Print

Instant Pot Chicken and Rice

instant pot chicken and rice

4.9 from 72 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 ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 26 minutes
  • Total Time: 36 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Ukrainian American
Scale

Ingredients

  • 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

Instructions

  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.

Notes

  • 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.