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Easy Instant Pot Chicken and Rice - The Ultimate One-Pot Dinner

This Instant Pot chicken and rice recipe delivers perfectly tender chicken and fluffy rice in one pot with minimal cleanup. It's a comforting, family-friendly meal that takes just minutes to prepare using simple pantry ingredients.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 cup long-grain white rice
  • 1 cup chicken broth
  • 1 cup water
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • Optional: 1 cup frozen peas or mixed vegetables
  • Optional: Fresh parsley for garnish

Method
 

Instructions
  1. Turn your Instant Pot to 'Sauté' mode. Add olive oil and heat for 1 minute. Add chopped onion and sauté until translucent (about 3-4 minutes). Add minced garlic and cook for another minute until fragrant.
  2. Season chicken pieces with salt and pepper, then add to the Instant Pot. Cook for 2-3 minutes per side until lightly browned. No need to cook through completely at this stage.
  3. Rinse rice under cold water until water runs clear. Add rice to the pot along with chicken broth, water, paprika, and thyme. Stir gently to combine, making sure rice is submerged in liquid.
  4. Close the Instant Pot lid, set valve to sealing position. Cook on high pressure for 8 minutes. Allow natural pressure release for 5 minutes, then quick release any remaining pressure.
  5. Open the lid carefully. Remove chicken pieces and shred or slice as desired. Fluff the rice with a fork, then stir chicken back in along with any optional vegetables. Garnish with fresh parsley and serve immediately.

Notes

Rinsing rice removes excess starch for fluffier results. Cut chicken into similar-sized pieces for even cooking. Use low-sodium chicken broth to control salt levels. This recipe stores beautifully for 3-4 days in the refrigerator.