Instant Pot chicken and rice is a simple one-pot dinner made with chicken thighs, rice, broth, frozen vegetables, and pantry spices. Everything cooks together in the pressure cooker so the chicken stays juicy while the rice soaks up all the flavors.
If you’ve ever made my oven baked chicken and rice, this recipe is its faster cousin. The Instant Pot version gets dinner on the table much quicker and with fewer dishes to wash.
And let's be honest, sometimes the best dinners are the ones that require the least amount of thinking. And dish washing.
Around here, this is one of those go-to dinners when the schedule is packed and nobody wants anything complicated. Basically, every weekday...
Why This Recipe Works
This recipe checks a lot of boxes for us busy families!
- One pot meal: Everything cooks together in the Instant Pot so there are fewer dishes to wash.
- Juicy chicken every time: Pressure cooking keeps the chicken thighs tender and flavorful.
- Budget-friendly ingredients: Chicken thighs are one of the most economical cuts of chicken and they add great flavor to the rice.
- No prep vegetables: Frozen vegetables go straight into the pot, no chopping required!
- Simple pantry seasonings: Just a few basic spices keep this meal kid-friendly and easy to throw together.
I also use frozen veggies in my easy pork stir fry. It's a simple shortcut with big impact!
Jump to:
- Why This Recipe Works
- 🛒 Ingredients
- 🥣 How to Make Instant Pot Chicken and Rice
- Easy Variations
- How Long to Cook Chicken and Rice in the Instant Pot
- 🍽 What to Serve With Chicken and Rice
- Tips for the Best Instant Pot Chicken and Rice Recipe
- Can I Use Frozen Chicken in the Instant Pot?
- Storage and Reheating
- Make Ahead Tip
- More Easy Instant Pot Dinner Recipes
- Recipe
🛒 Ingredients
You only need a handful of simple ingredients.
- Chicken thighs: Bone-in chicken thighs add the most flavor and stay tender during pressure cooking. They’re also one of the most economical cuts of chicken, which makes this recipe a great option for feeding a family.
- Long grain white rice: Regular long grain rice works best here because it cooks evenly in the Instant Pot. Be sure to rinse the rice well to remove excess starch so the grains stay fluffy instead of sticky.
- Chicken broth: Broth adds flavor to the rice as everything cooks together. Water will work in a pinch, but broth gives the finished dish a richer taste.
- Frozen vegetables: This is where the “no prep dinner” magic happens. Frozen peas, carrots, or a mixed vegetable blend can go straight into the pot without thawing.
- Olive oil: A little oil helps brown the chicken during the sauté step and adds flavor to the dish.
- Simple pantry spices: Salt, pepper, garlic powder, and onion powder keep the seasoning easy and family-friendly. A little dried thyme or Italian seasoning adds extra flavor if you have it on hand.
Tip: Rinsing the rice removes excess starch and helps keep the grains fluffy instead of sticky.
See recipe card below for specific quantities and ingredient list.
🥣 How to Make Instant Pot Chicken and Rice
- Step 1: Sear the chicken. Set the Instant Pot to Sauté and add the olive oil.
- Step 2: Add the rice and seasonings.
Press Cancel to turn off Sauté mode.
Add the rinsed rice, broth, salt, pepper, garlic powder, onion powder, and thyme. Stir gently to combine.
- Step 3: Add vegetables and chicken. Sprinkle the frozen vegetables evenly over the rice without stirring.
Place the browned chicken thighs on top, bone side down.
- Step 4: Pressure cook. Secure the lid and set the valve to Sealing.
Cook on High Pressure for 12 minutes.
Natural release. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
Remove the chicken, fluff the rice with a fork, and serve warm.
Easy Variations
You can easily change up this recipe depending on what you have on hand.
- Use different vegetables. Try frozen corn, peas, carrots, or a mixed vegetable blend.
- Brighten with lemon. Squeeze fresh lemon juice over the finished dish.
- Make it spicy. Add red pepper flakes or hot sauce.
- Use different seasoning blends. Italian seasoning, Cajun seasoning, or poultry seasoning all work well to give this dish different flavors
How Long to Cook Chicken and Rice in the Instant Pot
Chicken and rice cook quickly in the pressure cooker. For bone-in chicken thighs and white rice, 12 minutes on high pressure with a 10 minute natural release produces tender chicken and fluffy rice. It's the best!
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🍽 What to Serve With Chicken and Rice
This dish is already a complete meal, but you can always add something fresh on the side. Good options include:
- Crusty bread
- A simple garden salad
- Sliced avocado
- Steamed broccoli
Tips for the Best Instant Pot Chicken and Rice Recipe
- Use bone-in chicken thighs. They stay juicier than boneless chicken and add more flavor to the rice.
- Don’t stir after adding the vegetables. Keeping the rice on the bottom helps it cook evenly.
- Stick with the liquid ratio. Use 1¾ cups of liquid for perfectly cooked rice.
- Rinse the rice well to keep the rice fluffy instead of gummy.
Can I Use Frozen Chicken in the Instant Pot?
Yes, you can cook frozen chicken in the Instant Pot, but it works best when the chicken is cooked separately from the rice.
Because frozen chicken releases extra moisture as it cooks, it can throw off the liquid ratio needed for perfectly cooked rice. This can sometimes result in mushy rice or uneven cooking.
If your chicken is frozen solid, it's really best to cook it first in the Instant Pot and then add it to the rice afterward.
If you need help with that method, see my guide for how to cook frozen ground beef in the Instant Pot, which explains how pressure cooking safely handles frozen meat.
For this chicken and rice recipe, thawed chicken thighs will give the most reliable results.
Storage and Reheating
Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days.
Reheating: Microwave individual portions with a splash of water or broth. Heat in 30-second intervals, stirring in between.
Freezing: Freeze in single-serve portions for up to 2 months. Thaw overnight in the refrigerator or reheat from frozen with a splash of broth.
Make Ahead Tip
This Instant Pot chicken and rice is already a quick dinner, but here's a way to make it even easier on busy days.
Measure the ingredients ahead of time: Rinse the rice and measure the spices into a small container earlier in the day. When it’s time to cook dinner, everything is ready to go.
More Easy Instant Pot Dinner Recipes
If you like quick pressure cooker meals, these are worth trying too:
- Instant Pot Mongolian Beef
- Instant Pot Taco Meat (coming soon!)
- How to Cook Frozen Ground Beef in the Instant Pot
- Instant Pot Chicken Corn Chowder
How did you like making chicken and rice in the Instant Pot? I’d love to hear about it! ⭐ Drop a star rating and a quick comment below—it not only helps others but totally makes my day. 😊🍽️
Recipe
Instant Pot Chicken and Rice
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Ingredients
- 6 skinless bone-in chicken thighs
- 1 Tablespoon olive oil
- 1 cup long grain white rice rinsed thoroughly
- 1¾ cups chicken broth or water
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme or Italian seasoning, optional
- ½ cup frozen vegetables peas or veggie mix – no need to thaw
Instructions
- Set the Instant Pot to Sauté. Add 1 Tablespoon olive oil.
- Sear 6 skinless bone-in chicken thighs for 3–4 minutes per side until lightly browned. Remove and set aside.
- Press Cancel to turn off Sauté mode. Add 1 cup long grain white rice (rinsed), 1¾ cups chicken broth, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon dried thyme (if using). Stir gently to combine.
- Sprinkle ½ cup frozen vegetables evenly on top of the rice. Do not stir.
- Place the browned chicken thighs on top (bone side down). Do not press down or mix in.
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes
- Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Carefully remove the chicken. Fluff the rice with a fork and serve warm.
Notes
- Serve as a one-pot meal or pair with a fresh salad.
- Add hot sauce or a squeeze of lemon for a flavor boost.
- Kid-friendly and great for meal prep. Just portion and refrigerate!
- Storage: Cool completely and store in an airtight container in the fridge for up to 4 days.
- Reheating: Microwave individual portions with a splash of water. Cover loosely and heat in 30-second intervals, fluffing in between.
- Freezing: Freeze in single-serve portions for up to 2 months. Thaw overnight or reheat directly from frozen with a splash of broth or water.
- Use 1¾ cups liquid for fluffy, distinct grains.
- Simple pantry spices keep it kid-friendly and fuss-free, but feel free to season to taste.
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
