Instant Pot Chicken And Rice

The first time I made this Instant Pot chicken and rice, I was running late between soccer practice and piano lessons, desperate for something that wouldn't require three pans and an hour of standing at the stove.

My kids actually asked for seconds, and that never happens with rice dishes unless I've hidden copious amounts of cheese inside.

Ingredients

• Boneless skinless chicken thighs: Thighs stay juicier than breasts in pressure cooking, but either works beautifully
• Onion and garlic: These aromatics create the flavor foundation that transforms simple rice into something special
• Long grain white rice: Rinse thoroughly until water runs clear, this prevents gummy rice and ensures each grain stays separate
• Chicken broth: Low sodium lets you control seasoning, plus homemade broth adds incredible depth if you have it
• Frozen peas: They're already blanched, so they just need a quick steam at the end to stay bright green
• Paprika and thyme: This warm spice combo gives the dish a subtle comfort food quality without overwhelming

Instructions

Sauté the aromatics:

Set your Instant Pot to Sauté mode, add a splash of oil, and cook onion and garlic until translucent and fragrant

Brown the chicken:

Add chicken pieces and cook until lightly golden, about 3 to 4 minutes, letting those tasty browned bits form on the bottom

Build the flavor base:

Stir in carrots, rice, and spices, then pour in the broth and nestle the bay leaf into the mixture

Pressure cook:

Cancel Sauté, close the lid, set valve to sealing, and cook on Manual or Pressure Cook for 10 minutes

Natural release:

Let the pressure drop naturally for 10 minutes, then carefully release any remaining steam manually

Add the finishing touches:

Remove the bay leaf, stir in frozen peas, close the lid for 2 minutes to heat through

Final fluff:

Gently fluff the rice with a fork, sprinkle with fresh parsley, and serve piping hot

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This recipe has saved countless busy weeknights, and somehow it tastes like it simmered all day even though it was ready in under an hour.

Making It Your Own

A squeeze of fresh lemon juice right before serving brightens everything and cuts through the richness.

Creamy Variations

Stirring in a quarter cup of grated Parmesan at the end transforms this into something almost risotto like.

Serving Suggestions

A simple green salad with vinaigrette balances the hearty nature of this dish perfectly.

• Pair with crusty bread to soak up any extra broth
• Try steamed broccoli on the side for extra vegetables
• Leftovers reheat beautifully with a splash of water

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There's something deeply satisfying about hearing that final steam hiss and knowing dinner is ready.

Recipe FAQs

→ How long does it take to cook?

The total time is 35 minutes, including 10 minutes of preparation and 25 minutes of cooking time in the Instant Pot.

→ Can I use brown rice instead?

Yes, you can substitute brown rice, but increase the pressure cooking time to 22 minutes and add an extra 1/4 cup of chicken broth.

→ What other proteins work well?

Turkey pieces make an excellent substitute for chicken, following the same cooking instructions and timing.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave with a splash of broth or water to refresh the texture.

→ Can I make this creamier?

Yes, stir in 1/4 cup of grated Parmesan cheese at the end for added creaminess and extra savory flavor.

→ What vegetables can I add?

Beyond carrots and peas, try adding diced bell peppers, celery, or green beans. Add hearty vegetables with the carrots and tender ones like frozen peas after pressure cooking.