Let me tell you about my Instant Pot chicken and rice – it’s been my kitchen superhero on those crazy weeknights when the kids have soccer practice and I’ve got zero time. I remember one particularly wild evening when I threw this together in under 30 minutes while helping with math homework and folding laundry. That’s the magic of this one-pot wonder – tender chicken and fluffy rice all cooked together with minimal cleanup. My family now requests this Instant Pot chicken and rice at least twice a week, and honestly? I don’t mind one bit. It’s become our go-to when life gets hectic but we still want something comforting and homemade.
Table of Contents
Table of Contents
Why You’ll Love This Instant Pot Chicken and Rice
Listen, I know what it’s like to stare at the clock at 5:30pm with hungry kids and zero inspiration. That’s why this Instant Pot chicken and rice recipe has become my kitchen MVP. Here’s why you’ll adore it:
- One-pot magic: Just brown, dump, and press start – no juggling multiple pans while your toddler clings to your leg
- Flavor bomb: The chicken juices mingle with the rice as it cooks – trust me, it tastes way fancier than the effort required
- Customizable canvas: Throw in whatever veggies you’ve got – frozen peas, diced carrots, even that half-bell pepper in the fridge
- Kid-approved: My picky eater actually asks for seconds (and that’s saying something!)
- Leftover gold: The flavors get even better overnight – perfect for next-day lunches
Seriously, this Instant Pot chicken and rice is the busy cook’s dream come true. It’s saved my sanity more times than I can count!
Instant Pot Chicken and Rice Ingredients
Here’s what you’ll need for this simple yet flavorful Instant Pot chicken and rice (and yes, these exact measurements matter!):
- 1 lb boneless, skinless chicken thighs (trimmed of excess fat)
- 1 cup long-grain white rice (uncooked – don’t use instant rice!)
- 1.5 cups low-sodium chicken broth (trust me, regular makes it too salty)
- 1 small onion, finely diced (about 1/2 cup)
- 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
- 1 tsp kosher salt (plus extra for seasoning)
- 1/2 tsp freshly ground black pepper
- 1 tsp smoked paprika (regular works too)
- 1 tbsp olive oil (or any neutral oil you have)
Ingredient Notes
No chicken thighs? Swap in breasts (reduce cook time to 6 minutes). Vegetarian? Use veggie broth and mushrooms instead of chicken. I’ve made this Instant Pot chicken and rice with basmati rice when I’m out of long-grain – just reduce liquid by 2 tbsp. Pro tip: If using brown rice, you’ll need 1.75 cups liquid and 22 minutes cooking time. Frozen veggies? Toss in a handful at the end – the residual heat will thaw them perfectly!
How to Make Instant Pot Chicken and Rice
Let me walk you through making this foolproof Instant Pot chicken and rice – it’s easier than you think! The key is layering flavors properly and nailing those pressure cook times. I’ll share all my little tricks that make this dish come out perfect every time.
Step-by-Step Instructions
- Brown that chicken: Set your Instant Pot to sauté mode (normal heat). Add the oil and let it heat for a minute – you’ll know it’s ready when it shimmers. Season your chicken thighs with salt, pepper, and paprika, then brown them for about 3 minutes per side. Don’t crowd the pot – do it in batches if needed. The chicken won’t be cooked through yet, but that golden crust adds SO much flavor!
- Sizzle the aromatics: Remove the chicken and toss in your onions. Scrape up those delicious brown bits from the bottom – that’s flavor gold! Cook until translucent (about 2 minutes), then add the garlic. As soon as you smell that heavenly garlic aroma (about 30 seconds), it’s time to…
- Build your layers: Add the rice and stir to coat it with all those tasty oils. Pour in the broth and give everything a quick stir to combine. Now nestle your chicken thighs on top – don’t stir after this point or you’ll disturb the rice-to-liquid ratio!
- Pressure cook magic: Secure the lid, set the valve to sealing, and cook on HIGH pressure for 8 minutes. When the timer beeps, let it natural release for 10 minutes – this keeps the rice from getting mushy. Then carefully quick release any remaining pressure.
- The grand finale: Open that lid to a steamy, aromatic masterpiece! Use two forks to shred or slice the chicken right in the pot. Give everything a gentle fluff with a fork to distribute the chicken through the rice. Taste and add more salt if needed – I usually sprinkle on an extra pinch.
See? Even with all my detailed instructions, this Instant Pot chicken and rice comes together in no time. The hardest part is waiting those 10 minutes of natural release – my family always crowds around the kitchen sniffing the air impatiently!
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30-Minute Instant Pot Chicken and Rice For Busy Families
A simple and delicious one-pot meal perfect for busy weeknights. Tender chicken and fluffy rice cooked together in the Instant Pot for maximum flavor and minimal cleanup.
- Total Time: 28 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 1.5 cups chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tbsp olive oil
Instructions
- Set Instant Pot to sauté mode. Add olive oil.
- Season chicken with salt, pepper, and paprika. Brown for 3 minutes per side.
- Remove chicken. Add onion and garlic. Sauté for 2 minutes.
- Add rice and broth. Stir to combine.
- Place chicken on top. Close lid and set valve to sealing.
- Cook on high pressure for 8 minutes. Natural release for 10 minutes.
- Quick release remaining pressure. Fluff rice and serve.
Notes
- Use chicken breasts if preferred. Adjust cook time to 6 minutes.
- Add frozen peas or carrots for extra veggies.
- Double the recipe for leftovers.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1/4 recipe
- Calories: 420
- Sugar: 1g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg
Instant Pot Chicken and Rice Tips for Success
After making this Instant Pot chicken and rice more times than I can count (seriously, my family won’t let me stop!), I’ve learned all the little tricks for perfect results every time. Here are my hard-won secrets:
- Avoid the dreaded burn notice: Always deglaze the pot well after browning – those stuck bits can trigger the sensor. And never skip the broth measurement – too little liquid equals trouble!
- Rice texture perfection: If your rice turns out too wet, next time reduce broth by 2 tbsp. Too dry? Add 2 tbsp more. Simple as that!
- Seasoning boost: Try adding a bay leaf or sprig of thyme before cooking – remove before serving. A squeeze of lemon at the end brightens everything up beautifully.
- Chicken placement matters: Always put the chicken on top of the rice – this lets the juices drip down flavoring everything without overcooking the meat.
- Resting time: Let it sit with the lid off for 5 minutes after cooking – this helps the rice absorb any excess moisture perfectly.
Follow these tips and your Instant Pot chicken and rice will turn out restaurant-quality every single time. My kids swear it tastes better than takeout!
Serving Suggestions for Your Instant Pot Chicken and Rice
Oh, the possibilities! This Instant Pot chicken and rice is delicious all on its own, but here are my favorite ways to round out the meal. A crisp green salad with lemon vinaigrette cuts through the richness perfectly – I often grab a bag of pre-washed greens for ultimate ease. Roasted broccoli or green beans make fabulous veggie sides (toss with olive oil and garlic salt at 425°F for 15 minutes). And honestly? A warm slice of crusty bread for sopping up those delicious juices is never a bad idea. For busy nights, I’ll just serve it straight from the pot with some sliced cucumbers or carrot sticks – no judgment here!
Storing and Reheating Instant Pot Chicken and Rice
Here’s the beautiful thing about this Instant Pot chicken and rice – it might taste even better the next day! Let it cool completely, then store in an airtight container in the fridge for up to 4 days. For freezing, I portion it into meal-prep containers (it keeps beautifully for 3 months). To reheat, my favorite method is sprinkling a tablespoon of water over the top and microwaving covered for 2-3 minutes – the steam brings it right back to life. You can also warm it gently in a skillet with a splash of broth. Pro tip: If the rice seems dry after storage, a quick stir with a fork and a drizzle of olive oil works miracles!
Instant Pot Chicken and Rice Nutrition Information
Now, I’m no nutritionist, but here’s what my kitchen calculator tells me about this Instant Pot chicken and rice (keep in mind these are estimates – your exact numbers might vary slightly based on ingredients):
- Serving size: 1/4 of the recipe (about 1.5 cups)
- Calories: 420
- Protein: 30g (hello, muscle fuel!)
- Carbs: 45g (that fluffy rice goodness)
- Fat: 12g (mostly the healthy kind)
- Fiber: 1g (add veggies to bump this up)
- Sugar: 1g (naturally occurring)
Not bad for a meal that tastes this indulgent, right? Just remember – these numbers might shift if you tweak the recipe (like using chicken breasts instead of thighs).
FAQs About Instant Pot Chicken and Rice
I get asked about this Instant Pot chicken and rice recipe all the time – here are the questions that pop up most often in my inbox and comments. Trust me, you’re not the first to wonder!
Can I use brown rice in this Instant Pot chicken and rice recipe?
Absolutely! Just adjust the liquid to 1.75 cups and cook for 22 minutes on high pressure. The natural release stays the same at 10 minutes. Brown rice needs that extra liquid and time to get perfectly tender. I’ve found basmati and jasmine rice work beautifully too with slight adjustments.
How do I prevent mushy rice in my Instant Pot chicken and rice?
Oh honey, I learned this the hard way! Three key things: 1) Don’t skip the natural release – those 10 minutes make all the difference. 2) Measure your liquid precisely – too much broth equals soggy rice. 3) Fluff the rice immediately after opening the lid to stop the cooking process. Follow these steps and you’ll get perfect fluffy rice every time.
Can I double this Instant Pot chicken and rice recipe?
You bet! Just keep two things in mind: 1) Never fill your Instant Pot more than 2/3 full – the rice expands. 2) You might need an extra minute or two of cook time if doubling. I make a double batch every Sunday for meal prep – it reheats like a dream!
Why does my Instant Pot keep giving the burn notice with this recipe?
This usually happens if you didn’t deglaze properly after browning the chicken. Scrape up all those tasty browned bits before adding the rice. Also, make sure your chicken thighs aren’t too thick – if they’re over 1 inch, they can block heat distribution. If it still happens, try the pot-in-pot method!
Can I make this without browning the chicken first?
Technically yes, but…you’ll miss out on so much flavor! That quick sear creates depth that makes this Instant Pot chicken and rice special. If you’re really pinched for time, just skip it – but I promise those 6 extra minutes are worth it!
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