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Looking for a quick and easy one-pot meal? If you’re a fan of hassle-free cooking like my steak and potatoes or sheet pan chicken dinner recipes, you’ll like this Instant Pot chicken and rice! My kids love the taste of both foods together (and the peas and carrots in this dish, too) — and I love how easily I can make it for them.
Why You’ll Love This Instant Pot Chicken And Rice
- Juicy, tender chicken
- Perfectly cooked rice
- Simple, natural ingredients
- Quick and easy prep
- Convenient one-pot weeknight meal
- Family-friendly dinner
Ingredients & Substitutions
This section explains how to choose the best ingredients for making chicken and rice in the Instant Pot, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Chicken – You can use boneless skinless chicken breast or boneless skinless chicken thighs.
- Seasoning – A combination of homemade Italian seasoning, sea salt, and black pepper. You can also use just one or two types of dried herbs, such as dried oregano and basil, instead of the Italian seasoning.
- Olive Oil – Used for sauteing. You can use avocado oil, coconut oil, ghee, or butter as alternatives.
- Veggies – Carrots, peas, and onions are a classic, kid-friendly combination. Dice the carrots and onions into small, uniform pieces. You could also add or swap bell peppers, corn, broccoli, or zucchini. (Keep in mind that softer veggies will have a softer texture after cooking.)
- Garlic – For the best flavor, I use freshly minced garlic, but you could use 1 teaspoon jarred garlic for convenience.
- Rice – This Instant Pot chicken and rice recipe uses brown rice, which takes longer to cook than white rice. You can use long grain white rice or jasmine rice, but will need to adjust the cooking time (see instructions on the recipe card below).
- Chicken Broth – I use reduced sodium chicken broth, but regular or even bone broth would also work.
- Fresh Parsley – Optional, for garnish.
How To Make Chicken And Rice In The Instant Pot
This section shows how to make Instant Pot chicken and rice, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Season the chicken. Sprinkle it with sea salt, black pepper, and Italian seasoning.
- Sear the chicken. Add the olive oil to the Instant Pot (or any pressure cooker) and set it to Sauté mode. Sear the chicken on each side, until browned. Remove and set aside.
- Sauté the veggies. Add more olive oil. Sauté the diced onions and carrots, until softened. Add garlic and rice and sauté a couple minutes.
- Add the garlic and rice. Mix in the minced garlic and rinsed rice to the Instant Pot, and sauté.
- Add liquid. Turn off the Sauté mode and add the chicken broth. Stir until combined.
- Pressure cook. Place a trivet in the Instant Pot and set the chicken breasts on it. Close the lid and set the pressure release valve to the Sealing position. Cook chicken and rice in the Instant Pot on High pressure and naturally release.
- Fluff. Remove the rack with the chicken. Stir in the peas — they will cook from the residual heat. Fluff the rice mixture with a fork.
- Enjoy. Garnish Instant Pot chicken and rice with fresh parsley, if desired.
Tips For The Best Instant Pot Chicken And Rice
This dish is quite easy, but here are some tips that can help:
- Don’t crowd the pot when searing. Depending on the size Instant Pot you have, you might have to saute two chicken breasts at a time to get a better sear.
- Rinse the rice. Before adding the Instant Pot, rinse your rice to prevent clumping.
- Don’t skip the natural release. If you release the pressure too quickly, the rice will stick to the bottom.
- Use a trivet. Do not place the chicken directly in the broth with the rice. Placing the chicken on a trivet above the rice helps to prevent it from sticking to the bottom and reduces the risk of a burn notice, ensuring that both the chicken and rice cook evenly and without any scorching.
- Spicy – Add some heat to your dish by incorporating spices like cayenne pepper, chili powder, or red pepper flakes. Sprinkle them on the chicken before searing, or mix them with the rice and broth before cooking for a spicier flavor.
- Creamy – After cooking, remove the chicken and set it aside. Stir in 1/4 cup heavy cream and a few ounces of cream cheese into the cooked rice for a creamy texture.
- Cheesy – After you release the pressure, sprinkle shredded cheese (such as cheddar, mozzarella, parmesan cheese, or Monterey Jack) over the Instant Pot chicken and rice. Close the lid and let the cheese melt. (You can also stir it into the rice if you prefer.)
- Lemon – Add a couple tablespoons of lemon juice and a teaspoon of lemon zest to the pot together with the chicken broth. (Feel free to brush some lemon juice on the chicken too, before the spices, if you like.)
- Store: Transfer leftovers to an airtight container and refrigerate for 3-4 days.
- Meal prep: Cook a batch ahead of time and divide it into individual meal containers. Store the chicken and rice separately to maintain texture, and refrigerate for up to 4 days.
- Reheat: When ready to eat leftover Instant Pot rice and chicken, simply reheat in the microwave or stovetop until warm.
- Freeze: Cool completely, then transfer to airtight freezer-safe containers or zip lock bags. Freeze for up to 3 months.
What To Serve With Instant Pot Chicken And Rice
- Salad – Try a refreshing Greek salad for a light and easy combination, or omit the chicken from a chicken Caesar salad.
- Soups – Pair this dish with a light soup such as vegetable soup or broccoli cheese soup for a well-rounded and cozy meal.
More Easy Chicken And Rice Recipes
Elevate your chicken and rice game with these mouthwatering creations. You might also like my other Instant Pot recipes!
- Instant Pot – Essential for this meal! I love that it creates perfect rice and hands-off meals.
Instant Pot Chicken And Rice
Instant Pot Chicken And Rice
Make Instant Pot chicken and rice in a flash! Juicy chicken, perfectly cooked rice, peas, and carrots come together for an easy one-pot meal.
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Season the chicken with half of the Italian seasoning (1 teaspoon), sea salt, and black pepper.
Add 2 tablespoons of olive oil to the Instant Pot and set it to Saute mode. Sear the chicken for 3-4 minutes on each side, until browned. (Don’t crowd the pot. You might have to saute 2 at a time to get a better sear.) Remove and set aside.
Add the remaining 1 tablespoon of olive oil. Add in the onions and carrots. Saute for 5-6 minutes, until softened.
Add the garlic and rinsed rice to the Instant Pot. Saute for an additional 1-2 minutes.
Turn off the Saute mode and add the chicken broth. Stir until combined.
Place the rack in the Instant Pot and set the chicken breasts on it. Close the lid and set the knob to Sealing. Cook chicken and rice in the Instant Pot on High pressure for 12 minutes, with a 5 minute natural release. (If using white or jasmine rice, reduce the cook time to 10 minutes.)
Remove the rack with the chicken. Stir in the peas. Rest the lid over the pot for an additional 5 minutes, then fluff with a fork.
Garnish Instant Pot chicken and rice with fresh parsley, if desired.
Last Step: Leave A Rating!
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Serving size: 1 chicken breast + 1 cup of rice vegetable mixture
Nutritional info does not include optional parsley.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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