Instant Pot Chicken And Rice (Print version)

A comforting one-pot meal with tender chicken, fluffy rice, and vegetables perfectly cooked in the Instant Pot.

# What goes in:

→ Meats

01 - 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

→ Vegetables

02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 cup carrots, diced
05 - 1 cup frozen peas

→ Grains

06 - 1 1/2 cups long grain white rice, rinsed

→ Liquids

07 - 2 cups low-sodium chicken broth

→ Spices & Seasonings

08 - 1 tsp salt
09 - 1/2 tsp black pepper
10 - 1/2 tsp paprika
11 - 1/2 tsp dried thyme
12 - 1 bay leaf

→ Optional Garnish

13 - 2 tbsp fresh parsley, chopped

# Cooking steps:

01 - Set the Instant Pot to Sauté mode. Add a splash of oil and sauté the onion and garlic until translucent, about 2 minutes.
02 - Add the chicken pieces and cook for 3 to 4 minutes, stirring occasionally, until lightly browned.
03 - Stir in carrots, rice, salt, pepper, paprika, and thyme. Pour in chicken broth and mix well. Add bay leaf.
04 - Cancel Sauté. Close the lid, set valve to sealing, and cook on Manual or Pressure Cook mode for 10 minutes.
05 - Once cooking is complete, allow a natural pressure release for 10 minutes, then release any remaining pressure manually.
06 - Open the lid, remove the bay leaf, and stir in peas. Close the lid for 2 minutes to heat the peas through.
07 - Fluff the rice, garnish with chopped parsley, and serve warm.

# Tips from flavorandfeast:

01 -
  • Everything cooks in one pot, meaning less cleanup and more time with your family
  • The rice absorbs all those delicious chicken juices, making every bite incredibly flavorful
02 -
  • The natural release time is non negotiable, rushing it leaves the rice undercooked and crunchy
  • Do not skip rinsing the rice, I learned this the hard way with a pot of gluey disappointment
03 -
  • Cut chicken into uniform pieces so everything cooks evenly
  • If using brown rice, increase cooking time to 22 minutes and add extra broth

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