Instant Pot Chicken and Rice

Name: Instant Pot Chicken and Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs boneless skinless chicken thighs; 1.5 cups long-grain white rice; 2 cups chicken broth; 1 medium yellow onion, diced; 4 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon paprika; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon black pepper; 1 teaspoon salt; 1 tablespoon butter; Fresh parsley for garnish

A dead-simple one-pot meal that tastes like you spent an hour on it — but you didn't.

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Servings

I'm going to be honest — this was one of the first things I ever made in my Instant Pot, and it's still in regular rotation. There's something deeply satisfying about dumping chicken, rice, and broth into one pot and walking away for eight minutes while pressure does all the heavy lifting.

What makes this recipe work so well is the sear. I know, I know — it's an extra step. But those three minutes per side build a layer of flavor that you just can't get by dumping raw chicken on top of rice. The browned bits on the bottom of the pot (that's your fond, if you want to get fancy) dissolve into the broth and season everything from the inside out.

My kids will eat this without complaint, which in my house counts as a Michelin star. If you're looking for a weeknight dinner that practically makes itself, you've found it. It pairs nicely with a simple Instant Pot stew if you want to prep two meals at once.

Ingredients

2 lbs boneless, skinless chicken thighs
1½ cups long-grain white rice, rinsed
2 cups chicken broth (low-sodium works great)
1 medium yellow onion, diced
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
1 teaspoon salt
1 tablespoon butter
Fresh parsley for garnish

Instructions

Season the chicken. Pat the chicken thighs dry with paper towels. Sprinkle both sides with paprika, garlic powder, onion powder, salt, and pepper. Don't be shy — press the spices into the meat a bit.
Sear the chicken. Turn on Sauté mode and let the pot heat up for a minute. Add olive oil, then lay the chicken in a single layer (work in batches if needed). Cook 3 minutes per side until golden brown. Pull the chicken out and set it on a plate.
Cook the aromatics. Toss in the diced onion and stir for about 2 minutes until it softens. Add the minced garlic and cook for 30 seconds — just until it smells amazing.
Deglaze the pot. Pour in the chicken broth and use a wooden spoon to scrape up all those flavorful browned bits stuck to the bottom. This is where the magic happens, and it also prevents the dreaded burn notice.
Add the rice. Stir in the rinsed rice, making sure it's mostly submerged in the liquid. Place the seared chicken thighs right on top — don't stir them in.
Pressure cook. Lock the lid, turn the valve to Sealing, and set it to High Pressure for 8 minutes. Walk away. Make a salad. Check your phone. Whatever.
Release pressure. When it beeps, let the pressure release naturally for 10 minutes. Then carefully turn the valve to Venting and let any remaining steam escape.
Finish and serve. Drop in the butter, fluff the rice with a fork, and scatter fresh parsley on top. The chicken should be fall-apart tender — you can shred it right in the pot or serve the thighs whole.

Tips for the Best Results

Always rinse your rice. Run it under cold water until the water is clear. Unrinsed rice turns into a starchy mess under pressure.
Don't skip the sear. Yes, it adds 7 minutes. Yes, it's worth every second. The browning creates flavor you can't get any other way.
Use thighs, not breast. Thighs stay juicy and tender at high pressure. Breast can get rubbery if you're even a minute over.
Scrape that bottom. If you leave browned bits stuck to the pot, you'll get the burn warning. Deglaze thoroughly before switching to pressure mode.
The natural release matters. Those 10 minutes aren't optional — the rice finishes absorbing liquid during the natural release. Skip it and you'll get wet, undercooked rice.

Variations

Lemon Herb Chicken and Rice

Add the juice and zest of one lemon to the broth, plus a teaspoon each of dried thyme and oregano. Finish with a squeeze of fresh lemon. It's bright and fresh — perfect for spring.

Creamy Chicken and Rice

After pressure cooking, stir in ½ cup of heavy cream and ¼ cup of grated Parmesan. Let it sit for a minute on Keep Warm to thicken up. Absolute comfort food.

Southwest Chicken and Rice

Swap the paprika for chili powder and cumin. Add a can of drained black beans and a can of diced tomatoes (with the liquid — reduce broth to 1½ cups). Top with avocado, sour cream, and cilantro. This one's a crowd-pleaser at potlucks.

Mushroom Chicken and Rice

Sauté 8 oz of sliced cremini mushrooms with the onion. Use a mix of chicken broth and a splash of soy sauce for depth. Finish with fresh thyme. It's earthy and satisfying.

This recipe also works well as a meal-prep base. Make a double batch on Sunday, portion it out, and you've got lunches handled for the week. If you're into batch cooking, check out our Instant Pot chili — another one-pot wonder that freezes beautifully.

One thing I've learned after making this dozens of times: the ratio matters. 1½ cups of rice to 2 cups of liquid is the sweet spot for long-grain white rice in the Instant Pot. Jasmine rice works with the same ratio. Basmati needs slightly less liquid — drop to 1¾ cups of broth. If you want to experiment with different grains, our kitchen tools can help you figure out conversions.

Nutrition Facts

Per serving (1/6 of recipe)

420

Calories

14g

Fat

38g

Carbs

35g

Protein

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, but chicken breast tends to dry out more easily under pressure. If you use breast, cut them into smaller pieces and reduce the pressure cook time to 6 minutes. Thighs are more forgiving and stay juicy.

Can I use brown rice in the Instant Pot?

Absolutely. Brown rice needs more liquid and more time. Use 2½ cups of broth instead of 2, and increase the pressure cook time to 15 minutes with a full natural release.

Why is my rice mushy in the Instant Pot?

Mushy rice usually means too much liquid or too long of a cook time. Make sure to rinse your rice before cooking to remove excess starch, and stick to the 1:1.33 rice-to-liquid ratio.

How do I store leftover Instant Pot chicken and rice?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth to keep it from drying out. You can also freeze portions for up to 3 months.

Do I need to rinse the rice first?

Yes, always rinse your rice under cold water until the water runs clear. This removes surface starch and prevents the rice from turning gummy under pressure.