Instant Pot Chicken and Rice

Instant pot chicken and rice is a hearty, comforting meal that’s great all year round. This chicken and rice is made entirely in one pot in under 20 minutes from start to finish.

Why this recipe works

This instant pot chicken and rice is so simple to make, it’s an awesome one-pot meal for busy weeknights or when you don’t feel like hanging out in the kitchen for hours just for a homemade dinner. It’s as easy as toss, saute, and cook.

Chicken and rice pair so well together. There’s chicken broccoli rice casserole and of course, chicken fried rice to name a couple of super popular dishes using the two ingredients. But being able to throw them together and let the instant pot do all the cooking brings this recipe to a whole new level!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

CHICKEN – We’re using 1 lb of chicken breast sliced into 1-inch pieces. Slicing the chicken allows it to cook even faster than how quickly chicken already cooks in the instant pot. It only takes 5 minutes on high for juicy tender bits of chicken! Frozen chicken will take longer to cook, which may result in mushy veggies and rice, therefore we suggest using a thawed chicken breast.

VEGETABLES – Onions, carrots, celery, and frozen peas complement this dish perfectly. As it does in many other chicken and rice recipes! You can optionally add broccoli if you’d like, or any other veggies your heart desires.

RICE – We recommend Jasmin or basmati rice for the instant pot. Avoid instant rice, or any rice that takes less time to cook compared to Jasmin. You don’t want your rice to come out mushy.

How to Make Instant Pot Chicken and Rice

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Turn the instant pot to saute mode. Add the olive oil and butter. Allow to melt and coat the bottom of the instant pot.
2. Toss in the carrots, celery, and onion. Saute for 5 minutes.
3. Add the chicken breast and seasonings. Give a quick stir.
4. Rinse the rice in a mesh colander under cold water. Drain and add to the instant pot. Stir for 1 minute to allow any excess fat to be absorbed by the rice.
5. Pour in the chicken stock and stir.
6. Cover and set to manual pressure on High for 5 minutes. Allow to naturally release for 5 more minutes. Quick-release the rest of the pressure.
7. Add the frozen peas on top and stir.
8. Serve garnished with fresh parsley.

Frequently Asked Questions & Expert Tips

We recommend using Jasmin or basmati rice for this recipe. You can use a different type of rice as long as the cook time is similar to Jasmin or basmati. We do not recommend using instant rice.

You can store your leftover chicken and rice in an air tight container kept in the refrigerator for 3 days. If you’d like to freeze it, store it in an air tight container or freezer bag for up to 3 months.

We don’t suggest frozen chicken, allow your chicken to thaw completely and slice into pieces. If your chicken slices are large, you may need to adjust the cook time until the internal temperature of the chicken reads 160 on an instant read thermometer.

Serving Suggestions

Instant pot chicken and rice is great on its own as it packs in veggies, carbs, and protein. However, you can serve it up alongside a tossed salad or even bread rolls if you’d like. You can add a sprinkle of parmesan cheese, sliced green onions, or parsley on top.

More Instant Pot Recipes

• Instant Pot Cheesecake
• Instant Pot Mississippi Pot Roast
• Instant Pot Macaroni and Cheese
• Instant Pot Spaghetti and Meat Sauce
• Instant Pot Pulled Pork
• Instant Pot Beef Stroganoff
• Instant Pot Ribs

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