Instant Pot Chicken And Rice

The first time I made this, my daughter asked why the rice looked so perfect and I had to admit the Instant Pot did all the work while I folded laundry.

My friend Sarah came over for dinner last winter when she was sick, and she asked for the recipe before she even finished her first bowl.

Ingredients

• 1 lb boneless chicken thighs or breasts: thighs stay juicier but both work beautifully cut into bite sized pieces
• 1 medium onion, diced: yellow onion adds a subtle sweetness that balances the savory broth
• 2 cloves garlic, minced: fresh garlic makes all the difference so skip the jarred stuff here
• 1 cup carrots, diced: these add color and a little natural sweetness kids usually love
• 1 cup frozen peas: stir these in at the end so they stay bright green and pop with sweetness
• 1 1/2 cups long grain white rice, rinsed: rinsing removes excess starch so each grain stays separate
• 2 cups low sodium chicken broth: this is your main flavor builder so choose a good quality one
• 1 tsp salt and 1/2 tsp black pepper: adjust these to your taste since broth brands vary in sodium
• 1/2 tsp paprika: smoked paprika adds depth but regular works fine too
• 1/2 tsp dried thyme: this herb pairs so perfectly with chicken and rice
• 1 bay leaf: remove it before serving but let it work its magic during cooking
• 2 tbsp fresh parsley, chopped: fresh herbs at the end make the whole dish taste brighter and more finished

Instructions

Sauté the aromatics:

Set your Instant Pot to Sauté mode, add a splash of oil, and cook the onion and garlic until they smell amazing and look translucent, about 2 minutes.

Brown the chicken:

Add the chicken pieces and cook for 3 to 4 minutes, stirring now and then, until they have a nice golden color on the outside.

Build the base:

Stir in the carrots, rice, salt, pepper, paprika, and thyme, then pour in the chicken broth and give everything a good mix before tucking in the bay leaf.

Pressure cook:

Cancel the Sauté function, close the lid, set the valve to sealing, and cook on Manual or Pressure Cook for exactly 10 minutes.

Let it rest:

When the cooking cycle ends, walk away for 10 minutes and let the pressure release naturally, then release any remaining pressure manually.

Add the finishing touches:

Open the lid, fish out and discard the bay leaf, stir in the frozen peas, and close the lid for just 2 minutes to heat them through.

Fluff and serve:

Gently fluff the rice with a fork, sprinkle with fresh parsley, and serve while its steaming hot.

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This recipe has saved me on countless Tuesday nights when everyone is hungry and I have zero energy to cook anything elaborate.

Making It Your Own

Sometimes I swap in brown rice which needs 22 minutes and an extra quarter cup of broth. The texture is nuttier and the flavor deeper, though the cook time stretches a bit.

Serving Ideas

A simple green salad with lemon vinaigrette balances the richness perfectly. Warm crusty bread on the side never hurts either.

Storage And Meal Prep

This keeps beautifully in the fridge for up to four days and actually tastes better the next day as the flavors meld together. The rice does soak up liquid though, so add a splash of broth when reheating.

• Freeze individual portions for up to three months
• Thaw overnight in the refrigerator before reheating
• Add a pat of butter when reheating to bring back moisture

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There is something so satisfying about hearing that little ping when the valve drops and knowing dinner is ready.

Recipe FAQs

→ Can I use brown rice instead of white rice?

Yes, you can substitute brown rice for white rice. Increase the cooking time to 22 minutes and add an extra 1/4 cup of chicken broth to account for the longer cooking requirements of brown rice.

→ Do I need to thaw the frozen peas before adding them?

No thawing is required. The frozen peas are added after pressure cooking and the residual heat gently warms them through during the 2-minute resting period with the lid closed.

→ Can I use chicken breasts instead of thighs?

Both boneless skinless chicken thighs and breasts work well in this dish. Thighs tend to stay juicier, but breasts are perfectly suitable if you prefer leaner meat. Just cut them into 1-inch pieces as directed.

→ What if I don't have an Instant Pot?

You can make this in a Dutch oven or large pot on the stovetop. Brown the ingredients as instructed, then simmer covered for 20-25 minutes until rice is tender and chicken is cooked through, adding more liquid if needed.

→ How should I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave with a splash of water or broth to prevent drying. You can also freeze portions for up to 3 months.

→ Can I add other vegetables to this dish?

Absolutely. Diced bell peppers, celery, or corn work well. Add hearty vegetables like peppers and celery with the carrots in step 3. Quick-cooking vegetables like corn can go in with the peas at the end.