This hearty chicken and rice recipe is one of the most flavorful pressure cooker rice dishes you can make. It’s fast, easy, and packed with bold spices and tender bites, perfect for a comforting dinner or weekly meal prep.
Pressure cooker rice dishes have saved dinner in my house more times than I can count. I still remember one hectic Tuesday, school pickups ran late, the dog refused to come inside, and I hadn’t even thought about dinner. I threw together some chicken thighs, rice, and spices in my pressure cooker, and 30 minutes later, we were sitting down to one of the coziest meals we’d had all week.
That’s the magic of pressure cooker rice dishes, they’re fast, flavorful, and comforting. They don’t require hours in the kitchen, but they taste like they do. Whether you’re juggling work, kids, or just looking for a no-fuss way to feed your family, this chicken and rice recipe will become one of your weeknight heroes. Let me show you how simple and satisfying it can be! As a Florida mom of three, I’ve leaned heavily on my pressure cooker for quick and cozy meals. This recipe is a family favorite. It checks all the boxes: warm, filling, and full of spice. Let’s dive into what makes this dish so special!
Table of contents
Main Ingredients for Pressure Cooker Rice Dishes (with Descriptions)
Here’s what you’ll need to bring this dish to life:
- 2 cups Golden Sella Basmati Rice – This aged rice holds its shape beautifully under pressure and absorbs flavor like a dream. It’s also the secret behind authentic chicken dum biryani.
- 3 cups Chicken Broth – Adds a savory depth that plain water just can’t match.
- 3 tablespoons Tomato Paste – Provides a rich, concentrated tomato flavor and a bit of color.
- 3 tablespoons Oil – Use any neutral oil for sautéing; I usually go for canola or olive oil.
- 3 Garlic Cloves (chopped) – Because garlic makes everything better, right?
- 1/3 cup Onions (chopped) – Adds sweetness and depth to the base.
- ½ teaspoon Salt – Optional depending on how salty your broth is.
- 1 Bay Leaf – A subtle but important background note.
For the chicken rub:
- 6 Boneless, Skinless Chicken Thighs (about 600g/1.5 lb) – Juicy and tender, perfect for pressure cooking.
- 1 tsp Dried Thyme, 2 tsp Smoked Paprika, 1 tsp Onion Powder, ½ tsp Garlic Powder, 1 tsp Oregano, ½ tsp Cayenne Pepper, 1 tsp Salt – This bold blend creates a smoky, herby rub that packs in tons of flavor.
Additional Ingredients
Want to change things up or make it your own? Here are a few fun tweaks:
- Frozen Peas or Diced Carrots – Toss them in before cooking for added color and nutrition.
- Saffron Threads or Turmeric – Add a pinch for color and subtle fragrance.
- Chopped Bell Peppers – Sauté with the onions for a slight sweetness.
- Coconut Milk (Swap for Some Broth) – Adds creaminess and a tropical twist.
- Bone-in Chicken Thighs – Just increase the cook time slightly for that fall-off-the-bone tenderness.
Feel free to experiment! One of the great joys of pressure cooker rice dishes is how versatile they are.
Expert Tips for the Best Pressure Cooker Rice Dishes
Here are a few nuggets of wisdom I’ve learned over the years that’ll make your dish extra special:
- Soak the Rice: Soak your golden Sella basmati for 20 minutes before cooking. It’ll help the grains cook evenly and stay separate.
- Brown the Chicken First: This adds extra flavor and helps seal in those juices. Don’t skip this step!
- Deglaze the Pot: After sautéing the onions and garlic, add a splash of broth and scrape the bottom. This prevents the dreaded burn warning on some pressure cookers.
- Layer the Ingredients: Always place the chicken on top of the rice to prevent overcooking the grains.
- Natural Pressure Release: Allow a 10-minute natural release before manually venting. It helps the rice finish cooking without turning mushy.
- Adjust for Broth Saltiness: Taste your broth before adding extra salt. Some store-bought ones are quite salty already.
- Don’t Stir After Adding Rice: Stirring after adding the rice can lead to sticking or uneven cooking. Just smooth the top and let it be.
If you’re more of a slow-and-steady kind of cook, check out these comforting slow cooker chicken and rice recipes for set-it-and-forget-it goodness.
Recommended Techniques
Want to make sure your pressure cooker rice dishes turn out perfect every time? Keep these habits in your back pocket:
- Use the Sauté Mode – For browning meat and developing flavor.
- Keep Liquid Ratios Precise – Use 1.5 cups liquid per 1 cup of rice.
- Natural Release for 10 Minutes – Ensures the rice finishes cooking gently.
- Fluff with a Fork – Always fluff, never stir, after cooking to avoid breaking the grains. Want an oven-friendly version? Try our lemon herb chicken rice bake.
Step-by-Step Instructions
- Season the Chicken: Mix all the rub spices and coat the chicken thighs. Let them marinate for at least 20 minutes (or up to overnight).
- Sauté the Chicken: Turn on sauté mode in your pressure cooker. Heat oil, then brown the chicken thighs on both sides. Remove and set aside.
- Sauté the Aromatics: In the same pot, add chopped onions and garlic. Cook until fragrant, then stir in tomato paste and sauté for a minute.
- Add the Rice and Broth: Drain the soaked rice and add it in. Pour in the chicken broth and toss in the bay leaf. Stir gently to combine and deglaze the pot.
- Place the Chicken on Top: Nestle the browned chicken thighs on top of the rice mixture. Don’t stir.
- Cook Under Pressure: Seal the lid and cook on high pressure for 6 minutes.
- Natural Release: Let the pressure release naturally for 10 minutes, then do a quick release.
- Fluff and Serve: Remove the bay leaf, fluff the rice gently, and serve with fresh herbs or a squeeze of lemon.
Additional Guide
Want to jazz things up even more? Try these variations:
- Moroccan-Inspired: Add cinnamon, cumin, and chopped dried apricots.
- Latin-Inspired: Swap oregano for cumin and stir in black beans before cooking.
- Vegetarian Version: Use vegetable broth and replace chicken with chickpeas or tofu cubes. Or explore our collection of rice cooker recipes with chicken for more hands-off ideas.
Or simply make it a complete one-pot meal by adding:
- Green Beans
- Corn Kernels
- Zucchini Slices
The possibilities are endless when it comes to pressure cooker rice dishes. If you’re in the mood for something with Southeast Asian flair, don’t miss our aromatic Malay chicken rice recipe.
FAQs about Pressure Cooker Rice Dishes
Absolutely! A pressure cooker reduces cooking time, preserves nutrients, and gives you consistently fluffy rice every time.
The sweet spot is usually 1:1.5, for every cup of rice, use 1.5 cups of liquid like broth or water.
Just about 6 to 8 minutes under high pressure, plus a 10-minute natural release for best results.
If the timing or liquid ratio is off, you can end up with mushy rice. But follow the tips above and you’ll avoid that.
Conclusion
So there you have it, a cozy, flavor-packed recipe that truly celebrates the magic of pressure cooker rice dishes. Whether you’re cooking for a crowd or just trying to get a warm meal on the table fast, this dish delivers every time.
Thanks for spending some time in the kitchen with me. If you try this recipe, I’d love to hear how it turns out. Leave a comment or snap a pic, let’s keep making meal memories together. If you enjoy this, you might also love this one-pan chicken and rice dinner for an easy oven-baked twist.
With love from my kitchen to yours,
The Best Pressure Cooker Rice Dishes You’ll Ever Try
Equipment
- Pressure Cooker
Ingredients
Main Ingredients
- 2 cups Golden Sella Basmati Rice
- 3 cups chicken broth
- 3 tbsp tomato paste
- 3 tbsp oil canola or olive
- 3 cloves garlic chopped
- 1/3 cup onion chopped
- 1/2 tsp salt optional depending on broth
- 1 bay leaf
Chicken Rub
- 6 boneless, skinless chicken thighs about 600g / 1.5 lbs
- 1 tsp dried thyme
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp cayenne pepper
- 1 tsp salt
Instructions
- Mix all the rub spices and coat the chicken thighs. Let them marinate for at least 20 minutes (or overnight).
- Turn on sauté mode. Heat oil and brown chicken thighs on both sides. Remove and set aside.
- In the same pot, sauté chopped onions and garlic. Stir in tomato paste and cook for 1 minute.
- Drain the soaked rice and add to the pot. Pour in chicken broth and add bay leaf. Stir to combine and deglaze the pot.
- Place the chicken thighs on top of the rice mixture. Do not stir.
- Seal the lid and cook on high pressure for 6 minutes.
- Let the pressure release naturally for 10 minutes, then do a quick release.
- Remove the bay leaf, gently fluff the rice, and serve with herbs or lemon.
