Instant Pot Chicken and Rice

Get dinner on the table fast with this recipe for Instant Pot Chicken and Rice that features tender chicken, fluffy rice, and a medley of vegetables flavored to perfection!

When it comes to quick and easy family meals, I love turning one-pot Instant Pot Dinner Recipes.

With recipes like Instant Pot Hamburger Helper, Instant Pot Spaghetti, Instant Pot Beef Stroganoff, Instant Pot Tuna Noodle Casserole, and this recipe for Instant Pot Chicken and Rice, I can deliver a filling, wholesome meal with minimal effort.

Inspired by my famous Cheesy Chicken and Rice Casserole, this Instant Pot Chicken and Rice is a healthy 30-minute dinner recipe that was LONG overdue on my site. It has quickly become a family and reader favorite for many reasons.

Notes On Ingredients

• Chicken: You can use either boneless, skinless chicken breasts or thighs for this recipe. And while the recipe calls for using a full pound of chicken, you can cut that amount in half and still have a delicious, hearty meal, and lessen the cost per serving.
• Rice: As much as I love whole grains and Instant Pot Brown Rice, this is one recipe that it is crucial to use long-grain white or jasmine rice. NOT brown rice. The chicken would be overcooked and become dried out in the time it takes brown rice to cook.
• White Wine: Adding in a bit of dry white wine, such as a Chardonnay or Pinot Grigio, adds an incredible depth of flavor to this simple recipe. However, if you don't care to cook with alcohol, replace the wine with additional chicken broth.
• Vegetables: This recipe for Instant Pot Chicken and Rice calls for adding in onions, carrots, and peas. You certainly can omit one or all three of the vegetables to please your family's likes.
• Cheese: To give this chicken and rice additional flavor, I love to finish it with freshly grated parmesan cheese. For a really cheesy version, feel free to also add shredded sharp cheddar cheese.

How to Make Instant Pot Chicken and Rice

• Dice the chicken into 1-inch cubes and season with salt and pepper. The trick to flavorful one-pot meals is to season as we go.

• Turn the Instant Pot to Saute, add the oil and butter to the inner pot, and let heat until the butter is melted. The butter will give the dish richness, and the olive oil will help prevent the butter from burning.
• Add the seasoned chicken, onions, and carrots to the inner pot. Saute this mixture, stirring often, until the chicken is browned and the onion has softened.
• Once the chicken is looking browned, add in the minced garlic and dried thyme leaves and saute for 30 seconds, just to toast the garlic and thyme. This will help develop the herbs, but we don’t want to saute this mixture any longer, as that can burn the garlic.

• And you know the drill, any time we use the saute function, we must deglaze our pan. To do this, add the wine, or chicken broth in place of the wine. Then use a spatula or wooden spoon to scrape up any browned bits off the bottom of the inner pot. This will prevent a burn notice.
• Let the wine cook off for 1-2 minutes and then hit cancel on the Instant Pot to turn off the saute function.

• Add the chicken broth, salt, and pepper to the inner pot and stir to combine.
• For the rice, add rinsed long-grain white rice. It is crucial to always rinse your rice in a fine-mesh strainer so that it cooks properly. Gently push the rice down to fully submerge it into the liquid.

• Place the lid on the instant pot, be sure the vent knob is pointed towards sealed, and set to cook on HIGH PRESSURE for 3 minutes, just like you were making white rice in the Instant Pot.
• Once the cooking time has elapsed let the pressure release naturally for at least 10 minutes. That is crucial when cooking meat or grains.
• Once the pressure has been released naturally, open up the inner pot. At this point, you can stop and deliver a delicious meal. But to take the flavor up a bit add in frozen peas and parmesan cheese.
• Fluff the rice with a fork, as you gently stir in the peas and cheese. It is always best to use a fork, not a spoon, to fluff rice to keep the texture intact.
• Cover the instant pot and let sit for 2-3 minutes, or until the peas have warmed through.

• Garnish with fresh parsley and additional parmesan cheese if desired and serve.

Tips for Storage and Reheating

Any dish with cooked rice should only be stored in the refrigerator for up to 3 days, as any longer can cause bacteria to grow. However, Instant Pot Chicken and Rice is also suitable for freezing and can be frozen for up to 3 months.

• To Refrigerate: Allow the chicken and rice to cool slightly and then transfer it to an airtight container. Store in the refrigerator for up to 3 days.
• To Freeze: Allow the chicken and rice to cool fully. Transfer the cooled mixture to a freezer-safe airtight container. Store in the freezer for up to 3 months.
• To reheat: If needed, allow the chicken and rice to defrost overnight in the refrigerator. Transfer the mixture to a heat-safe container and cover it with a damp paper towel. Heat in the microwave in 1-minute intervals until warmed through, fluffing with a fork after each minute. If you find the rice to be dried out, add 1-2 tablespoons of chicken broth before reheating.

More Instant Pot Chicken Dinner Recipes

• Instant Pot Chicken Chili
• Instant Pot Sweet and Sour Chicken
• Instant Pot Burrito Bowl
• Instant Pot Butter Chicken
• Instant Pot White Chicken Chili
• Instant Pot Jambalaya

If you enjoyed this recipe for Instant Pot Chicken and Rice, I would love for you to leave a comment and review below.

Instant Pot Chicken and Rice

Instant Pot Chicken and Rice is a simple all-in-one recipe featuring tender chicken, perfectly cooked rice, and a medley of vegetables.

5 from 7 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 3 minutes

Pressure Build-Up and Release: 15 minutes

Total Time: 28 minutes

Servings: 6

Calories: 438kcal

Author: Kristen Chidsey

Ingredients

• ▢ 1 pound boneless, skinless chicken breasts or thighs cut into 1-inch pieces
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon unsalted butter
• ▢ 1 ½ teaspoons kosher salt divided
• ▢ 1 teaspoon black pepper divided
• ▢ 1 medium onion finely chopped
• ▢ 2 large carrots peeled and finely diced
• ▢ 3 cloved garlic minced
• ▢ 1 teaspoon dried thyme leaves
• ▢ ½ cup dry white wine or additional chicken broth
• ▢ 2 cups low-sodium chicken broth/stock
• ▢ 2 cups long-grain white rice or jasmine rice
• ▢ 1 cup frozen peas optional
• ▢ ⅓ cup freshly grated Parmesan cheese
• ▢ 1-2 tablespoons fresh parsley finely minced (optional)

Cook ModePrevents your screen from going dark while preparing the recipe.

Instructions

• Dice the chicken into 1-inch cubes, trimming off any fat. Season evenly with a ½ teaspoon each of salt and pepper.
• Turn the Instant Pot to saute, add the oil and butter to the inner pot, and let heat until butter is melted.
• Add the seasoned chicken, onion, and carrots to the inner pot and saute, stirring occasionally, until the onion is softened and the chicken is just lightly browned.
• Add in the garlic and thyme leaves and saute for 30 seconds, just to toast the garlic and thyme.
• To the inner pot, add the wine (or ½ cup of additional chicken broth) and scrape up any browned bits off the bottom of the inner pot. Let the wine cook off for 1-2 minutes and then hit cancel on the Instant Pot to turn off the saute function.
• Add 2 cups of chicken broth, 1 teaspoon of salt, and ½ teaspoon of pepper to the inner pot and stir to combine.
• Place the rice into a fine mesh strainer and rinse well. Add the rinsed rice to the inner pot and gently push it down to fully submerge it into the liquid.
• Place the lid on the instant pot, be sure the vent knob is pointed towards sealed, and set to cook on HIGH PRESSURE for 3 minutes. (Hit manual or pressure cook and then use the +/- buttons to adjust the time to read 3.)
• Once the cooking time has elapsed let the pressure release naturally for at least 10 minutes.
• Open the lid, and add the frozen peas, and parmesan cheese. Fluff the rice with a fork, as you gently stir in the peas and cheese. Cover the instant pot and let sit for 2-3 minutes, or until the peas have warmed through.
• Garnish with fresh parsley and additional parmesan cheese if desired, and serve.

Equipment Needed

• Electric Pressure Cooker (6 or 8 quart)

Notes

Storage: Allow the chicken and rice to cool slightly and then transfer it to an airtight container. Store in the refrigerator for up to 3 days or in a freezer-safe container in the freezer for up to 3 months. 

Reheating Instructions: If needed, allow the chicken and rice to defrost overnight in the refrigerator. Transfer the mixture to a heat-safe container and cover it with a damp paper towel. Heat in the microwave in 1-minute intervals until warmed through, fluffing with a fork after each minute. If you find the rice to be dried out, add 1-2 tablespoons of chicken broth before reheating.

Dairy-Free Modification: Replace the butter with an additional tablespoon of olive oil and omit the addition of parmesan cheese.

Cheese: For a really cheesy dish, add up to 1 cup of shredded sharp cheddar cheese along with the parmesan and peas. 

Nutrition

Calories: 438kcal | Carbohydrates: 59g | Protein: 26g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 805mg | Potassium: 611mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4377IU | Vitamin C: 14mg | Calcium: 114mg | Iron: 2mg

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