Chicken and Rice Chicken Instant Pot Recipes

There’s something about a steaming pot of chicken and rice that feels like a warm hug, so I make this whenever I crave comfort. The scent of garlic and onions hitting the sautéed butter, the gentle hiss of the Instant Pot coming to pressure, and the little whisper of steam when I lift the lid — that’s my happy kitchen soundtrack. This recipe soaks up flavor, gives you tender, juicy chicken and pillowy rice, and cleans up easy enough for a weeknight. Grab your favorite spoon; we’re making a dish that smells like home and tastes like Sunday — even if it’s Tuesday.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 8 minutes pressure + 10-minute natural release (plus sauté)
• Total Time: 40 minutes

Why This Recipe is Awesome

This Instant Pot chicken and rice hits all the comfort notes: creamy, savory rice that soaks up broth, and chicken that stays tender and juicy. It’s fast enough for a weeknight, but cozy enough for company. The texture balances: fluffy rice, melt-in-your-mouth chicken, and little pops of sweetness from carrots and peas. Also? Your kitchen smells amazing for the rest of the evening — like garlic, thyme, and home.

Ingredients

For the Main Dish:

• 1 lb boneless, skinless chicken thighs (or breasts)
• 1 1/2 cups long-grain white rice (rinsed)
• 1 1/2 cups low-sodium chicken broth
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 1 medium carrot, diced (about 1/2 cup)
• 1/2 cup frozen peas
• 2 tbsp unsalted butter or olive oil
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 bay leaf (optional)
• 1 tbsp lemon juice (optional brightener)
• 2 tbsp chopped fresh parsley for garnish

For the Sauce / Garnish (if applicable):

• Extra lemon wedges for serving
• Optional dollop of plain Greek yogurt or a drizzle of olive oil

How I Make It

Step 1:

I set the Instant Pot to Sauté and add 2 tbsp butter (or oil). When the butter shimmers, I toss in the chopped onion and carrot. I cook until the onion turns translucent and smells sweet — about 3–4 minutes. Then I stir in the garlic for 30 seconds until the kitchen fills with that toasty, garlicky perfume.

Step 2:

I season the chicken with salt, pepper, smoked paprika, and thyme. I push the veggies to the side, add the chicken, and brown it for about 2 minutes per side. Browning gives you color and flavor, so don’t rush it — you want golden edges, not a long roast.

Step 3:

Next, I pour in a little of the chicken broth to deglaze the pot, scraping up the browned bits with a wooden spoon — that’s pure flavor. I add the rinsed rice, the remaining broth, and the bay leaf. I stir gently to level the rice (don’t stir aggressively — that wakes the starch). I nestle the chicken back on top so it cooks through without mixing into the rice.

Step 4:

I seal the Instant Pot and set it to High Pressure for 8 minutes. When the timer finishes, I let the pot do a 10-minute natural release so the rice finishes steaming gently. After 10 minutes, I quick-release any remaining pressure, open the lid (careful — steam!), and check doneness: rice should look fluffy and tender, chicken should register 165°F with an instant-read thermometer.

Step 5:

I remove the chicken briefly, shred or slice it, then fold the frozen peas into the hot rice; the residual heat cooks them perfectly. I return the chicken to the pot, squeeze 1 tbsp lemon juice over everything, and sprinkle with chopped parsley. I serve immediately — fluffy, fragrant, and utterly comforting.

Pro Tips

• Rinse the rice until the water runs clear to avoid gummy texture — I do this in a fine mesh sieve.
• Let the pot sit for the 10-minute natural release; it keeps the rice creamy and prevents sputtering from a full quick release.
• Use thighs for juicier results; breasts work but cook a touch faster and can dry if overcooked.
• If your broth tastes bland, add a splash of soy sauce or a teaspoon of chicken base for depth.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu (press and brown first); the rice soaks up flavor the same way.
• Use brown rice (increase pressure time to 22–24 minutes and natural release 15 minutes); texture becomes nuttier and chewier.
• For a lighter option, substitute Greek yogurt for a creamy finish; it brightens and adds protein.
• Dairy-free: use olive oil instead of butter and skip yogurt garnish — still delicious and gluten-free.

Variations & Tips

• Spicy: add 1/2 tsp red pepper flakes and a diced jalapeño with the onions.
• Mexican-style: swap paprika for cumin and chili powder, add 1 cup corn and top with cilantro and lime.
• Lemon-herb: increase lemon juice to 2 tbsp and add fresh basil or dill for a fresh finish.
• Mushroom & thyme: sauté 8 oz sliced mushrooms with the onions for an earthy twist.
• Creamy coconut curry: replace half the broth with coconut milk and add 1 tbsp curry powder.
• Kid-friendly: leave out strong spices and add a little extra butter for a mellow, cozy bowl.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cool completely, then store in an airtight container for up to 3 days. Reheat in a skillet with a splash of broth or in the microwave, adding a sprinkle of water to revive the rice.

Can I double the recipe?

Sure thing. Use a larger Instant Pot or cook in two batches. For the IP, avoid filling above the max fill line — that changes pressure times and safety.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and consider a pat of butter at the end if you eat dairy.

How do I know it’s done?

Rice should look fluffy and separate, not mushy. Chicken should register 165°F and pull apart easily with a fork. If the rice looks wet, let it sit with the lid off for 5 minutes to steam off excess liquid.

What if I don’t have ingredient X?

Try pantry swaps: use celery for carrot, frozen mixed veggies for peas, or onion powder for fresh onion (use 1 tsp per onion).

How I Like to Serve It

I love this warmed up with a simple green salad and a glass of crisp white wine on a weeknight. For a cozy family dinner, I add steamed broccoli or roasted Brussels sprouts. At potlucks, it travels well in a slow cooker set to warm — everyone digs into the juicy chicken and creamy rice. It works for spring lunches, chilly fall nights, and everything in between.

Notes

• Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of broth or water.
• Safe internal temperature for cooked chicken: 165°F. Use an instant-read thermometer for accuracy.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece! This one’s a kitchen win every time: cozy, forgiving, and full of flavor.