Whip up this hearty and healthy Instant Pot Chicken and rice recipe in under an hour—perfect for busy weeknights, picky eaters, and anyone who loves comfort food with minimal cleanup.
Hey there, friend! If your weeknights are anything like mine—packed, unpredictable, and fueled by coffee—then I’ve got something you’re gonna love. This Instant Pot Chicken and rice recipe is your new secret weapon. It’s warm, filling, and comes together faster than you can say “takeout again?” Plus, it’s packed with wholesome ingredients, which means you can feel good about serving it up to your family (or just yourself—no judgment here!).
I’ve been leaning on this dish for years now. It’s comforting, delicious, and uses pantry staples I always have on hand. Whether you’re new to the Instant Pot or a seasoned pro, this recipe is one of those set-it-and-forget-it meals that just works. And if you love comfort food like this, you might also enjoy my cozy southern chicken and rice recipe that’s been passed down through generations.
So grab your apron, and let’s get cooking!
Main Ingredients (The Essentials)
To make this instant pot chicken and rice dish truly shine, you’ll want to gather a few key ingredients. These basics are what give the recipe its soul:
- Chicken (2 pounds): Go with boneless, skinless chicken thighs or breasts. Thighs add more flavor, but breasts work great if you prefer leaner meat. We’ve got more chicken thigh and rice recipes if you’re craving extra juiciness!
- White or Brown Rice (3 cups): Both are delicious. White rice cooks quicker, while brown rice adds a slightly nuttier taste and a boost of fiber.
- Onion (1 large): Finely chopped, this adds a lovely sweetness and depth of flavor.
- Garlic (2 large cloves): You can’t go wrong with garlic. It adds that unmistakable aroma and taste.
- Carrots (3 large, shredded): These sneak in a little sweetness and color, and they’re great for picky eaters.
- Water (3 ¾ cups): The base that helps everything cook evenly and soak up all that delicious flavor.
- Olive Oil (2 tablespoons): Adds richness and helps develop flavor during the sauté phase.
These are the heart of your dish. From here, we’ll build flavor with spices and herbs!
Additional Ingredients (Flavor Boosters & Swaps)
Now let’s talk about what takes this instant pot chicken and rice recipe from good to unforgettable:
- Dried Thyme & Oregano (2 teaspoons each): These herbs bring earthy, savory notes that pair beautifully with chicken.
- Ground Cumin (2 teaspoons): Adds a subtle warmth and a hint of smokiness.
- Bay Leaves (3): A classic for deepening the flavor as it all cooks.
- Salt & Pepper: Because every great dish needs a bit of seasoning magic.
- Fresh Dill or Parsley (3 tablespoons, chopped): Totally optional, but oh-so-refreshing as a garnish.
Want to switch things up?
- Sub the carrots for zucchini, peas, or bell peppers.
- No olive oil? Use butter or ghee.
- For extra protein, toss in some chickpeas or a handful of frozen edamame after pressure cooking.
- Try a flavorful twist with this jerk chicken and rice recipe or go Mediterranean with our Mediterranean chicken rice recipe.
This recipe is flexible—so feel free to make it your own.
Expert Tips (Insider Advice for Foolproof Results)
Alright, let’s get into the good stuff. These are my tried-and-true tips for making this instant pot chicken and rice turn out perfectly every time:
- Rinse Your Rice: Always rinse until the water runs clear. This helps prevent a sticky, gummy texture.
- Cut Chicken Evenly: Uniform 1-inch pieces ensure the chicken cooks evenly and stays tender.
- Deglaze After Sautéing: After sautéing the chicken and onions, pour a splash of water or broth and scrape the bottom with a wooden spoon. This prevents the dreaded Burn Notice.
- Don’t Over-Stir: Once you’ve added the rice and water, gently mix—but avoid stirring too much. You want the rice to sit on top of the chicken and veggies.
- Natural Release Matters: Let the pressure naturally release for at least 10 minutes before switching to quick release. This helps the rice finish cooking and keeps everything moist.
- White vs. Brown Rice: If using brown rice, increase cook time to 22 minutes and water to 4 cups. It needs a little more time and moisture.
- Freeze Leftovers: This dish freezes beautifully. Store in airtight containers and reheat with a splash of broth or water.
Cooking for toddlers or kids? Use chicken thighs for a juicier texture and stick with white rice for faster cooking.
Craving something set-it-and-forget-it? Don’t miss our easy forgotten chicken and rice recipe!
Recommended Techniques for Instant Pot Chicken and Rice
These little habits make a big difference in your final dish:
- Sauté the aromatics first: Always cook the onions, garlic, and carrots before pressure cooking.
- Layer strategically: Place chicken first, then rice, and finally water. This keeps things from sticking.
- Use the right rice-to-liquid ratio: For white rice, stick to 1:1.25 (rice to water).
- Let flavors meld post-cooking: Let the pot sit uncovered for 5–10 minutes after cooking.
- Taste and tweak: Don’t be afraid to adjust salt or herbs at the end.
Step-by-Step Instructions
- Sauté the Base: Set your Instant Pot to Sauté mode. Add olive oil, then stir in chopped onions and shredded carrots. Cook for 3–4 minutes, until onions soften.
- Add Garlic & Chicken: Stir in the minced garlic. Then add chicken pieces, along with thyme, oregano, cumin, salt, pepper, and bay leaves. Sauté for another 3 minutes.
- Deglaze the Pot: Pour in a splash of water and scrape up any browned bits to prevent sticking.
- Add Rice & Water: Add the rinsed rice, then pour in the remaining water. Give it a gentle stir.
- Pressure Cook: Seal the lid, set valve to Sealing, and cook on High Pressure:
- White rice: 10 minutes
- Brown rice: 22 minutes
- Natural Release: Let pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Fluff & Garnish: Remove bay leaves, fluff with a fork, and stir in chopped dill or parsley if desired.
Additional Guide: Variations & Tricks
Want to spice things up or keep things interesting week after week? Here are a few ways to customize your instant pot chicken and rice:
- Add Greens: Stir in fresh spinach or kale after cooking for added nutrients.
- Turn Up the Heat: Toss in a pinch of red pepper flakes or a dash of hot sauce.
- Go Creamy: Mix in a spoonful of sour cream or Greek yogurt for a rich twist. Or try a cheesy chicken and rice casserole for a baked version!
- Try Different Grains: Quinoa or bulgur can be great rice alternatives—just adjust cooking times.
- Add Cheese: A sprinkle of shredded cheddar or Parmesan at the end never hurt anybody.
Don’t be afraid to experiment. This recipe is super forgiving.
FAQs about Instant Pot Chicken and Rice
Absolutely! That’s the beauty of this recipe. As long as you layer your ingredients properly and use the right liquid ratio, everything cooks evenly and comes out tender.
You can, but I wouldn’t recommend pressure cooking it. Instant rice cooks very quickly and could turn mushy under pressure. If using instant rice, cook the chicken in the Instant Pot first, then stir in the rice afterward and let it sit with the lid on until fully absorbed.
Conclusion
So there you have it—my family’s go-to instant pot chicken and rice recipe, packed with flavor, comfort, and ease. Whether you’re making it after a long day or prepping meals for the week, this dish delivers every single time.
It’s not fancy. It’s not complicated. But it is the kind of meal that makes people smile around the dinner table.
Thanks for stopping by my kitchen. If you try this recipe, I’d love to hear how it turns out—feel free to share your twist on it too!
Happy cooking, my friend!
Warmly,
Instant Pot Chicken and Rice
Equipment
- Instant Pot
- Cutting Board
- Knife
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts
- 3 cups white or brown rice
- 1 large onion finely chopped
- 2 large garlic cloves minced
- 3 large carrots shredded
- 3.75 cups water
- 2 tablespoons olive oil
Additional Ingredients
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 3 bay leaves
- salt and pepper to taste
- 3 tablespoons fresh dill or parsley chopped, optional
Instructions
- Set the Instant Pot to ‘Sauté’ mode. Add olive oil and sauté chopped onions until translucent.
- Add minced garlic and shredded carrots. Cook for 2-3 minutes until fragrant.
- Stir in rice, ensuring it’s well mixed with the vegetables.
- Place chicken pieces on top of the rice mixture. Sprinkle with dried thyme, oregano, ground cumin, salt, and pepper. Add bay leaves.
- Pour in water, ensuring all ingredients are submerged. Close the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ on high for 10 minutes.
- Once cooking is complete, allow a natural pressure release for 10 minutes, then perform a quick release for any remaining pressure.
- Open the lid, remove bay leaves, and fluff the rice gently. Garnish with chopped fresh dill or parsley if desired. Serve warm.
Notes
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