Instant Pot Chicken and Rice is everything you want on a busy weeknight—comforting, wholesome, and bursting with flavor, all made in a single pot with minimal fuss. This cozy classic gets a zesty upgrade with tender chicken, aromatic spices, fluffy rice, and the perfect touch of vegetables, making dinner both effortless and absolutely crave-worthy.
Why You’ll Love This Recipe
- Pure Comfort Food: Hearty chicken, fluffy rice, and savory spices come together for a meal that soothes and satisfies every single time.
- One-Pot Magic: Minimal cleanup and effortless cooking—a complete dinner made right in your Instant Pot with barely any dishes to wash!
- Totally Customizable: Easily swap veggies, adjust spices, or use chicken breast—you can make this recipe fit your family’s tastes and pantry staples.
- Quick & Nutritious: From stovetop to table in about 30 minutes, this is weeknight cooking you can feel good about serving.
Ingredients You’ll Need
Everything you need for this Instant Pot Chicken and Rice is probably already on hand in your kitchen! These simple ingredients pack a serious punch of flavor—each one brings its own texture and touch to make this dish a real crowd-pleaser.
- Olive oil: Just a touch helps sauté the onions and keeps everything moist without being greasy.
- Onion: Diced fine, it releases a mellow sweetness and forms the aromatic base of the dish.
- Boneless, skinless chicken thighs: They stay tender and juicy under pressure, and bite-sized pieces cook through quickly.
- Coarse kosher salt: Enhances every ingredient—adjust based on your brand and taste preferences.
- Garlic powder: Adds deep savory notes in every mouthful, even without fresh garlic.
- Ground black pepper: Provides a subtle heat for balance.
- Paprika: Delivers warmth and a lovely golden color.
- Ground turmeric: Infuses earthy flavor and gives the rice its signature sunshine hue.
- Ground cumin: Brings gentle depth and a hint of smokiness without overpowering the dish.
- Long-grain white rice (rinsed and drained well): The secret to fluffy, separate grains—don’t skip the rinsing!
- Chicken broth: Adds rich background flavor; low-sodium is great if you want more control over the seasoning.
- Mixed frozen veggies: Peas, carrots, corn, and green beans add color, crunch, and nutrition—no chopping required.
- Fresh lime juice: A final squeeze wakes up all the flavors and keeps things bright.
- Cilantro, minced: The classic finishing touch; sprinkle on top just before serving.
Variations
The beauty of Instant Pot Chicken and Rice is how easily it adapts to your cravings, leftovers, or special dietary needs. Don’t be afraid to mix things up—this is a forgiving, flexible recipe that loves a twist!
- Swap the Protein: Use boneless, skinless chicken breasts or even leftover rotisserie chicken for a speedier option.
- Go Veggie: Omit the chicken and double the mixed vegetables for a satisfying vegetarian version—just replace the broth with veggie stock!
- Add Heat: For spice lovers, a diced jalapeño with the onion or a pinch of cayenne will bring just the right touch of warmth.
- Different Rice: Try brown rice for extra fiber—just adjust the liquid and cook time (see FAQs for tips!).
How to Make Instant Pot Chicken and Rice
Step 1: Sauté the Onion and Chicken
Set your Instant Pot to sauté and heat the olive oil until shimmering. Add the finely diced onion and cook, stirring occasionally, until it’s just starting to soften and turn translucent. Stir in your bite-sized chicken pieces along with salt, garlic powder, pepper, paprika, turmeric, and cumin. Cook until the chicken is no longer pink and the spices have become fragrant, about 3 minutes. This step builds all that irresistible flavor right in the bottom of your pot!
Step 2: Add Rice and Broth
Switch off the sauté mode to prevent sticking, then pour in your well-rinsed long-grain rice and chicken broth. Give everything a good stir—this helps scrape up all the tasty browned bits from the bottom, keeping your rice fluffy and flavorful with zero burn warning worries.
Step 3: Pressure Cook
Lock the Instant Pot lid in place and set the vent to sealing. Select manual (high pressure) and set the timer for 10 minutes. Once the cycle finishes, carefully quick-release the pressure. The aroma at this stage is simply mouthwatering!
Step 4: Steam the Veggies
Remove the lid and add your frozen mixed veggies right on top of the cooked rice and chicken. Lightly fluff with a fork to combine, then replace the lid (no need to cook under pressure—just seal) and let the residual heat steam the vegetables for about 5 minutes. This keeps the veggies crisp-tender and oh so colorful.
Step 5: Finish and Serve
Open the Instant Pot, splash in the fresh lime juice, and fluff the Instant Pot Chicken and Rice one last time with a fork. Taste and adjust the seasoning, adding an extra squeeze of lime or pinch of salt if needed. Shower with chopped cilantro and dig in while it’s piping hot!
Pro Tips for Making Instant Pot Chicken and Rice
- Thorough Rice Rinse: Always rinse your rice until the water runs clear—no sticky clumps, just fluffy, separate grains every time.
- Layering Flavors: Use the sauté step to deeply brown the aromatics and chicken, which builds a big bold flavor base that shines through in every bite.
- Veggies Go In Last: Stir in frozen veggies after pressure cooking; this keeps them bright, fresh, and never mushy.
- Finishing Touch: Don’t skip the lime juice at the end—it lifts, brightens, and ties all the savory notes together beautifully.
How to Serve Instant Pot Chicken and Rice
Garnishes
Nothing beats a sprinkle of fresh cilantro atop a steaming bowl of Instant Pot Chicken and Rice, but you can also add thinly sliced green onions or a few extra lime wedges on the side for a pop of color and burst of zing. For special occasions, a dollop of Greek yogurt or a light shower of toasted almonds is brilliant for added richness and crunch.
Side Dishes
While this Instant Pot Chicken and Rice is totally satisfying on its own, it pairs beautifully with simple green salads, roasted broccoli, or sautéed leafy greens. Want something cool and crisp? Try cucumber salad or a tangy tomato salsa for a fresh contrast.
Creative Ways to Present
For a fun twist, spoon the chicken and rice into bell pepper halves and bake for a few minutes for colorful stuffed peppers, or serve in small bowls as a crowd-pleasing party dip with tortilla chips. You can also pack leftovers into bento boxes with sliced avocado and a lemon wedge for a bright, portable lunch.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Chicken and Rice keeps wonderfully! Allow it to cool, then transfer to airtight containers and refrigerate for up to 4 days. The flavors meld even more, making for super-tasty next-day lunches.
Freezing
For longer storage, tightly seal portions in freezer-safe bags or containers and freeze for up to three months. Thaw overnight in the fridge or gently reheat straight from frozen with a splash of extra broth to loosen it up.
Reheating
To reheat, simply warm in the microwave or on the stovetop with a bit of broth or water to keep the rice moist. Stir gently as it reheats to maintain the grain’s fluffy texture and be sure to taste for seasoning—sometimes leftovers love an extra squeeze of lime or dash of salt.
FAQs
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Can I use brown rice instead of white rice?
Yes! If you’d like to use brown rice in your Instant Pot Chicken and Rice, increase the cooking time to 22 minutes on high pressure and add a bit more broth (about 2 cups total). Keep in mind that the chicken will become more tender with longer cooking, but still fabulous in flavor.
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What vegetables work best in this recipe?
Any small, quick-cooking frozen vegetables like peas, carrots, corn, or diced green beans are fantastic. Avoid large or watery veggies (like zucchini) so they stay perfectly tender and colorful.
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How can I avoid the “burn” warning with rice in the Instant Pot?
Be sure to thoroughly deglaze the pot after sautéing—scrape up any browned bits with a wooden spoon when you add the broth. Also, avoid stirring the rice and chicken too much after combining, which keeps rice from sticking to the bottom.
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Can I double the Instant Pot Chicken and Rice recipe?
Absolutely! Just make sure not to fill past the Instant Pot’s “max fill” line, and keep the cook time the same. It’s a great recipe for meal prep or feeding a crowd.
Final Thoughts
If you’re craving cozy, home-cooked comfort that comes together with ease, give this Instant Pot Chicken and Rice a whirl. It’s the kind of dish that brings everyone to the table, fills your kitchen with warmth, and makes every bite a little celebration. Happy cooking, my friend!
Print
Instant Pot Chicken and Rice Recipe
- Prep Time: 00:10
- Cook Time: 00:15
- Total Time: 00:30
- Yield: Serves 4-6
- Category: Instant Pot
- Method: Pressure Cooking
Description
This Instant Pot Chicken and Rice recipe is a quick and flavorful one-pot meal that is perfect for a busy weeknight. Tender chicken, aromatic spices, and fluffy rice come together effortlessly in the Instant Pot for a satisfying dish the whole family will love.
Ingredients
Ingredients:
- 1 teaspoon olive oil
- 1 medium onion, diced fine
- 1–1/2 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
- 1-1/2 teaspoon coarse kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1–1/2 cups long-grain white rice (rinsed and drained well)
- 1–1/2 cups chicken broth
- 6 ounces (about 1-1/2 cups) mixed frozen veggies
- 1 tablespoon fresh lime juice, more as needed
- Cilantro, minced, for serving
Instructions
- Saute Onion and Chicken: In the Instant Pot, saute the onion until softened, then add chicken and spices, cooking until no longer raw.
- Add Rice and Broth: Stir in the rinsed rice and chicken broth.
- Cook Under Pressure: Pressure cook on high for 10 minutes. Release pressure and add frozen veggies.
- Final Touches: Stir in lime juice, fluff the rice, and adjust seasoning. Serve with cilantro.
Notes
- Use a blend of smaller frozen veggies like peas, carrots, corn, or green beans.
- For salt, adjust if using Morton’s kosher salt or fine salt.
