This one-pot comfort dish is everything you want in a weeknight meal—simple, flavorful, and endlessly satisfying. Let your Instant Pot do the heavy lifting while you enjoy tender chicken and perfectly cooked rice every time.
Ideal for busy nights or when you just need something warm and nourishing, this recipe comes together quickly with pantry staples.
Add veggies for a complete one-bowl meal, or serve with a fresh salad for a well-rounded dinner that’s sure to become a go-to.
Ingredients
- 6 skinless, bone-in chicken thighs
- 1 tbsp olive oil
- 1 cup long grain white rice (rinsed thoroughly)
- 1¾ cups chicken broth or water
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme or Italian seasoning (optional)
- ½ cup frozen vegetables (e.g., peas or veggie mix – added frozen)
Yields: 4-6 servings
Prep time: 5 minutes / Cook time: 12 minutes / Inactive time: 10 minutes / Total time: 27 minutes
How to Make Instant Pot Chicken and Rice
Set the Instant Pot to Sauté. Add olive oil. Sear chicken thighs for 3–4 minutes per side until lightly browned. Remove and set aside.
Press Cancel to turn off Sauté mode. Add rinsed rice, broth, salt, pepper, garlic powder, onion powder, and thyme (if using). Stir gently to combine.
Sprinkle the frozen vegetables evenly on top of the rice — do not stir.
Place the browned chicken thighs on top (bone side down). Do not press down or mix in.
Secure the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
Carefully remove the chicken. Fluff the rice with a fork and serve warm.
Serving Tips
- Serve as a one-pot meal or pair with a fresh salad or sliced avocado.
- Add hot sauce or a squeeze of lemon for a flavor boost.
- Kid-friendly and great for meal prep—just portion and refrigerate.
FAQS
Cool completely and store in an airtight container in the fridge for up to 4 days. Easily reheat individual portions in the microwave with a splash of water. Cover loosely and heat in 30-second intervals, fluffing in between. Freeze in single-serve portions for up to 2 months. Thaw overnight or reheat directly from frozen with a splash of broth or water.
Instant Pot Chicken and Rice
Equipment
- 1 Pressure Cooker
Ingredients
- 6 skinless, bone-in chicken thighs
- 1 tbsp olive oil
- 1 cup long grain white rice (rinsed thoroughly)
- 1 3/4 cup chicken broth or water
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme or Italian seasoning (optional)
- 1/2 cup frozen vegetables (e.g., peas or veggie mix – added frozen)
Instructions
- Set the Instant Pot to Sauté. Add olive oil. Sear chicken thighs for 3–4 minutes per side until lightly browned. Remove and set aside.
- Press Cancel to turn off Sauté mode. Add rinsed rice, broth, salt, pepper, garlic powder, onion powder, and thyme (if using). Stir gently to combine.
- Sprinkle the frozen vegetables evenly on top of the rice — do not stir.
- Place the browned chicken thighs on top (bone side down). Do not press down or mix in.
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Carefully remove the chicken. Fluff the rice with a fork and serve warm.
Notes
- Use 1¾ cups liquid for fluffy, distinct grains—do not increase, even with frozen veg.
- Simple pantry spices keep it kid-friendly and fuss-free, but feel free to season to taste.
