Instant Pot Chicken and Rice – Mouthwatering One-Pot Magic

by Isabella Reed Published: April 24, 2025

There’s something magical about walking into a kitchen filled with the smell of garlic, herbs, and chicken simmering away – especially when you know dinner will be ready in under an hour! My Instant Pot Chicken and Rice has become my go-to weeknight lifesaver, packing all the comfort of homemade cooking without the fuss. It’s the kind of meal that makes everyone gather around the table the second they catch that first whiff.

What I love most (besides the flavor, of course) is how this recipe turns basic ingredients into something special with almost no effort. The Instant Pot does all the heavy lifting while I get to pretend I’m some kind of kitchen wizard. One pot, minimal cleanup, and you’ve got tender chicken, perfectly cooked rice, and veggies all infused with those delicious juices. It’s the kind of meal that tastes like you spent hours on it, but trust me – our little secret is how ridiculously easy it really is!

Why You’ll Love This Instant Pot Chicken and Rice

This recipe isn’t just dinner—it’s your new weeknight superhero. Here’s why it’s about to become your favorite:

One-pot wonder: From browning chicken to cooking rice, everything happens in the Instant Pot. Fewer dishes? Yes please!
Flavor bomb: The chicken juices mingle with garlic, herbs, and soy sauce as it cooks, creating insanely tasty rice.
Hands-off magic: Set it and forget it while the pressure cooker works its magic (perfect for busy nights).
Crowd-pleaser: Kids love it, adults adore it—and leftovers taste even better the next day.

Seriously, this dish checks all the boxes: easy, delicious, and practically cleans up after itself!

Ingredients for Instant Pot Chicken and Rice

Gather these simple ingredients – I promise you probably have most of them already! The magic is in how they all come together:

4 chicken thighs (about 1.1 lbs/511g) – bone-in, skin-on (trust me, this makes all the difference)
2 cups (440g) Jasmine rice – rinsed until the water runs clear
1 medium onion (235g) – sliced thin so it melts into the rice
6 garlic cloves (16g) – minced (yes, six! It’ll mellow while cooking)
2 carrots (190g) – chopped into little coins
2 tomatoes (320g) – quartered (they’ll break down into saucy goodness)
1 tbsp (15ml) olive oil – for that perfect chicken sear
1 tsp (5.8g) tomato paste – our flavor secret weapon
A pinch each of dried oregano and basil – about 1/4 tsp if you’re measuring
2 cups (500ml) chicken stock – unsalted so we control the seasoning
1.5 tbsp (22.5ml) soy sauce – regular, not light (that umami punch!)
Salt and pepper – to taste (don’t be shy with the chicken!)
2 green onions – thinly sliced for that fresh pop at the end

Ingredient Notes & Substitutions

Skin-on thighs stay juicier under pressure, but boneless works in a pinch (just reduce cook time by 2 minutes). Jasmine rice gives perfect texture, but basmati works too. No soy sauce? Try Worcestershire or coconut aminos. And if tomatoes aren’t your thing, bell peppers make a great swap!

Equipment You’ll Need

Here’s the beautiful part – you don’t need any fancy gadgets for this Instant Pot Chicken and Rice! Just grab these kitchen basics:

6-quart Instant Pot (or any pressure cooker – this size fits everything perfectly)
Good kitchen knife (for chopping those onions, garlic, and carrots)
Cutting board (saves your countertops from garlic stains!)
Measuring cups and spoons (for rice and seasonings – eyeballing works in a pinch though)
Wooden spoon or silicone spatula (for stirring without scratching the pot)

That’s really it! Though I’ll confess – I sometimes use the Instant Pot’s trivet when making extra saucy versions, but for this recipe, you can skip it. The beauty of one-pot meals is how little equipment they actually need!

How to Make Instant Pot Chicken and Rice

Okay, let’s get cooking! This Instant Pot Chicken and Rice comes together in just a few simple steps – I’ll walk you through each one so you get perfect results every time. The key is building layers of flavor before letting the pressure cooker work its magic.

Step-by-Step Instructions

Sauté the chicken: Turn on your Instant Pot’s sauté function and heat the olive oil. Season those chicken thighs generously with salt and pepper, then place them skin-side down first – we want that golden-brown crispiness! Give them 4-5 minutes per side before removing to a plate.
Cook aromatics: In that same delicious chicken fat, toss in your onions, garlic, and carrots. Stir them around for about 2 minutes – just until the onions start turning translucent. Watch the garlic doesn’t burn! That’s when you’ll smell the magic starting.
Layer rice and liquids: Now stir in the tomato paste, oregano, and basil – let them toast for a minute. Add the rinsed rice, tomatoes, chicken stock, and soy sauce, giving everything a good mix so the rice gets evenly distributed. This ensures every grain cooks perfectly.
Pressure cook: Nestle those chicken thighs back in, skin-side up this time. Seal the lid, set to high pressure for 10 minutes, then let the pressure release naturally for 10 minutes after cooking (this keeps the rice fluffy). Quick release any remaining steam.
Garnish and serve: Sprinkle those sliced green onions over top for a fresh pop of color and flavor. The steam rising from that pot will have everyone running to the table – dig in while it’s piping hot!

Tips for Perfect Instant Pot Chicken and Rice

After making this recipe more times than I can count, I’ve picked up some foolproof tricks to guarantee your Instant Pot Chicken and Rice turns out amazing every single time. Here are my golden rules:

Rinse that rice! I know it’s tempting to skip, but washing Jasmine rice until the water runs clear removes excess starch and prevents a gummy texture. Use a fine-mesh strainer – it takes 30 seconds but makes all the difference.
Season in layers: Don’t just salt at the end! Season the chicken well before browning, then taste the broth after adding soy sauce. The rice absorbs all that flavor as it cooks.
Check chicken doneness by inserting a knife near the bone – juices should run clear. If unsure, give it another 1-2 minutes under pressure (the rice won’t overcook).
Let it rest: Resist lifting the lid immediately after cooking! Those 10 minutes of natural release let the rice absorb any remaining liquid and flavors settle.
Broil for crisp skin: If you miss that crispy chicken skin from stovetop cooking, pop the thighs under the broiler for 2-3 minutes after pressure cooking – game changer!

One last pro tip? Double the recipe and freeze half – it reheats beautifully with a splash of broth to refresh the rice. Now go forth and make chicken and rice magic!

Serving Suggestions

This Instant Pot Chicken and Rice is a complete meal all on its own, but I love pairing it with a few simple sides to make it feel extra special. My go-to is a crisp green salad with lemon vinaigrette – the brightness cuts through the richness perfectly. Steamed broccoli or sautéed greens (kale works wonders) only take minutes and add that pop of color to your plate.

Now let’s talk leftovers – which might be my favorite part! The flavors actually deepen overnight. When reheating, sprinkle a tablespoon of broth or water over the rice before microwaving (covered!) for 60-90 seconds. It brings everything back to life like magic. I’ve been known to fry leftover rice in a skillet with an egg for next-level breakfast too – don’t judge me!

Storage & Reheating

This Instant Pot Chicken and Rice keeps beautifully! Store leftovers in an airtight container in the fridge for up to 4 days – the rice actually gets more flavorful. For longer storage, freeze portions for up to 3 months. When reheating, add a splash of broth or water and cover loosely before microwaving for 1-2 minutes. The steam brings everything back to life without drying out!

Instant Pot Chicken and Rice FAQs

Over the years of making this recipe (and forcing it on all my friends), I’ve gotten the same great questions. Here are the ones that come up most often – with all my hard-earned answers!

Q: Can I use chicken breasts instead of thighs?
You can, but hear me out first! Chicken breasts tend to dry out under pressure. If you must use them, reduce cook time to 6 minutes and add 1/4 cup extra broth. But honestly? The thighs stay juicier and add way more flavor to the rice. Give ’em a try!

Q: Why did my rice turn out mushy?
Ah, the mushy rice mystery! Usually it’s one of three things: not rinsing the rice (that starch is sneaky!), using too much liquid (stick to the 2 cups broth exactly), or quick-releasing all the pressure too fast. That 10-minute natural release is crucial – it lets the rice set perfectly.

Q: Can I double this recipe?
Absolutely! Just make sure not to fill your Instant Pot more than 2/3 full. You might need to add 1-2 minutes to the cook time if doubling. Pro tip: brown the chicken in batches so it gets properly crispy instead of steaming.

Q: My chicken skin got soft – how do I crisp it up?
Welcome to my biggest pressure cooker pet peeve! Here’s my trick: after cooking, pop the thighs under the broiler for 2-3 minutes while the rice rests. The skin crisps up beautifully! Just watch it closely – it goes from golden to burnt fast.

Q: Can I make this without tomatoes?
Of course! Swap in 1/2 cup diced bell peppers or just leave them out entirely. The tomato paste still gives that rich depth. My mushroom-obsessed friend even uses sautéed creminis instead – says it’s “life-changing” (her words, not mine!).

Nutritional Information

Okay, let’s talk numbers – but remember, these are just estimates based on my exact ingredients. Your Instant Pot Chicken and Rice might vary slightly depending on your chicken size, rice brand, or how generous you are with that delicious olive oil!

Per serving (about 1/4 of the recipe):

Calories: 520
Protein: 32g (hello, muscle fuel!)
Carbohydrates: 55g
Fiber: 3g
Sugar: 5g (mostly from those sweet carrots and tomatoes)
Fat: 18g
Sodium: 450mg (easy to reduce with low-sodium soy sauce if needed)

The best part? You’re getting a complete, balanced meal in one bowl – protein, carbs, and veggies all cooked together in that magical Instant Pot. Not too shabby for something that tastes this good and cleans up so easily!

Final Thoughts

Well, there you have it – my all-time favorite Instant Pot Chicken and Rice recipe that’s saved more weeknights than I can count! If you’re looking for a meal that’s equal parts comforting and effortless, this is your golden ticket. I still get excited every time I lift that lid and see perfectly cooked rice swimming in all those delicious juices with juicy chicken on top. It’s the kind of dish that makes you feel like you’ve got your life together, even when everything else is chaos.

Now I want to hear from you! Give this recipe a try and let me know how it turns out. Did you add any fun twists? Maybe some extra garlic (can’t blame you) or a dash of your favorite spice? Tag me on social with your creations – I live for seeing your kitchen triumphs! And if this becomes your new go-to dinner like it did for me, well…welcome to the club. Just promise me you’ll make extra for leftovers – cold rice never tasted so good!

Instant Pot Chicken and Rice – Mouthwatering One-Pot Magic