by Olena

Instant Pot Chicken and Rice (Video)

by Olena

4.9 from 71 reviews

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

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

Instant Pot Chicken and Rice

Pressure Cooker Chicken and Rice

OMG this ah-mazing Instant Pot chicken and rice is in our regular dinner rotation. And everyone who tried it has requested the recipe.

With boneless chicken breast/thighs and rice, all ingredients cook in one pot without hovering over them on the stove.

Instant Pot Chicken and Brown Rice served on a plate

If you are 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.

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 or bouillon cube diluted in water.
  • 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 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.
  • Frozen meat: Instant Pot will take 5-10 minutes longer to come to pressure with frozen chicken.
  • 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 One Pot Recipes

Did you know we have entire Youtube channel dedicated to healthy Instant Pot recipes and tips? Make sure to subscribe and hit the Bell icon not to miss new videos.

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


Instant Pot Chicken and Rice

instant pot chicken and rice

4.9 from 71 reviews

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

  • Author: Olena of
  • Prep Time: 10 minutes
  • Cook Time: 26 minutes
  • Total Time: 36 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Ukrainian American


  • 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


  1. On Instant Pot, press Sauté and let appliance preheat a few minutes until display says Hot.
  2. Add olive oil, onion and garlic; sauté for 3-4 minutes, stirring occasionally.
  3. Press Cancel and add thyme, oregano and cumin; cook another 30 seconds, stirring constantly.
  4. Add remaining ingredients in the following order: chicken, carrots, brown rice, water, salt, pepper and bay leaves. Do not stir.
  5. Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual: white rice – 10 minutes, brown rice – 22 minutes.
  6. 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.
  7. 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.
  8. 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.


  • 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.
  • 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.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

194 comments on “Instant Pot Chicken and Rice (Video)

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  1. 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!

  2. 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.

  3. 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.

  4. 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!

  5. 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

  6. 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.

  7. 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.

  8. 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!

  9. 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!

  10. 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!!!!

  11. 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!

  12. 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!

  13. 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!

  14. 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!!

  15. 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

  16. 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!

  17. 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.

  18. 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.

  19. 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. 🙂

  20. 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. 🙂

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

  22. 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.

  23. 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.

  24. 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.

  25. 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.

  26. 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!

  27. 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. 🙂

  28. 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.

  29. 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!

  30. 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!!

  31. 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.

  32. 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.

  33. 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?

  34. 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 !

  35. 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. 🙂

  36. 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?

  37. 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.

  38. 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.

  39. 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

  40. 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. 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

  41. 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!

  42. 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.

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

  44. 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!

  45. 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!

  46. 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.

  47. 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!

  48. 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!

  49. 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.

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

  51. 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.

  52. 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.

  53. 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.

  54. 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!

  55. 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.

  56. 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!

  57. Excellent dish. I’m not a fan of brown rice but am glad I tried this recipe. Will definitely be making again.

  58. 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

  59. 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.:)

  60. 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!

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

  62. 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.

  63. 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!

  64. 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.:)

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