Chicken and Rice in the Instant Pot

There’s something about a pot that hums and steams and turns a handful of pantry staples into a warm, homey meal that wraps around you like a sweater. I make this Chicken and Rice in the Instant Pot when I want comfort fast — the kitchen fills with garlicky, savory steam and the rice comes out pillowy with tender chicken you can pull apart with a fork. It feels like a hug after a long day, and the whole house smells like Sunday dinner even if it’s Wednesday. I’ll walk you through my simple, forgiving method so you end up with fluffy rice, juicy chicken, and that little golden edge of flavor that keeps you going back for seconds.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes (pressure cook + release)
• Total Time: 40 minutes (includes sear + NPR)

Why This Recipe is Awesome

This recipe turns the Instant Pot into your weeknight superhero. It gives you juicy, well-seasoned **chicken thighs**, tender, separate grains of rice, and a small, savory pan sauce all in one pot. It’s hands-off once sealed, so you get that satisfying sizzling when you sear the chicken and then the cozy steam-scent filling the kitchen. Who doesn’t love a meal that tastes like effort but practically cooks itself?

Ingredients

For the Main Dish:

• 1.5 lb boneless, skinless chicken thighs (about 6 thighs)
• 1 1/2 cups long-grain white rice, rinsed until water runs clear
• 2 cups low-sodium chicken broth (or water + bouillon)
• 1 tbsp olive oil
• 1 small yellow onion, finely chopped (about 3/4 cup)
• 3 cloves garlic, minced
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp dried thyme or oregano
• 1 cup frozen peas (optional, stirred in at the end)
• 1 tbsp butter (optional, for finishing)
• Sliced lemon and chopped parsley or green onion to garnish

For the Sauce / Garnish (if applicable):

• 2 tbsp chopped parsley or green onions
• 1 lemon, wedges for squeezing

How I Make It

Step 1:

I set the Instant Pot to Sauté and heat 1 tbsp olive oil until it shimmers. I pat the chicken thighs dry, season both sides with salt, pepper, smoked paprika, and thyme, and sear them in batches until they develop those irresistible golden-brown edges — about 2–3 minutes per side. You’ll hear happy little sizzles and smell the caramelized spices. Don’t crowd the pot; give the meat room to color.

Step 2:

I remove the chicken to a plate and add the chopped onion to the hot pot. I sauté until the onion softens and smells sweet, about 2 minutes, then toss in the minced garlic and cook for another 30 seconds until fragrant. If the bottom looks sticky, I pour in a splash of the broth and scrape those brown bits — that’s flavor gold.

Step 3:

Next I stir in the rinsed rice, coating each grain in the onion-garlic mixture. I pour in the remaining 2 cups chicken broth, taste and adjust seasoning, then nestle the seared chicken thighs on top of the rice. I press the pieces lightly so they touch the liquid but avoid burying them deep; that helps the rice steam evenly beneath the meat.

Step 4:

I close the lid, set the valve to sealing, and pressure cook on High for 8 minutes. After the cook, I let the pot sit for a 10-minute natural pressure release (I use this time to wipe counters and set the table), then I carefully flip the valve to vent the remaining pressure. You’ll see a cloud of savory steam and smell the cozy garlic-onion notes with a hint of chicken stock.

Step 5:

I open the lid and fluff the rice with a fork, stirring in 1 cup frozen peas if I want more color and sweetness, plus 1 tbsp butter for that silky finish. I let everything rest uncovered for 3–5 minutes. The chicken should register 165°F on an instant-read thermometer and pull apart easily with a fork. I finish with a squeeze of lemon and a shower of chopped parsley or green onions for brightness.

Pro Tips

• Use rinsed rice to avoid gummy, starchy clumps — the water runs clear when you’re done rinsing.
• Sear in batches and don’t skip the fond-scrape; those browned bits make the broth taste deeper and richer.
• If you like a little texture contrast, swap half the thighs for bone-in pieces but add 5–7 minutes to pressure time and increase natural release to 12 minutes.
• Want extra creaminess? Stir in 2 tbsp plain Greek yogurt off heat for a tangy finish (dairy-free: use coconut yogurt).

Common Mistakes to Avoid

• Skipping preheating: Many cooks skip preheating and lose out on the deep sear that creates flavor and texture.
• Overmixing: Stirring rice too much before cooking leads to clumpy, sticky results. Stir only to distribute ingredients.
• Guessing cook time: Use the recommended pressure time and natural release for reliable rice texture; don’t just wing it.
• Overcrowding pans: Crowding the pot during searing prevents browning; work in batches for best color.

Alternatives & Substitutions

• Substitute boneless chicken breasts for thighs: reduce pressure cook time to 6 minutes and keep the 10-minute NPR to avoid dryness.
• Swap long-grain white rice for brown rice: increase liquid to 2 1/4 cups and pressure cook for 22–24 minutes with 10 minutes NPR.
• For a vegetarian version, swap chicken for firm tofu (press and pan-sear) and use vegetable broth; texture shifts to softer, but flavor stays hearty.
• Dairy-free option: replace butter with 1 tbsp olive oil and skip yogurt finishes.

Variations & Tips

• Spicy: Add 1 tsp chili powder or a chopped jalapeño with the onions.
• Herbed Lemon: Add zest of one lemon to the rice and double the parsley for a bright finish.
• One-Pot Curry: Stir in 1 tbsp curry powder with the paprika and swap peas for spinach at the end.
• Kid-Friendly: Skip the spices and fold in shredded cheddar after cooking for creamy comfort.
• Tex-Mex Twist: Use salsa instead of some broth, add corn and black beans, and top with avocado.
• Creamy Mushroom: Sauté sliced mushrooms with the onions and finish with a splash of cream or coconut milk.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the dish, cool completely, and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or in the microwave, stirring halfway through to revive the rice.

Can I double the recipe?

Sure thing. Use a larger Instant Pot (6-quart to 8-quart works). Keep the same pressure time but don’t overfill — stay below the pot’s max fill line.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Check that the chicken reaches 165°F and pulls apart easily. The rice should taste tender with separate grains — not chalky or crunchy. If rice feels firm, add a splash of hot broth and cook another minute under pressure.

What if I don’t have ingredient X?

No sweat. No parsley? Use green onion or a squeeze of lemon for brightness. No broth? Dissolve 1 chicken bouillon cube in 2 cups hot water and go ahead.

How I Like to Serve It

I serve this straight from the pot with lemon wedges and a big bowl of mixed greens dressed simply in olive oil and vinegar. It fits weeknights, cozy weekends, or a potluck where everyone asks for the recipe. Pair it with a crisp white wine or a tall, cold glass of iced tea — perfect for spring evenings or chilly nights when you want comfort in a bowl.

Notes

• Store leftovers in the fridge for up to 3 days. Reheat with a splash of broth to restore moisture.
• Always aim for an internal chicken temp of 165°F for safety and juiciness.

Final Thoughts

Closing: Give this Instant Pot chicken and rice a try — it’s simple, forgiving, and reliably delicious. Now go impress someone — or just yourself — with your homemade masterpiece!