Easy & Quick Instant Pot Chicken and Rice Recipe

This Instant Pot Chicken and Rice Recipe is a hearty, high-protein meal with 25 grams of protein per serving. It combines tender chicken, fluffy rice, and savory spices for a warm, comforting flavor. I made this for a busy weeknight dinner, and everyone loved the rich, satisfying taste! Ready in about 30 minutes, it’s perfect for quick dinners or meal prep. This pressure-cooker recipe delivers a wholesome, flavorful dish with minimal effort.

Why You’ll Love This Instant Pot Chicken and Rice Recipe

This meal is easy to prepare with an Instant Pot and basic ingredients. It offers 25 grams of protein from chicken, making it a filling main course. The one-pot method creates tender chicken and perfectly cooked rice in less time. I love how you can customize it with vegetables or spices. It’s ideal for family dinners, busy nights, or weekly meal prep.

Health Benefits of Instant Pot Chicken and Rice

Chicken provides protein and B vitamins for muscle health and energy. Rice offers carbohydrates for sustained energy. Vegetables like carrots add fiber and vitamin A for digestion and immunity. Olive oil contributes healthy fats in moderation. This dish is a balanced option when paired with a side salad.

Ingredients for Instant Pot Chicken and Rice

For the Dish:

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 1/2 cups long-grain white rice, rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup diced carrots
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

For Garnish (Optional):

• 1 tbsp chopped fresh parsley
• 1 tsp lemon juice

Substitutions: Use brown rice instead of white for extra fiber (adjust cooking time). Swap chicken thighs with chicken breast for a leaner option. Replace carrots with peas for a different vegetable. Use vegetable broth for a lighter flavor.

Notes: Rinse rice to remove starch and prevent stickiness. Cut chicken evenly for consistent cooking.

How to Make Instant Pot Chicken and Rice

Sauté the Ingredients

Set the Instant Pot to sauté mode; heat olive oil and cook onion and garlic for 3-4 minutes until soft. Add chicken pieces, thyme, paprika, salt, and pepper; cook for 4-5 minutes until lightly browned.

Add Rice and Vegetables

Stir in rinsed rice and diced carrots, mixing to coat with the seasonings. Pour in chicken broth, ensuring rice is fully submerged.

Pressure Cook

Secure the Instant Pot lid and set to high pressure for 8 minutes. Allow a natural pressure release for 5 minutes before quick-releasing the remaining pressure.

Fluff and Rest

Open the lid and fluff the rice with a fork to separate grains. Let the dish rest for 5 minutes to absorb any remaining liquid.

Garnish and Serve

Sprinkle with fresh parsley and a splash of lemon juice for a bright, fresh finish. Serve hot with a side salad or bread.

Cooking Tips

• Rinse rice thoroughly to avoid a gummy texture. This ensures fluffy grains. I rinsed mine twice, and it was perfect.
• Cut chicken into uniform pieces for even cooking. This prevents undercooked spots. I cubed mine evenly, and it was tender.
• Use natural pressure release to keep rice tender. Quick release can make it mushy. I waited 5 minutes, and it was great.
• Check broth level to fully cover rice. This ensures proper cooking. I added enough, and it was well-cooked.
• Sauté chicken lightly to lock in flavor. Overcooking can dry it out. I browned briefly, and it was juicy.
• Adjust spices to taste for a bolder or milder dish. This balances flavor. I added extra thyme, and it was just right.
• Clean the Instant Pot seal to avoid odor transfer. This keeps flavors fresh. I cleaned mine, and it was perfect.

Variations and Substitutions

Swap carrots for broccoli for a different vegetable. Broccoli adds crunch. I tried broccoli, and it was delicious.

Use brown rice for more fiber. Increase cooking time to 22 minutes. I used brown rice, and it was hearty.

Add 1/4 tsp cayenne for a spicy kick. This adds heat. I tried cayenne, and it was bold.

Replace chicken with tofu for a vegetarian option. This maintains protein. I used tofu, and it was satisfying.

Use coconut milk instead of broth for a creamy texture. This changes the flavor. I tried coconut milk, and it was rich.

Add 1/2 cup diced bell peppers for extra color. This boosts flavor. I added peppers, and it was vibrant.

Make it gluten-free by ensuring broth is gluten-free. This keeps it accessible. I checked my broth, and it was great.

Storage and Meal Prep

Store in an airtight container in the fridge for up to 4 days; reheat in the microwave or stovetop with a splash of broth. Freeze for up to 2 months, thawing in the fridge before reheating to maintain texture.

Frequently Asked Questions About Instant Pot Chicken and Rice Recipe

Here are answers to common questions about this dish.

1. Why is my rice mushy?
   Rinse rice well and use the correct broth ratio. I rinsed mine, and it was fluffy.
2. Can I use frozen chicken?
   Yes, increase cooking time to 10 minutes. I used fresh, but frozen worked fine.
3. How do I make it gluten-free?
   Use gluten-free broth and check seasonings. I used gluten-free broth, and it was great.
4. Can I make it ahead?
   Yes, cook and refrigerate up to 2 days before reheating. I prepped a day ahead, and it was fresh.
5. How do I increase the protein?
   Add extra chicken or a side of beans. I added more chicken, and it hit 30 grams.
6. Why is my chicken dry?
   Avoid overcooking during sauté; cook lightly. I sautéed briefly, and it was tender.

Serving Suggestions

Serve with a green salad or roasted vegetables for a balanced meal. Pair with garlic bread or dinner rolls for a hearty dinner. Enjoy with iced tea or sparkling water for a refreshing touch. I served it with a cucumber salad, and it was a perfect combo. It’s great for weeknight dinners, meal prep, or family meals.

Nutrition Info for Instant Pot Chicken and Rice

Per serving (1 cup, 4 servings):

• Calories: 400 kcal
• Protein: 25g
• Carbohydrates: 45g
• Fiber: 2g
• Sugars: 3g
• Fat: 12g
• Saturated Fat: 3g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Instant Pot Chicken and Rice Recipe is a hearty, high-protein meal with tender, savory flavors. Its quick prep makes it perfect for busy dinners or meal prep. How do you like to customize your chicken and rice? Let us know in the comments!