Instant Pot Chicken and Rice Recipes

When you’re looking for a warm, filling meal that comes together fast and doesn’t make a mess chicken and rice in the Instant Pot is exactly what you need. It’s the kind of dinner that checks all the boxes: minimal prep, one pot, and it tastes like you spent all day on it.

Whether you’re using boneless thighs or chicken breasts, this recipe stays juicy and flavorful. It’s easy enough for weeknights and cozy enough to feel like comfort food.

Why You’ll Love This Recipe

• All-in-one meal — protein, carb, and flavor in one pot
• Quick cleanup — no extra pans needed
• Custom seasoning options — works with different cuisines
• Great with chicken breasts or thighs
• Family-friendly and meal-prep approved

Ingredients You’ll Need

• 1.5 lbs boneless skinless chicken breasts or thighs
  
• 1 tbsp olive oil or butter
  
• 1 small onion, chopped
  
• 3 garlic cloves, minced
  
• 1 cup long-grain white rice (uncooked)
  
• 2 cups low-sodium chicken broth
  
• 1/2 tsp salt
  
• 1/2 tsp black pepper
  
• 1/2 tsp paprika
  
• 1/2 tsp dried thyme or Italian seasoning
  
• Optional: 1 cup frozen peas or mixed vegetables (stir in after cooking)

How to Make Instant Pot Chicken and Rice

Step 1 – Sauté the Chicken

Set the Instant Pot to “Sauté.” Add olive oil. Cut the chicken into chunks (or leave whole if using breasts) and brown each side for 2–3 minutes. This builds flavor — don’t skip it.

Step 2 – Add Aromatics and Rice

Stir in the chopped onion and garlic. Add rice, broth, salt, pepper, paprika, and thyme. Stir everything together gently and scrape the bottom to avoid the burn warning.

Step 3 – Pressure Cook

Close the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes.

Step 4 – Natural Release

Let the pressure naturally release for 10 minutes, then do a quick release. Stir in peas or veggies now if using.

Step 5 – Fluff and Serve

Shred the chicken (if left whole) or give everything a gentle stir. Taste and adjust seasoning if needed.

For Chicken Breasts and Rice (Variation)

Many people search for Instant Pot Chicken Breast and Rice Recipes, and this version works perfectly:

• Use boneless, skinless chicken breasts (fresh or frozen)
  
• Cook whole breasts with the rice, then shred after pressure cooking
  
• Keep broth-to-rice ratio the same (2 cups broth to 1 cup rice)
  
• Cook time: 10 minutes high pressure + 10 minutes natural release
  

This keeps the chicken tender without drying out and ensures the rice cooks perfectly.

Tips for Success

• Use long-grain white rice — jasmine or basmati work well. Brown rice needs longer cook time and more liquid.
• Don’t stir too much before pressure cooking — just enough to spread the ingredients evenly.
• Frozen chicken breasts? Cook for 12 minutes instead of 10, everything else stays the same.
• Want it creamy? Stir in a spoonful of sour cream or a splash of cream after cooking.

Flavor Variations

• Tex-Mex Style: Add taco seasoning and top with shredded cheese after cooking
  
• Garlic Herb: Use rosemary, thyme, and lemon zest
  
• Curry Chicken and Rice: Add curry powder and stir in coconut milk after cooking
  
• Cheesy Broccoli Chicken Rice: Add steamed broccoli and cheddar at the end

Read also: Instant Pot Chicken Curry (Rich, Creamy, and So Easy!)

FAQ

Can I use brown rice?
Yes, but increase cook time to 22 minutes and use 2.5 cups broth. Cut chicken into chunks or use thighs to avoid overcooking.

Can I double the recipe?
You can, but don’t exceed the max fill line. Increase cook time to 12 minutes if ingredients are stacked.

Can I make this dairy-free?
Yes! It’s naturally dairy-free unless you stir in cheese or cream at the end.

How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth or water to keep it moist.