Instant Pot Chicken and Rice: The Ultimate One-Pot Comfort Meal
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Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 35 minutes (includes pressure release)
Servings: 6
Our go-to recipe for instant pot chicken and rice – a hearty one-pot meal that tastes like you spent hours in the kitchen but really takes just 35 minutes from start to finish.
This comforting dish combines tender, juicy chicken with perfectly cooked wild rice and colorful vegetables, all infused with savory herbs. It’s the kind of meal that brings everyone to the dinner table!
Why This Instant Pot Chicken and Rice Recipe Works
I discovered this recipe when I was looking for ways to use my instant pot that had been gathering dust on the shelf (can you relate?). After my sister raved about her instant pot mashed potatoes, I decided it was time to give this magical appliance another chance.
What makes this recipe truly special is how the instant pot transforms simple ingredients into something extraordinary. The pressure cooking keeps the chicken incredibly moist while the rice develops an almost risotto-like creaminess. Even my pickiest eater asks for seconds, and cleanup is a breeze with just one pot to wash!
Essential Ingredients for Perfect Instant Pot Chicken and Rice
While you’ll find the complete ingredient list in the recipe card below, let me share some helpful tips about the key ingredients:
- Chicken Breasts: I use boneless, skinless breasts for convenience, but thighs work beautifully too. The instant pot keeps them incredibly tender – no more dry chicken!
- Wild Rice Blend: This gives the dish a wonderful nutty flavor and hearty texture. Regular brown rice works as a substitute, but avoid white rice as it can become mushy.
- Chicken Broth: Use low-sodium broth so you can control the salt level. Homemade broth adds extra richness if you have it.
- Classic Vegetables: Carrots, celery, and onions create the perfect flavor base. Cut them into small, uniform pieces for even cooking.
Pro Tips for Making the Best Instant Pot Chicken and Rice
After making this recipe countless times, here are my top tips for success:
- Layer Correctly: Always put vegetables on the bottom, then chicken, then rice on top. This prevents the rice from burning and ensures even cooking.
- Don’t Stir Before Cooking: Resist the urge to mix everything together before closing the lid. The layering is key to perfect results.
- Use the Right Ratio: Stick to 1:1 ratio of liquid to rice, plus extra for the chicken. Too much liquid makes mushy rice.
- Natural Release is Key: Always allow 10 minutes of natural pressure release. This prevents the rice from becoming sticky and keeps the chicken tender.
- Check Your Seal: Make sure the pressure valve is set to “sealing” – this is the most common mistake that prevents proper cooking!
Storage and Reheating Instructions
Refrigerator Storage: Store leftovers in an airtight container for up to 4 days. The flavors actually improve overnight!
Reheating: Add a splash of chicken broth when reheating to restore moisture. Microwave individual portions for 2-3 minutes, stirring halfway through.
Freezer Storage: This recipe freezes beautifully! Portion into freezer bags, lay flat to freeze, then stack for easy storage. Freeze for up to 3 months.
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Make-Ahead Tip: You can prep all vegetables and measure seasonings the night before. Store chopped veggies in water to keep them crisp.
Delicious Variations to Try
- Mediterranean Style: Add sun-dried tomatoes, olives, and feta cheese with oregano instead of thyme
- Mexican Inspired: Use salsa instead of half the broth, add black beans and corn, season with cumin and chili powder
- Asian Fusion: Substitute soy sauce for salt, add frozen peas and carrots, finish with sesame oil
- Creamy Version: Stir in 1/2 cup cream cheese or heavy cream after cooking for extra richness
- Veggie-Packed: Add diced zucchini, bell peppers, or mushrooms with the other vegetables
Frequently Asked Questions
Can I use frozen chicken? Yes! Add 2-3 minutes to the cooking time for frozen chicken breasts.
Why is my rice mushy? This usually means too much liquid. Reduce broth by 1/2 cup next time.
Can I double this recipe? Absolutely! Just don’t fill your instant pot more than 2/3 full. Cooking time stays the same.
What if my rice is still crunchy? Add 1/4 cup more broth, reseal, and cook for 5 more minutes.
Can I use bone-in chicken? You can, but you’ll need to cook the chicken and rice separately for best results.
Related Instant Pot Recipes You’ll Love
If you enjoy this instant pot chicken and rice, you’ll definitely want to try these other one-pot wonders! My Instant Pot Pulled Pork Tacos use similar pressure cooking techniques for incredibly tender meat. For another rice dish, my 4-Ingredient Tomatillo Rice is a zesty side that pairs perfectly with Mexican meals. And don’t miss my collection of instant pot soups – they’re all ready in under 30 minutes!
Your New Favorite Weeknight Dinner
This instant pot chicken and rice has saved dinner in our house more times than I can count. It’s the perfect answer to “what’s for dinner?” when you need something satisfying, nutritious, and quick. The combination of tender chicken, flavorful rice, and colorful vegetables makes it a complete meal that even picky eaters love.
Did you make this recipe? I’d love to hear how it turned out! Please leave a comment below and don’t forget to rate it ⭐⭐⭐⭐⭐ stars. Your feedback helps other readers and makes my day!
Easy Instant Pot Chicken and Rice Recipe
Equipment
Ingredients
- 1½ lbs chicken boneless and skinless
- 2 carrots diced
- 2 celery stalks diced
- ½ onion diced
- 2 cups chicken broth I use fat-free low sodium
- 1 cup wild rice blend or brown rice
- 1 tsp thyme (optional)
- ½ tsp salt
- ½ tsp pepper
Instructions
- Add the carrots, celery, onion to the pot. Add chicken on top of the vegetables and then the rice. Pour the broth over the ingredients. Add salt, pepper, and thyme.
- Lock the lid onto the pot and move the pressure valve to the sealing position. Set the pot cooking time for 15 minutes.
- When the cooking time is finished, turn the pot off and allow the pressure to release naturally for 10 minutes and then manually release the rest of the pressure. When the float valve is in the down position open the lid.
- Using two forks shred the chicken. Stir to combine and serve.
Video
Notes
- White rice is not recommended for this recipe.
- Add 2 minutes of cooking time for frozen chicken.
- Some recipes state that putting the rice under the chicken may allow it to burn. I’ve never had that happen.
- You can add additional broth to make soup.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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Originally published: January 13, 2019. Updated: December 3, 2025 – Enhanced with more detailed instructions, tips, and serving suggestions. No changes were made to the recipe.
This was delish. My family are picky eaters and everyone loved it!
Thank you, Tammy! It’s a great meal that I can always get the kiddos to eat too.
If I did a double batch, should I increase the time?
No, you don’t have to increase the time as long as you don’t overcrowd the pot. You will want to increase the liquid if adding more rice. You can always check it and add 5 to 7 minutes if it’s not ready to pull. I just made this on Friday night and the grandkids loved it.