Instant Pot Chicken and Rice

Get dinner on the table fast with this delicious recipe for Instant Pot Chicken and Rice! This all-in-one dinner recipe features tender chicken, fluffy rice, and a medley of vegetables that are flavored to perfection!

This simple instant pot chicken recipe proves that you don’t have to sacrifice flavor to enjoy a wholesome, 30-minute dinner on the table!

Bowl of Instant Pot Chicken and rice with carrots and peas and parmesan.

When it comes to quick and easy family meals, I love turning the Instant Pot.

With one-pot recipes like Instant Pot Hamburger Helper, Instant Pot Spaghetti, Instant Pot Beef Stroganoff, Instant Pot Tuna Noodle Casserole, and Instant Pot Chicken and Rice, dinner does not need to be complicated!

Reasons to Love Instant Pot Chicken & Rice

  • One-Pot Meal. This recipe for Instant Pot Chicken and Rice is a complete meal all in one! Rice, chicken, and vegetables all cook together perfectly in the Instant Pot to deliver a wholesome meal with minimal clean-up!
  • Fast. Instant Pot Chicken and Rice comes together in 30 minutes, making it the perfect meal for any night of the week. Even busy weeknights!
  • Affordable. The most expensive ingredient in this recipe is chicken. But because the dish is bulked up with inexpensive ingredients, like rice, carrots, and peas, you can feed a large family without breaking the bank.
  • Picky-Eater Approved. The flavors and vegetables in Instant Pot chicken and rice are both familiar and comforting. But if you have really picky eaters, omit the carrots and/or peas!

Notes On Ingredients

Ingredients for chicken and rice labeled on counter.
  • Chicken: You can use either boneless, skinless chicken breasts or thighs for Instant Pot Chicken and Rice. And while the recipe calls for using a full pound of chicken, you can cut that amount in half and still have a delicious, hearty meal, and lessen the cost per serving.
  • Butter/Oil: I use both butter and oil to make this recipe. The butter will give the dish richness, and the olive oil will help prevent the butter from burning.
  • Rice: As much as I love whole grains and Instant Pot Brown Rice, this is one recipe that it is crucial to use long-grain white rice or jasmine rice. Do NOT use brown rice. The chicken would be overcooked and become dried out in the time it takes brown rice to cook.
  • White Wine: Adding in a bit of dry white wine, such as a Chardonnay or Pinot Grigio, adds an incredible depth of flavor to this simple recipe. However, if you don’t care to cook with alcohol, replace the wine with additional chicken broth.
  • Chicken Stock/Chicken Broth: Use low-sodium store-bought or homemade chicken broth to control the sodium in this recipe. This is a great time to use Instant Pot Chicken Stock if you have it on hand.
  • Vegetables: This recipe for Instant Pot Chicken and Rice calls for adding onions, carrots, and peas. You certainly can omit one or all three of the vegetables to accommodate your family’s palates.
  • Cheese: To give this chicken and rice additional flavor, I love to finish it with freshly grated parmesan cheese. For a really cheesy version of Instant Pot Chicken and Rice, add up to 2 cups of shredded sharp cheddar cheese.

Tips for Making Instant Pot Chicken & Rice

Tip#1: Season the Chicken Well. The trick to making flavorful one-pot meals is to season every layer. Start this recipe by liberally sprinkling the diced chicken with kosher salt and pepper.

Diced chicken on cutting board seasoned with salt and pepper.

Tip #2: Saute the Chicken. To help develop the flavor in this recipe and help the chicken and carrots to fully cook through, I recommend sauteeing the chicken with the onions and carrots until the chicken is browned and the onion has softened.

Tip #2: Saute the Onion and Thyme. Another secret to developing flavor in this chicken and rice recipe is to lightly toast the garlic and thyme leaves. To do this, add in the minced garlic and dried thyme leaves after the chicken has browned, and saute for just 30-60 seconds. This will help develop the flavor of the garlic and thyme, but prevent the herbs from burning.

Side by side photos of instant pot before and after sauteed with chicken and vegetables.

Tip #3. Deglaze with Wine. Any time you saute anything using the Instant Pot, you must deglaze the inner pot to prevent a burn notice. I love using dry white wine, which adds a depth of flavor to this recipe that is irresistibly good.

Sauteed chicken with carrots and onions in inner pot deglazed with white wine.

Tip #4: Rinse the Rice! When it comes to pressure-cooking rice, it is crucial to rinse the rice in a fine-mesh strainer so that it cooks properly. Once you add the rinsed rice to the inner pot, gently push the rice with a spoon down to fully submerge it into the liquid.

Sauteed chicken and carrots in inner pot with broth.

Tip #5: Let Pressure Release Naturally. Once the cooking time has elapsed let the pressure release naturally (leave the Instant Pot alone) for at least 10 minutes. That time will ensure your rice turns out fluffy and fully cooked and keep the chicken juicy and tender.

Tip #6: Finish with Flavor. At this point, you can serve the Instant Pot Chicken and Rice, but to take the flavor up a bit, add in frozen peas and cheese. The peas will add color and a bright flavor and the cheese will add a nice, rich finish.

Tip #7: Fluff with a Fork. Fluff the rice with a fork, as you gently stir in the peas and cheese. It is always best to use a fork, not a spoon, to fluff rice to keep the texture intact.

Side by side picture of instant pot before and after fluffing rice with parmesan and peas.

How to Store and Reheat Leftovers

Leftover Instant Pot Chicken and Rice? Use the following suggestions to refrigerate or freeze the leftovers to enjoy at another time.

  • To Refrigerate: Allow the chicken and rice to cool slightly and then transfer it to an airtight container. Store in the refrigerator for up to 3 days.
  • To Freeze: Allow the chicken and rice to cool fully. Transfer the cooled mixture to a freezer-safe airtight container. Store in the freezer for up to 3 months.
  • To reheat: If needed, allow the chicken and rice to defrost overnight in the refrigerator. Transfer the mixture to a heat-safe container and cover it with a damp paper towel. Heat in the microwave in 1-minute intervals until warmed through, fluffing with a fork after each minute. If you find the rice to be dried out, add 1-2 tablespoons of chicken broth before reheating.

More All-In-One Instant Pot Meals

If you enjoyed this recipe for Instant Pot Chicken and Rice, I would love for you to leave a comment and review below.

Bowl of instant pot chicken and rice with carrots and peas.

Instant Pot Chicken and Rice

This all-in-one dinner recipe features tender chicken, fluffy rice, and a medley of vegetables that are flavored and cooked to perfection!