by Olena

Instant Pot Chicken and Rice

Olena's image
Olena Osipov
4.9 from 105 votes

Instant Pot Chicken and Rice is absolutely scrumptious one pot meal with chicken breasts or thighs, white or brown rice and veggies. It is ideal for busy weeknights!

It is one of our favorite dump-and-go dinners just like Instant Pot chicken and potatoes and Instant Pot rice and beans.

Instant Pot Chicken and Rice

Pressure Cooker Chicken and Rice

OMG this ah-mazing Instant Pot chicken and rice is in one of our regular Instant Pot recipes we make over and over again for dinner. And everyone who tried it has requested the recipe.

Brown rice in Instant Pot is pure fluffy and hands-off magic! Combined with boneless chicken breasts or thighs, all ingredients cook in one pot without hovering over them on the stove (I also included white rice option in the recipe card). And if you add broth, it becomes Instant Pot chicken and rice soup.

If you are like me and are originally from former USSR, you know how time consuming “plov” is. So this Instant Pot chicken and rice is my version of it. The only difference is – everything cooks in one pot – Instant Pot.

If you love all things chicken and rice, make sure to try my healthy chicken wild rice soup and one pan Mexican chicken and rice.

Instant Pot Chicken and Brown Rice served on a plate

Ingredients for Instant Pot Chicken and Rice

  • Fresh or frozen chicken: Boneless chicken breasts, thighs or cut up whole chicken. If using frozen chicken breasts or thighs, make sure they are separated. After Instant Pot chicken and rice is cooked, shred chicken right in the pot or remove and cube on a cutting board.
  • Rice: You can use white rice and cook for 10 minutes or brown rice and cook time is 22 minutes.
  • Veggies: Onion, garlic and carrots.
  • Broth or water: Low sodium chicken broth/stock from a carton, bouillon cube diluted in water or homemade chicken broth in Instant Pot.
  • Spices: Cumin, dried thyme and oregano, salt and pepper.

How to Make Instant Pot Chicken and Rice

There is detailed recipe card below.

  • Saute onion and garlic first, just until fragrant. I like to do so under a hood fan with a stove off, of course. 🙂
  • Press Cancel and add dried herbs: Thyme, oregano, cumin and cook another 30 seconds. This step will make them fragrant.
  • Add remaining ingredients in the following order (!): Chicken, carrot, rice, water, salt, pepper and bay leaves. Do not stir to prevent Burn.
  • Cook on high pressure: 10 minutes with white rice, for 22 minutes with brown rice.
  • Release pressure using Quick Release, so pretty much right away.
  • Stir gently and discard bay leaves.

sauteed onions and herbs inside pressure cookersauteed onion, spices, carrots, bay leaves, brown rice, chicken and water inside Instant PotInstant Pot is heating up chicken and rice ingredientscooked chicken and rice in Instant Pot

Recipe FAQs

  • Can I use instant rice? No. Instant rice I assume is pre-cooked white rice. Pressure cooker defeats the purpose of instant rice. Despite the similarity in names, instant rice will cook much faster than chicken resulting in mushy rice. Save instant rice for the stove or just switch to much healthier brown rice.:)
  • Can I use cauliflower rice? Unfortunately you can’t. Cauliflower rice is a veggie that will be ready in 30 secs and chicken won’t.
  • What variety of rice is good for this recipe? You can use long grain, short grain, basmati, jasmine etc. rice. Even sushi rice but dish will come out more mushy.
  • Can I use red, yellow, black or wild rice? If cooking instructions on a package of your rice say to cook for longer than 30 minutes, then you can use it in this recipe following “brown rice” cook time. I have tried wild rice blend from Costco in this recipe and Instant Pot chicken wild rice soup recipe with great results.
  • Can I double the recipe? No. I tried that and it didn’t go well. It is already quite large amount of ingredients.
  • What if I stirred by accident? If you stirred by accident, let it be. More likely it will not cause Burn. I used to stir.
  • Why is my rice undercooked? When it comes to rice cooked in a pressure cooker, it can be a little bit of a trial and error. Sometimes different varieties of brown rice cook differently or rice could be old. I always use same brand long grain brown rice. One time my husband bought different brand and it needed maybe 1 extra minute. Once you find “your rice” you will know how long it cooks and you can add extra minutes.

Instant Pot Chicken and Rice

More Tips and Variations

  • Add frozen vegetables: I know some like peas and corn in chicken and rice. Add them frozen and stir gently one more time. Sometimes I like to add broccoli, reminds me chicken and rice casserole.
  • Frozen meat: Instant Pot will take 5-10 minutes longer to come to pressure with frozen chicken. Same cook time though.
  • Less rice: I use 3 cups of rice per 2 lbs of chicken for a few reasons, to stretch the meal and to eat less meat. A few readers commented they would prefer less rice – no problem. Reduce rice to 2 cups, water to 2 1/2 cups and salt to 1 tsp.
  • If your rice comes out crunchy: Stir, close the lid and let it sit for 20 minutes. It will get there. Also try to add a few more minutes to cooking time next time. Unfortunately, you can’t re-close the lid, cook for extra 2 minutes and say that’ your new cooking time. You have to try recipe from scratch again to find your rice cooking time.
  • If your rice comes out mushy: Cook a few minutes less next time. Easy-peasy.
  • More help: If you are new to pressure cooking, check out my Instant Pot guide or which Instant Pot to buy in my humble opinion.

How to Serve, Store and Reheat

Serving: We serve as is. Some readers said they prefer more flavor and have added chopped cilantro and green onion. I guess it all comes down to individual taste buds.

Storing in the fridge: Leftover chicken and rice can be refrigerated right in inner pot with silicone or glass lid for up to 5 days. Or in airtight container.

To reheat: You will notice chicken and rice will thicken in the fridge into a block. That’s because – fat. Reheat with a splash of water or broth breaking into pieces and stirring in a pot. Use lid to steam it through. Always reheat only desired amount to keep leftovers fresh.

Freezing: I understand some of you do not feed a small army like me. Yes, you can freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight and then follow reheating instructions above.

Other Instant Pot Recipes

If you are trying to eat healthy using an Instant Pot, this is a fantastic recipe to make! 🙂

Pressure Cooker Chicken and Rice served on a plate with a spoon

Instant Pot Chicken and Rice

Instant Pot Chicken and Rice

Instant Pot Chicken and Rice is absolutely scrumptious one pot meal with chicken breasts or thighs, white or brown rice and veggies. It is ideal for busy weeknights.
4.93 from 105 votes
Print Save Rate
Course: Dinner
Cuisine: Ukrainian American
Prep Time: 10 minutes
Cook Time: 26 minutes
Total Time: 36 minutes
Servings: 8 servings
Calories: 552kcal
Author: Olena Osipov


  • 2 lbs chicken boneless & skinless chicken thighs or breasts cut into 1” pieces
  • 1 large onion finely chopped
  • 2 large garlic cloves minced
  • 3 large carrots shredded
  • 2 tbsp extra virgin olive oil
  • 2 tsp thyme dried
  • 2 tsp oregano dried
  • 2 tsp cumin
  • 1 1/4 tsp salt
  • Ground black pepper to taste
  • 3 bay leaves
  • 3 cups white or brown rice* rinsed & drained
  • 3 3/4 cups water
  • 3 tbsp fresh dill or parsley finely chopped (optional)


  • On Instant Pot, press Sauté and let appliance preheat a few minutes until display says Hot.
  • Add olive oil, onion and garlic; sauté for 3-4 minutes, stirring occasionally.
  • Press Cancel and add thyme, oregano and cumin; cook another 30 seconds, stirring constantly.
  • Add remaining ingredients in the following order: chicken, carrots, brown rice, water, salt, pepper and bay leaves. Do not stir.
  • Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual: white rice - 10 minutes, brown rice - 22 minutes.
  • Display will say ON, Instant Pot will take about 15-20 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.
  • When display says OFF, release the pressure using Quick Release method by turning pressure valve to Venting position, which takes 2-3 minutes. I recommend doing so outside to avoid smell and mess in the house. Then open the lid.
  • Add dill or parsley and stir. If you like corn and peas with your chicken and rice add frozen now and stir again. Serve hot!

Store: Refrigerate in an airtight container for up to 5 days.

    Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.

      Reheat: You will notice chicken and rice will thicken in the fridge into a block. That's because - fat. Reheat with a splash of water or broth breaking into pieces and stirring in a pot. Use lid to steam it through. Always reheat only desired amount to keep leftovers fresh.



        • *Less rice: I use 3 cups of rice per 2 lbs of chicken for a few reasons, to stretch the meal and to eat less meat. A few readers commented they would prefer less rice - no problem. Reduce rice to 2 cups, water to 2 1/2 cups and salt to 1 tsp.
        • Can I use red, yellow, black or wild rice? If cooking instructions on a package of your rice say to cook for longer than 30 minutes, then you can use it in this recipe following "brown rice" cook time. I have tried wild rice blend from Costco in this recipe and Instant Pot chicken wild rice soup recipe with great results.
        • If using chicken thighs, add a bit less water ( 3 2/3 cups total) because thighs are fattier and add to the liquid content during cooking. You can also use cut up whole chicken with this amount of water.
        • Using broth instead of water: I know some prefer and are used to cooking with broth. Replace water with low sodium chicken broth. If it's regular broth, cut back salt to 1/2 tsp and adjust to taste after.
        • Add frozen vegetables: I know some like peas and corn in chicken and rice. Add them frozen and stir gently one more time.
        • Frozen meat: Make sure pieces are separated. Instant Pot will take 5-10 minutes longer to come to pressure with frozen chicken but keep same cook time.
        • If your rice comes out crunchy: Stir, close the lid and let it sit for 20 minutes. It will get there. Also try to add a few more minutes to cooking time next time. Unfortunately, you can't re-close the lid, cook for extra 2 minutes and say that' your new cooking time. You have to try recipe from scratch again to find your rice cooking time.
        • If your rice comes out mushy: Cook a few minutes less next time. Easy-peasy.
        • 3 quart Instant Pot: Cut ingredients in half but keep same cook time.


        Calories: 552kcal | Carbohydrates: 58g | Protein: 27g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 469mg | Potassium: 507mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3996IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 3mg
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        olena osipov in the studio

        Hello and welcome to iFOODreal.

        My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

        260 comments on “Instant Pot Chicken and Rice

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        1. 5 stars
          I love this recipe. I omit the vegetables, except the onions and garlic and when it’s done I split it. I add a little butter and mixed veggies to mine and some cooked andouille sausage and red beans to my hubs with a little Tony Z’s seasoning. I am not a fan of red beans and rice, but he says it’s amazing. I love my version too! I love that I can make 2 different meals out of this one basic recipe.

        2. 5 stars
          I am so impressed by this easy plov recipe! It came out absolutely delicious, I substituted broth for water and had to use arborio rice because I ran out of everything else but 12 minutes in the Instant Pot and it was perfect! Will definitely be making again, and my husband is excited to try it with beef. Spasibo!

        3. 5 stars
          This recipe was super easy and delicious! It will definitely become a regular in our dinner rotations. My husband did request more chicken pieces, so I will add more chicken next time. Aside from that it was a hit.

        4. 5 stars
          Made it several times, delicious!!!!!! I use white rice, thawed whole chicken cut up, 8qu duo, 10 minutes setting ( that’s what comes up when you press ‘chicken’ on the menu) natural release. Chicken is so tender, rice cooked perfectly. If you had an instant pot only to make this one recipe, it is a worthy investment lol

        5. 5 stars
          This was really good. The chewy rice and seasoning were yummy. My kids liked and my 2 year old said this is delicious!

        6. Hi Olena, My husband Bob and I love you and your IP cooking site. We also do not use fresh Chicken, only canned White Meat Chicken Breast. How would I use the canned chicken in this recipe? Sounds so good and all the reviewers give it high praise. Thanks so much for being here for us who are new to the IP. Keep up the good work and the great videos. You are definitely a joy to watch, such a bubbly personality. God Bless, Linda

          1. Hi Linda! Sorry I really can’t advise how to adapt this recipe with canned white meat chicken breast. I haven’t tried it myself. Perhaps another reader has?

        7. 5 stars
          Followed the directions for the brown rice and it was delicious! I used part chicken stock and part water. Thanks!

        8. 4 stars
          Very nice texture, everything was very soft and tender although a little on the dry side. I’m not sure how I feel about the taste, it’s not bad but not something I’d share with family and friends because I love it so much. I’m giving it a 4 star because it’s edible, I just don’t have a taste for it.

        9. 5 stars
          Olena, I am so happy I found you and your recipe while searching for healthy, chicken family recipes! We had it for dinner tonight and everyone loved it. I was a bit confused by the order in which to place the chicken and veggies because the video says to add carrots first and the recipe says to add the chicken first. I followed the video and it turned out delicious and so full of flavor.
          Thanks again!

        10. 5 stars
          This recipe is perfect rice and chicken in one shot; less than an hour of prep and wait time. I actually decided to swap veggies for black beans because I was out of carrots and then I added green Chile sauce at the end. It was delicious! You can make this many ways. I’m so thankful for your times as the chicken was juicy and rice was perfect! Thanks for sharing!

          1. Hi Ashley! I really appreciate your comment and letting me (and other readers) know about the variations you made that turned out great!

            1. 5 stars
              Olena, I have to come back and thank you for this recipe! It is now on regular rotation with my family. The kids and my husband love it and it is so easy & quick to make! It also fits my body-building macro counting diet. LOVE this!

              One question – how would you add non-frozen broccoli?

              1. I am so happy to hear this, Jennifer! The only way is to finish cooking the dish, add broccoli, close the lid and let it sit for 10 mins. Hope this helps.

        11. 5 stars
          We loved this!! I used homemade chicken broth instead of water, chicken breasts and brown rice. A definite hit at my house & will certainly make again!

        12. 5 stars
          This was delicious! I used 4 chicken thighs, a cup and a half of rice, and chicken broth instead of water. I added additional frozen veg at the end. I live alone, hence the lower amount of rice, which still gave me plenty for leftovers and even some to freeze for another night! Definitely happy i found this recipe!

        13. My family likes more veggies in stuff, but I’m worried if I add a bag of frozen veggies, the water/rice ratio will be off (I have had this issue with other recipes, not on your blog). Have you found this to be an issue?

          1. Yes, you are worried for a good reason. Add them after cooking, stir gently, close the lid and let it sit for 10-15 mins depending what kind of veggies. Can also press Keep Warm. Frozen veggies are kind of pre-cooked due to freezing etc. You can also run them in a colander under hot water first and then add after cooking.

        14. Great Recipe can’t wait to try. Quick question, if the cooking time is different for brown rice or white rice doesn’t that affect the chicken and how cooked or over cooked it is? thanks you

          1. Meat under pressure in this amount of time doesn’t become overcooked because of steam trapped inside. That’s the beauty of Instant Pot. Enjoy!

        15. 5 stars
          I used brown rice, and followed the recipe very closely, using low sodium chicken broth instead of water, and it was delicious! Rice cooked perfectly! It made lots but even the leftovers are so good. Actually, it may be too good, as I’m super tempted to fill my plate high, so one quick question – about how many cups in one serving? Maybe 2 or so?

          1. Was it fresh or frozen? It could be for various reasons. I would cube it next time cause you don’t want to cook white rice longer. Or natural release it for 5 mins after.

        16. 5 stars
          I made this for dinner last night and the whole family enjoyed it, especially my 19 year old son! I only had 1.5 pounds of chicken on hand so decreased the spices just a bit. I also added 1 TBSP of tomato paste. I will definitely make this again and am looking forward to trying more of your recipes. Thank you!

        17. 5 stars
          Olena, I just absolutely love your blog and your YouTube channel too! This recipe is keeper! I have made this 3 times now and it’s devoured each time! I really only have one request…Do you have or can you make a Beef Plov Instant Pot recipe? I want to make beef plov this week but would love your input. ‘Tis the season for comfort food like this so beef plov I know would be huge hit with my family just like this chicken version was. Thank you in advance for your reply AND for all your recipes! 💕

          1. Hi Valerie. That’s so nice of you! Happy to help. Beef Plov is a great idea. I will add it to my list of recipes to make haha. Honestly, for now just use beef in this recipe and make sure to sear it first with same herbs. And use beef stock. I would also put a whole head of garlic in there and then squeeze after cooking. A few tbsp of tomato paste would be great too! Let me know. 🙂 Yes I agree, we need all the comfort food we need to survive this time of year, this year!!!!!

        18. Hello Olena,
          What a lovely, peppy, inspirational blog. Now as a grandmother working 2 jobs and with arthritis, I no longer want to shred carrots. It kind of gets me down an uninspired to cook thinking of the drudgery and pain in hands. Do you have an idea to make shredding carrots easy with relatively small space?

          1. They make pre shredded carrots. I just bought some today at Winn Dixie. They are called matchstick carrots.

        19. 5 stars
          Made this tonight. Used a bit more chicken and only 2 cups brown rice, adjusting liquid accordingly. Used chicken stock instead of water and kept seasoning the same as recipe. Cooked for 22 minutes then did 10 minute natural release. SO. GOOD. Next time I’m gonna add mushrooms instead of carrots and try cream of mushroom soup mixed into chicken stock.

        20. 5 stars
          I made this dish for dinner tonight. My family really liked it. I followed your recipe, used brown rice. Came out perfect. Thank you!

        21. 5 stars
          This is my first time trying one of your recipes, and it was so yummy! I used chicken broth, but otherwise followed the recipe as written.

          I’m so happy with this recipe that I’m planning to do one of your freezer meal preps this weekend!

        22. 5 stars
          Wow I had know idea what to cook and had been too busy to think what to do, but happily your mail for this recipe was waiting in my inbox. You’re a life saver!!!
          Really quick and easy to do, delicious, and enjoyed by everybody.
          Many thanks again.

        23. 5 stars
          Another good recipe. I used skinned, bone in chicken thighs and everything came out great. Half a pot of leftovers too. I think I will take Judy’s suggestion and add the sour cream to the left overs. Ct

        24. 5 stars
          Loved it. We like chicken paprikash so I also adapted this recipe for that
          . I added 2 tbl paprika and omitted the oregano and bay leaf and reduced the thyme by half. When it is finished stir in 1 C sour cream. YUM.

        25. 4 stars
          Amazed by the results! I added two mins to my white rice cook time one because I had fat chicken legs and because I didn’t want my rice undercooked. Perfect! I would add a little more salt. I also mixed some veg bouillon in. I recommend seasoning your water and then adding it. Enjoyed by all! Thanks for sharing!! We got a wonderful meal with family chix in less than an hour- priceless!

        26. 5 stars
          Just made the half portion and it came out so well! I added some extra seasonings that i know I enjoy I’m my food and it was the best!!

          1. Yes, you absolutely freeze this meal.Fully cook, cool completely and freeze in an airtight container for up to 3 months. Then just thaw in the fridge overnight.

        27. 5 stars
          A little tricky to get the rice right; requires some experimentation. But this tasted great, and I love being able to put uncooked rice and frozen chicken into a single pot, and wind up with a complete meal.

          I followed the recipe closely but not exactly, and I made 1/3 the amount. I was kind of dubious about the amount of water vs rice, because typically the brown rice I cook takes water:rice of 2:1. So, for my one-third recipe, I added ~2 cups of homemade bone broth and ~2 cups of water (to my 1 cup of short-grain brown rice). It turned out almost done at 22 minutes with an 8-minute natural release before I popped the valve open, so I put the lid back on for another ~10 with the pot keeping it warm. That did the trick.

          It was a little soupy from the extra broth, but keep in mind that rice cannot absorb protein or fat – and if you make your own broth, it will probably have a higher protein content than something from the store. So if you want to use homemade high-protein broth, don’t replace all the water in the recipe with it.

          I added the salt at the beginning with the onions and oil. I also added 1-2 Tablespoons of tomato paste, dolloped into the liquid around the chicken. So if you make the full recipe, that would be 3-6 Tbsp of tomato paste. I think in the future I will add the tomato paste after it’s done cooking, as it will thicken up the mixture and might cause rice to burn if there is not quite enough liquid. If you don’t have tomato paste, a can of tomatoes would work; I would add those with everything else before the pressure cook.

          I had two frozen boneless skinless chicken thighs, which were frozen solid and I didn’t care to try to cut them, so I just put them in whole. They had excellent texture and flavor, and were definitely done after the 22 minutes.

        28. 5 stars
          Worked great in my 3 quart pot, used 1.5 cups + 1/3 cup broth since we used thighs. Thanks for being so precise. It really was a perfect combo of flavors. Reminded me of an upscale Riceroni!

        29. 5 stars
          I have a 3qt instant pot so I cut this recipe in half and it was great I will make it again i think this will be one of my go to meals i loved it thanks

        30. 5 stars
          I’ve made this a number of times with chicken broth and various vegetables. Excellent recipe and is one of my favorites. On my last attempt I got creative. I used crushed pineapple and pineapple juice. OMG! I also put out some teriyaki to drizzle on top. Thank you for this recipe.

        31. 5 stars
          Yum! I browned the onion (and red pepper) first, then the chicken thighs, deglazed with wine then proceeded with the rest of the recipe. Delicious.

        32. 5 stars
          Hi, Olena!
          I fixed the “half recipe” using boneless thighs and chicken broth in place of water. It was delicious and a definite do-over! My brown rice did come out a bit wet and a bit under-done. I figure that it is because I have a small 6-qt IP. Should I increase cook time or do a natural release versus a quick release for a few minutes to insure the rice is done? Thank you!

            1. Thank you, Olena! Silly me, as I did not read further down the page for “What if rice comes out mushy or crunchy?”. 🙂 I try the increased time next time I fix it, In spite of the slightly crunchy rice, it was wonderful!

            2. Hi! I’m confused about the adjustment for the rice.
              3 cups rice =3.75 water
              2 cups rice =1.25 water?
              Is that really right?

        33. I was looking for the recipe for the instant pot chicken and rice caserolle. The amount you use of each item! Each ingredient?

          1. The recipe card is located towards the bottom of the page. Just keep scrolling down and you can’t miss it!

        34. 5 stars
          Hi Olena,
          I had quarter thighs / drumsticks, I placed them on top of sautéd onion & garlic. Added chicken broth. Then cooked for 11min. Then added 1 can of mushroom soup, rice, carrots & black pepper for another 15min. Since I used mushroom soup, I left out the cumin. It turned out awesome!!!! Love my InstantPot!!!!

        35. 5 stars
          This was a great first recipe for me to try with my instant pot duo! Directions were easy and it tasted super yummy, even though I couldn’t find thyme so I left it out. I used 1.5 pounds of thigh meat and roughly 0.5 pounds of breast and the chicken turned out super tender and fell apart when I stirred at the end. I will definitely make this again!

        36. 5 stars
          I received the Instant Pot for Christmas and put it in the pantry, never to be looked at again until the Governor’s Stay at Home order. Not being much of a cook and just two of us, we pretty much ate out most evenings. Well, staying home meant must cook, so I went on the Internet to figure out this “complicated” looking pot. That is where I had the good fortune of finding Olena!

          You showed everything from unpackaging Instant Pot; cleaning (simple); overcoming fear of all the buttons (because in reality we only need a few) and step by step easy, delicious recipes.

          I tell EVERYONE I talk with, how much I love Instant Pot and your website. I have forwarded your recipes to numerous friends and family. It was surprising to hear how many already had one, unopened or buried in a cabinet somewhere and never looked at.

          Everything Recipe I tried has turned out perfectly and my husband (who eats mostly chicken and salad) has been eating and enjoying everything!

          I can’t say enough good about your great enthusiasm, easy teaching methods and great recipes. Thank you for simplifying my life, Olena!

          1. Hi CJ! Thank you so much for your kind review of my recipes and website. I am so happy that you find my website helpful and that you unpacked your Instant Pot out of the box! I love Instant Pot cooking and am so happy to share my recipes with you!

        37. 5 stars
          Love this recipe and the entire site, Olena! I make this particular recipe all the time because it’s easy and dependable. I also enjoy how healthy and realistic your recipes are instead of what I sometimes see on Pinterest. Thank you for your inspiration!

        38. 5 stars
          Love this recipe ! I place 4 or 5 chicken thighs with bone & skin at bottom. I have made this 3 times in past 8 days!! Also I had never used sautéed or pressure cooker feature on instant pot … works perfectly!!

        39. I have 6qt.instapot, on the directions it says press pressure cook on high. I don’t see a pressure cook button this is my first time using it is there another button I’m supposed to press

        40. 5 stars
          Made this today and it was super! I used 2 cups white rice with 2 1/2 cups water; pressure cooked 10 minutes with quick release. Replaced the carrots with broccoli (which I precooked and added after chicken and rice cooked), and used a little paprika instead of cumin. A great basic recipe that can be tweaked for whatever flavor variation desired. Thank you!

        41. 5 stars
          Hello I love your recipes.
          I am new to instant pot. We are only 2 so I want to do the chicken and rice but don’t know how to adjust time Making half recipe.
          Can you tell me?
          I will use white rice.
          Thank you my friend! You are awesome.

        42. 5 stars
          Thank you for this wonderful recipe. I did the white rice and only oregano. We loved it. Rice was perfectly done. This is a keeper, sent the link to my daughter. I look forward to trying your other recipes.

        43. 5 stars
          Hello Olena,
          I made this recipe and we really enjoyed it. There was too much rice for us but I froze some to warm up later with other dishes. Could you make it with less rice – say 1 1/2 cups.

          I am not a fan of cumin, is there something else I can substitute for that?

          Thank you for sharing your recipes. We have enjoyed them. And I love my Instant Pot.
          Have a lovely Day!

          1. You are very sweet! Yes, I know what you mean. I am feeding 3 men so they need carbs. Yes, each cup of rice uses 1 1/4 cups liquid in this recipe. Cut accordingly and keep same cook time. Paprika would be great instead of cumin. 🙂

        44. 5 stars
          I tried your recipe only I don’t have an instant pot. I have a Power XL pressure cooker. I made this recipe but had already put the water and rice in the pot. I just added the rest of the ingredients on top and cooked it anyway. I forgot and stirred it also. I had to set it on the soup setting. It cooked 18 min. and then I let the steam out and checked it. The rice was still hard so I put it for another 18 min cycle. That was the shortest time for the soup setting. It was well cooked after the second 18 min cycle, but some was stuck to the bottom of the pot. My family ate it and thought it was great. I am wondering if you have any other suggestions for those of us who don’t have the instant pot? My Power XL does not have those temperature settings like were in your recipes.

          1. As long as you cook it for 22 mins on high pressure, it doesn’t matter what make of pressure cooker it is. I recommend to find a manual for yours and it should work next time. 🙂

        45. 5 stars
          I’ve tried several chicken and rice recipes and this is the best one, hands down.Thank you Olena for such healthy, tasteful recipes.

        46. 5 stars
          Hi Olena,

          I have yet to try this but it looks like it will turn out great. How much water would you add for just 1 frozen chicken breast and 1 cup of rice? I am thinking 1 1/4C would be good. Thanks for the recipe.

        47. 5 stars
          This is a very easy, tasty recipe. Everyone in the family likes it. I regulary make Olena’s recipe for baked chicken and freeze it for future use. I use the precooked frozen chicken and set the instapot timer for cooking brown rice.

        48. 5 stars
          Very good! I used frozen veggies and chicken broth. I made it with about 3 lbs chicken in a mix of breasts and thighs. I cut the meat into 1” pieces.

        49. 5 stars
          Great recipe. I have only had my Instant Pot for 2 mos so I don’t like complicated recipes with lots of ingredients outside the norm. This fit the bill. I had six thick chicken thighs so I seared them first on saute as I’d done for several other recipes (out of fear they wouldn’t get done). I don’t think that was necessary. This was flavorful and the time was about right. Thank you for the easy step by step recipe.

          1. I’m so glad you enjoyed it! Thank you for the wonderful review! Try not searing next time and see if you notice a difference. I don’t. 🙂

        50. I will try this chicken and rice recipe, it looks delicious. The instant-pot pot roast with potatoes, carrots, mushrooms and gravy was amazing! So was sweet potato pie, chicken thighs & orange chicken! Love your recipes Olena!

          1. Awe, you are so welcome, Katy! So happy to hear you are enjoying my recipes! Please don’t be shy to leave me a comment with a star review once you make any recipe. Have a great week!

        51. 5 stars
          I just made this recipe. I used 2 lbs if chicken breast and 1.5 lbs of chicken thighs. It was perfect!!! This was the first recipe I’ve made if yours and I’m looking forward to more of your IP recipes. 🙂

        52. 5 stars
          Excellent one pot meal!!! Followed your directions— mostly:
          omitted the oregano
          used low sodium chicken broth
          boneless, skinless, frozen chicken thighs (Used less liquid as directed for thighs)
          carrots cut into 1” pieces
          used short grain brown rice.
          Loaded pot as directed. Set pot for 24 min on high pressure (wasn’t sure about frozen thighs)
          Quick release which actually took a full 10+ min.
          Everything was cooked to perfection. Flavor was heavy on thyme (maybe my measuring.) Never heard of Plov before. Told the family it was Plov made with lov! Now I know that Plov is a version of pilaf. This IP recipe sure beats the labor intensive traditional recipes that I found. Thanks you.

        53. 5 stars
          I love this recipe! Its my go to meal when I don’t feel like cooking or cleaning lots of pots/pans. The recipe is good as is but I changed it slightly. Reduced thyme, used 1 tsp seasoning salt instead of regular salt, and I add a bell pepper. Thanks for sharing the recipe!

        54. 5 stars
          I have used this several times and it is a hit! So easy. I add a little less water for former rice. Thanks for the easy & delicious recipe!!

        55. 5 stars
          My first time making chicken and rice in the instant pot! I cut the rice & chicken in half since I was cooking for 2, and used cubed chicken thighs. As such, I used 1.5 cups rice, 1.75 cups water, and 1lb chicken. However, I kept the spices the same. I did not bother shredding the carrots, slicing worked fine! While this was cooking, I steamed 2 cups of broccoli to mix in after. I cooked for 24 min on high pressure and let the pressure release for 15 min. For anything with rice, I always prefer natural pressure release.

        56. 4 stars
          Turned out great. Very simple and easy to prepare. I used Uncle Ben’s whole grain brown rice and it cooked perfectly. The bay leaves definitely give this a good flavor.

        57. 5 stars
          Olena, I absolutely LOVE this recipe! It’s my new ”comfort food”! I add cremini mushrooms and dill (you’ve got me hooked on dill) and sometimes peas at the end of cooking—and it took it to a new yummy level. Your videos are so helpful and entertaining—great job! Thanks to you, I am thinking outside the box and using my Instant Pot more and more!

          Thank you for including Nutritional Information, as I need to control sodium and bad fats. Would it be difficult for you to specify Saturated Fats in your Nutritional Information?

        58. 5 stars
          This recipe is fantastic !!! Thank you Olena – Left the boneless thighs whole, pennied the carrots, and used Costco brown basmati as directed; became super nourisihing comfort food to nourish my hungry crew in a fraction of the time ! Converted !

        59. Hi Olena,

          I just made this & the rice was still a bit chewy/al dente. I stirred & put it back on for 2 more minutes &, of course, it burned on the bottom. Duh! That’s my bad. However, the rest of the rice was still chewy, but also kinda mushy overall. Again, my bad for stirring.
          I have also never cooked with this rice before so it may be they way it comes out. Will have to cook some on the stove & see. I’ve been cooking with Trader Joe’s 15 min brown basmati rice & Success 10 min boil-in-bag brown rice (this one comes out softer than regular brown rice) for years & may not remember how the “real” brown rice tastes, but this texture is just too chewy for me & my husband could not eat it.
          So I’m thinking of maybe cooking it for 25 min next time. What do you think? Would I need more water & will it overcook the chicken? I used 2 bone in medium size thighs, from which I removed the skin & fat & halved the rice & water.

          1. Hi Luda. Oh no! Yes, try 25 mins next time. Regular brown rice, not 15 minute or parboiled. Same amount of water and use thighs not breasts to avoid dry meat. Hope it turns out better next time. Let me know. 🙂

        60. 5 stars
          Hi Olena;

          I made this meal last night. When my daughter walked into the house, she asked “what smells so good”! It was very delicious (and I did add dill 🙂 )

          Can the amount of rice be adjusted for the dish and if so, how do you determine how much less water to use? If I wanted to use half the amount of rice, is it as simple as using half of 3 2/3 cups of liquid?

        61. 5 stars
          Love this recipe! Great flavor. I’d like to have higher ratio of veggies to rice, and add bell peppers. Any guidelines on adjusting time and water based on this? Also, do you have thoughts on taste without sautéing?

          Thank you !

          1. I have tried without sauteing and chicken and rice was more bland. I prefer sauteed way more. 22 mins is way too long time for any veggies plus they will add more water so making rice more mushy. You can add them at the end. If you add finely chopped bell pepper, cauliflower, broccoli or frozen peas and corn at the end, cover the lid and let it stand for 5-10 mins.

        62. 4 stars
          i just finished making – and eating – this lovely comfort-food dish on our first jacket-weather day! Thank you! Frozen peas were added at the end. I used half thigh and half breast meat, with a tiny bit less than 2 3/4 cups of water, but more than 2 2/3. Next time I’ll stick with thighs since the breast meat was a little too dry for my taste – unless you have any suggestions. Maybe by combining the two types I messed up? Thyme, oregano and bay leaves aren’t my favorite herbs in general and I cut back about 1/3 tsp on the oregano. I still enjoyed this dish, just wonder what other herbs might be tasty. Maybe to get a little punch of a different, ramped up flavor some feta crumbles on the top would do the trick.

          As an IP newbie, I’ve learned so much from you already, and am most grateful.

        63. I think I have solved the problem. My pot was too big. I had a 6 qt but I only cook for 3. Today I cooked green beans and this time they are perfect!! I am making my mother’d Dixie Pork chops. It is so good. Wish I could work your magic on the recipe and put it on the site. It has apple slices, raisins craisins, pork seasoned with sage, salt, & pepper. The sauce had flour, water, apple cider vineger and brown sugar as the gravy. Serve w/ green beans and boiled baby potatoes or mashed potatoes

        64. 5 stars
          Super easy to follow. My dinner comes out perfect every single time. Thanks so much for helping us with super easy, healthy instant pot dishes. Even the kids love it, so you know it HAS to be good! Thanks again……..

          1. 5 stars
            Cooked twice- amazed how delicious. I cooked half the amount but kept spices the same as recipe -thank you for a really lovely recipe I’ll repeat often

        65. 5 stars
          Olena, this sounds like a marvelous recipe. But if I were to use white (not brown) Jasmine rice, what would be the changes in settings? (if you tried it that way…). I wanted to start with white rice and later try the brown too. Thanks!

        66. 5 stars
          Made this recipe four times already and I love it. It’s so easy and doesn’t require a million ingredients like a lot of other recipes out there, and it’s specifically for brown rice! It’s such a struggle to find instant pot recipes that don’t ask for white rice so thank you for having one that is specifically for brown rice. Like other posters however, I also had the issue of rice still being crunchy even though it’s a ten min brown rice. I left it in for a bit and stirred and all was well. It definitely needs more than 1/4 tsp of salt though as the flavour lacked a bit. But adding some hot sauce helps. Using chicken thighs over chicken breasts made this recipe so much better. Overall I love this recipe and will continue to make it!

          1. You can try that with only 1 cup water. Recipe is tested to season chicken and 3 cups of dried rice. I would add as much cooked cauliflower rice until it all tastes well seasoned to you.

        67. Can I use cauliflower rice instead of regular rice. If so, would I need to leave out the water and have less cooking time?

        68. 5 stars
          This is the first time I have ever tried to do rice in my pot and it turned out wonderful! I think reading all the Q & A’s helped the most as I was never sure what type of rice to use and was always worried about the burn issue. Rice was perfect, chicken perfect. I thought I had all the spices when I started but was out of bay leaves and thyme. I subbed some poultry seasoning which I shouldn’t have! But over all it was a success. I will do it again!

          1. Have to be boneless and as long as they are separated from each other. Don’t change the recipe at all. Throw them in there.

        69. 5 stars
          This is a great weeknight meal. I love how simple it is and if I end up with picky eaters for kids it will be a great way to get them to eat their carrots. ?

          1. Yay! So true about carrots. I have a child that eats anything but cooked carrots and he doesn’t notice them in this Instant pot chicken and rice. Glad everyone enjoyed!

        70. 5 stars
          Perfect recipe, delicious, easy and a little life changing! I was dumping salsa (jar, not even homemade) into my IP with chicken and brown rice. NO MORE! Olena, this recipe is my new go-to chicken and brown rice. You’re right, it’s delicious as it is. Thanks and I can’t wait to try more of your recipes.

          1. Happy to hear, Ailene. LOL salsa is fine, just fine. I tried it. So happy you enjoyed this Instant Pot chicken and rice.

        71. 5 stars
          This came out delicious! It is also the first Instant Pot meal with rice that didn’t register “Burn”! My only comment is about 7 minute prep time. That seems awfully optimistic, unless you used a food processor. However, still very pleased with the dinner and look forward to exploring more of your recipes. Thanks!

          1. OK, agree. Changed prep time to 10.:) Is that enough? You know I cut chicken with scissors right in its tray, ha! No 2nd cutting board to wash. So happy to hear this was such a success!:) Please let me know what else you try. Love hearing from you, guys!

        72. 5 stars
          Thanks for this reliably delicious and satisfying recipe. It’s officially “on rotation” every few weeks in my household. I use whole chicken breasts and rather than cube in advance, I shred them with two forks after the dish is cooked. Also I add frozen peas and corn, and stir in after the dish is cooked per the instructions. For us, the quantity means we have easy leftovers for another meal (or two) later. Yay!

          1. Yay! I love leftovers too. means there is lunch otherwise there is never enough food to feed my 3 men. You can also cube chicken breasts with kitchen scissors to save a board from washing (I hate doing it). So happy my pressure cooker chicken and rice took a spot in your dinner rotation.:) Honoured!

        73. I saw in previous comments that you were using the 8qt Instant Pot. Would this same recipe fit in the 3qt? Wanna give the recipe a go, but want to make sure I’ll have enough room.

        74. 5 stars
          We loved this recipe. Easy and delicious. Next time I may buy shredded carrots just to make it even easier.

        75. 5 stars
          Great tasting and easy weeknight dinner. THANK YOU! Also I loved your comment to the guy who wanted to taste the pepper on the raw chicken, you’re my kind of lady.

        76. 4 stars
          Followed recipe and it cooked perfectly. Added a bunch of frozen peas at the end which was a great addition! My only minor issue is that the flavour was a bit lacking. It certainly wasn’t completely lacking in flavour but I had hoped for a bit more. I added a bit of hot sauce and it came to life.

        77. 4 stars
          Easy to make, common ingredients found in the kitchen, great instructions, what’s not to love about this easy and hearty meal. Comments regarding what ingredients to add in sequence were helpful.

        78. I would recommend two changes in this recipe. One, remove breast as an option for the chicken. Breast only require 10 minutes. I used them in this recipe, and they were overcooked, thus dry, I know thighs hold up much better in a crock pot, due to their fat content, then breast, so probably same issue here. Second, remove using brown basmati rice as an option. I tried it, just to see, and had to remove the chicken and cook the rice for an additional 23 minutes, as I usually cook brown basmati rice for 45 minutes.

          1. I will tell you why your recommendations wouldn’t work for this recipe. Great ideas but not for Instant Pot.
            This is pressure cooker that cooks food faster under pressure. Otherwise there is the stove. Brown rice in Instant Pot needs 20ish minutes. Otherwise it will burn. You can’t open, reclose and cook again with Instant Pot and add both times together and say it’s the cooking time. You would have to test recipe from scratch. And that’s what I do with all my recipes.
            Your specific rice could be an issue. Rice can be tricky – old or a just different rice. If it happens to you again, close the lid and let it sit for 15 minutes. It will get there.
            Also made it with chicken breasts over 20 times and no dry chicken. I think it’s a personal taste preference. Yes, thighs are juicier but there is no way you can compare these 2 completely different cuts even cooked on the stove.
            Instant Pot is a trial and error method figuring out what works personally for you. Good luck!

        79. 5 stars
          I use the Costco rice as well. I know that it has taken longer to cook from previous experience before I got my new Instant Pot for Christmas.
          Make sure the Instant Pot temperature selector is set to More which is high (Less Normal More indicator), by pressing the Pressure Cook button twice as per instruction book to adjust temperature.
          After the heat cycle and then 22 minute cook time, I let it sit for another 12 to 15 minutes on Keep Warm (didn’t time it exactly) then I pressure released. It still had a little pressure. You could also just let it sit until it pressure released itself; don’t know how long that would take, but you could try it.
          The rice came out perfect!
          What a great recipe.

        80. 5 stars
          This recipe was excellent. I am not a cook, but I followed the recipe and produced a delicious meal. Very popular with family & friends too. I made it a second time and added some andouille sausage for a little more spice and that worked great too. Thanks, Olena! Please keep the Ukrainian recipes coming!

        81. 5 stars
          Love this recipe! We have this at least once a week because our whole family loves – even my picky children! We love that it makes so much because…healthy leftovers save my life. So good! 🙂 yum

        82. 5 stars
          Turned out delicious! I would suggest using less rice because with 3 cups of dry rice I ended up having enough rice for a crowd ?.

          I froze the left over rice to add to other meals.

          I’d suggest that 1 3/4 cups of rice would be absolutely ample.

          1. So glad you liked it! But did you see my crowd?;) Plus I personally think it’s cheaper to add more rice and makes us eat less animal products. That’s why I added 3 cups of rice. If you add less rice, you will have to add less water too – just remember when you do that.:)

        83. 4 stars
          The rice and chicken both turned out PERFECTLY! I used short grain brown rice, chicken breast meat, and chopped (instead of shredded) carrots, and otherwise followed the recipe pretty closely. The end product was cooked well and would definitely be a crowd pleaser, but turned out a little too bland for my and my husband’s tastes. We added crumbled goat cheese, more thyme, and a homemade hot sauce to it after serving and that did the trick 🙂 Next time, I’ll try increasing the herbs and adding more spices, and perhaps add some Better than Bouillon. Overall, really versatile base recipe. Thanks so much!

        84. 5 stars
          I made this tonight and it was so flavourful. Enjoyed by the whole family. Thank you and I look forward to trying more.

        85. 5 stars
          This was SO easy! Love how much leftovers we had for lunches and a quick dinner later in the week. Love this healthy, complete meal for my family.

        86. 5 stars
          This was scrumptious, our whole family loved it! We served it with roasted asparagus, and my husband said this needs to be a regular meal. Thanks so much Olena. 🙂

          1. Oh yay, Lauren! I know, this recipe I make for when I have friends over. Easy for tired me by Saturday and I know that the most picky kids will eat it. You are welcome!

        87. Thank you. This looks great. Would you adjust the cooking timing if you are using white rice, and if so, do you know how much?

          1. Babushka to babushka had a different version of plov but idea is the same. You try, adjust spices to taste if needed and go with what you like. Main idea is to have the right consistency. Let me know how you like it.:)

            1. the only question I have is how can you cook it either 10 minutes or 22 minutes depending on the rice and not overcook the meat? recipe sounds great.

              1. Meat under pressure in this amount of time doesn’t become overcooked because of steam trapped inside. That’s the beauty of Instant Pot. Enjoy!

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