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.
Danielle says
Rice was super dry! I didn’t think it was right when i was reading the ingredients list, but i went ahead with it anyways.. Would probably use double the amount next time.
Rosie Wear says
This amazing recipe has become a staple in my house! Only changes I make are subbing shallot for noon and omitting mushrooms (I don’t usually have either item on hand). I also cook about 3 pounds of chicken thighs in the pot, 2 of which are used in other recipes. It takes a little longer, but it’s worth it! Thanks for an amazing recipe.
Rosie Wear says
Also, I have an electric pressure cooker – that may be part of the problem for those who burn theirs.
Wendy Day says
FOLLOWED DIRECTIONS TO A t AND IT BURNED…. A LOT OF FOOD WASTED…. WOULDN’T TRY THIS IF I WERE YOU
Shawn wilkin says
I wish I had looked at the comments before trying this. Mine didn’t come to pressure either. Hopefully the owner of this recipe removes it so that others don’t have a poor experience as well.
DAvid Pineau says
Instant pot newbie here – Mine also didn’t come to pressure either, so I ran 2 more cycles adding a cup of water each time, one for 5 minutes and again for 10. It Never did come up to pressure, and the rice was mushy like risotto. It was actually still delicious though! ( I also made a few substitutions – I didn’t have shallot, but I added a stick of diced celery and a tablespoon or so of fresh minced ginger, as well as a pinch of tumeric for yellow color.) I won’t run additonal cycles next time as the rice stuck to bottom (like really stuck!). It was Still delicious though, can’t wait to try it again – thanks for the great recipe.
Debbie Davis says
I made this exactly as described tonite, except 6 thighs and regular 20 minute rice, and it turned out delicious! Thanks!
Marjorie @APinchOfHealthy says
I am so happy that you enjoyed it Debbie!👏🏻🙌🏻 Thanks for taking the time to let me know! 💖
Joanna Lambert says
HI! this sounds great. If i use brown jasmine or basmati rice (I forget what i have at home), does that affect the cooking time?
Eve says
Mine didn’t come to pressure as well. I believe I have followed everything exactly as indicated. I went to attend to other chores and when I came back I realized it didn’t come to pressure and it as already counting down with 5 minutes left. I let it finish and waiting about 15 mins to open the lid. It was burnt at the bottom but otherwise it tasted cooked. My only concern was if the chicken was cooked properly or not. I was hungry and there wasn’t any pink in it.
Rhonda says
Me too. Same thing. Started counting down before coming to pressure. I added some liquid but that cant work well for the rice. Too bad becuse i have made this recipe Many times – luv it -nut cant figure this one out.
Marjorie@APinchOfHealthy says
Hi Carrie! Yes, chicken breast would not work very well since the recommended cook time for chicken breast (vs chicken thigh in the original recipe) is much less. Try it with the chicken thighs nest time. They have a longer cook time, and they are a lot less likely to dry out. Better luck next time!
Rachel McNeill says
Two questions – can you use brown rice? And can you use frozen chicken breasts?
Marjorie@APinchOfHealthy says
Yay! I am glad it was delicious for you.
Marjorie@APinchOfHealthy says
You could try it. It might get a little overcooked, though. Also, if you do use cooked chicken, don’t stir it in, just lay it right on top so that the rice has plenty of liquid.