If you’re searching for a cozy dinner that tastes like you spent all afternoon simmering on the stove—but only takes a fraction of the time—this Instant Pot Chicken and Rice is the answer to your midweek mealtime prayers. Juicy chicken, fragrant rice, and colorful veggies all come together in one pot, packed with flavor and ready in under an hour!
Why You’ll Love This Recipe
- Ultimate One-Pot Comfort: Every bite of Instant Pot Chicken and Rice is savory, soulful, and gives you an entire meal—protein, grains, and veggies—with just one dirty pot.
- Full of Flavor, Minimal Effort: Sauté, pressure cook, and let the Instant Pot do the work—get golden, crispy chicken and fluffy, well-seasoned rice without standing over the stove.
- Family Friendly and Customizable: This dish is easy to adapt for picky eaters and works well for big families or meal prep—just adjust veggies, spices, or even the type of rice.
- Weeknight Approved Speed: With a little prep and only about 25 minutes of active cooking, Instant Pot Chicken and Rice can be on your table faster than takeout.
Ingredients You’ll Need
Each element in this Instant Pot Chicken and Rice recipe brings something important—richness, aromatic depth, a pop of color, or a satisfying base. Don’t be daunted by the list! These are all pantry staples or easy-to-find fresh items, and together they create comfort on a plate.
- Olive oil: Adds a luscious base for browning the chicken and sautéing the aromatics, building layers of flavor right from the start.
- Bone-in chicken thighs (skin-on): Thighs stay juicy during pressure cooking and the skin turns irresistibly golden.
- Salt and pepper: The classic duo for savory depth in both the chicken and rice.
- Onion: A savory backbone that melts beautifully into the rice.
- Bell pepper: Brings sweetness and a burst of color for both taste and eye appeal.
- Garlic: Six cloves deliver bold aromatic flavor that infuses every grain of rice.
- Dried oregano, paprika, and ground cumin: This trio gives the dish a warm, earthy, slightly smoky undertone.
- Tomato paste: Adds subtle tang and a touch of umami richness (use diced tomatoes if you prefer a lighter tomato profile).
- White wine (optional): Deglazes the pot, intensifying flavor, but can be skipped without worry.
- Long grain white rice: The perfect foundation—just be sure to rinse it for the fluffiest final result.
- Bay leaves: Slow infuse the dish with a subtle herbal aroma that ties everything together.
- Low sodium chicken broth: Adds savory moisture and helps control the saltiness level.
- Frozen peas: Toss in at the end for sweetness, color, and a delightful pop of green.
- Cilantro or parsley: A classic, fresh finish!
Variations
One of my favorite things about Instant Pot Chicken and Rice is how endlessly adaptable it is. Whether you want to sneak in extra veggies, swap proteins, or suit dietary needs, this recipe invites creative spins while keeping all the cozy vibes.
- Make it vegetarian: Swap chicken thighs for chickpeas, double the veggies, and use vegetable broth for a plant-based one-pot meal.
- Try different grains: Use brown rice for a heartier bite (just increase liquid and adjust the cook time), or even try orzo for a risotto-like twist.
- Boost the veggie power: Stir in baby spinach, corn, mushrooms, or chopped carrots during the last step for an even more colorful bowl.
- Add a kick of heat: Sprinkle in red pepper flakes or stir a spoonful of hot sauce into the rice for a touch of spice.
How to Make Instant Pot Chicken and Rice
Step 1: Sauté and Sear the Chicken
Switch your Instant Pot to sauté mode and pour in the olive oil to heat. While it warms up, pat your chicken thighs dry and season both sides with salt and pepper. Brown the chicken, skin-side down, for about 3 minutes per side until delightfully golden—this adds so much extra flavor. Once browned, move the chicken to a plate but keep those tasty drippings in the pot!
Step 2: Sauté Aromatics and Spices
Add your chopped onion, bell pepper, garlic, oregano, paprika, cumin, salt, pepper, and tomato paste to the pot. Stir and cook just until fragrant (about 2 minutes). This quick sauté unlocks each spice and lets the veggies soften and get savory. Transfer this spice-veggie mixture to a separate plate for now.
Step 3: Deglaze the Pot
Next up, pour in the white wine (or just use some broth if skipping the wine) to deglaze the bottom of your pot. Scrape up all the browned bits—they’re pure flavor gold! Let it simmer for a minute until most liquid evaporates, then switch off the Instant Pot.
Step 4: Layer and Pressure Cook
Pour the chicken broth and drop in your bay leaves. Return the woken-up aromatics to the pot, stir everything well, then sprinkle the rinsed rice evenly on top (don’t stir it in or you might get the “burn” notice). Arrange your chicken thighs skin-side up right over the rice. Pop on the Instant Pot lid and make sure the valve is set to “sealed.” Cook on high pressure for 15 minutes.
Step 5: Natural Release and Add Peas
Once the timer is up, let the Instant Pot Chicken and Rice rest for 15 minutes of natural pressure release before carefully venting. Open the lid and simply toss the frozen peas right on top, then cover (but don’t lock) the pot again for a few minutes to let the peas steam gently to perfection.
Step 6: Finish and Fluff
Take out the chicken thighs and place them on a plate. Grab a fork and gently fluff the rice, mixing in those tender peas. Sprinkle over a heavy shower of chopped cilantro or parsley for a truly inviting finishing touch. Serve it up—your cozy bowl awaits!
Pro Tips for Making Instant Pot Chicken and Rice
- Rice Rinsing Ritual: Rinse your long grain white rice under cool water until it runs clear—this prevents clumping and guarantees fluffy, separate grains after pressure cooking.
- Layering for Success: Always add the rice last, sprinkling it on top rather than stirring it in—this helps you avoid dreaded burn notices and ensures even cooking.
- Golden Skin Guarantee: Take the time to truly brown your chicken. Don’t skip this step—crispy skin equals extra depth, and it’ll still taste amazing after pressure cooking!
- Natural Pressure Release is Key: Letting the Instant Pot Chicken and Rice rest for a full 15 minutes after cooking lets the rice finish steaming and makes everything perfectly tender.
How to Serve Instant Pot Chicken and Rice
Garnishes
A simple shower of chopped cilantro or parsley brightens the whole dish and adds garden-fresh aroma. For even more zing, try scattering over a squeeze of fresh lemon or a sprinkle of scallions—your family will be asking for seconds before you’ve set the table!
Side Dishes
Instant Pot Chicken and Rice is a true one-bowl-wonder, but if you want to round out your meal, try a simple green salad with a tangy vinaigrette, quick roasted veggies, or even warm pita bread to help scoop up every last grain of savory rice.
Creative Ways to Present
For an eye-catching twist, plate each portion in a shallow bowl with the chicken on top and a big sprinkle of fresh herbs. Or serve family-style on a big platter and let everyone scoop their own (don’t forget extra lemon wedges for flair!). It’s also lovely packed into a bento-style lunchbox for weekday leftovers.
Make Ahead and Storage
Storing Leftovers
Cool any leftover Instant Pot Chicken and Rice to room temperature before transferring to airtight containers. It’ll keep beautifully in the fridge for up to 4 days, making it perfect for meal prep or ready-to-go lunches.
Freezing
This recipe is surprisingly freezer-friendly! Freeze portions in airtight containers for up to 2 months; just note that the texture of rice softens a bit after thawing, but the flavor stays utterly delicious.
Reheating
To reheat, sprinkle a few drops of broth or water over the rice, then cover and microwave until steamy. If using the stove, a covered skillet over gentle heat with a splash of liquid keeps everything moist. Always reheat chicken thoroughly for food safety.
FAQs
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Can I use boneless or skinless chicken for Instant Pot Chicken and Rice?
Absolutely! Boneless, skinless chicken thighs work beautifully (reduce pressure cook time to 8 minutes). Chicken breasts are a bit leaner and may not be as juicy, but still work—be sure not to overcook!
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What if I get the “burn” notice when cooking Instant Pot Chicken and Rice?
If you see a burn notice, it’s usually because the rice has stuck to the bottom or there isn’t enough liquid. Make sure to deglaze thoroughly, layer the rice on top (not stirred in), and check your Instant Pot’s preferred rice-to-liquid ratio.
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Can I leave out the wine or substitute it?
You can skip the wine entirely, or simply use a splash of extra broth to deglaze the pan. The wine adds depth, but this Instant Pot Chicken and Rice will still be deeply flavorful without it.
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Which type of rice is best for this recipe?
Long grain white rice delivers the fluffiest result and cooks perfectly in the Instant Pot’s timeframe. You can use brown rice, but you’ll need to increase the cook time and liquid—check your Instant Pot manual for specifics.
Final Thoughts
I genuinely hope you give this Instant Pot Chicken and Rice a spin in your kitchen! It’s the kind of meal that brings comfort and smiles with every spoonful, and once you taste how easy it is, you’ll be coming back to it again and again. Happy cooking, and let me know how yours turns out!
Print
Instant Pot Chicken and Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 5 servings 1x
- Category: Instant Pot
- Method: Instant Pot
- Diet: None
Description
A delicious and comforting Instant Pot Chicken and Rice recipe that is easy to make and packed with flavor. Tender chicken thighs cooked with aromatic spices, bell peppers, and rice, all in one pot for a convenient meal.
Ingredients
Chicken and Seasoning:
- 1/4 cup olive oil
- 4–5 bone-in chicken thighs, with skin
- Salt and pepper
- 1 onion, chopped
- 1 bell pepper, chopped
- 6 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon ground cumin
Additional Ingredients:
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 1/2 cup white wine (optional)
- 2 cups long grain white rice, rinsed
- 2 bay leaves
- 2 1/2 cups low sodium chicken broth
- 1 cup frozen peas
- Cilantro or parsley, for garnish
Instructions
- Prepare Ingredients: Season chicken with salt and pepper. Chop onion, bell pepper, and garlic. Measure out spices.
- Sauté Chicken: Heat oil in the Instant Pot on Sauté setting. Brown chicken on both sides, then set aside.
- Sauté Vegetables: Sauté onion, bell pepper, garlic, and spices. Deglaze with white wine.
- Add Remaining Ingredients: Stir in chicken broth, bay leaves, and rice. Place chicken on top.
- Cook: Pressure cook for 15 minutes, then allow natural release for 15 minutes.
- Finish: Add peas, fluff rice, and garnish before serving.
Notes
- If using boneless, skinless chicken thighs, adjust cook time to 8 minutes on high pressure.
- For tomato paste substitution, use 1 cup of diced tomatoes, strained.
- Chardonnay or any dry white wine can be used; omit if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 705 kcal
- Sugar: 4g
- Sodium: 385mg
- Fat: 31g
- Saturated Fat: 7g
- Carbohydrates: 71g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 113mg
