Instant Pot Chicken and Rice Recipe

If you’re craving a hearty, comforting meal that practically cooks itself, Instant Pot Chicken and Rice is a game-changer. Juicy chicken thighs, fragrant spices, and fluffy rice come together in the pressure cooker for a weeknight dinner that tastes like you’ve been tending it all day—but takes barely any hands-on time!

Ingredients You’ll Need

The magic of Instant Pot Chicken and Rice is in its simplicity—just a handful of humble ingredients is transformed into something truly comforting and rich. Each item adds its own special touch, from deep savory flavor to pops of color and texture.

• Olive oil: Gives a gorgeous golden sear to the chicken and helps bloom those fragrant spices.
• Bone-in chicken thighs, with skin: These deliver maximum flavor and moisture—a true secret for juicy, tender results.
• Salt and pepper: The foundation of good seasoning, making everything taste better!
• Onion: Adds sweetness and depth as it cooks down with the spices.
• Bell pepper: A pop of color and gentle sweetness that pairs beautifully with the chicken.
• Garlic: Six cloves may sound like a lot, but trust me—it melts into the background and infuses the dish with aroma.
• Dried oregano, paprika, ground cumin: This spice trio builds that signature warmth and earthiness throughout the rice and chicken.
• Tomato paste: Gives a rich, slightly tangy backbone and deep color to the rice mixture.
• White wine (optional): Adds complexity and a subtle acidity, but you can skip it or substitute with more broth if you prefer.
• Long grain white rice, rinsed: The type of rice matters here! Rinsing prevents sticking and yields fluffy, separate grains.
• Bay leaves: They infuse the dish with a gentle herbal note that really rounds everything out.
• Low sodium chicken broth: Provides the right base for cooking the rice and keeps things from getting too salty.
• Frozen peas: Sweet, tender, and added at the end to retain their bright color and freshness.
• Cilantro or parsley (for garnish): A finishing touch for fresh flavor and a little garnish magic.

Variations

One of my favorite things about Instant Pot Chicken and Rice is just how forgiving it is! Feel free to make it your own—these easy twists let you suit your family’s tastes, make it lighter or richer, or simply use what’s in your pantry right now.

• Swap the Chicken: Boneless, skinless thighs or chicken breasts can be used for a lighter take, just adjust the cooking time as needed.
• Add More Veggies: Stir in diced carrots, mushrooms, or even chopped spinach for extra color, texture, and nutrition.
• Make it Spicy: Toss in a pinch of red pepper flakes or a diced jalapeño along with the onions for a little kick.
• Wine-Free Version: Simply skip the wine and use a splash more broth when deglazing for an alcohol-free meal that’s just as tasty.
• Whole Grain Option: Try brown rice, but increase the broth and cook time (and keep in mind the texture will be more rustic).

How to Make Instant Pot Chicken and Rice

Step 1: Sear the Chicken

Set your Instant Pot to Sauté mode and add the olive oil. Sprinkle both sides of the chicken thighs generously with salt and pepper. Once the oil is shimmering, lay in the chicken thighs, skin-side down, and sear for a few minutes per side, until they’re beautifully golden and crisp. This not only adds a gorgeous color but really deepens the flavor of the finished dish!

Step 2: Sauté the Aromatics and Spices

Remove the chicken to a plate and, in the same pot, add your chopped onion, bell pepper, and garlic. Sprinkle in the oregano, paprika, cumin, plus a bit more salt and pepper. Stir in the tomato paste—it should sizzle and start sticking slightly to the bottom as the flavors bloom. After about 2 minutes, transfer the sautéed mixture to a plate.

Step 3: Deglaze with Wine

Pour in the white wine (if using) and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot—these are packed with flavor! Let the wine simmer and reduce for about a minute, then turn off the Sauté function. If skipping wine, just do this step with a splash of chicken broth.

Step 4: Layer and Pressure Cook

Pour the chicken broth and bay leaves into the pot and give everything a gentle stir. Return the sautéed veggies and spice mixture, stirring well to combine. Scatter the rinsed rice evenly on top and gently press it into the liquid (don’t stir it in fully). Place the seared chicken thighs on top, skin side up, so they stay crisp. Secure the Instant Pot lid and set the valve to Sealing.

Step 5: Cook and Rest

Cook on Manual, High Pressure, for 15 minutes (or 8 minutes if you’re using boneless, skinless pieces). Now the most important part—don’t rush! Let the Instant Pot naturally release for 15 minutes. This gentle finish keeps the rice tender and prevents it from sticking or burning at the bottom.

Step 6: Add Peas and Garnish

Once the pressure has released and the lid’s off, scatter the frozen peas over everything—no need to stir just yet. Close the lid loosely for a few minutes to let the peas warm through with the residual heat. Finally, remove the chicken, fluff the rice with a fork, and tuck in plenty of chopped cilantro or parsley before serving up this Instant Pot Chicken and Rice masterpiece.

How to Serve Instant Pot Chicken and Rice

Garnishes

A generous sprinkle of fresh cilantro or parsley is non-negotiable for this dish! It adds brightness and a burst of color to your Instant Pot Chicken and Rice just before serving. For extra flair, try some sliced green onions or a dusting of smoked paprika on top.

Side Dishes

This one-pot meal is incredibly satisfying on its own, but I always love to round things out with something crisp and fresh—a simple green salad, some steamed broccoli, or a tangy tomato and cucumber salad let the flavors of the chicken and rice shine even more.

Creative Ways to Present

For a fun twist, serve Instant Pot Chicken and Rice in wide shallow bowls with the chicken thigh perched on top, or pile the fluffy rice and peas onto a platter and nestle the chicken pieces on top family-style. Add little bowls of lemon wedges and extra herbs at the table to let everyone dress their dish just the way they like.

Make Ahead and Storage

Storing Leftovers

Leftovers of Instant Pot Chicken and Rice store beautifully! Allow everything to cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. Make sure to keep the rice and chicken together for maximum flavor and moisture.

Freezing

This recipe is freezer-friendly, making it perfect for meal prep. Let the dish cool completely before portioning into freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, sprinkle a few drops of broth or water over the chicken and rice and microwave, loosely covered, in 1-minute bursts until hot. Or, reheat gently on the stove in a covered skillet over low heat to prevent the rice from drying out. A quick stir at the end will bring back all the fluffiness.

FAQs

Final Thoughts

There’s truly nothing like a homemade bowl of Instant Pot Chicken and Rice—cozy, satisfying, and almost effortless. I hope you make this part of your regular dinner rotation and enjoy every bite! If you try it, let me know how it turns out—I love hearing about your kitchen adventures!

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