Easy Instant Pot Chicken and Rice – Step by Step Video
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This Instant Pot Chicken and Rice recipe is a delicious one-pot meal. You would swear that this easy wild rice and chicken recipe took all day to make but cooks in less than 30 minutes.
Moist and tender chicken is mixed with creamy risotto-like wild rice and some beautiful veggies. This recipe is thick like an instant pot chicken and wild rice casserole.
This recipe has been updated. I’ve added some instructions and tips that I believe will make it easier to follow. No changes were made to the actual recipe. I hope you will enjoy making it and eating it as much as we do.
Had I known how easy it is to use my instant pot, I would have shown it a little love sooner. Where do I start? What should I make first? Instant pot wild rice and chicken is a great place to start!
Table of contents
Yay, I got an instant pot! That was me a few years ago and then it sat on a shelf. Why? Because I didn’t want to take the time to figure out how to use the darned thing.
Do you do this too or do you dive right in?
My sister just got an instant pot and she was so happy when she made mashed potatoes in a jiffy. I told her that I’d made a creamy chicken and rice instant pot recipe
She started asking me a ton of questions and said it would be helpful to have a video showing the steps I used to make this chicken and wild rice instant pot recipe.
First I’m going to tell you a little bit about this easy instant pot chicken and rice recipe and then I’ll share a lot of information about the instant pot. If you’re already a pro, this chicken wild rice instant pot recipe will be a cinch for you!
Chicken and Wild Rice Recipe
Instant Pot Chicken Breast Recipe Ingredients
- Chicken breasts, boneless and skinless. You can use bone-in but it will require you to cook your chicken and your rice separately.
- Rice – I used a wild rice blend. You can substitute with brown rice.
- Vegetables – Carrots, onions, and celery are what I used. You can use what you like including zucchini, peas, broccoli, or cauliflower. Make sure that they’re diced so that they will cook at the same rate as the other ingredients.
- Chicken broth – Canned or homemade. I use a low-fat, low-sodium variety.
- Seasonings – I used thyme, salt, and pepper. You could use whatever you choose. Rosemary or a spice blend such as Italian or Mediterranean would be delicious.
How To Cook Chicken and Rice in an Instant Pot
Feel free to use these instructions as a checklist for the perfect chicken and rice instant pot recipe.
- Assemble all of your ingredients. Chop up your vegetables.
- Lay the vegetables over the bottom of the instant pot.
- Top the vegetables with the chicken and then add the rice.
- Pour the chicken broth over all of the ingredients.
- Sprinkle with seasonings.
- Close the instant pot lid and set the pressure valve to “seal”. Set the manual function for 15 minutes.
- When the time is complete, turn the instant pot off and allow it to naturally release for 10 minutes. Manually release the remaining pressure by opening up the pressure valve.
- I use a wooden spoon and keep my face at a distance. Hot steam can burn you.
- Open up the lid. Shred the chicken. I remove it to a cutting board using two forks. Stir the chicken and rice together and serve.
Note: when cooking rice in the instant pot, the ratio is 1 cup of liquid to 1 cup of rice. I added additional liquid to this recipe to assure the chicken was moist. If you find your rice is sticky or mushy, reduce the liquid to 1 cup.
Frequently asked questions
Yes, you can. You can cook raw chicken at the same time as the rice in an instant pot. I used a wild rice blend which cooked perfectly. If you use ordinary white rice it may overcook and become mushy.
No, you do not. You can use boneless legs, thighs, or a combination of parts.
Yes – Use boneless unless you plan to cook your chicken separately. I used 2 frozen boneless skinless chicken breasts and cooked them for 17 minutes.
Yes but cook it separately for 25 minutes. I actually cooked a frozen solid whole chicken and cooked it for 35 minutes but thought the texture resembled rubber. I’ll experiment further and update this post.
Watery rice is a sign that it’s undercooked. Seal it back up and let it cook for another 5 to 7 minutes.
Hard or burnt rice is an indication that there wasn’t enough liquid or it’s overcooked.
Mushy or sticky rice is an indication that there was too much liquid.
Pro TIPS
- I always make a lot more than we can eat in one meal. I’ll put the extra amount we need for quick chicken and wild rice dinner in a zip-lock freezer bag and lay it flat on a baking sheet in the freezer.
- The bags can be removed from the baking sheet once they’re frozen. You can stack the bags or put them in the freezer door.
- You can easily make this rice and chicken instant pot recipe into a chicken and wild rice soup by adding more broth. As is it’s more like an instant pot chicken and wild rice casserole.
- Use a timer anytime you make pressure cooker chicken and wild rice recipes. Recipes can get overcooked easily.
- Make sure that you seal the pressure valve. It’s easy to overlook that step. You’ll lose your steam and the instant pot will have difficulty coming up to temperature.
- Leave out the chicken and make a wild rice instant pot side dish recipe. Reduce the liquid to 1 cup of liquid to 1 cup of rice.
Products I use to make Insta Pot Chicken and Wild Rice:
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- Instant Pot – I really recommend this Instant Pot. It has been so easy getting to know. I have the 8-quart size but the 6-quart size would be adequate for most recipes.
- Chef’s Knife – This is my favorite knife and the one I use 99.9% of the time. It’s an investment but treated right will be like new for years to come. I consider it an investment into what I love and what’s more important than that?
What to Serve with Instant Pot Chicken and Wild rice recipe
A cool and creamy salad such as our Cherry Fluff Salad or Fruit Cocktail Salad would be quick and easy. Don’t forget a nice crusty bread such as easy-to-make Batard Bread.
It’s easy to make once you’ve done it, but I had some questions that I had and worked through.
Since I was cooking a recipe that had a variety of ingredients I knew I couldn’t just plug it in and go.
Common Instant Pot Questions
I own an 8qt Instant Pot. This recipe works perfectly in a 6 qt too. I’ve noticed that newer models of the Instant Pot now call the Manual button Pressure. They perform the same.
8qt and 6qt Instant Pot Control Panels
Common questions about cooking chicken in an Instant Pot.
- What functions do I need to use?
- 1. Manual 2. Keep Warm
- Does the cooking time include the time it takes to heat up and release pressure?
- No – Countdown starts when the pot reaches pressure. The fuller the pot the longer it will take to come up to pressure. When the timer goes off, the pot will go into the keep warm function and start the natural pressure release. Again, the fuller the pot the longer it will take to release the pressure.
- What is Pressure release? How do you do it? How do I know which method to use? Keep reading.
What Operation Functions do I need to know right now about my Instant Pot?
- Preheat – After you set the cook time, it will take about 10 seconds to begin. The control panel will show “ON“. The cooking time appears and will begin the countdown when the pressure is reached. Don’t Freak out thinking your pot isn’t working or that you have failed Instant Pot 101 (like I did)! Also, it is NORMAL to see a little steam escape from the top as the pot comes under pressure. Just make sure your pressure release valve is in the “sealing” position.
- Keep Warm/Cancel Key – When the cooking time is reached the pot will beep and display L000. That is the Keep Warm function. Pressing the button will cancel any of the programs and takes the pot to standby.
- Pressure Release – The Instant Pot lid will not open when it’s under pressure – the float valve (red button) on top of the lid will be in the up position. There are three ways to release this pressure.
- Quick-release – releases pressure instantly by pressing Cancel and then turning the pressure release valve to the Venting position. Be careful not to stand over the pot when doing this. I use a wooden spoon to push it so I don’t get burned by hot steam! You don’t have to hold it. Just push it until it stays open. The float valve (little red button on top) will go down when the pressure is released and allow you to open the lid.
- Natural release – After the time countdown, the Instant Pot will beep. Press Cancel and let the pressure release on its own. The pressure button (little red button on top) will go down when the pressure is released and allow you to open the lid. This can take 20 minutes or more.
- 10-minute Natural Release – Let the Instant Pot go into the Keep Warm mode and set a timer for 10 minutes. Then press Cancel and release the steam like you would on the Quick release. I use this method most often.
Why did I use the Manual (pressure) function key? Since I’m using a variety of ingredients I knew I could program it to all finish at the right time using the Manual function. I use it 90% of the time.
When you make soup using the Soup function key the liquid will never go into the heavy boil state and the chicken will remain intact. I actually wanted mine to break down so I didn’t use it.
The Meat/Stew function will strip meat from the bone so it could be used if you are using bone-in meat. Since I was cooking rice and vegetables with my meat I didn’t use this function.
How do I figure out the time my recipes will use? Consult the manual. The time is calculated based on the longest item in the pot. For this recipe, it’s rice.
Cooking times reference – Sarah over at Instant Pot Life has some very handy reference sheets that you can keep handy for whatever you want to cook in your Instant Pot.
If you liked this recipe here are a few more I think you’ll enjoy
Be sure to stop back and tell me how your instant pot chicken and wild rice turned out.
Easy Instant Pot Chicken and Rice Recipe
Equipment
Ingredients
- 1.5 lbs chicken boneless and skinless
- 2 carrots diced
- 2 celery stalks diced
- 1/2 onion diced
- 2 cups chicken broth I use fat-free low sodium
- 1 cup wild rice blend or brown rice
- 1 tsp thyme (optional)
- .5 tsp salt
- .5 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.
I hope this easy Chicken and Rice recipe will get your instant pot off of the shelf and show you how easy it is to use. If this recipe doesn’t this Instant Pot Pulled Pork Taco recipe and our 4-ingredient Tomatillo Rice surely will!
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!