Instant Pot Chicken and Rice is everything you want on a busy night tender chicken, fluffy rice, and just one pot to clean. It’s comfort without the fuss.
I started making this back in spring 2019 when I was sourcing easy proteins for our test kitchen rotation, and the smell of garlic and butter hitting that hot insert still gets me every time. After ten years writing about accessible home cooking, I can tell you this is the kind of easy win that makes weeknights feel manageable again no chopping marathon, no second-guessing if the rice will turn out. Just set it and breathe.
Yesica Andrews
Instant Pot Chicken and Rice Comforting Easy Weeknight Win
This Instant Pot Chicken and Rice recipe is a perfect easy dinner option for busy weeknights. Featuring tender chicken and creamy, cheesy rice, it’s a family-friendly, one pot chicken rice meal that cooks quickly in the pressure cooker. Enjoy a comforting, delicious dish that’s great for meal prep and satisfying for everyone.
1 1/2 lbs boneless skinless chicken breast or thighs or tenders (trimmed and cut into 1″ pieces)
2 tsp sea salt, divided
1/4 tsp black pepper, ground
4 cups low-sodium chicken broth
2 cups Jasmine rice, un-rinsed
1 head garlic, unpeeled, cut in half crosswise
1/3 cup parsley, finely chopped, plus more to garnish
1/2 cup shredded parmesan cheese, plus more to serve
Method
Set your Instant Pot to sauté on high and melt the butter with olive oil, then add the diced onion, carrots, and 1 tsp salt. Cook while stirring occasionally until the veggies are softened and golden, about 5 minutes.
Next, toss in the chicken pieces along with the remaining 1 tsp salt and ground black pepper. Continue cooking and stirring occasionally for another 5 minutes until the chicken is slightly browned.
Pour in the chicken broth and add the un-rinsed Jasmine rice, mixing gently to combine. Take the halved garlic head and place the cut sides down on top of the rice mixture.
Seal the Instant Pot lid and set it to manual high pressure, cooking for 10 minutes. When done, carefully perform a quick pressure release.
Open the lid and stir in the shredded parmesan and chopped parsley. Serve the dish hot with extra parmesan and parsley sprinkled on top as a garnish if you like.
Notes
Allow the chicken and rice to cool before transferring to airtight containers for storage. Keep refrigerated for up to 4 days or freeze for as long as 3 months. To reheat, warm leftovers covered in a 350°F oven or microwave in short intervals, stirring occasionally until heated through to 165°F.
Why You’ll Love This Recipe
This is one of those reliable weeknight wins that gets you back into a rhythm no complicated steps, just one pot and real comfort on the table in under 30 minutes.
One pot, minimal cleanup: Everything cooks together in your Instant Pot, which means less scrubbing and more time to actually enjoy dinner.
Creamy without the stir: You get that cozy, risotto-like texture without standing over the stove for half an hour.
Meal prep friendly: Leftovers hold up beautifully in the fridge or freezer, so you can make it once and eat it twice (or three times).
Family-approved: Even picky eaters tend to love the familiar flavors tender chicken, fluffy rice, a little parmesan richness.
Key Ingredients That Make It Work
You probably have most of these ingredients already, and the ones you don’t are easy to grab at any U.S. grocery store. Here’s what you’ll need and why each one matters:
Boneless skinless chicken breast (or thighs or tenders): Cut into 1-inch pieces so they cook evenly and stay juicy. Thighs add a little more flavor if you have them on hand.
Jasmine rice, un-rinsed: Leaving the starch on the rice is what gives you that creamy, almost risotto-like texture.
Garlic head, unpeeled and halved: This is a genius trick you get all the mellow, sweet garlic flavor without peeling individual cloves. Just drop it in cut-side down.
Parmesan and parsley: Stirred in at the end, they brighten everything up and add that cozy, savory finish.
Carrots and onion: Grated or julienned carrots cook faster and blend right into the dish, while diced onion adds sweetness and depth.
Pro Tip: Low-sodium chicken broth lets you control the salt level you’re already adding sea salt in stages, so this keeps things balanced.
How to Make Instant Pot Chicken and Rice
The beauty of this recipe is in the layering you build flavor as you go, then let the pressure cooker do the heavy lifting. Here’s how it comes together:
Step
What to Do
Time
1
Set Instant Pot to sauté on high. Add butter, olive oil, diced onion, grated carrots, and 1 tsp salt. Stir occasionally until soft and golden.
5 minutes
2
Add chopped chicken, another 1 tsp salt, and black pepper. Sauté, stirring occasionally, until chicken starts to turn opaque.
5 minutes
3
Pour in chicken broth and rice. Stir to combine. Place garlic halves on top, cut-side down.
1 minute
4
Cover and cook on manual high pressure for 10 minutes. Quick-release remaining pressure.
10 minutes + 5 minutes to pressurize
5
Open lid, stir in parmesan and parsley. Serve with extra cheese and parsley if you like.
1 minute
Note: Don’t skip the sauté step browning the onion, carrots, and chicken builds a base layer of flavor that makes the whole dish taste richer.
Simple Swaps and Substitutions
This recipe is super flexible, so feel free to work with what you have. Here are a few easy swaps I’ve tested:
Ingredient
Swap Option
Chicken breast
Use thighs or tenders thighs stay a little juicier, tenders cook even faster
Jasmine rice
Long-grain white rice works, but jasmine gives the best texture
Parmesan
Try Pecorino Romano for a sharper bite, or skip if dairy-free
Parsley
Fresh basil or chives add a nice spring touch
Carrots
Frozen peas, diced bell pepper, or chopped celery all work great
Pro Tip: If you’re using frozen vegetables, toss them in with the rice no need to thaw first.
How to Store and Reheat Leftovers
Leftovers are where this recipe really shines. The flavors actually deepen overnight, and reheating is a breeze.
Refrigerate: Let the dish cool slightly, then pack in an airtight container. It’ll keep in the fridge for up to 4 days.
Freeze: Divide into single servings or store in one big container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Microwave in 30-second intervals, stirring in between, until heated through to 165°F. Or cover and warm in a 350°F oven until steaming.
Note: Add a splash of chicken broth or water when reheating if the rice seems dry it’ll fluff right back up.
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FAQs ( Instant Pot Chicken and Rice )
How long does it take to cook chicken and rice together?
This recipe takes about 30 minutes total – 10 minutes for the pressure cooker to come to pressure, 10 minutes cooking time, and 10 minutes natural release. The hands-on prep time is only about 5 minutes. It’s a complete one-pot meal that’s ready in half the time of traditional cooking methods.
What type of rice works best for this recipe?
Long-grain white rice like jasmine or basmati gives the best texture and doesn’t get mushy. Avoid short-grain or sticky rice varieties as they can become too soft. Brown rice requires additional cooking time and liquid, so stick with white rice for optimal results in this dish.
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts without thawing first. Add an extra 2-3 minutes to the cooking time and ensure the internal temperature reaches 165°F before serving. The pressure cooking method works perfectly with frozen chicken and saves time on meal prep.
Why is my rice mushy or undercooked?
Mushy rice usually means too much liquid or overcooking, while undercooked rice needs more liquid or time. Use a 1:1 ratio of rice to broth for perfect texture. Always do a 10-minute natural pressure release to let the grains finish cooking gently without becoming soggy.
How do I store and reheat leftovers?
Store leftovers in the refrigerator for up to 3 days in airtight containers. Reheat in the microwave with a splash of broth to restore moisture, or warm on the stovetop over low heat. This meal also freezes well for up to 3 months when properly wrapped.
A Comforting One-Pot Dinner That Just Works
Instant Pot Chicken and Rice comes together in about 30 minutes, and you’ll love how tender the chicken turns out the rice soaks up all that garlicky, buttery flavor and gets this creamy texture that honestly reminds me of the weeknight staples my grandmother used to make when everyone was tired and needed something warm without the fuss.
If you want a little brightness, stir in some lemon zest with the parmesan it’s a trick I picked up from a Texas neighbor who always said citrus wakes everything up. You can also toss in thawed frozen peas or corn right before serving for extra color and sweetness. Leftovers taste even better the next day, so make extra and pack it for lunch or freeze portions in single servings for those nights when cooking from scratch just isn’t happening.
I’d love to hear what you think when you try this did you add your own spin, or does it remind you of a dish someone made for you growing up? Share a photo or tag me if you post it, and save this recipe for a friend who needs an easy weeknight win. Here’s to dinners that help you get back into a rhythm.
