Instant Pot Chicken and Rice
A delicious, kid-friendly recipe that has become even easier to prepare! This Instant Pot Chicken and Rice is a flavor-packed, complete meal that takes less time than traditional methods and requires minimal cleanup!
Chicken and rice is known for being a family-friendly recipe that has amazing flavor and can be a complete meal all on its own. This Instant Pot in the Chicken and Rice is very versatile, making it easy to customize. You can substitute another vegetable for the carrots based on your personal preferences.
This Instant Pot chicken thighs recipe can be ready in less than 35 minutes with the rice and veggies as an easy side dish. You can cook the entire dish in the pressure cooker so there is minimal cleanup required. Who doesn’t love a recipe that allows you to eat your dinner and then settle down for the evening instead of spending another 30 minutes cleaning the kitchen?
Need more rice favorites? We love this Cheesy Broccoli Rice Recipe, this Red Beans and Rice with Sausage, or this Cheesy Chicken and Rice Casserole!
What you’ll love about Instant Pot Chicken and Rice:
- KID FRIENDLY – This is a healthy, filling recipe that even the pickiest eaters will love!
- COMPLETE MEAL – This is a filling, complete meal all on its own. No need to prepare additional sides to round out your dinner. You can even throw in a few veggies for a well-balanced meal.
- MINIMAL CLEAN UP– One of the great things about instant pot recipes is the minimal clean-up required since it is all prepared in the instant pot!
- QUICK AND EASY – This recipe only requires a few simple steps and takes even less time than traditional methods by preparing it in the instant pot.
Ingredients for Instant Pot Chicken
As always, this is a quick overview of the ingredients needed to make this recipe. For the complete, printable recipe simply scroll to the recipe card below. To make this tasty chicken and rice you will need:
- Bone-in skin-on chicken thighs: We prefer chicken thighs for the flavor combo with the other ingredients. White meat such as chicken breast will be drier.
- Spices: Sea salt, black pepper, cumin, paprika.
- Olive oil: Olive oil is our preference for this recipe but any neutral oil can be used.
- Vegetables: onions, carrots, and in the last step we add frozen peas.
- Jasmine rice: We recommend white rice. Brown rice would require a longer cooking time.
- Chicken broth: You can choose a low-sodium chicken broth if on a low-sodium diet.
- Flavor makers: garlic cloves, oregano, tomato paste, lemon juice and chopped parsley add depth and flavor to the recipe.
How to Make Instant Pot Chicken and Rice
In addition to the ingredients listed above you will need an Instant Pot and a cutting board and knife to chop the onion. Alternatively, you can purchase a prechopped onion in your produce section if you are in a time crunch.
Season and Brown the Chicken
Prepare all the ingredients in advance to ensure that the cooking process goes smoothly and to prevent burning or too much liquid from evaporating in the Instant Pot. In a small bowl mix together: 1 tsp salt, ¼ tsp pepper, ¼ tsp cumin, and ½ tsp paprika. Pat chicken dry with paper towels and sprinkle chicken thighs all over with the spice blend.
Click the “Saute” setting on your Instant Pot and allow it to heat up until it reads “Hot”. Add the olive oil to the instant pot and place the chicken thighs skin side down, allowing them to cook on “High” for about 5 minutes until the skin is lightly golden and crisp. Flip the chicken thighs with tongs and cook for 2 minutes on the other side. Transfer the chicken to a plate and set aside. Leave any remaining oil in the Instant Pot.
Saute then Deglaze
To the Instant Pot (still on the saute setting), add the onion and carrot, stir occasionally. Sauté on “Medium” heat 5-7 minutes or until the onion is translucent and somewhat softened. Mix in the garlic, dried oregano, ½ tsp cumin, 1 tsp paprika, ¾ tsp salt, ¼ tsp pepper, and tomato paste. Sauté on “Medium” for 2 minutes, mixing often. Then pour the broth into the pot and use your wooden spoon to scrape down any bits that are stuck to the bottom of the pan.
Cook
Place the seared chicken into the pot (skin side facing upwards) and press down so they’re submerged in liquid at the bottom of the pan. Sprinkle over the rice and press it into the liquid with your mixing spoon, and give it a bit of a mix. The liquid should fully cover the rice. Cover and seal the Instant Pot and set the Instant Pot to “Pressure Cook” on “High Heat” for 10 minutes.
Once the time is up, allow the pressure to naturally release for 5 minutes. Then, press the Quick Release button, to finish releasing the remaining pressure. Do NOT open the pressure cooker lid if the float valve is up; it MUST be fully down to ensure safety.
Serve
Once it is safe to remove the lid, uncover and remove the chicken pieces onto a plate. Add the peas, lemon, and chopped parsley to the rice and fluff with a fork. Allow the peas a few minutes to warm through from the residual heat from the rice. Next, simply transfer the rice to a serving plate with the chicken and enjoy. If you’d like, garnish with chopped fresh herbs and a sprinkle of parmesan cheese.
Storage and Reheating
- Reheating: Reheat in the microwave in 30-second increments until heated to your desired level. If the dish has been frozen, allow it to thaw completely prior to reheating.
- Refrigerator Storage: Instant pot chicken and rice leftovers can be stored in the fridge in an airtight container for up to 2-3 days. The rice will usually begin to dry out after 2 days.
- Freezer Storage: Cool completely. Then store in an airtight container for up to 3 months.
Tips and Tricks for the Best Chicken and Rice
- Customize this recipe by substituting or adding additional vegetables of your choice.
- If preparing for a picky eater, the cumin can be omitted.
- Prepare the ingredients in advance to ensure that the cooking process goes smoothly and to prevent burning or too much liquid from evaporating in the Instant Pot.
Recipe FAQ
Yes, ensure your choice of broth is labeled gluten free.
This recipe reheats well for 2-3 days before the rice begins to dry out. If serving beyond this time period it would be better to freeze it.
Yes, allow to cool completely. Then store in an airtight container for up to 3 months.
We recommend chicken thighs as this cut will be more moist and flavorful. However, other cuts will also work. White meat will dry out faster than dark meat such as chicken thighs.
Other Instant Pot Recipes
- Instant Pot Roast– A hearty, flavorful roast that is one of the ultimate comfort foods! Try this Instant Pot Roast if you’re in need of a recipe with minimal prep or clean up while leaving you with several servings of rich, tasty beef and vegetables!
- Easy Instant Pot No-Bean Chili – This Instant Pot No Bean Chili is loaded with ground beef, tomatoes and spices! This keto-friendly chili recipe has just 15 minutes cooking time and about 8 net carbs per serving!
- Instant Pot Mexican Rice– A delicious, easy to prepare, side dish that will be ready in only 30 minutes! Give this recipe a try if you’re looking for a hearty, tasty recipe that goes well with a variety of other Mexican dishes.
- Hearty Instant Pot Oatmeal – Make a perfect batch of oatmeal to feed a crowd! This Instant Pot Oatmeal requires just 15 minutes of cook time and comes out perfectly creamy and delicious! You can easily switch up the toppings to make your perfect bowl of oatmeal!
Get the Recipe: Instant Pot Chicken and Rice
Ingredients
- 4 bone-in skin-on chicken thighs, , about 2 lb
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 2 teaspoons paprika, , divided
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 1/4 cup carrots peeled and chopped into 1/4” semi circles
- 6 garlic cloves, , minced
- 1 teaspoons dried oregano
- 2 tablespoons tomato paste
- 1 1/2 cups Jasmine rice, , rinsed
- 3 cups chicken broth
- 1 cup frozen peas
- 2 tablespoons lemon juice
- 1/3 cup chopped parsley
Instructions
- Prepare all the ingredients in advance to ensure that the cooking process goes smoothly and to prevent burning or too much liquid from evaporating in the Instant Pot.
- In a small bowl mix together the salt, pepper, cumin, and 1 teaspoon of paprika.
Pat chicken dry with paper towels and sprinkle chicken thighs all over with the spice mixture. - Click the “Saute” setting on your Instant Pot and let it heat up until it reads “Hot”.
- Add the olive oil to the instant pot and place the chicken thighs skin side down, allowing them to cook on “High” for about 5 minutes until the skin is lightly golden and crisp. Flip the chicken thighs with tongs and cook for 2 minutes on the other side. Transfer the chicken to a plate and set aside.
- To the Instant Pot (still on the saute setting), add the onion and carrot. Saute on “Medium” heat for 5-7 minutes or until the onion is translucent and somewhat softened. Mix in the garlic, dried oregano, remaining paprika, and tomato paste. Saute on “Medium” for 2 minutes, mixing often.
- Pour the broth into the pot and use your spoon to scrape down any bits that are stuck to the bottom of the pan.
- Place the seared chicken into the pot (skin side facing upwards) and press down so they’re submerged in liquid at the bottom of the pan.
- Sprinkle over the rice and press it into the liquid with your mixing spoon, and give it a bit of a mix. The liquid should fully cover the rice.
- Cover the Instant Pot and set the Instant Pot to “Pressure Cook” on “High Heat” for 10 minutes.
- Once the time is up, all the pressure to naturally release for 5 minutes. Then, press the Quick Release button, to finish releasing the pressure. Do NOT open the pressure cooker lid if the float valve is up; it MUST be fully down to ensure safety.
- Once it is safe to remove the lid, uncover and remove the chicken pieces onto a plate.
- Add the peas, lemon, and chopped parsley to the rice and fluff with a fork.
Transfer the rice to a serving plate with the chicken. Enjoy!
