This classic one-pot meal cooks in just 30 minutes, with a warm and nourishing flavor the whole family can enjoy.
Chicken and rice is a staple meal in many households, and my childhood home was no exception. When I was little, my mom made it for our family once a week, but her methods were a bit messy and involved. She cooked the rice and chicken separately, the old-fashioned way, which took an hour and created a lot of dishes. By the time everything was done, my mom would be pretty tired. Today, though, the Instant Pot makes everything simple and nearly effortless. With this handy-dandy appliance, chicken and rice has never been so easy!
Instant Pot chicken and rice is just as moist and tender as the original recipe—if not more so. All in one pot, a combination of chicken, rice, peas, and carrots is tossed together with onion, garlic, and warm Italian seasoning. Those mild yet flavorful herbs mingle with the other ingredients to create a hearty dish that can be a complete meal on its own. It’s satisfying, savory, and perfect for big families. In our kitchen, even the pickiest eaters have become big fans of Instant Pot chicken and rice. It’s as easy to enjoy as it is to cook.
Is Instant Pot Chicken And Rice Healthy?
With a good amount of protein, Instant Pot chicken and rice is a hearty dish that can be part of a healthy diet. For more fiber, add half a cup of shredded cabbage or chopped broccoli to the mix. You could also use brown rice instead of white rice for more fiber and nutrients (But since brown rice takes longer to cook than white rice, you’ll need to add some cooking time). To add more protein, use chicken bone broth. Overall, this recipe is gluten-free.
Mom’s Classic Chicken And Rice, With A Twist
If you have fond memories of growing up with homemade chicken and rice, then you might also favor an elevated flavor now that you’re older. To give your chicken and rice a more sophisticated taste with a slightly sweet aroma, add a quarter cup of dry white wine—like chardonnay—to the broth. When adding the Italian seasoning, also incorporate a half-teaspoon each of cumin, paprika, sage, and parsley. For even more heat, add a teaspoon of crushed red pepper. By the end of dinner, your taste buds will be dancing the night away!
FAQs & Tips
How Do I Store Leftovers?
Once cooled, Instant Pot chicken and rice can be placed in airtight containers and refrigerated for up to 4 days. You may also freeze it for up to 6 months in a freezer-safe container. To reheat, thaw it in the refrigerator overnight if frozen, then heat it in a saucepan on the stove at medium heat, stirring occasionally. Alternatively, you can put it back in the Instant Pot and set it to “sauté,” stirring occasionally, until it’s warmed all the way through. Add a splash of broth to keep it moist, if needed.
Can I Prep This Ahead Of Time?
To save time and energy, it helps to prep the chicken ahead of time. Cut the boneless chicken thighs into 1-inch pieces and refrigerate in an airtight container for up to 2 days before cooking and serving. You may also use this time to marinate the chicken in your favorite marinade for more flavorful results.
Is It Safe To Cook Rice And Chicken Together?
Yes, and that’s exactly what this recipe calls for. The key is to first brown the chicken in the Instant Pot before adding the rice and other ingredients. Use the proper amount of broth, so there is enough liquid to cook the rice and ensure that everything stays moist.
How Do I Avoid Rubbery Chicken?
Rubbery chicken is a consequence of overcooking it. To avoid this, make sure you’ve added the right amount of broth to keep the meat from drying out. It also helps to keep track of the chicken’s internal temperature. Once you’ve followed all the cooking instructions, feel free to probe a piece with a food thermometer to ensure it’s at 165°F—not higher or lower.
Serving Suggestions
There are two classic sides I like to serve with Instant Pot chicken and rice—either bread or salad (or both, if you really want a feast). Try pairing chicken and rice with Potato Rolls, Sweet Potato Cornbread, or Garlic Toast. Or serve it alongside Purple Cabbage Slaw, Tossed Salad, or Broccoli-Apple Salad with Greek Yogurt. Top your bowl with freshly chopped cilantro, parsley, or Parmesan cheese, and your hearty meal is complete!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 1/2 pounds boneless, skinless chicken thighs cut into 1-inch pieces
- 1/2 teaspoon salt plus more, to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 1 1/2 cups long-grain white rice rinsed
- 2 cups low-sodium chicken broth
- 1 1/3 cups frozen peas and carrots
- Chopped cilantro for garnish
Instructions
- Turn the Instant Pot to sauté mode. Add the olive oil, and once hot, add the diced onion. Cook for 2 to 4 minutes until softened.
- Mix in the minced garlic and cook for 30 seconds until fragrant. Add the chicken pieces, 1/2 teaspoon salt, black pepper, and Italian seasoning. Cook, stirring occasionally, for 3 to 4 minutes until the chicken is lightly browned.
- Stir in the rinsed rice to combine with the chicken and onions. Pour in the chicken broth and stir well, scraping any bits from the bottom of the pot.
- Place the lid on the Instant Pot and set the valve to sealing position. Cook on manual high pressure for 9 minutes.
- When cooking is complete, carefully do a quick release of the pressure. Remove the lid and stir in the frozen peas and carrots.
- Replace the lid and set the valve to sealing. Allow to steam for 5 minutes. Stir well and adjust the seasoning if needed. Serve hot, garnished with fresh cilantro.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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