Instant Pot Chicken and Rice Recipe

Of all the kitchen gadgets I’ve acquired over the years, the Instant Pot holds a special place in my heart, and it’s recipes like this that reaffirm why. I remember the first time I made this Instant Pot Chicken and Rice. It was one of those chaotic Tuesday nights – work had run late, the kids were “starving” (their words, not mine), and the thought of juggling multiple pots and pans was enough to make me want to order takeout. Instead, I turned to my trusty pressure cooker. The aroma that filled the kitchen as the chicken and aromatics sautéed was the first sign of success. But the real magic happened after the pressure cooking cycle. Lifting the lid revealed perfectly fluffy rice, each grain distinct and infused with savory chicken broth, and the most tender, fall-apart chicken imaginable. My family, usually a tough crowd, was silent for the first few minutes of dinner, which is the highest compliment a cook can receive. Now, it’s our go-to comfort meal, the one I make when someone’s had a rough day or when we just need a guaranteed delicious and heartwarming dinner without the fuss. It’s more than just a recipe; it’s our reliable, one-pot solution to a busy life.

The Ultimate One-Pot Comfort: Instant Pot Chicken and Rice

This recipe is designed to be your foolproof guide to a perfect weeknight meal. It leverages the magic of the pressure cooker to meld flavors and cook both protein and starch to perfection in a fraction of the time. Say goodbye to dry chicken and gummy rice; this method ensures succulent, flavorful results every single time.

Why This Recipe is a Game-Changer

Before we dive into the ingredients, let’s talk about why this specific recipe will become a staple in your rotation.

• Truly a One-Pot Meal: Everything, from searing the chicken to toasting the rice and cooking it all together, happens in the Instant Pot liner. This means minimal cleanup and maximum flavor.
• Incredibly Flavorful: We build layers of flavor at every step – searing the chicken for a rich crust, sautéing aromatics until fragrant, and toasting the rice to bring out its nutty notes.
• Perfectly Cooked, Every Time: The controlled environment of the pressure cooker ensures the chicken becomes incredibly tender and the rice cooks to a fluffy, separate-grain perfection without becoming mushy.
• Weeknight Fast: From start to finish, you can have a wholesome, home-cooked meal on the table in under 40 minutes.
• Budget-Friendly & Customizable: Using affordable ingredients like chicken thighs and rice, this meal is easy on the wallet. Plus, it’s a fantastic base for using up whatever vegetables you have in the fridge.

Ingredients for a Perfect Pot of Chicken and Rice

The beauty of this dish lies in its simplicity and the quality of its core components. Here’s exactly what you’ll need.

• Chicken: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• Olive Oil: 2 tablespoons, for sautéing
• Aromatics:
  • 1 large yellow onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
• Rice: 2 cups long-grain white rice (like Jasmine or Basmati), rinsed thoroughly
• Herbs and Spices:
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, lightly crushed
  • 1 teaspoon paprika (sweet, not smoked)
  • 1/2 teaspoon black pepper, freshly ground
  • 1.5 teaspoons salt (adjust to taste)
• Liquid: 2.5 cups low-sodium chicken broth
• Optional Garnish:
  • Fresh parsley, chopped
  • Grated Parmesan cheese
  • A squeeze of fresh lemon juice

A Deeper Look at the Ingredients

Understanding why we use these specific ingredients is key to mastering the recipe and learning how to adapt it.

• The Chicken: Thighs vs. Breasts: We strongly recommend chicken thighs for this recipe. They have a higher fat content, which translates to more flavor and moisture. They remain incredibly tender and juicy under pressure, whereas chicken breasts can sometimes become dry or stringy if not cooked perfectly. If you must use chicken breasts, cut them into slightly larger 1.5-inch chunks to help prevent overcooking.
• The Rice: The Most Important Choice: The type of rice you use is critical. Long-grain white rice, such as Jasmine or Basmati, is the ideal choice. These varieties hold their shape well under pressure, resulting in fluffy, distinct grains. Do not use short-grain rice (like Arborio) as it will turn into a creamy, risotto-like consistency. Avoid “minute” or “instant” rice, which will turn to complete mush. Brown rice can be used, but it requires a much longer cooking time (around 20-22 minutes) and will likely overcook the chicken unless you cook it separately.
• The Aromatics: Building the Flavor Foundation: The combination of onion, carrots, and celery is a classic mirepoix. This trio forms the savory, aromatic base of countless soups, stews, and sauces. Sautéing them until softened releases their natural sugars and creates a depth of flavor that you simply can’t get from just dumping everything in the pot.
• The Liquid: Broth is Best: Using chicken broth instead of water is a non-negotiable for flavor. It infuses every grain of rice and piece of chicken with savory goodness. Opt for low-sodium broth so you can control the final saltiness of the dish yourself.

Step-by-Step Instructions

Follow these instructions carefully, especially the deglazing step, to ensure a perfect outcome and avoid the dreaded “Burn” notice.

1. Prepare the Chicken:
Pat the cubed chicken thighs dry with a paper towel. This is crucial for getting a good sear. In a small bowl, toss the chicken with the salt, black pepper, and paprika until evenly coated.

2. Sauté the Chicken:
Set your Instant Pot to the Sauté function on “High” or “More.” Once the display reads “Hot,” add the 2 tablespoons of olive oil. Carefully place the seasoned chicken in the pot in a single layer. You may need to do this in two batches to avoid overcrowding the pot. Brown the chicken for 2-3 minutes per side, until a golden-brown crust forms. The chicken does not need to be cooked through at this stage. Remove the seared chicken from the pot with a slotted spoon and set it aside on a plate.

3. Sauté the Aromatics:
Add the diced onion, carrots, and celery to the hot pot. There should be enough residual oil and chicken fat. Sauté for 4-5 minutes, stirring occasionally with a wooden spoon, until the onions become translucent and the vegetables soften. Add the minced garlic, dried thyme, and dried rosemary. Sauté for another minute until the garlic is fragrant. Be careful not to burn the garlic.

4. The Crucial Deglazing Step:
Pour about 1/4 cup of the chicken broth into the pot. Use your wooden spoon to scrape up all the browned bits (the “fond”) from the bottom of the pot. This step is absolutely essential. Not only does it incorporate a massive amount of flavor into the dish, but it’s also the number one way to prevent the Instant Pot from displaying a “Burn” error during pressure cooking.

5. Toast the Rice:
Add the rinsed and drained rice to the pot. Stir continuously for 1-2 minutes, “toasting” the rice in the residual heat and fat. This step helps the grains stay separate and adds a wonderful nutty dimension to the flavor.

6. Combine and Cook:
Turn off the Sauté function. Return the seared chicken (and any accumulated juices from the plate) to the pot. Pour in the remaining chicken broth and give everything a final, gentle stir to combine. Make sure the rice is mostly submerged in the liquid.

7. Pressure Cook:
Secure the lid on the Instant Pot, ensuring the steam release valve is set to the Sealing position. Select the Pressure Cook (or “Manual”) setting and set the timer for 6 minutes at high pressure.

8. Natural and Quick Release:
Once the 6-minute cooking cycle is complete, the Instant Pot will beep. Do not touch it yet. Let the pressure release naturally for 10 minutes. This allows the rice to finish steaming and absorb the remaining moisture, and helps the chicken stay tender. After 10 minutes of natural release, carefully move the steam release valve to the Venting position to release any remaining pressure (this is a “Quick Release”). Be cautious of the hot steam.

9. Fluff and Serve:
Once the float valve has dropped, it’s safe to open the lid. Use a fork to gently fluff the rice and mix the chicken and vegetables together. Let it sit for a minute or two with the lid off. Serve immediately, topped with fresh parsley, Parmesan, or a squeeze of lemon juice if desired.

Nutrition Facts

• Servings: 6 generous servings
• Calories per serving: Approximately 480-520 kcal

Disclaimer: The nutritional information provided is an estimate and can vary based on the specific ingredients used, such as the fat content of the chicken and the sodium in the broth.

Preparation Time

• Prep Time: 15 minutes (chopping vegetables, cubing chicken)
• Sauté Time: 10-12 minutes
• Cook Time: 6 minutes pressure cooking + 10 minutes natural release
• Total Time: Approximately 40-45 minutes

How to Serve Your Chicken and Rice

While this dish is a complete meal on its own, you can elevate it with simple garnishes and side dishes to make it feel extra special.

• Essential Garnishes:
  • Fresh Herbs: A generous sprinkle of finely chopped fresh parsley or chives adds a burst of freshness and color that cuts through the richness of the dish.
  • A Squeeze of Acidity: A wedge of fresh lemon served on the side is highly recommended. The bright acidity wakens up all the savory flavors.
  • Cheese Please: A dusting of freshly grated Parmesan or Pecorino Romano cheese adds a salty, umami kick.
• Simple Steamed or Roasted Vegetable Sides:
  • Steamed Broccoli or Green Beans: A side of simple, bright green vegetables provides a lovely textural contrast and adds extra nutrients. Steam them while the Instant Pot is doing its thing.
  • Roasted Asparagus or Brussels Sprouts: Roasting brings out the sweetness in these vegetables, which complements the savory chicken and rice perfectly.
  • A Simple Green Salad: A crisp salad with a light vinaigrette is a refreshing counterpoint to the warm, comforting main dish.
• For the Bread Lovers:
  • Crusty Bread or Rolls: Perfect for sopping up every last bit of flavorful sauce from the bottom of the bowl.

Additional Tips for a Flawless Dish

These five tips will help you troubleshoot common issues and customize the recipe to your liking.

1. Master the Art of Avoiding the “Burn” Notice
The “Burn” notice is the most common frustration for new Instant Pot users. It happens when there isn’t enough thin liquid at the bottom of the pot, or when food gets stuck and scorches. For this recipe, the key is to be meticulous with the deglazing step. After sautéing the aromatics, use that splash of broth and a flat-edged wooden spoon or spatula to scrape every single brown bit off the bottom until the surface is completely smooth before you add the rice.

2. The Importance of Rinsing Your Rice
Do not skip rinsing the rice. Rice is covered in excess surface starch, which becomes gummy and sticky when cooked. Rinsing it under cold water until the water runs clear washes this starch away. This is the secret to achieving fluffy, individual grains of rice instead of a starchy, clumpy mass.

3. Achieve Perfectly Tender Chicken
The combination of a 6-minute cook time and a 10-minute natural pressure release is specifically designed for 1-inch pieces of chicken thigh. This timing cooks the chicken through while the gentle, extended depressurization keeps it from seizing up and becoming tough. If you open the pot and find your chicken isn’t quite done (unlikely, but possible with very thick pieces), simply place the lid back on for 5 minutes; the residual heat will finish the job.

4. Easy Customization and Variations
This recipe is a fantastic canvas for your creativity.

• Add More Veggies: Stir in 1 cup of frozen peas or a few handfuls of fresh spinach right at the end, after you fluff the rice. The residual heat will cook them perfectly in a minute or two. Sliced mushrooms can be sautéed along with the onions and carrots.
• Change the Spice Profile: Swap the herbs for 1 tablespoon of Cajun seasoning for a spicy kick, or use a mix of lemon pepper and dill for a fresh, zesty flavor.
• Make it Creamy: For a richer, creamier texture, stir in 1/4 to 1/2 cup of heavy cream or full-fat coconut milk after the pressure cooking is complete.

5. Storage and Reheating Instructions
This dish makes for excellent leftovers. Store it in an airtight container in the refrigerator for up to 4 days. To reheat, sprinkle a tablespoon of water or broth over the rice and microwave until hot. The added moisture helps to re-steam the rice and prevent it from drying out. You can also reheat it in a skillet over medium-low heat.

Frequently Asked Questions (FAQ)

1. Can I use chicken breasts instead of chicken thighs?
Yes, you can. However, chicken breasts are much leaner and can dry out more easily. To mitigate this, cut the breasts into slightly larger 1.5-inch chunks. Follow the recipe as written, but be extra careful not to over-sear them. The 6-minute cook time and 10-minute natural release should still be sufficient.

2. Can I use brown rice in this recipe?
You can, but it requires significant adjustments. Brown rice needs a much longer cooking time and more liquid. You would need to increase the chicken broth to 3 cups and pressure cook for 22 minutes, followed by a 10-minute natural release. The problem is that this extended time will severely overcook the chicken. The best method for using brown rice is to cook the chicken and aromatics first for 6 minutes, quick release the pressure, remove the chicken, then add the brown rice and liquid and cook for another 22 minutes before stirring the chicken back in.

3. Is it possible to use frozen chicken?
Yes, but with a slight modification. You cannot sear frozen chicken, so you will lose that layer of flavor. Cut your frozen chicken into 1-inch cubes (it’s easier if they are slightly thawed). Skip the initial searing step and begin by sautéing the aromatics. Add the frozen chicken chunks along with the broth and rice. You will need to increase the pressure cook time to 10 minutes to ensure the chicken is cooked through.

4. How can I make the chicken and rice creamier without heavy cream?
If you want a creamy texture without adding dairy, you can use a cornstarch slurry. After the cooking cycle is complete and you’ve opened the pot, remove about 1/2 cup of the hot liquid from the pot into a small bowl. Whisk 1 tablespoon of cornstarch into this liquid until it’s completely smooth. Turn the Instant Pot back on to the Sauté function and pour the slurry back into the pot. Stir gently until the sauce thickens, which should only take a minute or two.

5. My rice came out mushy or hard. What went wrong?
This usually comes down to one of two things: the rice-to-liquid ratio or the rinsing process.

• Mushy Rice: This can happen if you used too much liquid, didn’t rinse the rice thoroughly (too much starch), or used the wrong type of rice (like short-grain). Double-check your measurements next time.
• Hard Rice: This is often a result of not having enough liquid, or the liquid not being distributed properly, causing the pot to not pressurize correctly. It can also be a symptom of the “Burn” notice, which stops the cooking process prematurely. Always ensure you deglaze the pot properly and that the rice is mostly submerged before cooking.

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