This Instant Pot Chicken and Rice recipe stands out as a remarkably easy and incredibly flavorful dinner solution, perfect for those hectic weekdays. Leveraging the magic of your pressure cooker, this complete meal comes together using readily available pantry staples, cooking in just 5 minutes of active pressure time. It’s a true one-pot wonder that minimizes cleanup and maximizes taste, delivering a comforting and satisfying dish that your entire family will adore.
Say goodbye to complicated weeknight meals and hello to effortless cooking. Much like our popular Instant Pot Risotto and Instant Pot Mexican Quinoa, this chicken and rice dish is designed for simplicity without sacrificing flavor. It’s a quick, easy, and wholesome meal that will quickly become a staple in your rotation, offering a perfect blend of tender chicken, fluffy rice, and vibrant vegetables.
The Ultimate Weeknight Dinner Solution: Instant Pot Chicken and Rice
When your dinner routine calls for a break from pasta but still demands a quick and straightforward recipe, rice is your perfect ally! Our Instant Pot Chicken and Rice recipe is precisely what you need. All it takes is a handful of common pantry ingredients, and you’re just minutes away from a deliciously wholesome meal. This dish is not only a fantastic immediate dinner option but also a superb choice for meal prepping. I often prepare a larger batch, portion it into freezer-safe bags, and either freeze it for future meals or refrigerate it to enjoy for lunches throughout the week, saving precious time and effort.
While this recipe traditionally features a classic trio of vegetables—onions, celery, and carrots—its versatility is truly one of its greatest strengths. Feel free to adapt it to your taste or what you have on hand. Consider adding sliced mushrooms for an earthy depth, fresh spinach for a boost of greens, broccoli florets for extra texture, or even your favorite beans for added protein and fiber. You can also easily swap cubed chicken breasts for ground chicken or even tender chicken thighs, making it incredibly flexible to suit various dietary preferences and ingredient availability. This adaptability ensures that your Instant Pot Chicken and Rice can be a fresh and exciting meal every time you make it.
Why You’ll Love This Instant Pot Chicken and Rice Recipe
There are countless reasons why this Instant Pot Chicken and Rice recipe is destined to become a household favorite. Firstly, its **incredible ease** makes it accessible to even novice cooks. With minimal chopping and straightforward steps, you can achieve a gourmet-level meal without the fuss. Secondly, it’s a true **one-pot meal**, meaning all the cooking happens in a single appliance – your Instant Pot. This significantly cuts down on washing dishes, a major win on busy nights.
The **speed of preparation** is another compelling factor. After a quick sauté, your Instant Pot performs its magic, cooking the entire dish in just 5 minutes under pressure. Add in the time for the pot to come to pressure and naturally release, and you’re still looking at a complete, hot meal on the table in under 30 minutes. This makes it a lifesaver when unexpected guests arrive or when you’re simply short on time after a long day.
Furthermore, this recipe is **highly customizable**. As mentioned, you can easily adjust the vegetables, swap the chicken cut, or even experiment with different seasonings to create unique flavor profiles. It’s a fantastic way to incorporate more vegetables into your diet or use up what’s in your fridge. Finally, it’s a **family-friendly dish** that appeals to all ages. The comforting combination of tender chicken, fluffy rice, and savory broth is universally loved, making it an ideal meal for even the pickiest eaters. Plus, its ability to be easily scaled up for larger gatherings or scaled down for smaller portions adds to its immense appeal.
Essential Ingredients for Your Instant Pot Chicken and Rice
Crafting the perfect Instant Pot Chicken and Rice starts with a selection of fresh, high-quality ingredients. Here’s a detailed look at what you’ll need and why each component plays a crucial role:
- Rice: For this recipe, I highly recommend using **long-grain white rice**. Its delicate texture and ability to absorb flavors make it ideal for this dish. While other types of rice can be used, cooking times may vary significantly, affecting the final consistency. If you’re interested in perfectly fluffy rice, check out my Instant Pot Rice recipe post for expert tips.
- Chicken: Boneless, skinless chicken is key for quick cooking and easy eating. I typically use **boneless skinless chicken breast**, cut into bite-sized pieces. However, **chicken thighs** are an excellent alternative, offering a richer flavor and even juicier texture due to their higher fat content. Feel free to use what you prefer or have on hand.
- Olive Oil: A good quality **olive oil** is essential for sautéing the aromatics. It adds a subtle depth of flavor and helps prevent sticking, ensuring your vegetables and rice develop a beautiful golden hue.
- Garlic: Freshly minced **garlic** provides a pungent, aromatic base that elevates the overall flavor profile of the dish. Don’t skimp on this foundational ingredient!
- Onion, Celery, and Carrots: This classic aromatic trio forms the “mirepoix” (or a variation of it) and is fundamental to many comforting dishes. **Onion** adds sweetness and depth, **celery** offers a refreshing crunch and subtle bitterness, and **carrots** contribute natural sweetness and vibrant color. I often use a **frozen mix of carrots and peas** for convenience, but fresh carrots, diced and sautéed with the onion and celery, work wonderfully too. Peas are added towards the end to retain their vibrant color and texture.
- Italian Seasoning: A blend of dried herbs like oregano, basil, thyme, and rosemary, **Italian seasoning** provides a harmonious and savory flavor that complements the chicken and vegetables beautifully. It’s a convenient way to add complex herbaceous notes with just one ingredient.
- Salt and Pepper: These fundamental seasonings are crucial for enhancing all the other flavors in the dish. Adjust to your personal taste, but remember they are key to a well-balanced meal.
- Water or Chicken Stock: Using **chicken stock (broth)**, especially low-sodium, will significantly boost the flavor of your rice and chicken. If you don’t have stock, water will work, but you might want to add a bouillon cube or powder for extra savory depth. Low-sodium options give you more control over the final saltiness.
- Butter (Optional): A small pat of **butter** stirred in at the end is entirely optional, but it adds a lovely richness and a touch of creamy texture to the finished dish, making it even more indulgent.
How to Make Instant Pot Chicken and Rice: A Step-by-Step Guide
Making this delightful Instant Pot Chicken and Rice is surprisingly simple. Follow these steps for a perfect one-pot meal every time:
- Preparation is Key: Begin by ensuring the stainless steel insert is properly placed in your Instant Pot. Cut your boneless, skinless chicken breasts or thighs into roughly 1-inch bite-sized pieces. Season the chicken generously with salt and pepper. This pre-seasoning ensures the chicken is flavorful from the inside out.
- Sauté the Aromatics: Press the “Sauté” button on your Instant Pot and wait for the display to indicate “HOT” (this usually takes a few minutes). Once hot, add 1 tablespoon of olive oil to the pot. Immediately add the chopped onion, celery, and minced garlic. Sauté these aromatics for 2 to 3 minutes, stirring occasionally, until they become fragrant and slightly softened. This step builds the foundational flavor of your dish.
- Toast the Rice: Next, add the Italian seasoning and the long-grain white rice to the pot. Continue to sauté for another 2 minutes, stirring frequently. Toasting the rice briefly helps to develop its nutty flavor and contributes to a wonderfully fluffy texture in the final dish.
- Deglaze the Pot – A Crucial Step: Pour in ½ cup of water (or chicken stock) and immediately use a wooden spoon to scrape up any browned bits that may have stuck to the bottom of the pot. This process, known as deglazing, is absolutely vital. It prevents the dreaded “BURN” message on your Instant Pot and ensures all those flavorful bits are incorporated into your dish.
- Combine Remaining Ingredients: Now, add the remaining chicken stock (or water), the seasoned chicken pieces, your frozen carrots and peas mix, and the optional butter to the pot. Give everything a gentle stir to combine, ensuring the rice is submerged in the liquid.
- Pressure Cook to Perfection: Secure the lid on your Instant Pot and turn the sealing valve to the “Sealing” position (note: newer Instant Pot models often seal automatically). Press the “Manual” or “Pressure Cook” button and set the cooking time to 5 minutes on high pressure. The Instant Pot will take approximately 10-15 minutes to come to pressure before the 5-minute cooking cycle begins.
- Natural Pressure Release: Once the cooking cycle is complete and the Instant Pot beeps, press the “Cancel/Off” button. Allow the pressure to release naturally for about 10 minutes. This natural pressure release is important for allowing the rice to fully absorb the liquid and the chicken to remain tender and juicy. After 10 minutes, you can carefully perform a quick release of any remaining pressure by turning the valve to “Venting” (be mindful of the steam).
- Serve and Enjoy: Once the float valve drops, indicating all pressure has been released, carefully open the lid. Gently stir the Instant Pot Chicken and Rice to fluff the rice and distribute all the ingredients evenly. Taste and adjust seasoning with more salt and pepper if needed. For an extra layer of flavor and creaminess, stir in some shredded cheddar or grated Parmesan cheese before serving.
Expert Tips for the Best Instant Pot Chicken and Rice
Achieving the perfect Instant Pot Chicken and Rice is easy with a few expert tips:
- Choosing Your Chicken: While chicken breast works wonderfully, for maximum juiciness and flavor, **boneless, skinless chicken thighs** are an even better choice. Their slightly higher fat content helps them stay moist under pressure. To streamline your meal prep, consider cutting your chicken into bite-sized pieces as soon as you bring it home from the store and freezing it. This way, it’s ready to go when you are.
- The Art of Toasting Rice: I am a firm believer in toasting the rice before cooking. This simple step, performed during the sauté phase, imparts a delightful nutty flavor and results in the fluffiest rice imaginable. While you *can* skip this step and just stir the rice in with the sautéed veggies, taking the extra two minutes to toast it will truly elevate your dish. For a deeper dive into achieving perfectly fluffy rice every time, explore my dedicated Instant Pot Rice recipe post.
- Never Skip Deglazing the Pot: After sautéing your aromatics and rice, it is absolutely critical to deglaze the pot. Add at least ½ cup of liquid (water or stock) and use a wooden spoon to meticulously scrape the bottom of the pot, ensuring no cooked-on bits remain. This step is your primary defense against the dreaded “BURN” message, ensuring your Instant Pot functions smoothly and your meal isn’t ruined.
- Perfect Pressure Release: For this recipe, a natural pressure release (NPR) is recommended for about 10 minutes, followed by a quick release (QR) of any remaining pressure. This method allows the rice to fully absorb the cooking liquid, resulting in perfectly cooked, tender grains without becoming mushy, and helps the chicken stay moist.
- Enhance with Fresh Herbs: While Italian seasoning provides a great base, a sprinkle of fresh chopped parsley or cilantro stirred in just before serving can add a burst of freshness and color.
- Taste and Adjust Seasoning: Always taste your Instant Pot Chicken and Rice before serving. The amount of salt needed can vary based on your chicken stock’s sodium content and personal preference. Don’t be afraid to add a little more salt or pepper to bring out the best flavors.
Frequently Asked Questions About Instant Pot Chicken and Rice
Can I use brown rice to make this dish?
Yes, you can absolutely use brown rice, but it requires an adjustment to the cooking time to ensure both the rice and chicken are perfectly cooked. Brown rice takes significantly longer to cook than white rice. To prevent your chicken from overcooking and becoming dry, I recommend placing whole chicken breasts or thighs on top of the rice and liquid without cutting them into smaller pieces initially. Cook the dish for 18 minutes on high pressure, followed by a full natural pressure release (about 10-15 minutes). Once cooked, remove the chicken, shred it, and then stir it back into the cooked brown rice before serving. This method ensures both components reach their ideal texture.
Can I use frozen chicken in this recipe?
Using frozen chicken is certainly possible, especially if you’re short on time and forgot to thaw your chicken. However, a slight modification is needed to achieve the best results. If using frozen chicken breasts or thighs, I recommend cutting them into cubes while still frozen, if possible, as it cooks more evenly. Alternatively, place whole frozen chicken pieces on top of the rice and vegetables. The Instant Pot will take longer to come to pressure (as it needs to thaw the chicken first), but the chicken will still cook through beautifully. The total time under pressure might need to be increased slightly, especially for larger frozen pieces, or you can opt for the “whole chicken” method described for brown rice to prevent the chicken from becoming tough.
Storing and Reheating Leftovers
This Instant Pot Chicken and Rice recipe makes fantastic leftovers, which is another reason it’s great for meal prepping. Any remaining portions should be transferred to an airtight container and stored in the refrigerator for up to 5 days. When you’re ready to enjoy them, reheating is a breeze. Simply pop a portion in the microwave for 1-2 minutes, stirring halfway through, or warm it gently on the stovetop with a splash of chicken broth or water to prevent it from drying out. You can also freeze this dish for longer storage. Allow it to cool completely, then transfer it to freezer-safe bags or containers. It will keep well in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
What can I serve with Instant Pot Chicken and Rice?
This dish is a complete meal on its own, but you can easily elevate it with simple side dishes. A fresh green salad with a light vinaigrette provides a nice contrast to the richness of the chicken and rice. Steamed or roasted green beans, asparagus, or broccoli can add extra vegetables. A side of crusty bread is perfect for soaking up any remaining savory sauce. For a burst of freshness, a squeeze of lemon juice or a sprinkle of fresh herbs like parsley or cilantro just before serving can make a big difference.
Can I add cheese to Instant Pot Chicken and Rice?
Absolutely! Adding cheese is a fantastic way to enhance the flavor and creaminess of your Instant Pot Chicken and Rice. After the pressure cooking cycle is complete and you’ve stirred the rice, you can sprinkle in some shredded cheddar cheese, grated Parmesan, or even a mix of your favorite cheeses. Stir until the cheese is melted and fully incorporated, creating a richer, more indulgent texture. It’s an optional but highly recommended step for cheese lovers!
Discover More Easy Instant Pot Dinners
The Instant Pot is a game-changer for quick and easy meals. If you enjoyed this chicken and rice recipe, you’ll love exploring other delicious possibilities with your pressure cooker. Here are some more of our favorite Instant Pot dinner recipes to inspire your next meal:
- Instant Pot Lemon Chicken: Bright, zesty, and incredibly tender.
- Instant Pot Chicken Fajitas: Flavorful and fast, perfect for a Tex-Mex night.
- Instant Pot Chicken Cacciatore: A classic Italian-American dish made simple.
- Instant Pot French Onion Soup: Rich, savory, and comforting, with less simmering time.
For an extensive collection of recipes utilizing this versatile digital pressure cooker, feel free to browse our dedicated Instant Pot Category. It’s packed with ideas for breakfast, lunch, dinner, and even desserts!
If you’re new to the world of pressure cooking, be sure to check out my comprehensive Instant Pot Guide for Beginners. It’s filled with all the essential information you need to confidently get started with your new appliance, from basic functions to safety tips. Encountering the dreaded “BURN” message on your Instant Pot? Don’t panic! Read my informative Instant Pot Burn Message post to understand why it happens and how to easily resolve it and save your dish.
If you enjoyed this recipe and decide to make it, we’d love to see your creations! Snap a photo and share it on INSTAGRAM! Don’t forget to tag me @crunchycreamysweet so I can admire your delicious Instant Pot Chicken and Rice and leave a comment! Happy cooking!
Instant Pot Chicken and Rice
Pin Recipe
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 small yellow onion chopped
- 2 celery ribs chopped
- 2 cups frozen carrots and peas mix see notes
- 2 cups white long-grain rice
- 1 ½ lb boneless skinless chicken breasts or thighs
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 3 cups chicken stock or water
- cheddar cheese or Parmesan cheese optional
- 2 tablespoon butter
Instructions
- Make sure the stainless steel insert is in your Instant Pot.
- Press the “saute” setting and wait until the display shows HOT.
- Cut chicken into 1″ pieces. Season with salt and pepper.1 ½ lb boneless skinless chicken breasts or thighs
- Add oil to the pot and heat up.1 tablespoon olive oil
- Add onion, celery and garlic and saute for 2 to 3 minutes.2 garlic cloves, 1 small yellow onion, 2 celery ribs
- Add Italian seasoning and rice and saute for 2 minutes, stirring often.1 teaspoon Italian seasoning, 2 cups white long-grain rice
- Add ½ cup of water and deglaze the bottom of the pot by scraping any cooked-on bits with a wooden spoon. This is important as it will prevent the burn.3 cups chicken stock or water
- Add remaining water, seasoned chicken, frozen veggies and butter. Stir in.2 cups frozen carrots and peas mix, 2 tablespoon butter
- Close the lid and turn the valve to “sealing” position (the newer IP models do it on their own). Press “manual” or “pressure cook” button. Set timer to 5 minutes. Make sure the IP is set to high pressure.
- The IP will beep and start building up pressure. This can take 10 to 12 minutes.
- Once the cooking cycle is done, press “cancel/off” button and let the Instant Pot release the pressure naturally.
- Open the lid and stir the rice. You can add cheese and season with more salt and pepper if needed.¾ teaspoon salt, ¼ teaspoon black pepper, cheddar cheese or Parmesan cheese
Notes
- Please note that the nutrition value can vary depending on the specific products and brands you use. The information below is an estimate. Always use a calorie counter you are familiar with for precise values.
- I recommend using low-sodium chicken stock to better control the overall saltiness of your dish. If you don’t have liquid stock on hand, you can easily substitute it by dissolving a bouillon cube or powder in the specified amount of water.