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Delicious Easy Instant Pot Chicken and Rice — One Pot meal, flavorful and creamy.

Easy Instant Pot Chicken and Rice — One Pot

A comforting and hands-off meal made in the Instant Pot, featuring tender chicken and fluffy rice, perfect for busy nights.
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken thighs or breasts Thighs preferred for tenderness; cut into bite-sized pieces.
  • 1 cup long grain white rice Can substitute with basmati rice.
  • 2 cups chicken broth Water with bouillon can be used in a pinch.
  • 1 medium onion, chopped Sauté for added flavor.
  • 2 cloves garlic, minced Add after onion for fragrance, do not burn.
  • 1 teaspoon salt Season to taste.
  • 1 teaspoon black pepper Adjust according to preference.
  • 1 teaspoon paprika For flavor and color.
  • 1 cup frozen peas or carrots Add at the end for extra veggies.
Optional Ingredients
  • 1 tablespoon cream or sour cream Stir in for a creamy finish.
  • 1 whole lemon For serving, to brighten the dish.
  • 2 tablespoons parsley or green onions For garnish, optional.

Method
 

Preparation
  1. Sauté the chopped onion in oil or butter in the Instant Pot until it softens.
  2. Add minced garlic and stir for about 30 seconds until fragrant, ensuring it does not burn.
Cooking
  1. Add chicken pieces to the pot, season with salt, pepper, and paprika, and stir to coat.
  2. Pour in the chicken broth and scrape the bottom of the pot to lift any browned bits.
  3. Stir in rinsed rice and mix gently to combine. Add frozen peas or carrots if desired.
  4. Close the lid and cook on High Pressure for 8 minutes.
  5. Allow the pot to sit for 8 to 10 minutes to naturally release pressure before quick releasing any remaining pressure.
  6. Fluff the rice with a fork and serve hot.

Notes

Avoid stirring too much after adding rice to ensure even cooking. Letting the rice rest after cooking enhances texture. Store leftovers in an airtight container in the fridge for up to 4 days or freeze in single portions for up to 2 months.