Instant Pot Chicken and Rice

Seasoned chicken thighs and long-grain rice cooked together in the Instant Pot with onion, garlic, broth and peas for a one-pot dinner. Serves 6.

Naturally gluten-freeHigh-proteinBudget-friendlyNo added sugar

Contains: milk. Based on the ingredients as written; check package labels, which can change.

  • Prep 10 min
  • Cook 35 min
  • Total 50 min
  • Yield 6 servings
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Storage | Print recipe

Instant Pot chicken and rice with peas and parsley in a bowl

The rice cooks in chicken broth and absorbs all the flavor from the browned chicken and onion. It is comfort food from one pot in under an hour.

Rinsing the rice and scraping up the browned bits before pressure cooking prevent the dreaded burn warning.

Instructions

  1. Season. Toss the chicken with the salt, paprika, garlic powder and pepper.
  2. Brown. Set the Instant Pot to Saute and heat the oil. Brown the chicken in two batches, 3 minutes per side, and set aside. Cook the onion 3 minutes, add the garlic for 30 seconds.
  3. Deglaze. Pour in the broth and scrape the bottom well to loosen every browned bit.
  4. Pressure cook. Stir in the rice, lay the chicken on top, lock the lid and cook on high pressure 10 minutes. Let the pressure release naturally for 10 minutes, then release the rest.
  5. Finish. Stir in the peas and butter, cover for 3 minutes to warm the peas, and sprinkle with parsley. Check that the chicken reads 165°F.

Nutrition per serving (estimated)

490Calories
43 gCarbohydrates
2 gFiber
41 gNet carbs
34 gProtein
20 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Naturally gluten-freeHigh-proteinBudget-friendlyNo added sugar

Tips

  • Use long-grain white rice; brown rice needs more liquid and time.
  • A 6-quart or larger Instant Pot is needed for this amount.

Having trouble? See why chicken turns out dry in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Freezer-friendly

Refrigerate up to 4 days, or freeze up to 3 months. Sprinkle with a spoonful of water and reheat covered until steaming, 165°F.

Questions about this recipe

Why does my Instant Pot say burn?
Browned bits stuck to the bottom or rice sitting directly on the base can scorch. Deglaze well and rinse the rice.
Can I use chicken breasts?
Yes, cut into large pieces; they cook in the same time.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Chardonnay or Pinot Noir. Wine pairing guide

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All slow cooker and instant pot recipes | Chicken and Poultry Recipes | All recipes | Cooking guide and safe temperatures