Instant Pot Chicken and Rice – A Comforting One-Pot Meal

This instant pot chicken and rice is the kind of meal you make when you want something cozy, simple, and satisfying with minimal cleanup. It’s tender chicken, fluffy rice, and savory aromatics all cooked together in one pot. The flavor is comforting, the texture is just right, and the whole thing comes together quickly.

Whether you’re feeding a family or meal prepping for the week, this recipe delivers. It’s also very flexible, so you can tweak it to your taste without much fuss.

What Makes This Special

This recipe is a true weeknight hero. Everything cooks in the Instant Pot, so you get rich, layered flavor with little effort and almost no mess.

The rice absorbs the chicken juices and broth, which makes each bite deeply seasoned and perfectly moist.

It’s also versatile. You can use boneless, skinless chicken thighs or breasts, swap the veggies, and choose your favorite rice. Plus, it holds up well for leftovers and reheats beautifully, which is great for lunches or quick dinners.

Most importantly, it’s dependable.

With the right liquid ratio and a few simple steps, you’ll get consistently fluffy rice and juicy chicken every time.

What You’ll Need

• 1.5 pounds boneless, skinless chicken thighs or breasts, cut into large chunks (about 2-inch pieces)
• 1.5 cups long-grain white rice (jasmine or basmati works best), rinsed until water runs clear
• 2 cups low-sodium chicken broth (or water + bouillon)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 cup carrots, diced small
• 1 cup frozen peas (no need to thaw)
• 2 tablespoons olive oil or butter
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon paprika (sweet or smoked)
• 1 teaspoon dried thyme or Italian seasoning
• 1 bay leaf (optional)
• Juice of 1/2 lemon (optional, for brightness)
• Fresh parsley, chopped, for garnish

Instructions

1. Rinse the rice. Place the rice in a fine-mesh strainer and rinse under cold water until the water runs mostly clear. This helps prevent sticking and ensures fluffier rice.
2. Season the chicken. Pat the chicken dry and toss with salt, pepper, paprika, and thyme. This builds flavor from the start.
3. Sauté aromatics. Set the Instant Pot to Sauté (Normal).

   Add olive oil or butter, then cook onion and carrots for 3–4 minutes until softened. Stir in garlic for 30 seconds until fragrant.

4. Deglaze the pot. Pour in 1/4 cup of the broth and scrape up any browned bits with a wooden spoon. Don’t skip this—it prevents the burn warning.
5. Add rice and remaining broth. Stir in the rinsed rice, then pour in the rest of the broth. Give everything a gentle stir to distribute.
6. Layer the chicken on top. Place the seasoned chicken pieces on the rice in an even layer.

   Do not stir. Add the bay leaf on top if using.
7. Pressure cook. Seal the lid and set the valve to Sealing. Cook on High Pressure for 8 minutes for chicken thighs or 7 minutes for chicken breasts.
8. Natural release. Let pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
9. Add peas and finish. Open the lid, remove the bay leaf, and stir in the frozen peas.

   The residual heat will warm them through in 2–3 minutes. Add lemon juice and taste for seasoning.

10. Rest and serve. Let the pot sit for 3–5 minutes to let the rice settle. Fluff gently with a fork, garnish with parsley, and serve warm.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Portion into freezer-safe containers and freeze for up to 2 months.

  For best texture, reheat gently.

• Reheating: Add a splash of broth or water and microwave covered in 60–90 second bursts, fluffing between intervals. On the stovetop, reheat over low with a little liquid and a lid.

Why This is Good for You

This meal hits a nice balance of protein, carbs, and fiber. The chicken provides lean protein to support satiety and muscle repair.

The rice supplies steady energy, and the vegetables add vitamins and minerals.

Cooking everything together means you retain flavor without needing heavy sauces. If you choose low-sodium broth and control the salt, it stays heart-friendly. You can also add more veggies for extra fiber and micronutrients.

Common Mistakes to Avoid

• Skipping the rinse on the rice: This often leads to gummy or clumpy rice.
• Stirring after adding the chicken: Stirring mixes everything and increases the chance of a burn warning.

  Layer the chicken on top and leave it.

• Not deglazing: Browned bits stuck to the pot can trigger the burn signal. A quick scrape with a splash of broth solves it.
• Using the wrong rice-to-liquid ratio: For long-grain white rice in the Instant Pot with chicken, about 1.33 cups liquid per 1 cup rice works well when other ingredients are present.
• Overcooking chicken breast: If using breasts, shave a minute off pressure time compared to thighs to keep it juicy.

Alternatives

• Rice swaps: Use brown rice by increasing liquid to 2.25 cups and cooking for 20 minutes with a 10-minute natural release. Note: Chicken breast may dry out with this longer time; thighs are better for brown rice.
• Seasoning variations: Try cumin, coriander, and turmeric for a warm spice profile, or lemon pepper and dill for a fresh twist.
• Vegetable add-ins: Add bell peppers, mushrooms, or spinach.

  Stir quick-cooking greens in at the end.

• Dairy finish: Stir in a tablespoon of butter or a spoon of Greek yogurt at the end for creaminess.
• Protein swap: Turkey tenderloin chunks or firm tofu (pressed and seasoned) also work. Adjust cooking time as needed—turkey is similar to chicken, tofu can go in on top for the same timing.

FAQ

Can I make this with frozen chicken?

Yes, but keep the pieces separated, not one solid block. Increase pressure cook time by 2–3 minutes.

Ensure the internal temperature reaches 165°F. Note that frozen chicken releases more liquid, so avoid adding extra broth.

Why did I get a burn warning?

Usually it’s from stuck bits on the bottom or too little liquid. Make sure to sauté first, then deglaze thoroughly.

Don’t stir after layering the chicken. Also, use long-grain white rice and the recommended broth amount.

Can I double the recipe?

Yes, as long as you don’t exceed the pot’s max fill line. Keep the cook time the same.

It may take longer to come to pressure and to release pressure naturally.

What if I only have short-grain rice?

It will be stickier. Reduce liquid slightly (to about 1.25 cups per 1 cup rice) and keep the same cook time. Expect a creamier texture.

How do I keep the rice fluffy?

Rinse it well, avoid stirring after adding chicken, and let it rest a few minutes after cooking.

Fluff gently with a fork rather than stirring aggressively.

Can I make it dairy-free and gluten-free?

Yes. Use olive oil instead of butter and check your broth is gluten-free. The base recipe is naturally gluten-free when using compliant broth.

What’s the best cut of chicken for this?

Boneless, skinless thighs are the most forgiving and stay juicy.

Breasts work well too—just reduce pressure time by a minute and avoid overcooking.

Can I use water instead of broth?

Yes. Add an extra 1/2 teaspoon of salt and consider a bay leaf or extra herbs to boost flavor. Broth gives a richer taste, but water works in a pinch.

Final Thoughts

Instant pot chicken and rice is simple, reliable, and comforting.

With a few smart steps—rinse the rice, deglaze the pot, and layer the chicken—you’ll get great results every time. Keep the seasonings flexible, add the veggies you like, and make it your own.

It’s the kind of meal that fits busy schedules and still tastes like you put care into it. Warm, wholesome, and ready in one pot—this one’s worth saving in your weekly rotation.

Instant Pot Chicken and Rice - A Comforting One-Pot Meal

Print Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 6 servings

Ingredients

• 1.5 pounds boneless, skinless chicken thighs or breasts, cut into large chunks (about 2-inch pieces)
• 1.5 cups long-grain white rice (jasmine or basmati works best), rinsed until water runs clear
• 2 cups low-sodium chicken broth (or water + bouillon)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 cup carrots, diced small
• 1 cup frozen peas (no need to thaw)
• 2 tablespoons olive oil or butter
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon paprika (sweet or smoked)
• 1 teaspoon dried thyme or Italian seasoning
• 1 bay leaf (optional)
• Juice of 1/2 lemon (optional, for brightness)
• Fresh parsley, chopped, for garnish

Instructions

• Rinse the rice. Place the rice in a fine-mesh strainer and rinse under cold water until the water runs mostly clear. This helps prevent sticking and ensures fluffier rice.
• Season the chicken. Pat the chicken dry and toss with salt, pepper, paprika, and thyme. This builds flavor from the start.
• Sauté aromatics. Set the Instant Pot to Sauté (Normal). Add olive oil or butter, then cook onion and carrots for 3–4 minutes until softened. Stir in garlic for 30 seconds until fragrant.
• Deglaze the pot. Pour in 1/4 cup of the broth and scrape up any browned bits with a wooden spoon. Don’t skip this—it prevents the burn warning.
• Add rice and remaining broth. Stir in the rinsed rice, then pour in the rest of the broth. Give everything a gentle stir to distribute.
• Layer the chicken on top. Place the seasoned chicken pieces on the rice in an even layer. Do not stir. Add the bay leaf on top if using.
• Pressure cook. Seal the lid and set the valve to Sealing. Cook on High Pressure for 8 minutes for chicken thighs or 7 minutes for chicken breasts.
• Natural release. Let pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
• Add peas and finish. Open the lid, remove the bay leaf, and stir in the frozen peas. The residual heat will warm them through in 2–3 minutes. Add lemon juice and taste for seasoning.
• Rest and serve. Let the pot sit for 3–5 minutes to let the rice settle. Fluff gently with a fork, garnish with parsley, and serve warm.