Instant Pot chicken and rice is a delicious and simple supper that you can make all in one pot. 👉🏻Pin this recipe here.👈🏻
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
This post may contain affiliate links, which pay a referral fee to me at no additional cost to you. My full affiliate disclosure can be seen here.
Okay, back to this Instant Pot chicken and rice. It is such a quick and easy dinner!
And it’s a complete one pot meal with your protein, starch and veggies all in one pot. True comfort food!
How to make Instant Pot chicken and rice
First, gather your ingredients. For tastiest results, always use the best quality ingredients you have access to.
Ingredients
To make this Instant Pot chicken and rice recipe you will need the following:
- boneless skinless chicken thighs
- cooking spray
- shallots
- carrots
- mushrooms
- garlic
- uncooked white jasmine rice
- chicken stock or broth
- fresh thyme leaves (half the amount of dried works well as a sub)
- salt and pepper
Cooking on sauté
Instant Pot chicken and rice 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. Here is how I did it.
Generously salt and pepper the raw chicken thighs. Spray the inner pot with cooking spray, or add the oil. 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.
Add chicken on top of the mixture, and do not stir them in.
Pressure cooking
Close the lid and lock it, setting the valve to sealing. Cook on 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. It is really tender and will basically fall apart.
Serving tips
Sprinkle with some additional fresh thyme or parsley, if you prefer. Serve immediately. You could leave the chicken thighs whole if you prefer, 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.
Preventing scorching
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 instructions.
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
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.
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.
I probably would not recommend it. Why? Chicken breasts have a significantly lesser cook time, and they would likely dry out.
Yes! I have many recipes that do this. For this particular recipe, I recommend the sauté as written in the recipe instructions. This will give you best results.
Of course! The dish is already delicious as is, so don’t worry if you do not have any. But if you want to add some, it will be delicious.
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
This post may contain affiliate links, which pay a referral fee to me at no additional cost to you. My full affiliate disclosure can be seen here.
- Instant Pot – my favorite electric pressure cooker
- Cutting board
- Chef’s knife
- Wooden spatula and/or wooden spoon
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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!
Ingredients
- 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
Instructions
-
Generously salt and pepper your chicken thighs.
-
Spray the inner pot with cooking spray, or add the oil.
-
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.
Recipe Video
Recipe Notes
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.
Joyce says
I just bought a mini instant pot (3 quart) and am dying to use it, but can’t find any recipes for it. I would love to try your chicken (breasts) and rice recipe. It sounds delicious! Do you have any recipes for a mini pot or can you tell me where I can find some?
Marjorie @APinchOfHealthy says
Congrats! That recipe (and any recipe for 6 quart) should work as long as you divide the ingredients in half, and keep the same cook time.
Janaye says
I made this recipe tonight and my only alteration was to use chicken drums vs thighs. It turned out so good! I have had to take care of a sick kiddo all day long and needed something quick, easy and with good nutrition. Thank you! We will be incorporating this into our weekly rotation! ❤️
Marjorie @APinchOfHealthy says
I am so glad that you enjoyed it, Janaye!🤗
Becky says
Would the time change at all if using a 8qt instant pot?
Marjorie @APinchOfHealthy says
It shouldn’t, Becky. Let me know if you try it.
elaine says
i’ve made this recipe 3 times and every time i get the burn message. it is very stressful. i follow the instructions exactly — deglazing the pan with a wooden spoon, rinsing the rice… not sure what i am doing wrong. it tastes delicious when we get through the burn message but i dont know how to avoid this. any thoughts?
Rose says
Try Adding more stock. the extra moisture should help with scorching.
Juanita says
I’ve tried the recipe for the first time today. I had to adjust the time a little bit for the rice and I used different spices and added additional vegetables but this is a very good recipe. Thank you!!
Marjorie @APinchOfHealthy says
Yay Juanita! I am glad you enjoyed it.
kallie says
I’ve used this recipe a few times and it always turns out amazing! I add extra veggies and love it
Marjorie @APinchOfHealthy says
So awesome to hear that Kallie! Thank you for taking the time to leave a rating.💖
Kyra says
This is amazing! It’s my husbands favorite. I make it like 2x a week for him to take to work.
I have never got the burn message. I am shocked that so many other people do. Thank you again!
Marjorie @APinchOfHealthy says
That is so great to hear, Kyra. 💖 Thank you for taking the time to circle back and leave feedback.
Ann says
I have made this 3 times, twice with basmati and once with jasmine. I don’t use carrots as hubby doesn’t like them, but it is so freaking good every time! We both feel we could eat it til we got sick! This we be a regular for us! Thanks!
Marjorie @APinchOfHealthy says
So happy to hear that Ann!
Matt says
Followed the recipe exactly as stated, even read the tips and reviews beforehand. I had originally planned on a recipe using basmati but realized i only had jasmine and found this recipe. I should have just gone out and bought the basmati because this was mush. and when i say mush i mean…I’m on a liquid diet so i made this for my family and i could have eaten it as it was pretty much baby food. not impressed.
Marjorie @APinchOfHealthy says
Hi Matt! Sorry it did not turn out for you. I wish I could help troubleshoot. I am still not sure why this recipe work great for some, and not so great for others. In any case, thanks for the feedback!
Jan Nevins says
Maybe a stupid question, but how can I easily print out the actual recipe? I like a printed recipe while I am working on the recipe.
Marjorie @APinchOfHealthy says
There is a print button in the recipe card, and it is right under the thumbnail (small picture) within that recipe card. I am working with a developer to make that read more clearly. It is hard to see right now, but it is there.