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Instant Pot Chicken and Rice Recipe
Marigold Voss

Instant Pot Chicken and Rice Recipe

A quick and comforting Instant Pot chicken and rice recipe made with tender chicken, fluffy rice, and simple seasonings. This one-pot meal is perfect for busy weeknights and family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Pressure Release Time 10 minutes
Total Time 40 minutes
Servings: 4 People
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 lb Chicken breast boneless, skinless, cubed
  • 1 cup Long-grain white rice rinsed
  • 1½ cups Chicken broth low sodium
  • 1 tbsp Olive oil or butter
  • 1 cup Onion chopped
  • 2 cloves Garlic minced
  • 1 tsp Paprika smoked or regular
  • ½ tsp Dried thyme or Italian seasoning
  • ½ tsp Salt adjust to taste
  • ½ tsp Black pepper to taste
  • 2 tbsp Fresh parsley chopped, garnish

Equipment

  • 1 Instant Pot 6-quart or larger
  • 1 Measuring cups For rice and liquid
  • 1 Cutting board Chicken prep
  • 1 Knife Sharp
  • 1 Wooden spoon For stirring

Method
 

  1. Turn the Instant Pot to sauté mode and heat olive oil.
  2. Add chopped onion and sauté until softened.
  3. Stir in minced garlic and cook until fragrant.
  4. Add cubed chicken and cook until lightly browned.
  5. Season chicken with paprika, thyme, salt, and black pepper.
  6. Add rinsed rice and stir to coat with seasoning.
  7. Pour in chicken broth and mix well.
  8. Close the lid, seal the valve, and set to pressure cook on high for 10 minutes.
  9. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
  10. Open the lid, fluff rice with a fork, and garnish with fresh parsley before serving.

Video

Notes

  • Use chicken thighs for extra juiciness.
  • Rinse rice to prevent sticking.
  • Add frozen vegetables after cooking for extra nutrition.
  • Store leftovers in the refrigerator for up to 3 days.