Instant Pot Chicken and Rice Recipe + Video
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This Instant Pot Chicken and Rice Recipe is quick and easy to make when you’re craving comfort food but it’s too hot to use the oven. Cook everything in the pressure cooker for a one pot meal in 30 minutes or less!!
Instant Pot Chicken and Rice Recipe
Sure, casseroles are easy to make and great for feeding the whole family… but there are still several steps before it’s in the oven, and you’re still left with a pile of dishes to clean after!
By making chicken and rice in the insta pot, you can cook everything in one spot and have it ready in no time.
It’s especially great in the summer when you still want a comforting meal but don’t feel like turning on the stove.
Recipe Video
To see us make this chicken and rice Instant Pot recipe from start to finish, watch the video in this post!
I love recipes that let me get in and out of the kitchen fast. And, using my Instant Pot lets me do exactly that.
Whether I’m craving juicy pulled pork sandwiches or a bowl of hearty beef stew, the pressure cooker delivers “cooked all day” flavor in a fraction of the time!
I’ll even use it to make a big batch of beans or corn on the cob for a large crew. Food prep or full meals — the IP is a must for busy families!
Ingredient Notes and Substitutions
- Chicken – Use boneless, skinless breasts and leave them whole.
You can also make this Instant Pot chicken and rice recipe with thigh meat, but you’ll need to increase the cooking time by a minute or two - Oil & Butter – I like to use both to help with browning and flavor. Olive oil is my top choice, but canola or vegetable oil are great substitutes.
- Veggies – Grab a white onion, carrots, and your favorite mushrooms, plus a bag of frozen peas if you want.
If needed, swap the white onion with a yellow one. White button mushrooms or baby bella (aka cremini) are my top picks for Instant Pot chicken rice. - Long Grain Rice – This can be pretty starchy, so be sure to rinse it really well before adding it to the IP.
- Chicken Broth – You can substitute vegetable broth or even water when making Instant Pot chicken breast and rice, but the flavor won’t be as strong.
- Seasonings – Add some dried oregano, plus salt and pepper to your taste. I like to stir in fresh parsley at the end with the frozen peas, but that’s optional!
Tips and Tricks to Make Instant Pot Chicken Breast and Rice
- Rinse the rice beforehand to remove excess starch.
Measure your rice into a large bowl and cover with water. Swirl the grains around with your fingers until the water turns cloudy, then pour out the water but leave the rice in the bowl.
Add more water and swirl again, repeating the steps three or four times until the water is clear.
In a time crunch, you can rinse and drain rice in a fine mesh colander while moving the grains around with your fingers. It’s not as effective, but it’ll do the job!
- Don’t just toss everything in at once.
Take the time to sauté the veggies and cook the garlic with oregano. It only takes a few extra minutes but makes a big difference in texture and flavor.
You’ll also need to layer the ingredients in the right order! Add the rice and mushrooms on top of the onion and carrot, pour in the broth, and then place the chicken breasts on top.
Going in this order ensures that each rice grain is perfectly plump and prevents that dreaded burn notice.
- Use a natural pressure release.
This means that when the timer is up, you leave the IP alone! It will slowly depressurize, so wait for the pin to drop before you open the lid.
While you wait, the rice will finish cooking and the chicken will lock in those juices so it all comes out perfectly.
Prep Ahead
- Chop onions and carrots
- Mince garlic
- Slice mushrooms
- Rinse and drain rice
Kitchen Tools You Will Need
- Instant Pot – This is the one I use.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
TIME SAVING TIP!
A great shortcut for shredding meats is to toss them into your stand mixer and run it on medium until it is perfectly shredded.
You can also place the chicken breasts in a large bowl and use a hand mixer to easily shred them.
Serving Suggestions
This Instant Pot chicken and rice recipe contains protein, starch, and vegetables for a truly one pot meal!
Slice up a loaf of your favorite crusty bread or toss some garlic knots in the air fryer as an easy side.
And if you want to offer an extra vegetable to stretch your servings, you can’t go wrong with grilled zucchini, honey glazed carrots, or green beans with garlic. YUM!
Storing and Reheating Instant Pot Chicken Rice
Allow leftovers to cool, then transfer them to an airtight container and store in the refrigerator for 3-5 days.
You can also meal prep this Instant Pot chicken and rice recipe and freeze portions for up to 6 months! Thaw in the refrigerator the night before you plan to eat one.
To reheat, microwave leftovers or warm them on the stove with a splash of broth for moisture.
Chicken and Rice Instant Pot Recipe FAQ
Yes, you can cook Instant Pot chicken breast and rice at the same time as long as you layer them in the order mentioned.
Other cuts of meat require different cooking times and will either be under- or overcooked when pressure-cooked with rice.
Not counting the time it takes to saute the veggies first, it takes 10 minutes to cook chicken breast and white rice in the IP, plus a 10-15 minute natural pressure release.
You need to add enough thin liquid when cooking rice in an IP. That’s why I use broth for my chicken and rice Instant Pot recipe instead of cream-based canned soup.
If you do get a burn warning when making Instant Pot chicken rice, cancel the time left on the timer and use the quick release to release the steam.
Then, carefully open the pressure cooker and remove the inner pot. Make sure that all of the seals and parts are in proper working order.
Check your meal and stir it carefully. Remove anything that is overcooked or burned. Clean up the scorched food and put the food back into the clean pot.
Then, add more thin liquid and seal the vent. Finish cooking per the original recipe.
Enjoy!
With love, from our simple kitchen to yours.
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Instant Pot Chicken and Rice Recipe + Video
Ingredients
- 2 tablespoons olive oil, canola or vegetable will work as well
- 2 tablespoons unsalted butter
- 1/2 cup white onion, chopped
- 1 cup carrots, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 1/2 cups uncooked long grain rice, rinsed well
- 1 cup mushrooms, sliced
- 3 cups chicken broth
- 1 pound skinless boneless chicken breasts
- Salt and pepper to taste
- 1 cup frozen peas, optional
- 1/4 cup fresh parsley, chopped, plus more for garnish if desired
- Parmesan cheese, optional for serving
Instructions
- Set instant pot to saute on high. Add butter, olive oil, 1 teaspoon salt, onion and carrots.
- Saute the vegetables until soft and golden, stirring occasionally for about 4-5 minutes.
- Add minced garlic and oregano, stir and cook about 1 minute or until fragrant.
- Add salt and pepper to chicken, set aside
- Add rice and mushrooms to the pot.
- Pour the chicken broth into the pot covering rice and vegetables, add more broth if needed.
- Pour chicken broth into pot covering rice and vegetables, add more broth if needed
- Place chicken breasts on top of rice mixture and sprinkle them with the remaining 1 teaspoon salt and the pepper.
- Cover and cook on manual high pressure for 10 minutes.
- When done, allow the instant pot to naturally release pressure.
- Remove lid, remove chicken and shred into bite-size pieces.
- Stir in the parsley, peas, and the shredded chicken.
- Serve with Parmesan cheese to be sprinkled on top.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2020, updated and republished June 2024
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Will cooking time change in an 8 qt?? Looks delicious. Thanks
Does the cooking time vary if I substitute cauliflower rice for the regular rice?
This is a weekly meal in my household. Everyone loves it so much that I have to pre-make a ton of it.
Perfect for a quick weeknight dinner, will definitely make again.
Hi Cora!
We’re so glad that you enjoyed the recipe!!
TSRI Team Member,
Devlyn