Instant Pot Chicken and Rice

Name: Instant Pot Chicken and Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1.5 lb boneless, skinless chicken thighs or breasts; 1 tbsp olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1.5 cups long-grain white rice, rinsed; 2.5 cups chicken broth; 1 cup frozen mixed vegetables (peas, carrots, corn); 1 tsp dried thyme; 1 tsp paprika; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp chopped parsley, for garnish

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.

How to tell it's done

When you open the lid, the rice should have absorbed all the liquid and look fluffy, with small steam holes across the surface. Check the largest piece of chicken: it should read 165°F (74°C) and shred easily. If the rice is still a little firm, close the lid and let it sit on Keep Warm for 5 minutes. The trapped steam will finish it.

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.

Ingredient notes & swaps

Chicken: thighs stay more tender under pressure than breasts. If you use breasts, choose evenly sized pieces so none of them overcook.
Rice: stick with long-grain white rice such as jasmine or regular long-grain. Short-grain rice turns sticky, and brown rice needs a different time and more liquid.
Broth: low-sodium broth lets you control the salt. If you use full-sodium broth, cut the added salt in half.
Vegetables: any frozen mix works. Frozen peas alone are a good choice, because they warm through in the hot rice in about a minute.

Storage & reheating

Cool leftovers quickly and refrigerate them within 1-2 hours of cooking. Cooked rice shouldn't sit out at room temperature. They keep for 3-4 days. To reheat, sprinkle a tablespoon or two of water or broth over each portion, cover, and microwave until steaming hot, stirring halfway.

Make ahead & freezing

Dice the onion and mince the garlic the night before, and you can measure and rinse the rice ahead, too. Cooked chicken and rice freezes well for up to 2-3 months in portion-sized containers. Add a splash of water when reheating, because the rice dries out a little in the freezer.

What to serve with it

This is a complete meal in one pot. A simple side salad, steamed broccoli, or a dollop of plain yogurt or salsa on top are all it needs.

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 calculated from the ingredient list and will vary with the exact brands and portion sizes you use.

Written by

Armin

Armin runs Daily Chicken Meals and writes every recipe on the site. He's working through the whole collection in his own kitchen, adding his own photos and notes to each recipe as he cooks it. More about how recipes here are written.

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