Print

Easy Instant Pot Chicken and Rice Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 11 reviews

This Easy Instant Pot Chicken and Rice recipe is a flavorful, one-pot meal perfect for busy weeknights. Tender chicken thighs or breasts are cooked with a medley of aromatic spices, fresh vegetables, and rice, all brought together effortlessly in your Instant Pot. The dish yields a comforting and wholesome dinner that combines juicy chicken, fluffy rice, and vibrant herbs.

Ingredients

Protein and Vegetables

  • 2 pounds boneless skinless chicken thighs or chicken breasts (cut into 1” pieces)
  • 1 large onion (finely chopped)
  • 2 large garlic cloves (minced)
  • 2 large carrots (grated)

Spices and Herbs

  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 bay leaves
  • 3 tablespoons fresh dill or parsley (finely chopped, optional)

Oils and Liquids

  • 2 tablespoons extra virgin olive oil
  • 2 1/4 cups low sodium chicken broth

Grains

  • 2 cups white rice or brown rice (rinsed & drained)

Instructions

  1. Preheat the Instant Pot: Press the Sauté button on your Instant Pot and allow it to preheat until the display shows “Hot”.
  2. Sauté aromatics and spices: Add olive oil, chopped onion, and minced garlic to the pot, sautéing for 2-3 minutes while stirring occasionally until fragrant. Press Cancel, then add dried thyme, oregano, and cumin, cooking for another 30 seconds with constant stirring to toast the spices.
  3. Add main ingredients: Layer the chicken pieces, grated carrots, rinsed rice, chicken broth, salt, pepper, and bay leaves into the Instant Pot in that order. Use a spoon to flatten the ingredients gently without stirring them together.
  4. Pressure cook: Close the lid and seal the pressure vent. Select Pressure Cook on High or Manual mode, setting the time to 10 minutes for white rice or 22 minutes for brown rice.
  5. Release pressure: For white rice, perform a Quick Release by carefully turning the pressure valve to Venting as soon as cooking ends. For brown rice, allow the pressure to release naturally until the pin drops down on its own.
  6. Finish and serve: Open the lid, sprinkle with fresh dill or parsley if using, gently stir to combine, and serve the dish hot for a delicious, hearty meal.

Notes

  • Use either chicken thighs or breasts based on preference; thighs offer more moisture and flavor.
  • Rinsing rice removes excess starch for fluffier texture.
  • Do not stir the rice and chicken together before cooking to avoid a sticky, mushy texture.
  • Natural release for brown rice ensures thorough cooking and a perfect chewy texture.
  • Fresh herbs added at the end bring brightness and fresh flavor to the dish.

Find it online: https://yumntasty.com/easy-instant-pot-chicken-and-rice-recipe/