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Instant Pot Chicken and Rice

This Instant Pot Chicken and Rice is an easy, comforting meal that cooks all in one pot. Juicy chicken, fluffy rice, and tender veggies come together for a dinner your family will love. Perfect for busy weeknights, meal prep, or anytime you want a quick, flavorful dinner without fuss.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken breasts or thighs
  • 1 tbsp olive oil
  • 1 onion medium chopped
  • 2 cloves garlic minced
  • 1 ½ cups white rice long-grain
  • 3 cups chicken broth
  • 1 cup peas frozen
  • 1 cup carrots frozen
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika optional

Method
 

  1. Turn Instant Pot to sauté mode. Add olive oil and chicken. Brown for 3–4 minutes per side. Remove chicken and set aside.
  2. Add onion and garlic to the pot. Stir and cook for 2 minutes until fragrant.
  3. Pour in rice and chicken broth. Stir gently to prevent sticking.
  4. Place chicken on top of rice. Sprinkle salt, pepper, and paprika. Press chicken lightly into rice.
  5. Close lid, seal vent, and set to high pressure for 10 minutes.
  6. Let natural release for 5 minutes, then quick release remaining pressure.
  7. Stir in frozen veggies. Residual heat will cook them in minutes.
  8. Fluff rice, slice chicken, and serve warm.

Notes

Tips

  • Use frozen veggies for convenience.
  • Brown rice can be used, cook for 22 minutes instead of 10.
  • Add a splash of lemon juice or soy sauce for extra flavor.
  • Keep sauces or toppings separate if storing for meal prep to prevent soggy rice.

Variations

  • Swap chicken breasts for thighs for extra juiciness.
  • Add corn, green beans, or bell peppers for variety.
  • Top with shredded cheese for kid-friendly version.
  • Mix in a little garlic powder, paprika, or herbs for more flavor.

Meal Prep Tips

  • Portion into containers for easy grab-and-go lunches or dinners.
  • Cook a double batch and freeze leftovers for up to 3 months.
  • Label containers with the day of the week to stay organized.

Storage Tips

  • Store in airtight containers in the fridge for 3–4 days.
  • Cool food slightly before sealing containers to prevent condensation.
  • Reheat with a splash of water or broth to keep rice fluffy.