Instant Pot Chicken and Rice
When you need a quick and easy dinner idea that the entire family will love, this Instant Pot Chicken and Rice is the answer. It’s a satisfying one pot dinner that’s dairy and gluten-free, there’s minimal prep and it’s perfect every time!
When it comes to cooking dinner, I always gravitate to one pot dinner recipes. When everything cooks up in one pot, all of the flavors develop together, and of course there’s only one pot to wash. It’s a win-win situation.
Cooking in the Instant Pot intensifies the flavor of my dishes because the flavor is locked inside. It makes recipes like my beef bourguignon and white chicken chili even more flavorful in a short amount of time.
I discovered what an amazing job the Instant Pot did cooking rice when I was developing my Instant Pot brown rice recipe. The rice was absolutely perfect, and laid the foundation for this recipe.
This Instant Pot Chicken and Rice is nostalgic for me as my mom made a lot of rice casseroles when I was growing up. This meal is extremely comforting and takes me right back to my childhood.
It’s extremely satisfying, easy to prep, and it’s almost completely hands-off. It comes out perfectly every time and is a dinner win every way you look at it. 🙂
If you love using your crock pot, see my recipe for Crock Pot Chicken and Rice!
Table of contents
Why you’ll love this recipe:
- Instant Pot chicken and rice is a satisfying one pot dinner that the entire family will love.
- Prep time is minimal and the recipe is almost completely hands-off.
- It’s completely customizable to include your favorite herbs, spices and veggies.
- It’s dairy and gluten-free, and may be made vegetarian by omitting the chicken.
Recipe ingredients
This Instant Pot chicken and rice recipe includes just a few ingredients that can be changed up to suit your tastes or according to what you have on hand.
Ingredient notes
- Chicken. I’ve used (2) boneless skinless chicken breasts, which are roughly 1.5 pounds total. Chicken thighs would work as well. If using skin on, be sure to brown the skin in the Instant Pot first, then proceed as directed in Step 1 of the recipe.
- Aromatics. Onion and garlic add a ton of flavor to the rice. Leeks or shallots would work as well.
- Vegetables. This recipe includes carrots and frozen peas, but you can use your favorite fresh or frozen veggies here. If using frozen veggies, thaw them while the chicken and rice cooks, remove the chicken to chop it, and place the veggies over the rice and secure the lid until they are warmed through.
- Chicken stock. I recommend using homemade chicken stock, but if you don’t have any, low sodium chicken stock is the best choice. If you’re not using low sodium, do not add additional salt.
- Brown rice. Use long grain brown rice for this recipe. Do not use quick cooking brown rice or white rice as those varieties cook up much more quickly. Long grain wild rice would be a great substitute.
- Coconut aminos. Coconut aminos are a gluten-free, paleo alternative to soy sauce, which I added for a savory flavor boost. If you don’t have it on hand, substitute with reduced sodium soy sauce or tamari.
- Thyme. A couple of sprigs of fresh thyme is ideal here as it adds even more flavor. If you don’t have any, use 2 teaspoons of dried thyme.
How to make chicken and rice in the Instant Pot
Making chicken and rice in the Instant Pot is so easy, and the recipe is nearly hands-off. Simply sauté the aromatics, add everything but the peas to the pot and cook!
Pro tip: Be sure to use long grain brown rice for this recipe. Quick cooking brown rice or any variety of white rice will not work as it will cook up much too quickly. Wild rice would be a great substitute!
See the recipe card below for full instructions.
- Heating the olive oil in the Instant Pot in Sauté mode. Add the onion and carrot and cook for 3-5 minutes until the onion has softened, then add the garlic and cook 30 seconds more.
- Add the rice, chicken broth, coconut aminos, thyme, salt and pepper and stir well to combine. Add the chicken to the Instant Pot and secure the lid.
- Select High Pressure for 20 minutes, then naturally release the pressure for 10 minutes. After 10 minutes, turn the pressure valve to the open position and remove the lid when safe to do so.
- Remove the chicken from the Instant Pot and chop or shred. Place the peas on top of the rice and close the lid to allow them to warm through while you chop the chicken.
FAQs
It is totally fine to cook raw chicken and rice together in the Instant Pot. They are cooked together at High Pressure and finish at exactly the same time for juicy chicken and perfectly cooked brown rice.
For best results, use long grain brown rice for this recipe. Do not quick cooking brown rice or white rice as they will cook too quickly and turn to mush. Long grain wild rice would be a good substitute here.
Chicken thighs would work great in this recipe. If using skin-on, be sure to brown the skin in the Instant Pot first, then proceed with Step 1 of the recipe.
Recipe variations
This recipe is pretty much a blank canvas that can be customized any number of ways with your favorite veggies, herbs, spices and flavorings.
- Change up the veggies with your favorites! Celery or mushrooms may be cooked along with the carrots and onion, or add broccoli or green beans on top with the chicken before cooking.
- Sub the brown rice with long grain wild rice for an even heartier texture.
- Sub the thyme with your favorite fresh herbs such as rosemary or dried Italian seasoning.
- Swap the coconut aminos with about a tablespoon of dijon mustard for savory depth of flavor.
- Season the chicken with flavorful spices such as jerk seasoning, blackened seasoning, za’atar seasoning or your favorite store bought blend.
- Sub 1 cup or so of the broth with milk or coconut milk for creaminess.
- Serve this Instant Pot chicken and rice recipe with your favorite grated cheese such as parmesan, cheddar or gruyere.
Recipe notes
- Pro tip: Be sure to use long grain brown rice for this recipe. Quick cooking brown rice or any variety of white rice will not work as it will cook up much too quickly. Wild rice would be a great substitute!
- Coconut aminos are a gluten-free, paleo alternative to soy sauce, which I added for a savory flavor boost. Reduced sodium soy sauce, Worcestershire sauce or tamari are great options.
- Customize this dish with your favorite veggies, herbs and seasonings!
- Store leftover Instant Pot chicken and rice in an air tight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
More Instant Pot meals you’ll love:
- 25+ Easy Instant Pot recipes
- Instant pot beef bourguignon
- Instant pot brown rice
- Instant pot Guinness beef stew
- Instant pot chickpea curry
- Instant pot pulled pork
- Instant pot minestrone soup
- Instant pot ribs
- Instant pot risotto
- Instant pot rotisserie chicken by A Mind Full Mom
- Instant pot short ribs
- Instant pot white chicken chili
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Instant Pot Chicken and Rice
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 3 medium carrots chopped into 1/2" pieces
- 3 cloves garlic minced
- 2 cups long grain brown rice do not use quick cooking brown rice or white rice
- 4 cups low sodium chicken stock do not add salt if you're not using low sodium chicken stock
- 2 tablespoons coconut aminos sub with soy sauce or tamari
- 2 teaspoons dried thyme or 1 tablespoon freshly chopped thyme
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 2 boneless skinless chicken breasts seasoned with salt and pepper
- 1 cup frozen peas slightly thawed
- freshly chopped parsley, for serving optional
Equipment
Instructions
- Press the Sauté button on the Instant Pot and add the olive oil. When the oil is hot, add the onion and carrot and cook for 3-5 minutes or until the onion has softened. Add the garlic and cook for 30 seconds more.1 tablespoon olive oil, 1 small onion, 3 medium carrots, 3 cloves garlic
- Add the rice, chicken broth, coconut aminos, thyme, salt and pepper and stir well to combine. Make sure all of the rice is submerged. Place the chicken breasts on top and secure the lid. Turn the valve to the sealing position and select High Pressure for 20 minutes. The Instant Pot will take about 10 minutes to come to pressure. When the cooking time has finished, allow the pressure to naturally release for 10 minutes, then turn the pressure valve to the open position and remove the lid when safe to do so.2 cups long grain brown rice, 4 cups low sodium chicken stock, 2 tablespoons coconut aminos, 2 teaspoons dried thyme, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 boneless skinless chicken breasts
- Remove the chicken from the Instant Pot and chop. Place the peas on top of the rice and place the lid over the top while you chop the chicken. Once the peas are warmed through, add the chicken back to the pot and stir gently to combine. Adjust the seasoning as necessary. Serve topped with freshly chopped parsley, if desired and enjoy!1 cup frozen peas, freshly chopped parsley, for serving
Notes
- Pro tip: Be sure to use long grain brown rice for this recipe. Quick cooking brown rice or any variety of white rice will not work as it will cook up much too quickly. Wild rice would be a great substitute!
- Coconut aminos are a gluten-free, paleo alternative to soy sauce, which I added for a savory flavor boost. Reduced sodium soy sauce, Worcestershire sauce or tamari are great options.
- Customize this dish with your favorite veggies, herbs and seasonings!
- Store leftovers in the refrigerator for 3-5 days or freeze for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This recipe was originally posted in February 2020. The recipe has been modified with different vegetables, and the photos and text have been updated.
2 Comments on “Instant Pot Chicken and Rice”
This looks like some fantastic comfort food for sure! Glad to hear you guys are all feeling better – that’s never any fun.
Thanks so much Ashley!