Instant Pot Chicken and Rice: The 30-Minute Comfort Bomb You’ll Make on Repeat

You know those meals that feel like a hug from your grandma but don’t require you to cancel your evening plans? This Instant Pot Chicken and Rice is that. It’s the cozy, rich, “all-day simmer” flavor—without sacrificing your sanity or your Saturday.

We’re talking juicy chicken, perfectly fluffy rice, and savory broth magic that tastes like you did way more than press a few buttons. It delivers big flavor in half an hour, and yes, your house will smell like Sunday. Tell your takeout app to sit this one out.

If you love how the Instant Pot does the work for you, you’ll want to check out our full guide to 10 Easy Instant Pot Dinners for Busy Weeknights for more cozy, hands-off meals.

What Makes This Instant Pot Chicken and Rice Recipe Awesome

• Real Sunday flavor, zero fuss: The Instant Pot chicken and rice locks in stock, spices, and chicken juices so everything tastes slow-cooked… except it’s not.
• One pot, minimal cleanup: Sauté, pressure cook, and serve straight from the pot. Fewer dishes = a better life.
• Kid-friendly and picky-eater-proof: Soft rice, tender chicken, and cozy flavors. It’s comfort food without the drama.
• Flexible protein and rice options: Works with thighs or breasts, jasmine or basmati. Brown rice too—with a tweak.
• Meal prep gold: Stores and reheats like a dream, and it even tastes better on day two.

What Goes Into This Recipe – Ingredients

• 1.5–2 pounds boneless, skinless chicken thighs (or breasts; thighs stay juicier)
• 1.5 cups long-grain white rice (rinsed until water runs clear; jasmine or basmati preferred)
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 cup carrots, small dice
• 1 cup frozen peas (no need to thaw)
• 2.5 cups low-sodium chicken broth (or water + bouillon)
• 2 tablespoons olive oil (or butter for extra richness)
• 1 teaspoon kosher salt (plus more to taste at the end)
• 1/2 teaspoon black pepper
• 1 teaspoon paprika (smoked or sweet)
• 1 teaspoon dried thyme (or Italian seasoning)
• 1 bay leaf (optional but nice)
• 1 tablespoon lemon juice (brightens everything)
• 2 tablespoons chopped fresh parsley (for finish)
• Optional add-ins: 1/2 teaspoon turmeric for color, 1/2 teaspoon cumin for warmth, 1 tablespoon butter for a glossy finish

Let’s Get Cooking – Instructions

1. Prep the rice: Rinse the rice under cold water until it runs mostly clear. This prevents a gummy mess and keeps grains fluffy.
2. Sauté aromatics: Set Instant Pot to Sauté (Normal). Add olive oil, then onion and carrots. Cook 3–4 minutes until softened. Stir in garlic for 30 seconds.
3. Season the chicken: Pat chicken dry and season with salt, pepper, paprika, and thyme.
4. Sear the chicken: Push veggies to the side. Add chicken and sear 2 minutes per side. No need for deep browning—just a little color.
5. Deglaze like a pro: Pour in 1/2 cup broth and scrape the bottom to release browned bits. This avoids the dreaded “Burn” alert.
6. Add the rice and broth: Pour in rinsed rice, remaining broth, bay leaf, and turmeric/cumin if using. Do not stir. Gently nudge rice into an even layer submerged in liquid.
7. Pressure cook: Seal the lid. Cook on Manual/Pressure Cook, High Pressure:
   • Chicken thighs + white rice: 8 minutes
   • Chicken breasts + white rice: 7 minutes
8. Natural release 10 minutes: Let pressure drop naturally for 10 minutes, then quick-release the rest. This keeps rice tender and chicken juicy.
9. Finish: Open lid, remove bay leaf. Stir in peas, lemon juice, and parsley. Add 1 tablespoon butter if you want it silky. Taste and adjust salt/pepper.
10. Rest: Let it sit 3 minutes with the lid ajar to steam and set. Fluff and serve.

How to Store

• Fridge: Cool fully, then store in airtight containers for 3–4 days. Splash in a tablespoon of broth when reheating.
• Freezer: Portion into freezer-safe containers or bags. Freeze up to 3 months. Thaw overnight in the fridge for best texture.
• Reheat: Microwave with a damp paper towel or warm on the stovetop with a bit of broth. Stir occasionally to prevent hot spots.

Why This is Good for You

• Balanced macros: Protein from chicken, complex carbs from rice, and fiber from peas and carrots. Your coach would approve (IMO).
• Lower sodium, higher flavor: Using low-sodium broth plus aromatics and herbs keeps things heart-friendly without tasting bland.
• Micronutrient boost: Carrots bring beta-carotene; peas contribute plant protein and vitamins; parsley adds vitamin K and freshness.
• Satiety without heaviness: It’s cozy but not greasy, so you’ll feel full, not sleepy. Unless you go for seconds… which you will.

What Not to Do

• Don’t skip rinsing the rice: Unless gluey rice was your plan. Rinsing is a 60-second insurance policy.
• Don’t stir after adding rice and broth: Stirring increases stickage and triggers the Burn alert. Layer and leave it.
• Don’t quick-release immediately: The 10-minute natural release finishes the cook and prevents mush. Patience pays.
• Don’t over-salt up front: Liquids reduce slightly under pressure, and peas add sweetness. Salt at the end to taste.
• Don’t overpack the pot: 2 cups rice max in a 6-quart for best texture. If you’re feeding a squad, do a second batch.

Variations You Can Try

• Lemon Herb Greek-Style: Add zest of 1 lemon, 1 teaspoon oregano, and finish with crumbled feta and olives.
• Creamy Mushroom: Sauté 8 ounces sliced mushrooms with onions; swap 1/2 cup broth for cream or evaporated milk at the end, then stir.
• Tex-Mex: Add 1 teaspoon cumin, 1 teaspoon chili powder; swap peas for corn and finish with cilantro and a squeeze of lime.
• Turmeric Ginger: Add 1 teaspoon turmeric and 1 teaspoon grated ginger; finish with a dollop of yogurt and cilantro.
• Brown Rice Version: Use 1.5 cups brown rice + 2.75 cups broth. Cook 20 minutes HP, natural release 10. Dice chicken into 1-inch cubes to avoid overcooking.
• Veggie-Loaded: Stir in spinach or chopped kale at the end until wilted. More color, more nutrients, same comfort.

FAQ

Can I use frozen chicken?

Yes, but cut it into 1–2 inch chunks first or use thin frozen fillets.

Increase cook time to 10 minutes HP with white rice, then natural release 10. Ensure pieces are separated so they cook evenly.

What if I get the Burn warning?

Cancel, quick-release, and open carefully. Scrape the bottom, add 1/4–1/2 cup more broth, and make sure rice is layered on top without stirring.

Reseal and cook the remaining time.

Can I double the recipe?

In a 6-quart, keep rice to 2 cups max for best results. In an 8-quart, you can go up to 3 cups rice and scale liquids accordingly. Maintain the same cook time; volume doesn’t change pressure time.

Is there a dairy-free option?

Totally.

Use olive oil and skip the finishing butter. You’ll still get silky texture from the starches. A splash of extra-virgin olive oil at the end adds richness.

Which rice works best?

Jasmine gives the fluffiest, most aromatic result.

Basmati is great too. Avoid short-grain or risotto rice here—they go too creamy for this style.

Can I make it spicy?

Add 1/4–1/2 teaspoon red pepper flakes with the spices or finish with a drizzle of chili oil. You’re in charge of the heat meter, FYI.

My Take

This is the cheat code for weeknights that taste like holidays.

It lands that sweet spot between wholesome and indulgent, and the Instant Pot turns “meh” ingredients into a crowd-pleaser. I love thighs for guaranteed juiciness, jasmine rice for fragrance, and a last-minute lemon-parsley finish for brightness. Make it once, and it’ll hit your rotation so fast your grocery list will memorize itself.