Instant Pot chicken and rice is the ultimate comfort food. It’s quick, hearty, and made in one pot. With simple ingredients, you can create a filling meal that works for busy weeknights or meal prep. The Instant Pot makes the process faster, easier, and mess-free. In this guide, you’ll learn how to make it perfectly every time, explore recipe variations, and get tips to avoid common mistakes. Keep reading to discover how this one-pot classic can become a family favorite.
Introduction to Instant Pot Chicken & Rice Recipes
Instant Pot chicken and rice has become a staple in many kitchens because it’s simple, versatile, and satisfying. This dish brings together tender chicken, fluffy rice, and savory seasonings—all cooked in one pot with minimal effort. The beauty of the Instant Pot is that it handles the hard work for you, reducing cooking time without sacrificing flavor.
One of the biggest advantages of this meal is convenience. You don’t need multiple pans or long cooking hours. Whether you use chicken thighs, breasts, or even frozen chicken, the Instant Pot locks in moisture and delivers consistent results. The rice cooks evenly alongside the chicken, soaking up the flavors of broth and spices, creating a balanced and comforting dish.
This recipe also adapts to different tastes and dietary needs. You can make it creamy like a casserole, light with vegetables, or even transform leftovers into burrito bowls or fried rice. From weeknight dinners to meal prepping for the week, chicken and rice in the Instant Pot fits any schedule.
Essential Ingredients & Substitutions
The success of Instant Pot chicken and rice comes down to choosing the right ingredients. While the recipe is flexible, knowing what works best will help you get the right flavor and texture every time.
Chicken Options
- Chicken thighs: Juicy, flavorful, and less likely to dry out. Great for a richer dish.
- Chicken breasts: Leaner and lighter. Works well if you prefer lower fat but can dry out if overcooked.
- Frozen chicken: A time-saver. The Instant Pot can handle frozen cuts, but cooking time will be slightly longer.
- Substitutions: You can also use turkey pieces or even rotisserie chicken (added at the end) if you’re short on time.
Rice Choices
- Long-grain white rice: Cooks evenly and stays fluffy. This is the most reliable choice.
- Basmati or jasmine rice: Adds fragrance and light texture.
- Brown rice: A healthier option, but requires a longer cooking time and more liquid.
- Wild rice blend: Nutty flavor, but not all blends cook evenly in the Instant Pot.
- Substitutions: If you want lower carbs, cauliflower rice can be stirred in after pressure cooking.
Broth or Liquid
- Chicken broth: Adds depth and savory flavor.
- Vegetable broth: Works well if you want a lighter taste.
- Water: Can be used, but season generously to avoid blandness.
Vegetables & Add-Ins
- Carrots, peas, and corn: Classic additions that add color and nutrition.
- Bell peppers or mushrooms: For extra flavor and heartiness.
- Spinach or kale: Stir in after cooking for freshness.
- Substitutions: Frozen vegetables work just as well as fresh and save prep time.
Seasonings & Flavor Boosters
- Salt, pepper, garlic, onion powder: The essentials.
- Paprika, cumin, or Italian herbs: To add variety.
- Soy sauce or hot sauce: For a different flavor twist.
- Substitutions: You can keep it mild for kids or add chili flakes for spice lovers.
Optional Extras
- Cheese: Stir in cheddar, mozzarella, or parmesan for a creamy finish.
- Cream or milk: For a casserole-like texture.
- Fresh herbs: Parsley or cilantro brighten up the dish before serving.
Equipment You’ll Need
One of the best parts about making chicken and rice in the Instant Pot is that you don’t need a long list of gadgets. A few key tools are enough to make the process smooth and hassle-free. Here’s what you should have on hand:
Instant Pot or Pressure Cooker
- 6-quart Instant Pot: This is the most common size and works perfectly for family meals.
- 8-quart Instant Pot: Ideal if you’re cooking larger batches or meal prepping.
- Other brands: Ninja Foodi, Crock-Pot Express, or similar electric pressure cookers will work with the same method.
Tip: If you’re new to pressure cooking, always check that the sealing ring and vent are in good condition before cooking.
Measuring Cups and Spoons
Accurate liquid-to-rice ratios are essential in pressure cooking. A small variation can make the rice too mushy or too dry, so reliable measuring tools are a must.
Wooden Spoon or Spatula
Use this to sauté onions, garlic, or chicken directly in the Instant Pot. A wooden spoon is gentle on the pot’s surface and won’t scratch the liner.
Cutting Board and Sharp Knife
Prepping chicken and vegetables is easier and safer with a sturdy cutting board and a sharp knife.
Mixing Bowl (Optional)
Handy if you want to season the chicken with spices or marinate it before cooking.
Storage Containers
Since Instant Pot chicken and rice makes great leftovers, airtight containers are useful for storing meals in the fridge or freezer.
Step-by-Step Cooking Guide
Cooking chicken and rice in the Instant Pot is simple, but following the right steps ensures the best texture and flavor. Here’s a clear walkthrough:
Step 1: Prep the Ingredients
Dice onions, garlic, and any vegetables you plan to add. Trim chicken pieces if needed. Pat them dry to help with browning. Rinse rice under cold water until the water runs clear. This removes excess starch and prevents a sticky texture.
Step 2: Sauté for Flavor
Set the Instant Pot to Sauté mode. Heat a little oil or butter. Add onions and garlic, cooking until fragrant. Place chicken in the pot and sear lightly on each side (no need to fully cook). This step adds extra depth of flavor.
Step 3: Layer the Ingredients
Remove the chicken briefly if needed. Add the rinsed rice to the pot. Pour in broth or liquid, making sure the rice is fully submerged. Season with salt, pepper, and spices of choice. Place chicken pieces on top of the rice. Do not stir—this helps avoid the “burn” warning.
Step 4: Pressure Cook
Secure the lid and set the valve to Sealing.
Cook on High Pressure:
- Chicken thighs with white rice: 8–10 minutes.
- Chicken breasts with white rice: 10–12 minutes.
- Brown rice: 20–22 minutes (with extra broth).
Once the timer is done, allow a 10-minute natural release, then switch to Quick Release for the remaining pressure.
Step 5: Fluff and Finish
Open the lid carefully. Remove chicken and shred or slice if desired. Fluff the rice gently with a fork to release steam and separate the grains. Stir back in the chicken and add extras like peas, cheese, or herbs.
Step 6: Serve and Enjoy
Garnish with parsley, cilantro, or green onions. Serve as a one-pot meal or with simple sides like a salad or roasted vegetables.
Tips to Avoid the Burn Warning:
Always deglaze the pot after sautéing by scraping up brown bits with a splash of broth. Don’t stir rice into the bottom layer of the pot—keep it layered under liquid but not stuck to the base. Make sure there’s enough liquid (usually at least 1 cup for a 6-quart Instant Pot).
Variations of Chicken & Rice Recipes
One of the biggest strengths of Instant Pot chicken and rice is how easily it adapts to different tastes and occasions. With a few small tweaks, you can transform the classic version into new dishes your family will love. Here are some popular variations:
Chicken Breasts vs. Chicken Thighs
- Chicken breasts: Lean and mild in flavor. Best if you want a lighter dish, but they can dry out faster, so avoid overcooking.
- Chicken thighs: Juicier and more flavorful. Ideal for a richer, more tender result.
Tip: Use a mix of breasts and thighs if you want balance between lean and juicy meat.
Casserole-Style Chicken and Rice
Add a splash of cream or a can of cream of mushroom/chicken soup before pressure cooking. Stir in shredded cheddar or mozzarella after cooking for a creamy, cheesy casserole feel. This style is hearty and comforting, perfect for colder months.
Instant Pot Chicken Fried Rice
Cook chicken and plain rice separately in the Instant Pot. After pressure cooking, switch to Sauté mode, add scrambled eggs, veggies (like peas, carrots, bell peppers), soy sauce, and mix everything together. This turns leftovers into a takeout-style favorite.
Burrito Bowl Chicken & Rice
Cook seasoned chicken and rice with broth and taco spices. After pressure cooking, add black beans, corn, and a squeeze of lime. Serve in bowls with toppings like salsa, avocado, sour cream, or shredded cheese. Great for meal prep since it stores well and can be customized.
Veggie-Packed Chicken and Rice
Add vegetables such as broccoli, zucchini, or mushrooms into the pot before cooking. For delicate veggies (like spinach), stir them in after cooking to keep them fresh and bright. This variation boosts nutrition without extra effort.
Global Flavor Twists
- Mediterranean style: Use oregano, lemon juice, and olives.
- Asian style: Add soy sauce, ginger, and sesame oil.
- Indian style: Stir in curry powder or garam masala with coconut milk for a fragrant twist.
Tips for the Best Results
Even though Instant Pot chicken and rice is a simple recipe, small details make a big difference in taste and texture. These tips will help you achieve fluffy rice, tender chicken, and consistent results every time.
Rinse the Rice
Rinse rice under cold water until the water runs clear. This removes excess starch, which prevents clumping and helps the grains cook up fluffy.
Deglaze the Pot
After sautéing chicken or vegetables, always scrape up the browned bits with a splash of broth. This prevents the dreaded “burn” warning and ensures even cooking.
Use the Right Liquid-to-Rice Ratio
For most white rice varieties, use about 1 cup rice : 1 ¼ cups liquid. Brown rice and wild rice blends need more liquid (closer to 1 ½ to 2 cups per cup of rice). Too little liquid can cause sticking, while too much makes rice mushy.
Layer Ingredients Properly
Place rice at the bottom, submerged in liquid. Add chicken on top of the rice. Avoid stirring everything together before cooking. This layering method keeps rice from sticking to the pot’s base.
Choose the Right Chicken Cut
Thighs hold moisture better and give a richer flavor. Breasts cook faster but may need extra broth or sauce to avoid dryness.
Natural Release is Key
Allow at least 10 minutes of natural pressure release before quick releasing. This gives rice time to finish steaming and prevents undercooked spots.
Make Rice Fluffier
After cooking, let the dish rest for 2–3 minutes. Then fluff the rice with a fork instead of stirring. This separates the grains and releases trapped steam.
Add Vegetables at the Right Time
Hearty veggies like carrots or bell peppers can be pressure cooked with the rice. Delicate ones like peas, spinach, or broccoli should be stirred in after cooking to avoid overcooking.
Enhance Flavor with Simple Boosts
Add a squeeze of lemon juice for brightness. Sprinkle fresh herbs like parsley or cilantro before serving. Stir in a little butter or olive oil after cooking for a richer finish.
Avoid Overcrowding
Don’t pack too much rice or chicken into the pot. Overfilling leads to uneven cooking and mushy results. Stick to about 2 cups of rice maximum in a 6-quart Instant Pot.
Common Questions Answered
When making Instant Pot chicken and rice, a few questions come up often. Here are clear answers to help you cook with confidence.
Can you use frozen chicken?
Yes, frozen chicken works in the Instant Pot. Simply place the frozen pieces on top of the rice and liquid. Cooking time will increase by 2–4 minutes, depending on the thickness. The pot may also take longer to come to pressure. Just be sure the chicken pieces are separated, not stuck together in a block.
Can you use different types of rice?
Yes, but the cooking time and liquid ratio must match the rice:
- White rice: Fluffy in 8–10 minutes under pressure.
- Basmati or jasmine rice: Similar timing, but with extra fragrance.
- Brown rice: Requires 20–22 minutes and more broth.
- Wild rice blends: May cook unevenly; check package directions and adjust.
If using quick-cooking rice (like minute rice), don’t pressure cook it. Instead, stir it in after releasing pressure, cover, and let sit until tender.
Can this dish be made on the stovetop?
Yes. Use a heavy-bottomed pot with a lid. Sauté the chicken and vegetables, then add rice, liquid, and seasonings. Bring to a boil, reduce to low heat, cover, and simmer until the rice is cooked and chicken is tender. It usually takes 20–25 minutes for white rice, longer for brown rice.
What vegetables can I add?
Almost any vegetables work. Classic options are peas, carrots, corn, and bell peppers. For leafy greens like spinach or kale, stir them in after cooking to keep them fresh and bright.
How do I prevent rice from sticking or burning?
- Always deglaze after sautéing.
- Avoid stirring rice into the bottom layer.
- Use the correct liquid ratio.
- Don’t overfill the pot.
Can I use an Instant Pot alternative like Ninja Foodi?
Yes, Ninja Foodi, Crock-Pot Express, and similar electric pressure cookers follow the same cooking method. Just use the pressure cook setting with the same timing and liquid ratios.
Serving Suggestions
Instant Pot chicken and rice is hearty enough to stand alone, but pairing it with sides or garnishes can make the meal more balanced, colorful, and exciting. Here are some delicious serving ideas:
Classic Side Dishes
- Green salad: A light salad with vinaigrette balances the richness of chicken and rice.
- Roasted or steamed vegetables: Broccoli, asparagus, or green beans add freshness and crunch.
- Dinner rolls or garlic bread: Great for soaking up any extra broth or creamy sauce.
Flavor-Boosting Toppings
- Fresh herbs: Parsley, cilantro, or dill brighten the dish.
- Cheese: A sprinkle of parmesan, cheddar, or feta adds creaminess and tang.
- Lemon or lime wedges: A quick squeeze of citrus sharpens and lifts the flavors.
- Hot sauce or chili flakes: For those who like extra heat.
Turning Leftovers Into New Meals
- Burrito bowls: Top leftover chicken and rice with beans, salsa, avocado, and sour cream.
- Stuffed peppers: Fill bell peppers with reheated chicken and rice, top with cheese, and bake until golden.
- Soup starter: Add chicken broth and veggies to turn leftovers into a hearty soup.
- Fried rice twist: Reheat rice and chicken in a skillet with soy sauce, scrambled eggs, and veggies for a quick “takeout” dinner.
Family-Friendly Additions
Offer a toppings bar with cheese, sour cream, guacamole, or salsa so everyone can customize their bowl. Pair with fruit salad for a lighter side that kids often enjoy.
Storage, Freezing & Reheating
One of the best things about Instant Pot chicken and rice is how well it keeps. With the right storage methods, you can enjoy it fresh, freeze portions for later, and reheat without losing flavor or texture.
Refrigerating Leftovers
Allow the dish to cool to room temperature before storing. Transfer into airtight containers to lock in freshness. Store in the refrigerator for 3–4 days. If storing in a large container, spread the rice evenly so it cools faster and avoids clumping.
Freezing for Later
Portion chicken and rice into freezer-safe containers or resealable bags. Flatten bags for easier stacking and faster thawing. Label with the date to keep track—best used within 2 months for the best taste. For casserole-style versions with cheese or cream, freezing is still possible, but texture may be slightly different when reheated.
Thawing Safely
Move frozen portions to the refrigerator overnight. For faster thawing, place sealed bags in a bowl of cold water. Avoid thawing at room temperature to reduce the risk of bacteria growth.
Reheating Instructions
- Microwave: Add a splash of broth or water, cover with a lid or damp paper towel, and heat in short intervals, stirring between each. This prevents the rice from drying out.
- Stovetop: Place leftovers in a skillet or saucepan with a small amount of broth. Warm over medium heat, stirring occasionally, until hot.
- Instant Pot: Use the “Steam” or “Sauté” function with a splash of broth to reheat larger portions evenly.
Tips for Best Results
Always reheat with a little extra liquid to keep rice soft and moist. Avoid overheating, which can make chicken rubbery. If adding fresh herbs, cheese, or toppings, sprinkle them on after reheating for the best flavor.
Nutrition & Final Thoughts
Instant Pot chicken and rice isn’t just easy and delicious—it’s also a balanced meal that provides protein, carbohydrates, and essential nutrients in one pot. Here’s a closer look at its nutritional profile and why it’s a great option for everyday cooking.
Nutritional Breakdown (per serving, average)
- Calories: 350–450 (depending on chicken cut and add-ins)
- Protein: 25–30 g (from chicken and broth)
- Carbohydrates: 35–45 g (mainly from rice)
- Fat: 8–15 g (lower with chicken breast, higher with thighs or added cheese)
- Fiber: 2–4 g (more if vegetables are included)
- Vitamins & Minerals: B vitamins from rice, iron and zinc from chicken, vitamin C and antioxidants if veggies are added
These numbers make it a well-rounded dish, especially if you add vegetables for extra fiber and nutrients.
Why It’s a Smart Choice
- Balanced meal: You get lean protein, filling carbs, and the option to add veggies in one dish.
- Customizable nutrition: Choose chicken breasts for a lighter version or thighs for more flavor and healthy fats.
- Family-friendly: Mild seasonings make it kid-approved, while spices and toppings can satisfy adults.
- Meal prep friendly: Stores and reheats well, making it ideal for busy schedules.
Conclusion
Instant Pot chicken and rice is the perfect blend of comfort, convenience, and versatility. With just a handful of ingredients and the push of a button, you can serve a wholesome, flavorful meal that works for weeknights, family gatherings, or meal prep. From classic versions to creative twists, this one-pot recipe proves that eating well doesn’t have to be complicated. Try it once, and it’s sure to become a regular favorite at your table.
FAQS
Instant Pot Chicken & Rice Recipes
Ingredients
Method
- Grease inside of a 6QT instant pot. Season chicken breasts with salt and pepper to taste. Rinse rice under cool water until the water runs clear.
- In order add mushrooms, onion, rice, chicken breasts to the Instant Pot.
- Pour broth over chicken breasts. Spread mushrooms soup overtop of chicken breasts. Do not stir.
- Set instant pot to MANUAL. Choose HIGH PRESSURE for 10 minutes. (The Instant Pot will take about 15 minutes to reach pressure).
- Once completed, allow the Instant Pot to naturally release for 10 minutes. Release any remaining pressure.
- Open the Instant Pot and remove chicken. Stir rice and mushrooms. Shred chicken and return to rice and mix well.
- Garnish with parsley if desired and serve.