Instant Pot Chicken and Rice Recipe

This Instant Pot Chicken and Rice is my go-to comfort meal whenever I crave something cozy, wholesome, and ready in a flash. Tender chicken, fluffy rice, sweet veggies, and herby aromas all mingle together in under 40 minutes, thanks to the magic of the Instant Pot. It’s a dish that’s gentle enough for picky eaters and packed with enough flavor to please everyone else, too!

Why You Should Make This Recipe

• One-Pot Wonder: With Instant Pot Chicken and Rice, you get a satisfying, complete meal with minimal cleanup—everything cooks together, absorbing incredible flavor.
• Family-Friendly: It’s creamy, comforting, and familiar enough that kids and adults alike pile their plates high (and ask for seconds!).
• Quick & Easy: Dinner is on the table in about 30 minutes, with almost no hands-on time or fuss—perfect for busy weeknights.
• Customizable Goodness: Whether you want to sneak in extra veggies or swap out proteins, this recipe flexes to fit your cravings and pantry.

Ingredients & Substitutions

It still blows my mind that such simple, everyday ingredients can deliver so much comfort. Each one adds to the harmony of textures, colors, and tastes that make Instant Pot Chicken and Rice so loved here.

• Oil: A drizzle of oil keeps the veggies and chicken from sticking and helps build flavor right from the start.
• Onion: Finely chopped onion melts into the rice, lending gentle sweetness and depth.
• Carrots: Chopped carrots add pops of color and a touch of natural sweetness to brighten up the dish.
• Chicken Breasts: Boneless, skinless breasts cook up tender and juicy; thighs work too if you prefer!
• Garlic: Just a couple of cloves give irresistible aroma and punch—don’t skip it!
• Salt: Essential for seasoning every bite; adjust to your preference.
• Dried Parsley, Oregano, Thyme: This trio adds gentle herby warmth to the entire pot.
• Black Pepper: A dash for subtle spice and layers of flavor.
• Chicken Broth: Provides the perfect base to cook the rice and chicken so it’s never bland.
• Long Grain White Rice: Use what you have on hand—jasmine or basmati work beautifully; see post notes for brown rice adjustments.
• Frozen Peas: No need to defrost; peas add freshness and color right at the end.

How to Make Instant Pot Chicken and Rice

Step 1: Sauté the Vegetables

Start by setting your Instant Pot to the sauté setting and swirl in the oil. Once it reads “hot,” add those chopped onions and carrots. Sauté, stirring frequently, until the onions soften and smell sweet—this gives the whole dish a beautiful flavor base.

Step 2: Brown the Chicken

Add the chicken pieces and cook until they’re just opaque on the outside, about 3 to 4 minutes. You don’t need to fully cook them here; the Instant Pot will take care of the rest!

Step 3: Add Garlic and Herbs

Next, toss in your minced garlic, salt, parsley, oregano, thyme, and black pepper. Stir for about a minute—just enough so the kitchen fills with herby, garlicky goodness.

Step 4: Add Broth and Scrape

Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. This is the best insurance policy against that dreaded “burn” notice and makes sure you get every bit of flavor!

Step 5: Add Rice and Peas

Turn off the Sauté setting. Sprinkle in your long grain rice and frozen peas, then give it a gentle stir and smooth out the top so all the rice is submerged in liquid—this ensures even cooking without any hard, crunchy bits.

Step 6: Pressure Cook

Seal the lid, set the valve to sealing, and select Manual or Pressure Cook on high for 3 minutes. It usually takes about 10 minutes for the Instant Pot Chicken and Rice to build pressure and start cooking, so don’t worry if it seems like nothing’s happening at first!

Step 7: Natural Release and Fluff

Once the timer beeps, let the pressure release naturally for 10 minutes. Open the valve, remove the lid, and give everything a gentle fluff—take a moment to enjoy that wonderful steam!

How to Serve Instant Pot Chicken and Rice

Garnishes

A finishing sprinkle really makes this Instant Pot Chicken and Rice shine—try fresh chopped parsley or chives for color and a pop of freshness. For a little zing, a squeeze of lemon or a light dusting of Parmesan is also fantastic!

Side Dishes

This meal stands beautifully on its own, but if you want to round out your spread, pair it with a crisp green salad, steamed broccoli, or warm, crusty bread to soak up every last bit of the seasoned broth.

Creative Ways to Present

For a fun twist, serve the chicken and rice packed into colorful bell pepper halves or cottage pie-style in a casserole dish topped with a sprinkle of cheese and broiled until bubbly—it’s equally at home for a laid-back family meal or a cheery potluck table.

Make Ahead and Storage

Storing Leftovers

Let your Instant Pot Chicken and Rice cool to room temperature, then transfer to an airtight container. It keeps well in the fridge for up to 4 days—perfect for quick lunches or an effortless dinner later in the week!

Freezing

This dish freezes beautifully—just scoop portions into freezer-safe containers or bags and stow them away for up to 3 months. Thaw overnight in the fridge for best texture and flavor when you’re ready to enjoy it again.

Reheating

Warm leftovers in the microwave or on the stovetop, adding a splash of chicken broth or water to revive the creaminess. Stir gently and heat until piping hot—your Instant Pot Chicken and Rice will taste just as inviting as when it was first made.

FAQs

Final Thoughts

I can’t wait for you to taste just how homey and delicious this Instant Pot Chicken and Rice turns out—every time! Whether it’s a chilly night, a super busy week, or you just want that “big hug” feeling in a bowl, this recipe has your back. Give it a try and let it become one of your family’s favorites, too!

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