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Easy Instant Pot Chicken and Rice Recipe

Easy Instant Pot Chicken and Rice Recipe

Lora Lopez
This Easy Instant Pot Chicken and Rice is a one-pot meal that's perfect for a quick and delicious weeknight dinner. Tender chicken and flavorful rice are cooked together in the Instant Pot, resulting in a comforting and satisfying dish with minimal cleanup.
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Prep Time 15 minutes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 cup long-grain white rice or brown rice - see notes
  • 2 cups chicken broth
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/2 cup frozen peas or other vegetables

Instructions
 

  • Sauté Chicken and Aromatics: Set the Instant Pot to "Sauté" mode. Add olive oil and heat. Add chicken and sauté until lightly browned on all sides. Remove chicken from the pot and set aside. Add chopped onion to the pot and sauté until softened, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant.
  • Combine Ingredients: Add the rice, chicken broth, Italian herbs, salt, and pepper to the Instant Pot. Stir well to combine. Return the browned chicken to the pot, nestling it down into the rice mixture. If using frozen peas or vegetables, add them now.
  • Pressure Cook: Close the Instant Pot lid and set the valve to "Sealing." Cook on high pressure for 10 minutes for white rice (or see notes for brown rice).
  • Natural Pressure Release: Allow the Instant Pot to naturally release pressure for 10 minutes, then carefully quick release any remaining pressure.
  • Fluff and Serve: Open the lid and fluff the rice with a fork. Check the chicken to make sure it is cooked through (internal temperature of 165°F). If desired, stir in additional frozen vegetables at this point. Serve hot.

Notes

  • Chicken: You can use boneless, skinless chicken breasts or thighs. Thighs will be more tender and juicy. Cut the chicken into bite-sized pieces for even cooking.
  • Rice: This recipe uses long-grain white rice. For brown rice, increase the cooking time to 22 minutes on high pressure and allow for a 15-minute natural pressure release. Rinsing the rice before cooking helps to remove excess starch.
  • Broth: Chicken broth adds more flavor than water. You can also use vegetable broth.
  • Vegetables: Feel free to add other vegetables, such as diced carrots, celery, bell peppers, or broccoli. Add them with the rice and broth, or stir in frozen peas or corn after cooking.
  • Seasoning: Adjust the seasonings to your preference. You can add other herbs, spices, or a bay leaf for extra flavor.
  • Consistency: If the rice is too wet after cooking, you can leave the lid off for a few minutes and allow the excess liquid to evaporate.