This Instant Pot Chicken and Rice recipe is a quick and flavorful one-pot meal perfect for busy weeknights. Tender chicken and fluffy rice come together effortlessly, enhanced by aromatic spices and a savory broth. It’s comforting, simple, and customizable.

A close-up view of a pot filled with cooked rice mixed with chopped cooked chicken pieces, bright green peas, and small orange carrot cubes. The rice is light brown, slightly glossy, and looks soft, making a thick layer evenly spread inside the pot. Scattered throughout the rice, the pea and carrot pieces add fresh bursts of color. A wooden spoon with dark grain patterns is partially inserted into the mixture, helping to stir the ingredients. The pot’s shiny silver metal sides are slightly visible. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups of long-grain white rice
1 pound of boneless, skinless chicken thighs or breasts
4 cups of chicken broth
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper to taste
1 cup of frozen peas and carrots (optional)

Instructions

Step 1: Prepare the ingredients by chopping the onion and mincing the garlic. Rinse the rice under cold water until the water runs clear to help achieve fluffy rice.
Step 2: Set your Instant Pot to the “Sauté” mode and add a splash of olive oil. Once hot, add the chopped onion and minced garlic, and sauté for 2-3 minutes until translucent and fragrant.
Step 3: Add the chicken to the pot, sprinkle with paprika, thyme, salt, and pepper. Sear the chicken for about 2 minutes on each side to develop color. It doesn’t need to be fully cooked at this stage.
Step 4: Pour in the rinsed rice and chicken broth. Stir to combine, making sure the rice is fully submerged. Add extra seasonings if desired.
Step 5: Close the lid, set the valve to sealing, and select “Manual” or “Pressure Cook” mode on high for 8 minutes. It will take 8-10 minutes for the pot to reach pressure before cooking begins.
Step 6: After cooking, allow a natural release for about 10 minutes. Then carefully turn the valve to vent to release any remaining steam.
Step 7: Open the lid and fluff the rice gently with a fork. If using frozen peas and carrots, stir them in now and replace the lid for 2-3 minutes to heat through. Garnish with fresh parsley or cilantro and serve with lemon wedges if you like.

Tips & Variations

For extra flavor, try smoked paprika instead of regular paprika.
Substitute fresh thyme if available for a brighter herb taste.
Use chicken breasts for a leaner dish or thighs for juicier, more flavorful meat.
Add chopped bell peppers or mushrooms along with the onions to boost nutrition.
If you like spice, add a pinch of cayenne pepper when seasoning the chicken.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth or water to prevent drying out.

How to Serve

A white plate with a creamy risotto made of light beige rice, sprinkled with small green peas and tiny orange carrot pieces mixed in. On top, there is shredded light brown cooked chicken layered evenly, adding texture to the smooth rice. A fork rests on the edge of the plate, and in the background, there is another white plate with more risotto slightly blurred. The surface under the plate is a white marbled texture. A glass of white wine is placed to the right side of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Brown rice can be used, but it will require a longer cooking time—about 20-22 minutes under pressure. Adjust the Instant Pot settings accordingly and keep the liquid amounts the same.

Is it okay to use frozen chicken for this recipe?

Yes, you can use frozen chicken, but increase the pressure cooking time to 12 minutes to ensure it cooks through safely.