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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
Cook Time 18 minutes
Total Time 33 minutes
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.