Feeling the pressure of a busy weeknight? This Instant Pot chicken and rice recipe is the one-pot wonder you’ve been searching for. It delivers a complete, flavorful meal with tender chicken and fluffy rice in under 30 minutes, all with minimal cleanup. It’s a true set-it-and-forget-it dinner that saves the day when time is tight.
We’re talking perfectly cooked, juicy chicken and perfectly separate grains of rice, all infused with a savory blend of herbs and aromatics. Forget about dry chicken or mushy rice; this recipe is designed to be foolproof and delicious every single time.
Why This Instant Pot Chicken and Rice is a Game-Changer
In a world of complicated recipes, this dish stands out for its beautiful simplicity and incredible flavor. It’s a meal that tastes like it simmered for hours but comes together in a flash.
One-Pot Meal: Everything cooks together in the Instant Pot, which means cleanup is an absolute breeze.
Incredibly Fast: From start to finish, you can have a hot, satisfying dinner on the table in about 30 minutes. It’s one of those fantastic quick chicken recipes for your busiest nights.
Perfectly Cooked: The pressure cooker infuses the rice with flavor while keeping the chicken unbelievably moist and tender.
Budget-Friendly: Made with simple, affordable pantry staples, this recipe is as easy on your wallet as it is to prepare.
The Simple Ingredients You’ll Need
The beauty of this Instant Pot chicken and rice recipe lies in its simplicity. You only need a handful of common ingredients to create a truly memorable meal.
Building that crucial flavor base by sautéing the chicken and aromatics.
Chicken: Boneless, skinless chicken breasts or thighs work equally well. Cut them into 1-inch cubes for quick, even cooking.
White Rice: Long-grain white rice, Jasmine, or Basmati are the best choices. Rinse the rice thoroughly until the water runs clear to remove excess starch and prevent stickiness.
Chicken Broth: Use a quality low-sodium chicken broth as the primary cooking liquid. It adds a rich, savory depth that water just can’t match.
Olive Oil & Butter: A combination of these two fats provides the best flavor for sautéing.
Aromatics: A simple yellow onion and fresh garlic form the foundational flavor base.
Seasoning: We’re keeping it classic with dried thyme, paprika, salt, and freshly ground black pepper.
Fresh Parsley: A sprinkle of fresh parsley at the end adds a burst of freshness and color.
Step-by-Step: How to Make Perfect Instant Pot Chicken and Rice
Follow these simple steps to achieve flawless results. The key is in the layering and the timing, which the Instant Pot handles beautifully.
Step 1: Sauté and Build Flavor
Set your Instant Pot to the ‘Sauté’ function on high. Add the olive oil and butter. Once the butter is melted, add the diced onion and cook for 2-3 minutes until it begins to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
Step 2: Brown the Chicken
Add the cubed chicken to the pot. Season generously with salt, pepper, paprika, and thyme. Cook for 3-4 minutes, stirring occasionally, until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this stage. Press ‘Cancel’ to turn off the sauté function.
Simple ingredients, extraordinary flavor. Here's everything you need for this easy dinner.
Step 3: Deglaze the Pot (The Most Crucial Step!)
Pour a small splash (about 1/4 cup) of the chicken broth into the pot. Use a wooden spoon or spatula to scrape up all the browned bits stuck to the bottom. This step is essential for flavor and, more importantly, to prevent the dreaded “BURN” notice.
Step 4: Layer and Pressure Cook
Pour the remaining chicken broth into the pot. Add the rinsed rice and gently pat it down with the back of a spoon to ensure it’s submerged in the liquid. DO NOT STIR. This is key to preventing the rice from sticking and burning. Place the chicken evenly on top of the rice. Secure the lid, set the steam valve to ‘Sealing,’ and cook on high pressure for 6 minutes.
Step 5: Natural Release and Finishing Touches
Once the cooking cycle is complete, let the pressure release naturally for 10 minutes. This allows the rice to finish steaming and absorb the remaining liquid perfectly. After 10 minutes, perform a quick release of any remaining pressure. Open the lid, fluff the chicken and rice with a fork, and stir in the fresh parsley. Serve immediately.
Pro Tips for Foolproof Results
Rinse Your Rice: This is a non-negotiable step. Rinsing removes excess surface starch, which is the main culprit behind gummy or mushy rice.
Don’t Stir After Adding Rice: Once you add the rice and liquid, do not stir. Stirring can push the starches to the bottom of the pot, increasing the risk of a burn warning.
Deglaze Thoroughly: Scrape every last browned bit off the bottom of the pot. These “fond” bits are packed with flavor and are also what can trigger the burn sensor if left stuck to the pot.
Fun Variations to Try
While this recipe is fantastic as is, it’s also a great base for customization. Here are a few ideas:
Cheesy Chicken and Rice: After pressure cooking, stir in 1 cup of shredded cheddar or Monterey Jack cheese until melted and creamy.
Add Veggies: Stir in a cup of frozen peas and carrots right after pressure cooking. The residual heat will cook them perfectly.
Spicy Kick: Add 1/4 teaspoon of red pepper flakes along with the other seasonings for a bit of heat. For another great comfort dish, try this creamy white chicken chili (coming soon).
The best way to prevent the ‘BURN’ notice is to thoroughly deglaze the pot after sautéing the chicken. Scrape all the browned bits from the bottom with a little broth. Also, make sure to layer the ingredients as instructed and do not stir the rice into the liquid before cooking.
Yes, but you will need to adjust the cooking time and liquid. Brown rice requires a longer cooking time (typically 20-22 minutes on high pressure) and may need slightly more liquid. Let the pressure release naturally for at least 10 minutes.
It’s not recommended to use frozen chicken for this specific recipe, as it won’t brown properly during the sauté step and will release extra water, throwing off the rice-to-liquid ratio. For best results, use thawed chicken.
Long-grain white rice, Jasmine rice, or Basmati rice work best. They hold their shape well under pressure and cook in the same amount of time as the chicken, resulting in a perfect texture. Always rinse your rice well before cooking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or chicken broth to a microwave-safe dish and heat until warmed through. This prevents the rice from drying out.
More Delicious Recipes
If you loved this simple dinner, you’ll enjoy exploring our other cozy winter meals. From hearty soups to satisfying casseroles, there’s always something delicious to cook.
A Dinner Worth Sharing
This Instant Pot chicken and rice recipe is more than just a quick meal; it’s a dish that brings comfort and satisfaction to your dinner table. We know you’ll love it as much as we do. If you make it, please leave a comment below or share a photo of your creation on Pinterest!
Dinner is solved! This one-pot Instant Pot Chicken and Rice is a game-changer for busy nights.
Instant Pot Chicken and Rice Recipe
FL Recipes
Instant Pot Chicken and Rice: A Delicious 30-Minute Lifesaver
This Instant Pot Chicken and Rice is the ultimate one-pot meal for busy weeknights. Get ready for tender chicken and fluffy, flavorful rice on the table in under 30 minutes with minimal cleanup!
Set the Instant Pot to 'Sauté' on high. Add olive oil and butter. Once melted, add the diced onion and cook for 2-3 minutes until softened. Add minced garlic and cook for another 30 seconds.
Add the cubed chicken and season with salt, pepper, paprika, and thyme. Cook for 3-4 minutes until lightly browned. Press 'Cancel'.
Deglaze the pot by pouring in 1/4 cup of chicken broth and scraping all browned bits from the bottom.
Pour in the remaining broth. Add the rinsed rice and pat it down into an even layer. Do not stir. Arrange the chicken on top of the rice.
Secure the lid, set the valve to 'Sealing,' and cook on High Pressure for 6 minutes.
Once done, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
Open the lid, fluff the rice and chicken with a fork, stir in fresh parsley, and serve immediately.
Nutrition
Calories: 450kcalProtein: 42gFat: 12gFiber: 2g
Notes
Tip 1: Rinsing the rice is crucial for preventing a sticky texture and helps avoid the burn notice. Tip 2: Do not stir the rice into the liquid. Layering the ingredients as directed ensures everything cooks perfectly.
Keyword instant pot chicken and rice,one-pot meal,pressure cooker chicken and rice
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
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