chicken and rice recipe for instant pot
The Best chicken and rice recipe for instant pot
This Instant Pot chicken and rice recipe is one of those simple, foolproof dishes that always comes together perfectly—no stress, no fuss, just great flavor. I love it because it’s the kind of meal that feels like a hug for your stomach, especially after a long day. There’s something so comforting about tender chicken, fluffy rice, and a little bit of garlic and herbs that just make everything taste better. My kids eat it every week, and honestly, they don’t even notice how healthy it is. It’s that kind of dish that feels indulgent but actually packs a nutritional punch—lean protein, whole grains, and veggies hidden right in there. It’s the kind of meal you can make for a family dinner, a game night, or even just a quiet night in with the kids watching their favorite show. Plus, it’s so quick and easy that you won’t have to stress about last-minute cleanup or complicated steps. It’s the kind of recipe that makes you feel like you’ve accomplished something, even if you’re just standing there in your PJs.
Instant Pot Chicken and Rice
A quick and flavorful one-pot meal featuring tender chicken and fluffy rice, infused with aromatic herbs and spices. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 boneless, skinless chicken breasts (6 oz each)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 cup long-grain white rice
- 1 cup chicken broth
- 1 cup water
- ½ tsp salt
- 1 tbsp butter
- 1 tbsp fresh parsley, chopped
- ½ cup chicken broth
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp ginger, grated
- 1 clove garlic, minced
- 1 tsp sesame oil
👨🍳Directions
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1 In a bowl, mix chicken breasts with olive oil, garlic powder, paprika, salt, and black pepper. Set aside.
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2 In the Instant Pot, add rice, chicken broth, water, and salt. Stir to combine.
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3 Place chicken breasts on top of the rice. Close the lid, set the valve to sealing, and cook on High Pressure for 10 minutes.
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4 Quick-release the pressure, then stir in butter and parsley. Set aside.
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5 In a small saucepan, heat chicken broth, soy sauce, honey, grated ginger, minced garlic, and sesame oil over medium heat. Simmer for 3-4 minutes.
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6 Pour the sauce over the chicken and rice. Stir gently to combine. Let it sit for 2 minutes before serving.
🔧Equipment
- Instant Pot
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
- Fine-mesh strainer (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Instant Pot Chicken and Rice Works
This chicken and rice recipe in the Instant Pot is always a lifesaver for busy weeknights or when you need a hearty meal that feels special without the fuss. It’s simple to make, packed with flavor, and holds together perfectly, making it the go-to dish for family gatherings—whether you’re feeding a crowd or just enjoying a cozy meal together. Plus, it’s forgiving enough to handle last-minute changes, so you can always pull it off with ease.
❓ Frequently Asked Questions About Instant Pot Chicken and Rice
What is the best ratio of chicken to rice in an Instant Pot when cooking it together?
The ideal ratio for chicken and rice in an Instant Pot is typically 1.5 cups of uncooked white rice to 1.5–2 pounds of boneless, skinless chicken breasts or thighs. If using chicken thighs, you can slightly increase the rice to about 1.75 cups for extra moisture. Always adjust based on your desired texture, as chicken can vary in size.
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Can I use pre-cooked or rotisserie chicken in this recipe, and how does it affect the cooking time?
Yes, you can use pre-cooked or rotisserie chicken, but you’ll need to adjust the cooking time. Remove the chicken, shred it, and mix it back in after the rice is fully cooked (usually 10–12 minutes on high pressure). If using very tender chicken, you may even skip the pressure cook and just heat it with the rice in the Instant Pot on high heat for 5–7 minutes.
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How do I prevent the chicken from getting rubbery or dry in the Instant Pot?
To keep chicken tender, avoid overcooking it. Use bone-in chicken thighs or breasts (they stay juicier than boneless cuts). If using boneless breasts, cook them separately first and add them in later. For extra moisture, add a splash of broth or water (½ cup) before sealing the lid. Also, avoid overcrowding the pot—let the chicken sit in a little space to prevent steam buildup.
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What broth or liquid should I use for the best flavor in this recipe?
For the best flavor, use a high-quality chicken broth (homemade or low-sodium store-bought) or even chicken stock. Avoid plain water if you want depth—add a pinch of salt, a bay leaf, garlic powder, or a splash of soy sauce for extra umami. For a richer taste, you can also use chicken bouillon granules dissolved in water. A small amount of butter or olive oil at the end can also enhance richness.
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Can I make this recipe with different types of rice, and how does it adjust the cooking time?
Yes, you can use jasmine rice, basmati rice, or even brown rice, but the cooking time and liquid ratio may vary: – White rice (long-grain): 1.5 cups rice + 1.5 cups liquid (same as above). – Jasmine rice: Slightly less liquid (1.3 cups) since it releases more starch. – Brown rice: Use 1.5 cups rice + 2 cups liquid (higher moisture = longer cook time, ~20–25 mins). – Basmati rice: Works well but may need 1.4 cups liquid for fluffiness. Always check the Instant Pot’s manual for exact adjustments, as pressure settings can vary slightly.
