Easy Instant Pot Chicken and Rice – One-Pot Family Dinner

Instant Pot chicken and rice is a delicious one-pot meal made with tender chicken breasts or chicken thighs, rice, and vegetables. This easy recipe comes together quickly in the Instant Pot, making it the perfect quick and satisfying dinner for busy weeknights.

It’s one of my favorite dump-and-go Instant Pot dinners, just like Instant Pot chili and Instant Pot chicken noodle soup—easy meals that come together quickly with minimal prep.

Why You’ll Love This Instant Pot Chicken and Rice

Ingredients You’ll Need

• Skinless, bone-in chicken thighs – Bone-in thighs stay juicy and flavorful while cooking under pressure. The bones also add extra richness to the rice.
• Olive oil – Used to lightly sauté the chicken or coat the bottom of the pot so the rice doesn’t stick.
• Long-grain white rice (rinsed thoroughly) – Rinsing removes excess starch so the rice cooks up fluffy instead of sticky.
• Chicken broth or water – Chicken broth adds more flavor, but water works if that’s what you have on hand.
• Salt – Helps season both the chicken and the rice while everything cooks together.
• Black pepper – Adds mild warmth and balances the savory flavors.
• Garlic powder – Gives the dish a gentle garlic flavor without needing fresh garlic.
• Onion powder – Adds a savory depth that blends nicely with the rice and chicken.
• Dried thyme or Italian seasoning (optional) – Adds a subtle herb flavor that makes the dish taste more complete.
• Frozen vegetables (peas or mixed vegetables) – Stirred in frozen after cooking so they heat through without getting mushy.

How to Make Instant Pot Chicken and Rice

1. Set the Instant Pot to Sauté and add the olive oil. Place the chicken thighs in the pot and sear for 3–4 minutes per side, until lightly browned and reaches a safe internal temperature of 165°F. Remove the chicken and set aside on a plate.

2. Press Cancel to turn off Sauté mode. Add the rinsed rice, chicken broth, salt, pepper, garlic powder, onion powder, and thyme (if using). Stir gently to combine everything.

3. Sprinkle the frozen vegetables evenly over the rice mixture. Do not stir. Keeping the vegetables on top helps the rice cook properly.

4. Place the browned chicken thighs on top of the rice bone side down. Do not press them into the rice or stir the mixture.

5. Secure the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes. Let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure.

6. Carefully remove the chicken from the pot. Fluff the rice gently with a fork, then serve the chicken over the rice while everything is warm.

Easy Variations

• For a richer, comfort-food version, stir ½ cup cream cheese or ½ cup heavy cream into the rice after cooking. Let it sit for a minute so it melts smoothly into the hot rice. This creates a creamy, cozy texture that tastes similar to chicken and rice casserole.
• After fluffing the rice, stir in 1 cup shredded cheddar cheese while everything is still hot. The cheese melts into the rice and makes the dish extra hearty and kid-friendly.
• Add 1 teaspoon cumin and ½ teaspoon chili powder with the seasonings. You can also stir in ½ cup drained black beans or corn after cooking. Finish with chopped cilantro and a squeeze of lime for a bright flavor.
• Stir in 1–2 tablespoons fresh lemon juice and a little lemon zest after cooking. Sprinkle with fresh parsley or extra Italian seasoning for a lighter, fresh-tasting version of the dish.

What to Serve With Chicken and Rice

• A crisp salad is a great way to balance the warm, hearty chicken and rice. Try mixed greens with cucumber, cherry tomatoes, and a light vinaigrette for a fresh side that keeps the meal from feeling too heavy.
• Roasted vegetables add color and flavor to the plate. Broccoli, carrots, Brussels sprouts, or asparagus roasted with olive oil, salt, and pepper make an easy and healthy side dish.
• Warm garlic bread or toasted baguette slices are perfect for soaking up the flavorful rice and broth. It’s a simple addition that makes the meal feel extra cozy and satisfying.

Storage and Reheating

• Store leftovers in the refrigerator for up to 4 days. Let the chicken and rice cool slightly, then transfer to an airtight container. Keeping the rice sealed helps prevent it from drying out.
• Reheat with a little added moisture. Rice can dry out in the fridge, so add 1–2 tablespoons of chicken broth or water before reheating. Warm in the microwave in 30–60 second intervals or heat gently on the stovetop until hot.
• Freeze for longer storage. Place cooled chicken and rice in freezer-safe containers or bags. It will keep well in the freezer for up to 2 months.
• Thaw overnight for best texture. Move frozen portions to the refrigerator the night before you plan to eat them. This helps the rice reheat more evenly.
• Perfect for meal prep. Divide the chicken and rice into individual containers so you have ready-to-go lunches or quick dinners throughout the week.

Print