instant pot recipe chicken and rice
The Best instant pot recipe chicken and rice
I’ve been making this Instant Pot chicken and rice recipe for years, and it’s one of those meals that just works every single time. There’s nothing quite like it—fluffy rice that doesn’t turn to mush, tender chicken that falls off the bone, and a light, flavorful broth that makes everything taste good without being heavy. My kids actually beg for this dish, especially when they’re picky about their food. They’ll eat it straight from the pot, and I swear, they don’t even notice how healthy it is. It’s the kind of meal that doesn’t feel like a chore, but it also gives them all the nutrients they need without any weird additives.
This recipe is perfect for a busy weeknight or a special occasion because it’s so easy to scale up. You can make a big batch and freeze portions for later, and it reheats just as well as it does fresh. My husband loves it because it’s quick—no long cooking times, no stress—just press a button and let the Instant Pot do the work. And the health benefits? Well, it’s got lean protein from the chicken, complex carbs from the rice, and all the vitamins without any of the junk. It’s got fiber, vitamins, and minerals that help keep everyone’s energy up without the crash that comes from processed foods. Plus, the rice stays moist and flavorful, so it’s not dry or overcooked, which is a win for anyone who hates mushy rice. It’s that kind of balanced meal that makes it feel like a treat, even when you’re not celebrating anything fancy.
Instant Pot Chicken and Rice
A quick and flavorful one-pot meal featuring tender chicken, fluffy rice, and a savory tomato-based sauce, perfect for a weeknight dinner. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken broth
- 1 cup diced tomatoes (with juice)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 tbsp butter or olive oil
- 1 tbsp soy sauce
- 1 tsp honey or brown sugar
- ½ tsp red pepper flakes (optional)
👨🍳Directions
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1 In a mixing bowl, combine uncooked rice, chicken broth, diced tomatoes (with juice), diced onion, minced garlic, thyme, paprika, salt, and black pepper. Stir well.
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2 Place chicken breasts or thighs in the Instant Pot. Pour the rice mixture over the chicken, ensuring everything is coated.
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3 Sauté the chicken in the Instant Pot on high heat for 2 minutes to brown slightly. Add olive oil if needed.
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4 Seal the lid and set the valve to sealing. Cook on high pressure for 15 minutes.
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5 Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
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6 For the sauce: In a small pan, melt butter over medium heat. Add soy sauce, honey, and red pepper flakes (if using). Stir until combined and slightly reduced.
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7 Strain the rice mixture (optional) to remove onions and garlic if desired, then pour the sauce over the chicken and rice. Stir gently to combine.
🔧Equipment
- Instant Pot
- Large mixing bowl
- Knife and cutting board
- Measuring cups
- Wooden spoon
- Fine-mesh strainer (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Instant Pot Chicken and Rice Works
This Instant Pot chicken and rice recipe is a lifesaver for busy weeknights or when you need a hearty meal that’s quick to serve without sacrificing flavor or effort. It’s perfect for family gatherings because it’s simple enough to make ahead and reheats beautifully, so you don’t have to stress over last-minute cooking. Plus, the tender chicken and fluffy rice come together in one pot, making cleanup a breeze—something every mom appreciates. It’s a no-fuss dish that still feels special, whether you’re feeding a crowd or just craving a comforting meal.
❓ Frequently Asked Questions About Instant Pot Chicken and Rice
What is the best way to prepare chicken and rice in an Instant Pot?
The best method for Instant Pot chicken and rice involves using the pressure cooker to cook the chicken and rice simultaneously. Begin by adding 4 cups of water or chicken broth to the Instant Pot, then add 2 cups of uncooked white rice. Sauté 2 boneless, skinless chicken breasts (or thighs) in the oil for 3-4 minutes until golden. Add the chicken to the pot, along with 1 tsp of salt, 1 tsp of pepper, and ½ t of garlic powder. Seal the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Allow for a natural release for 10 minutes before opening.
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How many cups of rice should I use for this recipe?
For this Instant Pot chicken and rice recipe, use 2 cups of uncooked white rice per batch. Adjust based on your desired portion size, but 2 cups is ideal for a standard serving of about 4 servings.
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Can I use ground chicken instead of chicken breasts/thighs?
Yes, you can use ground chicken in this recipe! Season it with salt, pepper, and garlic powder before adding it to the Instant Pot. Cook it with the rice and water/broth as directed, but ensure you use a slightly smaller amount (about 2 cups for 2 cups of rice) since ground chicken is denser.
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What seasonings work best with Instant Pot chicken and rice?
Classic seasonings include: – Salt & pepper (1 tsp each) – Garlic powder (½ tsp) – Onion powder (½ tsp) – Paprika (¼ tsp for a smoky touch) – Italian seasoning (½ tsp for extra flavor) – Cumin or chili powder (optional for a spicy kick) For a simpler version, just salt, pepper, and garlic powder work wonderfully.
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Can I make this recipe with different types of rice?
While white rice works best for this recipe due to its quick cooking time, you can try: – Brown rice (adds extra fiber but may need 10-15 minutes of pressure cooking) – Jasmine rice (lightly seasoned, it absorbs flavors well) – Cilantro-lime rice (add fresh cilantro and lime zest after cooking) For best results, stick to white rice or basmati rice for a tender texture.
