If there’s ever a dish designed to be easy, nourishing, and satisfyingly delicious on even your busiest weeknight, it’s this Instant Pot Chicken and Rice Recipe. It’s a true one-pot wonder that brings together tender chicken, fluffy rice, and colorful veggies in a perfectly seasoned, creamy medley. From the first comforting forkful to the very last bite, you’ll see why this meal is a top choice for families and anyone craving home-cooked goodness with barely any fuss.
Ingredients You’ll Need
The beauty of this Instant Pot Chicken and Rice Recipe is in its simplicity—each ingredient is thoughtfully chosen to contribute flavor, color, and that irresistible texture. Here’s what you’ll need, plus some quick tips to help make this meal the best it can be:
- Chicken (1 pound boneless, skinless breasts or thighs): Choose thighs for extra juiciness or breasts for a lighter option; just cut into bite-sized pieces for even cooking.
- Long-grain white rice (1 cup, rinsed): Rinsing removes excess starch, giving you that perfectly fluffy finish.
- Onion (1 small, diced): The humble onion boosts savory flavor and melds into the rice as it cooks.
- Garlic (2 cloves, minced): Garlic brings a warm, aromatic touch—it’s a must for depth.
- Carrots (1 cup, diced): For a bit of natural sweetness and a pop of orange color.
- Frozen peas (1 cup): They add freshness and their cheerful green hue at the very end.
- Low-sodium chicken broth (2 1/2 cups): Flavorful but not overly salty, the broth soaks right into every grain of rice.
- Salt (1 teaspoon): Don’t skip it—it brightens all the other flavors!
- Black pepper (1/2 teaspoon): Adds a gentle heat and balances the whole dish.
- Dried thyme (1/2 teaspoon): This subtly earthy herb brings classic comfort food vibes.
- Paprika (1/2 teaspoon): The hidden hero for a dash of gentle warmth and color.
- Olive oil (1 tablespoon): Ensures everything sautés smoothly with a hint of richness.
- Chopped fresh parsley (for garnish): It’s not just for looks—the parsley adds a burst of brightness right before serving.
How to Make Instant Pot Chicken and Rice Recipe
Step 1: Sauté the Aromatics
Start by setting your Instant Pot to sauté mode and pouring in the olive oil. Once the oil is shimmering, add the diced onion and minced garlic. Let them cook for 2 to 3 minutes, stirring occasionally, until the onion turns soft and translucent. This quick step lays a wonderfully aromatic foundation for your Instant Pot Chicken and Rice Recipe.
Step 2: Brown the Chicken with Spices
Add your chicken chunks along with the salt, black pepper, dried thyme, and paprika. Sauté everything together for another 2 to 3 minutes. The idea here isn’t to fully cook the chicken, but just to give it a little color and help the spices wake up. These early layers of flavor make a surprising difference in the finished dish.
Step 3: Add Rice, Carrots, and Broth
Turn off the sauté mode. Stir in your rinsed rice and diced carrots, pouring the chicken broth in next. Give everything a good stir to combine, making sure the rice is fully submerged in the liquid. This ensures even cooking and no crunchy surprises once the timer’s up.
Step 4: Pressure Cook
Secure the Instant Pot lid and set the valve to sealing. Pressure cook on high for 10 minutes. When the cooking cycle finishes, let the pressure release naturally for 10 minutes. This allows everything to settle and the rice to gently finish cooking while staying fluffy.
Step 5: Add Peas and Rest
After the natural release, safely quick release any remaining pressure. Open the lid, stir in the frozen peas, then close the lid (no need to seal) and let it sit for 2 to 3 minutes. This gently steams the peas so they stay bright green and perfectly tender—no mushy veggies in your Instant Pot Chicken and Rice Recipe!
Step 6: Fluff and Garnish
Fluff the chicken and rice mixture lightly with a fork. Sprinkle over your chopped fresh parsley for a final flourish of flavor and color. Serve immediately and watch everyone dive in!
How to Serve Instant Pot Chicken and Rice Recipe
Garnishes
Garnishing is more than just a pretty finishing touch. A sprinkle of chopped fresh parsley really does brighten each spoonful, while a dash of extra black pepper or even a squeeze of lemon can elevate the flavors. For a touch of indulgence, try freshly grated Parmesan or a swirl of cream stirred in just before serving—it provides an irresistible creaminess to every bite.
Side Dishes
This meal is fabulously complete on its own, but it’s also incredibly versatile when it comes to sides. I love pairing my Instant Pot Chicken and Rice Recipe with a simple green salad tossed in a tangy vinaigrette, roasted broccoli, or steamed green beans. Warm crusty bread or soft dinner rolls make great additions for mopping up every last saucy bit.
Creative Ways to Present
To make the presentation extra inviting, try serving the chicken and rice in shallow bowls topped with extra parsley and a lemon wedge on the side. For family gatherings, present it on a large platter scattered with colorful veggies and herbs so everyone can help themselves. You can also portion the rice into ramekins or mini cocottes for a dinner party-worthy individual plate-up.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Instant Pot Chicken and Rice Recipe, you’re in luck—it stores beautifully! Allow it to cool to room temperature, then transfer to an airtight container. Store it in the refrigerator for up to 4 days. The flavors meld together even more as it sits, making leftovers extra delicious for quick lunches or dinners.
Freezing
For longer storage, portion cooled chicken and rice into freezer-safe containers or resealable bags. Squeeze out any excess air and freeze for up to 3 months. When you’re ready to enjoy, simply thaw overnight in the fridge or use the microwave defrost setting. Just note that the rice may become a bit softer after freezing, but the flavor stays fabulous.
Reheating
To reheat, pop single servings in the microwave with a splash of extra broth or water to keep things moist. Alternatively, warm larger quantities on the stovetop over low heat, stirring gently and adding liquid as needed. If you opted for the creamy, cheesy variation, you may want to stir in a little extra cream or cheese after reheating to refresh that luscious texture.
FAQs
Can I use brown rice instead of white rice?
Absolutely! You can swap in brown rice for a heartier twist, but remember it takes longer to cook and needs more broth—about 20 minutes on high pressure and closer to 3 cups of liquid. The results are nutty, wholesome, and every bit as tasty.
What veggies can I add or substitute?
Feel free to get creative! Bell peppers, corn, spinach, or even chopped zucchini are all wonderful additions. Just be mindful of when to add them—softer vegetables like spinach can be stirred in at the end, just like the peas.
Is it okay to use frozen chicken?
Yes, you can use frozen chicken in your Instant Pot Chicken and Rice Recipe—just skip the sautéing step and pressure cook a little longer (about 12 minutes on high). Your rice will still come out wonderfully fluffy and infused with flavor.
How can I make it creamier?
If you want ultra-creamy chicken and rice, simply stir in a few tablespoons of grated Parmesan cheese, a spoonful of cream cheese, or a splash of heavy cream after cooking. It makes this comfort food even more irresistible!
Does this dish work for meal prep?
It’s perfect for meal prep! Cook a big batch of Instant Pot Chicken and Rice Recipe, divide into containers, and refrigerate for easy lunches or dinners all week. It reheats well and remains comforting and satisfying with very little effort.
Final Thoughts
This Instant Pot Chicken and Rice Recipe is just the kind of meal that feels like a warm, home-cooked hug—quick enough for weeknights but delicious and comforting enough to win a spot in your regular rotation. I can’t wait for you and your loved ones to enjoy every flavorful, fluffy bite. Give it a try and watch it become a new favorite in your kitchen!
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Instant Pot Chicken and Rice Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Instant Pot Chicken and Rice recipe is a quick and delicious one-pot meal that is perfect for busy weeknights. Tender chicken, fluffy rice, and veggies cooked in flavorful broth, all made effortlessly in the Instant Pot.
Ingredients
Chicken and Rice:
- 1 pound boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- 1 cup long-grain white rice (rinsed)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 cup diced carrots
- 1 cup frozen peas
- 2 1/2 cups low-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
Garnish:
- Chopped fresh parsley for garnish
Instructions
- Sauté Aromatics: Set the Instant Pot to sauté mode and heat the olive oil. Add the diced onion and garlic, and cook for 2–3 minutes until softened.
- Cook Chicken: Add the chicken, salt, pepper, thyme, and paprika. Sauté for another 2–3 minutes until the chicken is lightly browned but not fully cooked. Turn off sauté mode.
- Pressure Cook: Add the rinsed rice, carrots, and chicken broth. Stir to combine, ensuring the rice is fully submerged. Pressure cook on high for 10 minutes.
- Finish: Allow a natural pressure release for 10 minutes, then quick release any remaining pressure. Stir in the frozen peas, let sit for 2–3 minutes. Fluff with a fork and garnish with parsley before serving.
Notes
- For creamier rice, stir in grated Parmesan or a splash of cream after cooking.
- Brown rice can be used but requires a longer cook time and additional broth.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (plus pressure build and release time)
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 390
- Sugar: 3g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
