Instant Pot Chicken & Rice
Some nights, I don’t need dinner to be exciting. I just need something you know everyone will eat. That’s exactly why this Instant Pot chicken and rice has earned a permanent spot in my dinner rotation. It’s made with simple ingredients, everything cooks in one pot, and by the time it’s ready you’ve got juicy chicken, fluffy rice, and vegetables all sorted without having to think too hard about it. Try this for meal prep or just busy nights when you need something balanced and easy!
Don’t miss more reader favorites, including Instant Pot chili, Instant Pot spaghetti, and Instant Pot beef stew.
This is the dependable dinner you keep coming back to because it works. The ingredients are inexpensive, there’s very little prep, and the leftovers reheat brilliantly for lunch the next day. Once you’ve made it a couple of times, you’ll probably stop measuring the seasonings and just throw everything in. Those are usually the best recipes.
Ingredients & Recipe Overview
There aren’t any fancy ingredients here, and that’s exactly the point. This recipe takes a few everyday staples – chicken thighs, rice, chicken broth, a handful of seasonings, and some frozen vegetables – and turns them into a proper dinner with hardly any effort.
Everything cooks together in the Instant Pot, so while the chicken stays juicy, the rice soaks up all of those savory juices underneath. The frozen vegetables go in straight from the freezer, making this an easy way to get a complete meal on the table without having to prep a load of extra ingredients.
Recipe Notes & Tips
- Stick to the liquid amount. It might not seem like enough, but 1¾ cups is just right for fluffy rice. Don’t be tempted to add more, even with the frozen vegetables.
- Give the rice a good rinse first. It removes excess starch and helps keep the grains light and separate instead of sticky.
- Brown the chicken if you have time. It’s an extra step, but it adds a lot more flavor and gives the chicken a much better color.
- Keep the vegetables on top. Scatter them over the rice rather than stirring them in. They’ll cook perfectly without making the rice mushy.
- Don’t skip the natural release. Those extra 10 minutes help the rice finish cooking and keep the chicken nice and juicy.
- Start simple with the seasoning. The pantry spices keep this recipe family-friendly, but it’s easy to add more herbs, garlic, or black pepper to suit your taste.
- Fluff the rice before serving. Once you’ve lifted out the chicken, give the rice a gentle fluff with a fork to separate the grains before serving everything together.
Storage & Reheating
This is just as useful for meal prep as it is for dinner, so don’t be afraid to make a batch with leftovers in mind.
Once everything has cooled, store the chicken and rice in an airtight container in the refrigerator for up to 4 days.
To reheat, add a splash of water or chicken broth to help bring the rice back to life. Cover loosely and microwave in short bursts, fluffing the rice between each, until everything is piping hot.
It also freezes really well. Portion it into individual containers and freeze for up to 2 months. You can thaw it overnight in the refrigerator or reheat straight from frozen with a little extra broth or water to keep the rice nice and fluffy.
Serving Ideas
This is designed to be a complete meal, so most of the time I’ll just spoon it into bowls and call dinner done.
If you want to round it out a little, a simple green salad on the side adds some freshness, or serve it with sliced avocado for a creamy contrast. A squeeze of fresh lemon over the top brightens everything up, and if your family likes a bit of heat, let everyone add their own hot sauce at the table.
For meal prep, portion the chicken and rice into individual containers while it’s still warm. It makes grabbing lunch over the next few days about as easy as it gets.
Variations & Extras
Once you’ve made the basic recipe, it’s really easy to switch things up depending on what you’ve got in the fridge.
- Cheesy Chicken & Rice: Stir through a handful of shredded cheddar or mozzarella just before serving.
- Creamy Version: Mix in a few tablespoons of cream cheese or a splash of heavy cream for an extra comforting finish.
- Mexican-Inspired: Swap the thyme for taco seasoning and stir in black beans and sweetcorn for a completely different dinner.
- Garlic Parmesan: Add extra garlic powder and finish with plenty of grated Parmesan and chopped parsley.
- Lemon Herb Chicken & Rice: Squeeze over some fresh lemon juice and scatter with parsley just before serving to brighten everything up.
- More Veggies: Stir in fresh spinach at the end or add mushrooms, peppers, or broccoli to make it an even heartier meal.
Instant Pot Chicken & Rice
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
Instructions
- Turn the Instant Pot to Sauté and add the olive oil. Once hot, sear the chicken thighs for 3-4 minutes per side until they're lightly golden. You don't need to cook them through at this stage. Transfer them to a plate.
- Press Cancel to turn off the heat. Add the rinsed rice, chicken broth, salt, pepper, garlic powder, onion powder, and thyme, if using. Give everything a gentle stir.
- Scatter the frozen vegetables evenly over the rice. Don't stir them in.
- Arrange the chicken thighs on top, bone-side down. Again, don't press them into the rice or mix everything together.
- Secure the lid, set the valve to Sealing, and cook on High Pressure for 12 minutes.
- Once the cooking time is up, let the pressure release naturally for 10 minutes before carefully quick releasing the rest.
- Lift out the chicken, fluff the rice with a fork, then serve everything together while it's hot.
If you try this in your own kitchen, let me know how it turned out for you. You can leave a comment and a star rating below!