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.
You refer to making the chicken and rice with the tomatillos. Yet this recipe says dont use white rice. How do you change the timing to make the tomatillo rice with chicken? Or is the liquid amount changed.
Thank you
Those are two separate recipes Marlene but I love the idea of making tomatillo rice with chicken. If you use white rice use long-grain. The shorter grains of white rice tend to get mushy with the amount of liquid these recipes call for. If you use white rice, reduce the amount of liquid to 1 cup of white rice to 1 cup of liquid. I hope this helps! Let me know how it turns out.
This recipe was so easy. I chopped celery carrots and onions. I dissolved a cube of chicken stock in water. Let my chicken thaw and ran to yoga. When I came back, assembles everything in the instant pot and it was so good. I actually used a box of Uncle Ben’s Rice, mixing the packet in with the chicken stock. I also added an extra 1/2 c of rice! It was perfect!!
What great tips to use Uncle Ben’s! I’m glad you enjoyed it, Elizabeth and appreciate you sharing your experience.
What would be the best way to reheat this meal after it has been fully cooked and frozen? This is a family favorite and I want to give it as a freezer meal to a friend. Thanks!
Hi Stephanie! The way that I reheat this meal is to put it in a saucepan on low and let it reheat. You can also just put it in the refrigerator overnight and let it reheat.
I really liked this recipe. the flavor was on point but it seemed watery and my rice was slightly undercooked(almost like chicken and wild rice soup)..this is my 4th time using my instapot so maybe I am just getting used to everything.. Really really enjoyed the flavor.
Hmmm Chelsea, I make this the same way every time. Try giving it another 5 minutes cooking time or let it naturally release the whole time instead of just 10 minutes before naturally releasing it.
Will it take longer if you used boneless, skinless chicken thighs?
No, it will not. I give it the same amount of time. Thanks for stopping by Hollie!
Do you increase the time if you wanted to use more chicken? Say 4 breasts?
Nope! It will not take any longer.
Hi Julie!
I have this in the instant pot tonight- can’t wait to try it. I’m curious what would happen if I subbed one cup of chicken broth for one cup of cream of chicken? I’m new to the instant pot so Im not sure if it would work.
Hi Nancy! I think I would keep the liquid as is and still add the cream of chicken on top of that. The rice needs the liquid. Let me know how it turns out!
made this tonight – loved it – used a box of Uncle Ben’s for the wild rice mix and instead of thyme used a tsp of the seasoning packet that came with it
Super idea Georgia! That even made an easy recipe easier! Genius.
I made this is my new IP a few days ago because I needed some comfort food and I had some cooked chicken leftover and it was absolutely amazing!
Thank you Jennifer!
I have jumped on the instant pot wagon too. Although I had been cooking in pressure cooker for years but instant pot is quite faster. Love this chicken and rice dish.
I am really loving mine too and wished I’d joined the club a lot earlier. Thank you for stopping by an have an amazing day!
Well I’m one of those that doesn’t have an instant pot. The recipe sounds and looks great…I’m sure I can adapt the recipe to prepare it the old fashioned way. 😀
Of course, you can, Karen! Thank you, my friend.
I am a huge fan of instant pot recipes and this looks so very delicious. Great recipe, Julie
Thank you so much, Rini! I’ve really seen some great recipes and love using mine too!
Ohhhhh I can’t wait to try this Instant Pot Chicken and Rice! I LOVE my instant pot!!!! This looks so good!
Thank you, Brandi! I’m loving mine too!
I am loving my Instapot these days!! This chicken and rice was our dinner last night — it was awesome! Thank you!!
Thank you so much, Michaela!
What a lovely meal, so hearty and delicious!! I smiled when I read thru this because my pressure cooker sat in the pantry for the longest time too, now that you’ve got it down, you’re going to love it! I can’t wait to see all of your amazing new recipes!
Thank you, Debra! You have an amazing page on instant pots too and I love what you come up with!
This looks good. I just got an IP, and so many of the recipes I see just aren’t interesting to me. But this one looks fabulous!
Thank you, Debi! We really enjoyed this one. It’s a good thing because I made it about 5 times when developing it LOL! Oh it freezes well too.
I really need to get a InstaPot! This dish looks so comforting!
Thank you, Stephanie!
Im like you… the instant pot is in the closet in the basement… Im so intimidated by it.. You have so many great tips I may even break it out to try this! It looks amazing!
I don’t know how you have time to do what you do Michele! I’m just amazed. You need to break out that instant pot and give yourself a 10-minute meal. Enjoy your weekend and thank you for stopping by!
Ha ha Julie, I had to laugh out loud at your first sentence. Isn’t it true of so many things though? I get so tired of reading instructions and I give up so easily. So you’ve jumped on the Instant pot bandwagon eh! Good for you! I don’t think I will be somehow, cos after downsizing, I just can’t have another large gadget in my pantry, there’s just no room anymore. Your chicken and rice recipe sounds real good and I’m sure was whipped up in no time.
Ha! John says instructions are just someone else’s opinion. The boy can drive me crazy. My kitchen is one of the biggest reasons that I’ll get pretty darned old before I downsize. I try not to add to the inventory but I’m weak Loretta!
I’m the same – my Instant Pot sat on my shelf for just about as long as yours. Now I’m finally getting on the bandwagon and in search of recipes – this one is surely a keeper. Absolutely delicious and thank you for the cooking tips. They were very helpful.
Thank you so much, Joanie!
This looks so easy and delicious! I love the instant pot for dinners like this!
Thank you Wilhelmina!
I still have not invested in one of these appliances (actually I’m surprised no one has given me one). Such a thorough post Julie for those who have one – I printed it anyways just in case 🙂
I really think you and I were sisters in a previous life LOL. I really contemplated whether I needed this thing but I got to tell you that it is amazing I’ve been using it a lot.
I don’t have an insta-pot, but even so, I found this post to be an interesting read. I’m always curious about how things work. I have to say that your chicken and rice look so good, it makes me want to get an insta-pot!
I try not to jump on all the newest and greatest things because lord knows I’ve got plenty but we are actually using and enjoying this one. Enjoy your weekend Jeff and thanks for stopping by!
Julie, you’re killing it at videography! I’m such a slacker! Great recipe!
Thank you, Debbie! The videos are time-consuming but they’re getting easier.
I have another brand of electric pressure cooker and had the same experience as your own. It sat in its box in the garage for almost 2 years, I am embarrassed. But now I love it, especially in the cooler months. I was wondering what to cook for Monday dinner and you have inspired me. Happy New Year.
Thank you so much, Liz! We are enjoying ours too. Happy New Year to you my friend!