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Instant Pot Chicken and Rice Recipe for Beginners

Tender chicken and fluffy rice cooked together in one pot — an easy, foolproof dinner ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Chicken and Rice1.5 lbs. boneless, skinless chicken thighs (cut into bite-sized pieces)1 cup long-grain white, jasmine, or basmati rice (rinsed)2 cups low-sodium chicken broth1 small onion, diced3 cloves garlic, minced1 cup grated carrots (optional)1 tablespoon olive oil Salt and pepper, to taste
Optional Finishing Touches¼ cup grated parmesan cheese Fresh parsley, chopped, for garnish

Method
 

  1. Prep your ingredients — Chop the onion, mince the garlic, cut the chicken into even pieces, and rinse the rice.
  2. Sauté the chicken and aromatics — Set the Instant Pot to Sauté mode, add olive oil, and brown the chicken for 1-2 minutes per side. Add the onion and garlic and cook until softened, about 3 minutes.
  3. Deglaze the pot — Pour in a splash of the chicken broth and scrape up any browned bits from the bottom with a wooden spoon.
  4. Layer the ingredients — Spread the rice evenly in the bottom of the pot, place the chicken on top, then pour the remaining broth over everything. Do not stir.
  5. Pressure cook — Close the lid, set the valve to Sealing, and cook on High Pressure for 8-10 minutes.
  6. Release the pressure — Allow a natural release for 10 minutes, then carefully switch the valve to Venting for a quick release of any remaining pressure.
  7. Finish and serve — Open the lid, stir in the parmesan cheese and grated carrots if using, and garnish with fresh parsley before serving.

Notes

  • For brown rice, add ¼ cup extra broth and increase cook time to 22 minutes with a 10-minute natural release.
  • Use a 6-quart Instant Pot for best results; if using an 8-quart, add ¼-½ cup extra broth.
  • Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.