Easy Instant Pot Chicken and Rice Recipe

This Easy Instant Pot Chicken and Rice recipe isn’t just another dish in our rotation; it’s become a cornerstone of our weeknight sanity. I remember the first time I made it – skepticism mingling with hope as I locked the Instant Pot lid. Could something this simple really deliver on flavor and satisfy a hungry family after a long day? The answer, revealed about 30 minutes later, was a resounding YES. The aroma alone had everyone migrating to the kitchen, and the first bite confirmed it: perfectly fluffy rice infused with savory chicken broth, tender, juicy chicken shredded throughout, and that comforting feeling only a well-made chicken and rice dish can provide. My kids, usually picky eaters, devoured it without a single complaint, asking for seconds! Since then, “Instant Pot Chicken and Rice night” is met with cheers. It’s incredibly forgiving, ridiculously fast, and the single-pot cleanup feels like a minor miracle on busy evenings. It truly embodies comfort food made effortless, and I’m thrilled to share exactly how you can bring this magic to your own kitchen.

The Ultimate Easy Instant Pot Chicken and Rice Recipe

This recipe is designed for maximum flavor with minimal effort, leveraging the power of the Instant Pot to cook everything together quickly and perfectly. The pressure cooker infuses the rice with the rich flavors of the chicken, broth, and aromatics, resulting in a dish that tastes like it simmered for hours, not minutes. It’s a complete meal in one pot, ideal for busy weeknights, meal prep, or whenever you crave a comforting, satisfying dish without the fuss.

Why You’ll Love This Instant Pot Chicken and Rice

• Incredibly Flavorful: Pressure cooking forces the savory chicken broth and seasonings deep into every grain of rice and strand of chicken.
• Perfectly Cooked Components: The Instant Pot ensures tender, juicy chicken and fluffy, separate grains of rice every single time, avoiding the common pitfalls of stovetop methods (like burnt bottoms or mushy rice).
• One-Pot Wonder: From sautéing the aromatics to cooking the chicken and rice, everything happens in the Instant Pot liner. This means significantly less cleanup!
• Speed and Efficiency: Get a wholesome, satisfying meal on the table in under 40 minutes, with most of that time being hands-off while the Instant Pot does the work.
• Versatile and Adaptable: Easily customize this base recipe with your favorite vegetables, spices, or herbs. (More on this later!)
• Family-Friendly: A universally loved flavor profile that appeals to both adults and children.

Ingredients You’ll Need

Getting the ingredient ratios right is key for Instant Pot success, especially with rice. Here’s what you’ll need for a family-sized portion (adjust slightly based on your specific Instant Pot size and preferences):

• Fat: 1.5 Tablespoons Olive Oil or Avocado Oil (or Butter)
• Aromatics:
  • 1 medium Yellow Onion, finely chopped (about 1 cup)
  • 3-4 cloves Garlic, minced (about 1 Tablespoon)
• Chicken: 1.5 lbs Boneless, Skinless Chicken Thighs (preferred for moisture) or Breasts, cut into 1-inch pieces or left whole (adjust cook time slightly if whole)
• Seasoning:
  • 1 teaspoon Salt (adjust to taste, consider broth saltiness)
  • 1/2 teaspoon Black Pepper, freshly ground
  • 1 teaspoon Paprika (sweet or smoked)
  • 1/2 teaspoon Dried Thyme
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • Optional: Pinch of Red Pepper Flakes for mild heat
• Liquid: 2 cups Low-Sodium Chicken Broth (or Vegetable Broth) – Crucial: Use broth, not water, for flavor!
• Rice: 1.5 cups Long-Grain White Rice (like Jasmine or Basmati), rinsed thoroughly until water runs clear.
• Optional Garnish: Fresh Parsley or Cilantro, chopped

Ingredient Notes:

• Chicken: Thighs are highly recommended as they remain more tender and flavorful during pressure cooking. If using breasts, be careful not to overcook; cutting them into smaller pieces helps them cook evenly with the rice.
• Rice: Rinsing the rice is essential! This removes excess surface starch, preventing the rice from becoming gummy or clumpy and helping to avoid the dreaded “Burn” notice. Do not skip this step. Long-grain white rice works best for this cook time. Brown rice requires significantly more liquid and a longer cook time (see FAQ).
• Broth: The quality of your broth directly impacts the final flavor. Use a good quality low-sodium broth so you can control the saltiness.

Step-by-Step Instructions for Perfect Instant Pot Chicken and Rice

Follow these steps carefully for flawless results:

1. Prepare Ingredients: Chop the onion and mince the garlic. Rinse the rice thoroughly under cold running water until the water runs clear; drain well. Cut chicken into pieces if desired, or leave whole. Pat the chicken dry and season generously with salt, pepper, paprika, thyme, garlic powder, and onion powder.
2. Sauté Aromatics: Select the “Sauté” function on your Instant Pot and set it to “Normal” or “Medium.” Add the olive oil. Once the oil is shimmering (usually takes a minute or two), add the chopped onion and sauté for 3-4 minutes, stirring occasionally, until softened and translucent.
3. Sauté Garlic: Add the minced garlic to the pot and sauté for another 30-60 seconds until fragrant. Be careful not to burn the garlic.
4. (Optional but Recommended) Sear Chicken: If using chicken pieces, add them to the pot in a single layer (work in batches if necessary to avoid overcrowding). Sear for 1-2 minutes per side, just until lightly browned. This adds depth of flavor. If using whole chicken pieces, sear them briefly on all sides. Remove the chicken temporarily and set aside on a plate. Note: You can skip searing if short on time, but it does enhance the flavor.
5. Deglaze the Pot: Pour about 1/4 cup of the chicken broth into the hot pot. Use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom. This step is CRUCIAL to prevent the “Burn” notice during pressure cooking. Those browned bits are pure flavor!
6. Turn Off Sauté: Press the “Cancel” button to turn off the Sauté function.
7. Add Remaining Broth: Pour in the rest of the chicken broth.
8. Add Rice: Add the rinsed and drained rice to the pot. Do NOT stir the rice into the liquid at this stage. Gently push it down with the back of a spoon to ensure it’s mostly submerged, but avoid vigorous stirring, which can make the starch settle and cause a burn warning.
9. Layer Chicken: Place the seasoned chicken (pieces or whole) on top of the rice layer. Do not stir it in.
10. Secure the Lid: Place the lid on the Instant Pot and turn it to the locked position. Ensure the steam release valve (knob) is set to the “Sealing” position.
11. Pressure Cook: Select the “Pressure Cook” (or “Manual”) function. Set the cooking time to 6 minutes on High Pressure if using 1-inch chicken pieces. If using whole chicken thighs or breasts, set the time to 8-10 minutes (8 for smaller pieces, 10 for larger/thicker ones).
12. Natural Pressure Release (NPR): Once the cooking cycle is complete, the Instant Pot will beep. Do NOT immediately release the pressure. Allow the pot to sit undisturbed for 10 minutes. This is the Natural Pressure Release (NPR) time, and it’s essential for allowing the rice to finish cooking perfectly and absorb the remaining steam. The display will likely show “L0:10” when 10 minutes have passed.
13. Quick Release (QR): After the 10-minute NPR, carefully move the steam release valve to the “Venting” position to release any remaining pressure. Use a long-handled spoon or wear an oven mitt to protect your hand from the hot steam. Wait until the float valve (pin) drops completely before attempting to open the lid.
14. Open and Finish: Carefully unlock and remove the lid, tilting it away from you to avoid steam burns. The aroma will be incredible!
15. Fluff and Shred/Dice: Use a fork to gently fluff the rice. Remove the chicken pieces to a cutting board. If they are whole, check they are cooked through (internal temperature should reach 165°F / 74°C). Shred the chicken using two forks or dice it into bite-sized pieces.
16. Combine and Serve: Return the shredded or diced chicken to the Instant Pot with the rice. Gently stir everything together to combine. Taste and adjust seasoning if necessary (add more salt, pepper, or herbs). Garnish generously with fresh chopped parsley or cilantro, if desired. Serve immediately.

Nutritional Information (Estimated)

• Servings: This recipe makes approximately 4-6 servings, depending on appetite.
• Calories per Serving: Roughly 450-550 calories per serving (estimated).

Disclaimer: Nutritional information is an estimate only and will vary depending on the specific ingredients used (e.g., type of chicken, brand of broth, exact amounts), portion sizes, and any modifications made. For precise nutritional data, please calculate using your specific ingredients in a nutritional calculator.

Preparation and Cook Time

Understanding the timing helps plan your meal:

• Preparation Time: 10-15 minutes (chopping vegetables, rinsing rice, seasoning chicken)
• Sauté Time: 5-8 minutes
• Pressure Build Time: 10-15 minutes (varies depending on pot size and contents)
• Pressure Cook Time: 6-10 minutes (depending on chicken size)
• Natural Release Time: 10 minutes
• Total Time: Approximately 40-55 minutes from start to finish.

While the total time might seem close to an hour, remember that about 25-30 minutes of that is completely hands-off time while the Instant Pot builds pressure, cooks, and naturally releases.

How to Serve Your Delicious Instant Pot Chicken and Rice

This dish is fantastic on its own, but here are some ideas to elevate it or round out the meal:

• Simple & Classic:
  • Serve hot directly from the Instant Pot.
  • Garnish generously with freshly chopped parsley or cilantro for a burst of freshness and color.
  • A squeeze of fresh lemon juice over the top brightens the flavors beautifully.
• With Sides:
  • Pair with a simple green salad dressed with a light vinaigrette.
  • Serve alongside steamed or roasted vegetables like broccoli, green beans, peas, or carrots. You can even stir frozen peas or steamed broccoli florets directly into the finished dish for added veggies.
  • A side of warm bread or dinner rolls is always welcome.
• Flavor Boosts:
  • Offer a dollop of plain yogurt or sour cream for a creamy tang.
  • A sprinkle of grated Parmesan cheese adds a salty, umami kick.
  • For those who like heat, serve with your favorite hot sauce on the side.

Pro Tips for Instant Pot Chicken and Rice Success

Take your Instant Pot Chicken and Rice from great to absolutely perfect with these tips:

1. RINSE YOUR RICE: I cannot stress this enough! Rinsing long-grain white rice removes excess surface starch. This prevents clumping, ensures fluffy individual grains, and significantly reduces the risk of triggering the “Burn” warning, which often happens when starch settles and scorches on the bottom. Rinse under cold water until it runs clear.
2. Master the Deglaze: After sautéing, always deglaze the pot by adding a small amount of broth and scraping the bottom thoroughly with a wooden spoon or flat-edged spatula. Those browned bits (fond) are flavor goldmines, but if left stuck, they are the primary culprits for the “Burn” notice. Ensure the bottom is completely smooth before adding other ingredients.
3. Layer, Don’t Stir (Before Cooking): Once you add the rinsed rice and broth, resist the urge to stir everything together vigorously. Gently pat the rice down to ensure it’s mostly submerged. Place the chicken on top of the rice. This layering strategy helps prevent the rice from settling too densely on the bottom and potentially burning.
4. Embrace Chicken Thighs: While chicken breast works, boneless, skinless chicken thighs are far more forgiving in the pressure cooker. They contain more fat, which translates to more flavor and moisture, making them less likely to dry out during the cooking process. They stay incredibly tender and juicy.
5. Natural Pressure Release is Key: Don’t rush the process by doing a full Quick Release immediately after cooking. The 10-minute Natural Pressure Release (NPR) allows the cooking process to complete gently and lets the rice absorb the residual steam, resulting in a much better texture. It prevents the rice from being too wet or undercooked.

Frequently Asked Questions (FAQ)

Q1: Can I use brown rice instead of white rice?

A: Yes, but you’ll need to adjust the recipe significantly. Brown rice requires more liquid and a much longer cooking time. Typically, you’d use a 1:1.25 ratio of brown rice to liquid (e.g., 1.5 cups brown rice to about 1.75-2 cups broth, maybe slightly more) and increase the pressure cooking time to 20-22 minutes, followed by the same 10-minute Natural Pressure Release. Note that the chicken might become overcooked with this longer time, especially if using breast meat or small pieces. Consider cooking whole thighs or larger breast pieces if using brown rice.

Q2: Can I use frozen chicken?

A: Yes, you can use frozen chicken breasts or thighs, but you’ll need to increase the pressure cooking time. For frozen chicken pieces (1-inch cubes), add about 2-3 minutes to the cook time (so 8-9 minutes total). For frozen whole boneless, skinless chicken breasts or thighs, increase the pressure cook time by about 3-5 minutes (so 11-15 minutes total, depending on thickness). Ensure the chicken reaches an internal temperature of 165°F (74°C). Searing frozen chicken isn’t usually effective, so you can skip that step. Make sure the frozen pieces aren’t stuck together in one large block; try to separate them slightly when adding to the pot.

Q3: What do I do if I get the “Burn” notice (or “Ovht” / “Food Burn”)?

A: First, press “Cancel” immediately. Carefully perform a Quick Release of the pressure. Once safe, open the lid. Check the bottom of the pot. If food is stuck and slightly scorched, carefully transfer the contents (that aren’t burned) to another bowl. Scrape the burnt bits off the bottom of the Instant Pot liner and clean it well. Assess the liquid level – was there enough? Was the pot properly deglazed? Did you stir the rice in? Add a little more broth (maybe 1/4 cup) to the pot, return the non-burnt food, and try pressure cooking again for a shorter duration (maybe 2-3 minutes) to finish. The most common causes are insufficient liquid, forgetting to deglaze thoroughly, or stirring the rice into the liquid before cooking.

Q4: Can I add vegetables to this recipe?

A: Absolutely! Vegetables can be added in a couple of ways:
* Hardy Vegetables: Carrots (diced), celery (chopped), or mushrooms (sliced) can be added along with the onions during the sauté step.
* Quicker Cooking Vegetables: Add vegetables like frozen peas, corn, or chopped broccoli florets after pressure cooking. Once you’ve fluffed the rice and stirred in the chicken, stir in the quick-cooking veggies. The residual heat will cook them through perfectly in a few minutes. You can also place them on top of the rice before pressure cooking if you like them very soft, but they may become mushy.
* Leafy Greens: Stir in spinach or kale at the very end; the heat will wilt them down quickly.

Q5: Is this Instant Pot Chicken and Rice recipe gluten-free?

A: Yes, provided you use ingredients that are certified gluten-free. Chicken, rice, vegetables, olive oil, and standard herbs/spices are naturally gluten-free. The key is to ensure your chicken broth is labeled gluten-free, as some brands may contain gluten-containing additives. Always double-check labels if cooking for someone with celiac disease or severe gluten sensitivity.