Instant Pot chicken and rice is a delicious and simple supper that you can make all in one pot. 👉🏻Pin this recipe here.👈🏻 Show
 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 riceFirst, gather your ingredients. For tastiest results, always use the best quality ingredients you have access to. IngredientsTo make this Instant Pot chicken and rice recipe you will need the following:
Cooking on sautéInstant 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 cookingClose 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 tipsSprinkle 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 scorchingHeads 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. 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. Can you put raw chicken in the Instant Pot? 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. Can I add parmesan cheese? 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
See ALL of my Instant Pot recipes here. 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.
Did you try this recipe? Give it a star rating. Pin it and share it if it looks good to you. And be sure and stay connected on social media! Instagram | Pinterest | Facebook | YouTube | TikTok Be sure and check out all my favorite kitchen tools in my Amazon store (affiliate). Instant Pot Chicken and RiceInstant Pot chicken and rice is a delicious and simple supper that you can make all in one pot. It is SO delicious and easy! Prep Time 12 minutes Cook Time 20 minutes Time to come to pressure 8 minutes Total Time 32 minutes Servings 5 Calories 340 kcal
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). Nutrition Facts Instant Pot Chicken and Rice Amount Per Serving Calories 340 Calories from Fat 36 % Daily Value* Fat 4g6% Saturated Fat 1g6% Cholesterol 86mg29% Sodium 109mg5% Potassium 496mg14% Carbohydrates 51g17% Fiber 2g8% Sugar 2g2% Protein 22g44% Vitamin A 4430IU89% Vitamin C 8mg10% Calcium 54mg5% Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet. Note: Instant Pot chicken and rice originally appeared on A Pinch of Healthy 11/4/2016. (Visited 1,669,705 times, 68 visits today) Can you cook rice and meat at the same time in Instant Pot?All you do is set a trivet right over the beef, then fill one Insert Pan with rice and water, set it on top of the trivet and cook both the beef and rice together.
What is the ratio of water to rice in an Instant Pot?The rice to water ratio for Instant Pot rice is 1 to 1. This means that for every cup of rice you need 1 cup of water. Measure carefully, and use the same measuring cup for both the water and the rice so that your measurement is precise. This way, your rice will turn out perfect every time.
Can you cook breasts and thighs together in Instant Pot?Boneless chicken breasts and thighs cook in the same amount of time—just 10 minutes at high pressure will do it! Just be sure to arrange the meat in a single, even layer in the pot, as it cooks more evenly that way.
How long do you cook 1 cup of rice in an Instant Pot?Pressure Cook Rice: Add 1 cup (230g) rice and 1 cup (250ml) cold water in Instant Pot Pressure Cooker. Close the lid, turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 3 minutes, then Natural Release for 10 minutes.
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Chicken thighs and rice in instant pot
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