Instant Pot Chicken and Rice
Get dinner on the table fast with this recipe for Instant Pot Chicken and Rice. This simple recipe featuring chicken, rice, and vegetables is an all-in-one Instant Pot Recipe ready in 30 minutes.
One of the most popular recipes I have ever shared with you is my recipe for Creamy Cheesy Chicken and Rice.
This Instant Pot recipe was inspired by that chicken and rice casserole, but is a whole lot simpler to throw together!
Why you will love this recipe
- One-Pot: The rice, chicken, and vegetables all cook together perfectly in the Instant Pot. No extra dishes for dinner when you make this recipe!
- Affordable: Rice, broth, carrots, and peas are all affordable ingredients. By using just a small amount of chicken per serving, you can feed a large family without breaking the bank.
- Fast: From the time you start this recipe to the time you are eating is just under 30 minutes, making Instant Pot Chicken and Rice a recipe perfect for any night of the week. Even the busy nights!
- No Prep Needed: My original recipe for Creamy Chicken and Rice starts with precooked chicken and precooked rice. This recipe starts with raw chicken and raw rice, meaning you don’t have to worry about making chicken or rice in advance.
Notes On Ingredients
- Chicken: You can use either boneless, skinless chicken breasts or thighs for this recipe. And while the recipe calls for using a full pound of chicken, you can cut that amount in half and still have a delicious, hearty meal, and lessen the cost per serving.
- Rice: As much as I love whole grains and Instant Pot Brown Rice, this is one recipe that it is crucial to use long-grain white or jasmine rice. NOT brown rice. The chicken would be overcooked and become dried out in the time it takes brown rice to cook.
- White Wine: Adding in a bit of dry white wine, such as a Chardonnay or Pinot Grigio, adds an incredible depth of flavor to this simple recipe. However, if you don’t care to cook with alcohol, replace the wine with additional chicken broth.
- Vegetables: This recipe for Instant Pot Chicken and Rice calls for adding in onions, carrots, and peas. You certainly can omit one or all three of the vegetables to please your family’s likes.
- Cheese: To give this chicken and rice additional flavor, I love to finish it with freshly grated parmesan cheese. For a really cheesy version, feel free to also add shredded sharp cheddar cheese.
How to Make Instant Pot Chicken and Rice
- Dice the chicken into 1-inch cubes and season with salt and pepper. The trick to flavorful one-pot meals is to season as we go.
- Turn the Instant Pot to Saute, add the oil and butter to the inner pot, and let heat until butter is melted. The butter will give the dish richness, and the olive oil will help prevent the butter from burning.
- Add the seasoned chicken to the inner pot, along with the diced onion and carrots. Saute this mixture, stirring often, until the chicken is browned and the onion has softened.
- Once the chicken is looking browned, add in the minced garlic and dried thyme leaves and saute for 30 seconds, just to toast garlic and thyme. This will help develop the herbs, but we don’t want to saute this mixture any longer, as that can burn the garlic.
- And you know the drill, any time we use the saute function, we must deglaze our pan. To do this, add in the wine, or chicken broth in place of the wine. Then use a spatula or wooden spoon to scrape up any browned bits off the bottom of the inner pot. This will prevent a burn notice.
- Let the wine cook off for 1-2 minutes and then hit cancel on the Instant Pot to turn off the saute function.
- Add in the chicken broth, salt, and pepper to the inner pot and stir to combine.
- For the rice, add rinsed long-grain white rice. It is crucial to always rinse your rice in a fine-mesh strainer so that it cooks properly. Gently push the rice down to fully submerge it into the liquid.
- Place the lid on the instant pot, be sure the vent knob is pointed towards sealed, and set to cook on HIGH PRESSURE for 3 minutes.
- Once the cooking time has elapsed let the pressure release naturally for at least 10 minutes. That is crucial when cooking meat or grains.
- Once the pressure has been released naturally, open up the inner pot. At this point, you can stop and deliver a delicious meal. But to take the flavor up a bit add in frozen peas and parmesan cheese.
- Fluff the rice with a fork, as you gently stir in the peas and cheese. It is always best to use a fork to fluff rice to keep the texture intact.
- Cover the instant pot and let sit for 2-3 minutes, or until the peas have warmed through.
- Garnish with fresh parsley and additional parmesan cheese if desired and serve.
Tips for Storage and Reheating
Any dish with cooked rice should only be stored in the refrigerator for up to 3 days, as any longer can cause bacteria to grow. However, Instant Pot Chicken and Rice is also suitable for freezing and can be frozen for up to 3 months.
- To Refrigerate: Allow the chicken and rice to cool slightly and then transfer it to an airtight container. Store in the refrigerator for up to 3 days.
- To Freeze: Allow the chicken and rice to cool fully. Transfer the cooled mixture to a freezer-safe airtight container. Store in the freezer for up to 3 months.
- To reheat: If needed, allow the chicken and rice to defrost overnight in the refrigerator. Transfer the mixture to a heat-safe container and cover it with a damp paper towel. Heat in the microwave in 1-minute intervals until warmed through, fluffing with a fork after each minute. If you find the rice to be dried out, add 1-2 tablespoons of chicken broth before reheating.
More Instant Pot Chicken Dinner Recipes
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Instant Pot Chicken and Rice
Instant Pot Chicken and Rice is a simple all-in-one recipe featuring tender chicken, perfectly cooked rice, and a medley of vegetables.Print Pin Rate
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Dice the chicken into 1-inch cubes, trimming off any fat. Season evenly with a ½ teaspoon each of salt and pepper.
Turn the Instant Pot to saute, add the oil and butter to the inner pot, and let heat until butter is melted.
Add the seasoned chicken, onion, and carrots to the inner pot and saute, stirring occasionally, until the onion is softened and the chicken is just lightly browned.
Add in the garlic and thyme leaves and saute for 30 seconds, just to toast the garlic and thyme.
To the inner pot, add the wine (or ½ cup of additional chicken broth) and scrape up any browned bits off the bottom of the inner pot. Let the wine cook off for 1-2 minutes and then hit cancel on the Instant Pot to turn off the saute function.
Add 2 cups of chicken broth, 1 teaspoon of salt, and ½ teaspoon of pepper to the inner pot and stir to combine.
Place the rice into a fine mesh strainer and rinse well. Add the rinsed rice to the inner pot and gently push it down to fully submerge it into the liquid.
Place the lid on the instant pot, be sure the vent knob is pointed towards sealed, and set to cook on HIGH PRESSURE for 3 minutes. (Hit manual or pressure cook and then use the +/- buttons to adjust the time to read 3.)
Once the cooking time has elapsed let the pressure release naturally for at least 10 minutes.
Open the lid, and add the frozen peas, and parmesan cheese. Fluff the rice with a fork, as you gently stir in the peas and cheese. Cover the instant pot and let sit for 2-3 minutes, or until the peas have warmed through.
Garnish with fresh parsley and additional parmesan cheese if desired, and serve.
Calories: 438kcal | Carbohydrates: 59g | Protein: 26g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 805mg | Potassium: 611mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4377IU | Vitamin C: 14mg | Calcium: 114mg | Iron: 2mg