590mg |
| Sugar | 2g |
Nutrition values are estimates and will vary based on exact ingredients and brands used.
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