Instant Pot Chicken and Rice – Your New Favorite Weeknight Dinner

Discover the ultimate comfort food that comes together in minutes! This Instant Pot chicken and rice recipe delivers perfectly fluffy rice and tender, flavorful chicken using just one pot. Whether you’re new to pressure cooking or a seasoned pro, this recipe will become your go-to for busy weeknights.

What makes this dish so special is how effortlessly it comes together. The pressure cooker works its magic, locking in flavors and creating a delicious meal that tastes like it simmered for hours. It’s the perfect solution for when you want a satisfying dinner without spending your entire evening in the kitchen.

Ingredients You’ll Need

• 1.5 lbs chicken breasts or thighs, cut into bite-sized pieces
• 1.5 cups long-grain white rice
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon thyme
• 2 cups chicken broth
• 1 cup frozen peas and carrots mix
• Salt and black pepper to taste
• Fresh parsley for garnish

Step-by-Step Instructions

Step 1: Turn your Instant Pot to sauté mode. Add olive oil and sauté the diced onion until translucent, about 3-4 minutes.

Step 2: Add the chicken pieces and cook until lightly browned on all sides. Stir in the minced garlic, paprika, and thyme, cooking for another minute until fragrant.

Step 3: Turn off sauté mode. Add the rice and chicken broth, making sure to scrape any browned bits from the bottom of the pot.

Step 4: Secure the lid and set the valve to sealing. Pressure cook on high for 8 minutes.

Step 5: Once cooking is complete, allow natural pressure release for 10 minutes, then quick release any remaining pressure.

Step 6: Stir in the frozen peas and carrots. The residual heat will cook them perfectly. Season with salt and pepper to taste.

Step 7: Fluff the rice with a fork, garnish with fresh parsley, and serve immediately.

Expert Tips for Perfect Results

Rice Selection: Long-grain rice works best as it holds its shape well under pressure. Avoid using instant rice, as it will become mushy.

Don’t Skip the Sauté: Browning the chicken and aromatics first builds incredible flavor depth that makes this dish taste restaurant-quality.

Natural Release is Key: The 10-minute natural release allows the rice to finish cooking evenly and prevents it from becoming gummy.

Meal Prep Friendly: This recipe stores beautifully in the refrigerator for up to 4 days, making it perfect for meal planning throughout the week.

Frequently Asked Questions

Can I use brown rice instead?
Yes! Increase cooking time to 22 minutes and use a 1:1.25 rice-to-liquid ratio.

How do I prevent the burn warning?
Ensure you scrape the bottom thoroughly after sautéing and use adequate liquid. Thicker sauces may require additional broth.

Can I add vegetables?
Absolutely! Broccoli, bell peppers, or green beans can be added with the peas and carrots for extra nutrition.

Is this recipe freezer-friendly?
Yes! Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ready to try more delicious recipes? Explore our collection of comforting dishes like this amazing dark chocolate dessert for when you’re craving something sweet after dinner!

Instant Pot Chicken and Rice – Your New Favorite Weeknight Dinner

This Instant Pot chicken and rice recipe delivers perfectly fluffy rice and tender, flavorful chicken using just one pot. It’s the perfect comfort food that comes together effortlessly for busy weeknights, tasting like it simmered for hours.

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Servings: 4 servings

Calories: 420

Ingredients Method Notes

Ingredients

  

Ingredients

• 1.5 lbs chicken breasts or thighs, cut into bite-sized pieces
• 1.5 cups long-grain white rice
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon thyme
• 2 cups chicken broth
• 1 cup frozen peas and carrots mix
• Salt and black pepper to taste
• Fresh parsley for garnish

Method

 

Instructions

1. Turn your Instant Pot to sauté mode. Add olive oil and sauté the diced onion until translucent, about 3-4 minutes.
2. Add the chicken pieces and cook until lightly browned on all sides. Stir in the minced garlic, paprika, and thyme, cooking for another minute until fragrant.
3. Turn off sauté mode. Add the rice and chicken broth, making sure to scrape any browned bits from the bottom of the pot.
4. Secure the lid and set the valve to sealing. Pressure cook on high for 8 minutes.
5. Once cooking is complete, allow natural pressure release for 10 minutes, then quick release any remaining pressure.
6. Stir in the frozen peas and carrots. The residual heat will cook them perfectly. Season with salt and pepper to taste.
7. Fluff the rice with a fork, garnish with fresh parsley, and serve immediately.

Notes

Use long-grain rice (not instant rice) for best results. Don’t skip sautéing the aromatics for flavor depth. Allow 10-minute natural release for evenly cooked rice. Stores well for meal prep.