This Instant Pot Chicken and Rice is a quick, pantry-friendly dinner that cooks in 5 minutes under pressure. Made in one pot, it’s ideal for busy weeknights.
This simple, comforting dish is similar in ease to recipes like Instant Pot Risotto and Instant Pot Mexican Quinoa. It’s an accessible family meal that freezes and reheats well for lunches or hectic evenings.
Rice-based meals are great when you want something faster than a pasta dinner. With a few staple ingredients—rice, chicken, a few vegetables and stock—you can put a satisfying one-pot meal on the table in no time. I like to portion leftovers into freezer-safe bags for quick lunches. The recipe calls for a basic mirepoix of onion, celery and carrots, but you can easily swap or add mushrooms, spinach, broccoli, beans, or use ground chicken instead of cubed breasts.
Ingredients:
- 2 cups white long-grain rice
- 1 ½ lb boneless skinless chicken breasts or thighs, cut into 1″ pieces
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 small yellow onion, chopped
- 2 celery ribs, chopped
- 2 cups frozen carrots and peas mix (or use fresh carrots sautéed with the onion and celery)
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt and ¼ teaspoon black pepper (adjust to taste)
- 3 cups chicken stock or water (low-sodium stock recommended)
- 2 tablespoons butter (optional, for added creaminess)
- Cheddar or Parmesan cheese, optional for serving
How to make Instant Pot Chicken and Rice
- Place the stainless steel insert in the Instant Pot and select the “Sauté” setting. Wait until the display reads HOT.
- Season the cut chicken pieces with salt and pepper.
- Add the olive oil to the pot, then sauté the onion, celery and garlic for 2–3 minutes until fragrant and starting to soften.
- Stir in the Italian seasoning and rice, sautéing for 2 minutes and stirring often.
- Add ½ cup of water and scrape the bottom of the pot with a wooden spoon to deglaze and remove any browned bits—this helps prevent the burn warning.
- Add the remaining stock or water, then nestle the seasoned chicken, frozen vegetables and butter into the pot. Stir gently to combine.
- Close the lid and set the valve to “sealing” if needed. Select “Manual” or “Pressure Cook” on high and set the timer for 5 minutes.
- When the cooking cycle finishes, press “Cancel/Off” and allow the Instant Pot to release pressure naturally.
- Open the lid, stir the rice and chicken together. Adjust seasoning and stir in cheese if desired. Serve warm.
Expert tips
- Chicken: Thighs stay juicier and more forgiving than breasts, but either works. For faster prep, cube the chicken when you bring it home and freeze in portioned bags.
- Rice: Toasting the rice briefly in the sauté step improves texture and adds a nutty flavor, though it’s optional.
- Deglaze: Always deglaze the pot with a small amount of water after sautéing to avoid the burn message and ensure even cooking.
Variations and substitutions
- Brown rice: Brown rice requires longer cooking time. To avoid overcooking the chicken, place whole breasts or thighs on top of the rice and cook on high pressure for about 18 minutes. Shred the chicken and stir it into the rice before serving.
- Frozen chicken: You can use frozen cubed chicken. Place it on top of the rice and vegetables; the Instant Pot will take longer to come to pressure but will cook the chicken through.
- Extra veggies: Add spinach, broccoli, mushrooms, or canned beans after cooking for more texture and nutrition.
Storing leftovers
Store leftovers in a sealed container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop with a splash of water or stock. Freeze portions for up to 3 months and thaw in the refrigerator before reheating.
Recipe card
Instant Pot Chicken and Rice
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 small yellow onion, chopped
- 2 celery ribs, chopped
- 2 cups frozen carrots and peas mix
- 2 cups white long-grain rice
- 1 ½ lb boneless skinless chicken breasts or thighs, cut into 1″ pieces
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 3 cups chicken stock or water
- Cheddar or Parmesan cheese, optional
- 2 tablespoons butter
Instructions
- Make sure the stainless steel insert is in your Instant Pot and select the Sauté setting until HOT.
- Season the cubed chicken with salt and pepper.
- Add oil, then sauté the onion, celery and garlic for 2–3 minutes.
- Stir in Italian seasoning and rice and sauté for 2 minutes, stirring often.
- Add ½ cup water and scrape the bottom of the pot to deglaze and prevent a burn message.
- Add remaining stock or water, the seasoned chicken, frozen vegetables and butter; stir gently.
- Close the lid, set the valve to sealing if required, and pressure cook on high for 5 minutes.
- Allow the pressure to release naturally after the cook cycle completes.
- Open the lid, stir the rice and chicken together, add cheese if desired and adjust seasoning before serving.
Notes
- Nutrition values are estimates and will vary based on products used. Use your preferred calorie counter for exact numbers.
- Low-sodium stock is recommended. A bouillon cube dissolved in water also works.
Nutrition
Carbohydrates: 92 g |
Protein: 50 g |
Fat: 11 g
If you make this recipe, snap a photo and share it on Instagram—tag @crunchycreamysweet so it can be seen!