If you’re looking for a comforting and satisfying meal that comes together effortlessly, this Instant Pot Chicken and Rice Recipe is about to become your new best friend. Imagine tender chicken thighs mingling with perfectly cooked, fluffy rice, vibrant vegetables, and warm spices—all made in one pot with minimal fuss. Whether you’re short on time or craving a homemade dinner that feeds the whole family, this dish delivers incredible flavor without the stress, and it’s endlessly adaptable to what you have on hand.
Ingredients You’ll Need
Every ingredient in this Instant Pot Chicken and Rice Recipe plays a vital role in building layers of flavor and texture, while also adding color and balance to the dish. These simple pantry staples come together to create a meal that feels both hearty and homey.
- Olive oil or butter: Adds richness and helps brown the chicken for deeper flavor.
- Boneless skinless chicken thighs or breasts: The protein backbone, juicy and tender after pressure cooking.
- Small onion, diced: Provides a mild sweetness that enhances the overall taste.
- Garlic cloves, minced: Infuses that irresistible warm aroma and subtle kick.
- Long-grain white rice: Cooks up fluffy and absorbs all the delicious broth.
- Low-sodium chicken broth: The flavorful cooking liquid that keeps everything moist.
- Medium carrot, diced: Adds crunch, sweetness, and a pop of orange color.
- Frozen peas: Bright green bursts of freshness and texture.
- Paprika: Gives a smoky, slightly sweet note and beautiful color.
- Dried thyme: Brings herbal depth and earthy nuance.
- Salt: Enhances all the natural flavors.
- Black pepper: Adds a gentle heat to balance the dish.
- Grated Parmesan cheese (optional): Stirred in at the end for extra creaminess and umami.
- Fresh parsley, finely chopped: A fresh, herbal garnish that brightens each bite.
How to Make Instant Pot Chicken and Rice Recipe
Step 1: Brown the Chicken
Start by heating olive oil or butter in your Instant Pot on the sauté setting. Add the chicken thighs or breasts and cook until they develop a lovely golden crust on both sides. Browning not only seals in juices but also builds amazing flavor for the entire dish. Once browned, remove the chicken and set it aside temporarily.
Step 2: Sauté Onions and Garlic
In the same pot, toss in the diced onion and minced garlic. Sauté them until the onion becomes translucent and a fragrant aroma fills your kitchen. This step is key because it softens the aromatics and allows their flavors to melt into the dish as it cooks.
Step 3: Deglaze and Add Rice
Pour a splash of chicken broth into the hot pot to deglaze it, scraping up all those delicious browned bits stuck to the bottom. These bits pack so much taste! Next, add the rinsed rice and sprinkle in paprika, dried thyme, salt, and black pepper right on top to evenly season the grains.
Step 4: Add Remaining Broth and Chicken
Pour the rest of the chicken broth over the rice mixture, creating the perfect cooking environment for the rice to soak up all those rich flavors. Return the browned chicken pieces back into the pot, nestling them gently into the rice so they cook together seamlessly.
Step 5: Pressure Cook
Seal your Instant Pot and set it to cook on high pressure for 8 minutes. Once the timer goes off, let the pressure release naturally for 10 minutes to ensure the chicken is juicy and the rice is tender without drying out.
Step 6: Add Carrots and Peas
After releasing the pressure, open the lid and stir in the diced carrots and frozen peas. These vegetables will finish cooking with just the residual heat while the pot stays covered on Keep Warm mode for 5 minutes, keeping them crisp-tender and vibrant.
Step 7: Fluff and Garnish
Use a fork to gently fluff the rice, mixing everything together. If you want an extra creamy touch, stir in grated Parmesan cheese now. Finally, sprinkle fresh parsley over the top for a fresh, herbal finish that elevates every bite.
How to Serve Instant Pot Chicken and Rice Recipe
Garnishes
Simple garnishes can transform your Instant Pot Chicken and Rice Recipe into an even more inviting plate. A dusting of freshly chopped parsley adds a lively freshness, while a little extra grated Parmesan on top can bring creamy umami that melts into the warm rice.
Side Dishes
This one-pot wonder pairs beautifully with a crisp green salad tossed in lemon vinaigrette or roasted seasonal vegetables to add texture and brighten the meal. For extra indulgence, creamy mashed potatoes or garlic bread work wonderfully as complementary sides.
Creative Ways to Present
Serve this fragrant chicken and rice dish in colorful bowls for a cozy family dinner or build a vibrant bowl by layering with avocado slices, a dollop of Greek yogurt, and a squeeze of fresh lemon juice. It’s perfect for turning a weeknight dinner into a special occasion effortlessly.
Make Ahead and Storage
Storing Leftovers
Once your Instant Pot Chicken and Rice Recipe has cooled, transfer leftovers into airtight containers and store them in the refrigerator. They’ll stay fresh for about 3 to 4 days, making a delicious next-day lunch or quick dinner option.
Freezing
You can freeze portions of this dish in freezer-safe containers for up to 2 months. Just be sure to cool it thoroughly before freezing, and thaw overnight in the fridge when you’re ready to enjoy it again. Rice freezes well if handled properly, keeping its texture intact.
Reheating
Reheat leftovers gently in the microwave or on the stovetop with a splash of broth or water to prevent dryness. Stir occasionally until warmed through, and consider adding a pinch of fresh herbs or an extra sprinkle of cheese to refresh the flavors.
FAQs
Can I use brown rice instead of white rice in this Instant Pot Chicken and Rice Recipe?
Absolutely! Brown rice adds a nuttier flavor and firmer texture but requires a longer cooking time. You’ll need to adjust the pressure cooking to about 20-22 minutes and increase the broth slightly to account for the longer cooking time.
Is it better to use chicken thighs or breasts for this recipe?
Both work well, but chicken thighs tend to stay juicier and more tender after pressure cooking due to their higher fat content. Chicken breasts will be leaner but can become dry if overcooked, so watch the timing carefully.
Can I make this recipe vegetarian?
You can! Substitute the chicken with hearty mushrooms or tofu, and use vegetable broth instead of chicken broth. The cooking times remain similar, but the flavor will naturally be different without the meat.
What if I don’t have an Instant Pot?
You can mimic this recipe on the stovetop by browning the chicken, then simmering the rice and broth together in a covered pot with the chicken added back in. It may take longer to cook, around 20-25 minutes for the rice to become tender.
How can I make this dish more flavorful?
Try adding a splash of white wine when deglazing the pot or substitute some of the chicken broth with coconut milk for a creamier twist. Fresh herbs like thyme or rosemary can also be added at the start for extra aroma.
Final Thoughts
This Instant Pot Chicken and Rice Recipe is a beautiful example of how simple ingredients and a straightforward method come together to create something truly special. It’s perfect for cozy nights when you want a heartwarming meal without hours in the kitchen. Trust me, once you try it, this comforting staple will become a cherished go-to whenever you want a satisfying dish that feeds your soul and your family all at once.
Print
Instant Pot Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
A flavorful and easy-to-make Instant Pot Chicken and Rice recipe that combines tender chicken thighs, long-grain rice, and vegetables in a savory broth, seasoned with herbs and spices, perfect for a wholesome weeknight dinner.
Ingredients
Protein and Vegetables
- 1 pound boneless skinless chicken thighs or breasts
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 cup frozen peas
Grains and Liquids
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
Seasonings and Others
- 2 tablespoons olive oil or butter
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ½ teaspoon salt (to taste)
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese (optional, for creaminess)
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Sauté Chicken: Heat olive oil or butter in the Instant Pot on the sauté setting, then add the chicken thighs or breasts and cook until lightly browned on both sides. Remove the chicken from the pot and set aside.
- Sauté Onion and Garlic: Add the diced onion and minced garlic to the pot and sauté until fragrant and translucent, about 2-3 minutes.
- Deglaze the Pot: Pour in a portion of the chicken broth to deglaze the pot, scraping up any browned bits stuck to the bottom. Add the rinsed rice and season with paprika, dried thyme, salt, and black pepper, stirring well to combine.
- Add Remaining Broth and Chicken: Pour the remaining chicken broth over the rice mixture and return the browned chicken pieces to the pot, ensuring they are partially submerged in the liquid.
- Pressure Cook: Seal the Instant Pot lid and pressure cook on high for 8 minutes. After cooking, allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
- Add Vegetables and Warm: Stir in the diced carrots and frozen peas, then cover the pot and let it sit on the Keep Warm mode for an additional 5 minutes to soften the vegetables.
- Finish and Serve: Fluff the rice with a fork, stir in the optional grated Parmesan cheese for creaminess, and garnish with freshly chopped parsley before serving.
Notes
- For a richer flavor, use chicken thighs as they remain tender and juicy during cooking.
- Rinsing the rice before cooking helps prevent it from becoming too sticky.
- Adjust salt according to the sodium content of your broth and personal taste.
- For a dairy-free version, omit the Parmesan cheese or substitute with a vegan alternative.
- You can swap frozen peas for other frozen vegetables like corn or green beans based on preference.
- Make sure to naturally release pressure to ensure the chicken and rice finish cooking evenly and stay tender.
