If you’re looking for a fast, flavorful, and family-approved meal, Instant Pot Chicken and Rice is about to become your dinnertime hero. This cozy, all-in-one dish delivers aromatic spices, juicy chicken, fluffy rice, and plenty of colorful veggies in just about 30 minutes — right from your pressure cooker!
Why You’ll Love This Recipe
- Incredible Weeknight Simplicity: Just one pot and a handful of pantry staples turn into an ultra-satisfying meal, no fuss or hovering over the stove required.
- Comfort Food With a Flavor Upgrade: The turmeric, cumin, and paprika create deep, warm flavors that make every bite exciting — but still totally kid-friendly!
- Quick and Wholesome: Thanks to the Instant Pot, you’ll have perfectly tender chicken and fluffy rice in record time — no need for separate pans.
- Perfect for Leftovers: It reheats beautifully for lunches or next-day dinners, saving you even more time.
Ingredients You’ll Need
There’s magic in how a few basic ingredients come together in this Instant Pot Chicken and Rice. Each one plays a special role, giving the finished dish that irresistible, homey flavor and the cheerful pops of color we all crave at dinnertime!
- Olive oil: Adds a subtle richness and ensures the onions and chicken brown beautifully in the pot.
- Onion: Diced fine for a delicate sweetness and body in every bite.
- Boneless, skinless chicken thighs: They stay moist and tender under pressure (breast works too if that’s what you have).
- Coarse kosher salt: Enhances every layer of flavor — check the notes below if you’re using a different type.
- Garlic powder: Guarantees gentle, rounded garlicky aroma without the risk of burning.
- Ground black pepper: For a gentle heat that perks up the dish.
- Paprika: Adds color and a mild sweet smokiness to every forkful.
- Ground turmeric: Lends a warm, golden hue and earthy undertone, elevating the rice and chicken.
- Ground cumin: Infuses a savory depth and just the right hint of spice.
- Long-grain white rice: Rinsed and drained, so each grain stays separate, fluffy, and perfect.
- Chicken broth: The key to juicy rice and extra chickeny goodness—low sodium is best for control over saltiness.
- Frozen mixed veggies: Peas, carrots, corn, and green beans add color, crunch, and extra nutrition without extra prep.
- Fresh lime juice: Brightens up the finished dish with a zesty tang that cuts the richness.
- Cilantro (minced): For sprinkling on top and that final burst of freshness.
Variations
One of the best things about Instant Pot Chicken and Rice is how easy it is to make your own! Don’t be afraid to change things up depending on what you have on hand, your dietary needs, or what your family loves most.
- Make it spicy: Add a pinch of cayenne or diced jalapeño with the onions for a zesty kick.
- Swap the chicken: Use boneless chicken breasts for a lighter option, or try turkey for a twist.
- Use different veggies: Toss in bell peppers, spinach, or zucchini for an extra shot of color and nutrition.
- Go dairy-free or creamy: Stir in coconut milk at the end for a creamier texture, or keep it dairy-free as written.
- Vegetarian version: Skip the chicken and add a can of rinsed chickpeas for hearty, plant-based protein.
How to Make Instant Pot Chicken and Rice
Step 1: Sauté the Aromatics and Chicken
Start by selecting the sauté function on your Instant Pot and adding a swirl of olive oil. Once the oil is shimmering, toss in your diced onion and let it soften, stirring until it starts to look translucent and sweetly fragrant (about 3 minutes). Next, pile in the cubed chicken thighs, salt, garlic powder, black pepper, paprika, turmeric, and cumin. Stir it all up and cook for another 3 minutes or so, just until the chicken loses its raw, pink color. Turn off the sauté function to lock in those savory aromas.
Step 2: Add the Rice and Broth
Add your rinsed, drained rice right into the pot, followed by the chicken broth. Stir everything together so the rice is nestled down among the chicken and spices — no stray grains on the sides of the pot! This sets you up for fluffy, evenly cooked rice in the final dish.
Step 3: Pressure Cook to Perfection
Pop the Instant Pot lid on, set the valve to sealing, and cook on high pressure for 10 minutes. When time’s up, quick-release the pressure by turning the valve carefully. Your kitchen will immediately fill with the mouthwatering scent of savory chicken and perfectly seasoned rice!
Step 4: Stir in the Veggies and Steam
Take off the lid and scatter the frozen mixed vegetables over the top. Fluff up the rice and chicken gently with a fork, folding in the veggies as you go. Seal the lid again, valve set to sealing, and let the retained steam work its magic for about 5 minutes. This keeps the veggies vibrant, tender, and never mushy.
Step 5: Finish and Fluff
Open the valve again (there’ll be little to no pressure left), take off the lid, and drizzle in the fresh lime juice. Give everything one last gentle fluff, then taste and adjust with extra salt or a squeeze of lime as needed. Generous cilantro on top is a must for that final fresh lift!
Pro Tips for Making Instant Pot Chicken and Rice
- Rice Rinsing Matters: Don’t skip rinsing the rice — this step washes away extra starch and guarantees grains that won’t clump or get gummy.
- Timing Is Everything: Add the frozen veggies at the end rather than pressure cooking, so they stay vibrant and don’t turn mushy.
- Customize the Seasoning: Taste after cooking and add a little more fresh lime juice or salt to punch up the flavors, especially before serving.
- Choose the Right Chicken: Thighs are more forgiving in the Instant Pot and stay extra juicy, but breast can be used for a lighter twist—just don’t overcook!
How to Serve Instant Pot Chicken and Rice
Garnishes
For a fresh and flavorful finish, a shower of minced cilantro works wonders! If you love a little tang, a few extra lime wedges on the side let everyone brighten their bowl to taste. A light sprinkle of chili flakes or a dash of hot sauce is fabulous for spice lovers, too.
Side Dishes
This dish is hearty enough on its own, but it’s also wonderful alongside a crisp green salad, some warm naan or pita bread for scooping, or a bowl of yogurt-cucumber raita to cool things down. Even a plate of sliced cucumbers and tomatoes adds freshness and crunch for a complete meal.
Creative Ways to Present
Scoop the Instant Pot Chicken and Rice into colorful bowls, garnish generously, and let everyone dig in family-style. For fun, serve it stuffed into mini bell peppers or roll it into wraps for a meal on-the-go. Or, shape it into little rice cakes and crisp them up for a playful lunchbox surprise!
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Chicken and Rice keeps wonderfully in the fridge. Just let it cool to room temperature, then pack it into an airtight container — it’ll stay fresh and tasty for up to four days without losing flavor.
Freezing
This recipe is freezer-friendly, making future dinners a breeze! Cool the rice entirely before spooning it into freezer bags or containers. Try to flatten the bags for quick thawing, and be sure to squeeze out excess air before sealing. It’ll be good in the freezer for up to three months.
Reheating
To reheat, simply microwave portions with a splash of broth or water to keep the rice moist and fluffy, or warm gently in a pan over low heat. If reheating straight from frozen, thaw overnight in the fridge for best results. Top with a squeeze of fresh lime and cilantro to wake up the flavors!
FAQs
-
Can I use brown rice for Instant Pot Chicken and Rice?
Yes, you can! However, brown rice takes longer to cook than white rice, so you’ll need to increase the pressure cooking time to about 22-25 minutes. Keep in mind that chicken breasts may turn out a bit drier with the longer cook time, but chicken thighs still work beautifully.
-
Do I have to thaw the frozen vegetables first?
No need! Add the frozen veggies straight from the freezer after pressure cooking. The residual heat in the Instant Pot will steam them perfectly without overcooking.
-
How do I prevent “burn” warnings when making Instant Pot Chicken and Rice?
The key is to thoroughly stir and scrape up any browned bits after sautéing the chicken and onions before sealing the pot. Make sure all the rice is submerged in the broth so it cooks evenly without sticking to the bottom.
-
Can I double this recipe in my Instant Pot?
Absolutely, as long as you don’t exceed your pot’s “max fill” line. The cook time remains the same; just make sure to fluff and season to taste once doubled.
Final Thoughts
If you’re craving a no-fuss, deeply satisfying meal, you truly can’t go wrong with Instant Pot Chicken and Rice. I hope this quick, flavor-packed recipe brings comfort (and a little color!) to your table — give it a try and see why it’s a favorite in my kitchen and so many others!
Print
Instant Pot Chicken and Rice Recipe
- Prep Time: 00:10
- Cook Time: 00:15
- Total Time: 00:30
- Yield: Serves 4-6 1x
- Category: Instant Pot
- Method: Instant Pot
Description
A flavorful Instant Pot Chicken and Rice recipe that is quick and easy to make, perfect for a wholesome family meal.
Ingredients
For the Chicken:
- 1 teaspoon olive oil
- 1 medium onion, diced fine
- 1–1/2 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
- 1–1/2 teaspoon coarse kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
For the Rice:
- 1–1/2 cups long-grain white rice (rinsed and drained well)
- 1–1/2 cups chicken broth
- 6 ounces (about 1-1/2 cups) mixed frozen veggies
- 1 tablespoon fresh lime juice, more as needed
- Cilantro, minced, for serving
Instructions
- Saute Chicken: Heat oil in the Instant Pot, saute onion, add chicken, salt, garlic, pepper, paprika, turmeric, and cumin until chicken is cooked.
- Add Rice and Broth: Stir in rinsed rice and chicken broth.
- Cook: Pressure cook on high for 10 minutes, then release pressure.
- Finish: Add frozen veggies, lime juice, fluff rice, adjust seasoning, and serve with cilantro.
Notes
- Use a blend of smaller frozen veggies like peas, carrots, corn, or green beans.
- For salt, adjust if using different brands.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg
