Instant Pot chicken and rice is a delicious and simple supper that you can make all in one pot.
Don’t worry, internet friends! If you do not have an Instant Pot, I already have stove top instructions for this recipe here: one pot chicken and rice.
But if you don’t have an Instant Pot yet…why not? You should really look into getting one. See my full Instant Pot product review video here. But in short, I am loving mine. #NotSponsored
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Okay, back to this Instant Pot chicken and rice.
It is every bit as good as the original stove top recipe. I did have to strategize a little to get the cooking times for all the ingredients to line up.
I left the chicken thighs whole in this recipe, and I browned them on the sauté setting first. This locks in the juices and helps the chicken pre-cook a little.
After I sauté them, I put them aside on a plate and add the other ingredients (see full recipe instructions for details). The chicken thighs are placed on top. When the cooking is complete, they come out like this.
And they cooked perfectly! You could leave them whole, as shown above. Or you can do what we do at my house and shred them with two forks. Since they are so tender, they are pretty easy to shred.
And then I stir everything together.
Heads up, I did revise this recipe as of 8/20/2018 after several complaints about scorching and/ or not coming up to pressure.
The remedy? In the revised instructions below I added some additional chicken stock, and I cut off the NPR (natural pressure release) time at ten minutes by quick releasing any remaining pressure, rather than letting it depressurize fully. It worked out great for me, three times in a row. So I am considering it blog worthy to publish these updated instrucitons.
I love that this worked so well in the pressure cooker! Y’all let me know if you try it.
FAQ’s for Instant Pot Chicken and Rice
Can I use frozen chicken thighs?
I would not recommend it. Some people have had good luck with this, but I have had mixed results. For best results, I recommend fully thawed chicken.
Can I use another type of rice?
Yes, as long as it has a similar cook time to jasmine rice. For example, white basmati rice should work well in this recipe. Brown rice may not work as well since it typically has a longer cook time.
Can I use chicken breasts in this recipe?
I probably would not recommend it. Why? Chicken breasts have a significantly lesser cook time, and they would likely dry out.
More Instant Pot Recipes You May Enjoy
- Instant Pot whole “rotisserie” chicken
- Instant Pot “baked” sweet potatoes
- Instant Pot classic beef chili
- Instant Pot red beans and rice
- Instant Pot chicken breasts
- Instant Pot chicken thighs
- Instant Pot pasta e fagioli soup
- Instant Pot hard boiled eggs
- Instant Pot spaghetti (one pot)
- Instant Pot chicken recipes
- Instant Pot oatmeal (pot in pot method)
See ALL of my Instant Pot recipes here.
Tools Used to Make This Recipe
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- Instant Pot – my favorite electric pressure cooker
- Cutting board
- Chef’s knife
- Wooden spatula and/or wooden spoon
Instant Pot Chicken and Rice Recipe
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Instant Pot Chicken and Rice
Instant Pot chicken and rice is a delicious and simple supper that you can make all in one pot. It is SO delicious and easy!
- 1 pound boneless skinless chicken thighs (up to 1.5 pounds works)
- cooking spray (I used avocado oil spray, but a tablespoon of oil of your choice works)
- 3 small shallots diced
- 1 cup carrots diced
- 1 cup sliced mushrooms
- 2 cloves medium fresh garlic minced
- 1 1/2 cups uncooked white jasmine rice rinsed and drained (Do NOT skip the rinsing. Rice will likely scorch if not rinsed!)
- 2 cups chicken stock or broth divided ( I use 1/4 cup for deglazing the pan)
- 2 Tablespoons fresh thyme leaves chopped and divided (or 2 teaspoons dried)
- salt and pepper to taste
- Generously salt and pepper your chicken thighs.
Using the sauté setting (normal level), preheat until the display reads "hot."
- Use tongs to put chicken in the pan (watch out for oil splatter!)
Sear chicken thighs, 4 minutes on each side.
Remove and set aside chicken on a plate.
Add 1/4 cup broth to deglaze the pan, scrape the bits with a wooden spoon (do not skip this step!). If there are any stuck on spots, be sure and lift those away from the pan with a wooden spoon.
Add shallot, mushroom and carrots, and cook for 2 to 3 minutes.
- Add garlic, and continue to cook for another minute.
Add remaining chicken stock, rice, thyme and stir together.
Place the chicken thighs on top of the mixture, and do not stir them in.
- Place the lid on, and lock it, setting the valve to sealing.
Cook on manual high pressure for 8 minutes, and allow the Instant Pot to release naturally (do not use the quick release lever) for 10 minutes. Quick release the remaining pressure.
Once any remaining pressure is fully release, remove the lid carefully.
- Use two forks to shred the chicken, and stir the pot.
- Serve immediately.
Do NOT skip rinsing the rice first! This will remove some of the starch, and will prevent scorching/ sticking to the bottom.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
I do not recommend using frozen chicken for this recipe.
If you want to substitute types of rice, make sure the substitute you choose has a similar cook time to white jasmine rice (ex: White basmati should work well in this recipe.)
If you are using very large chicken thighs, you may want to cut them in half. Just for reference, my thighs were about 4 thighs equaling 1 pound of weight (about 4 to 5 ounces each). It doesn't have to be exact, but I just wanted to give y'all a heads up, since I have seen some really huge thighs at the store (ex of huge: 2 thighs equaling 1 pound of weight).
Note: Instant Pot chicken and rice originally appeared on A Pinch of Healthy 11/4/2016.