Instant Pot Chicken & Rice

This instant pot chicken and rice is one of those meals I make over and over again. It’s simple, filling, and everything cooks together in one pot.

The chicken thighs come out so tender that you can shred them with just two forks. And the rice soaks up all that seasoned broth, so every bite is full of flavor.

It takes about 30 minutes from start to finish, including the time it takes for the pressure to build and release. That’s a complete meal with almost no effort.

If you’ve been looking for an easy weeknight dinner that the whole family will enjoy, this is it. No fancy ingredients, no complicated steps.

What Makes This Recipe So Good

True One-Pot Meal – The chicken and rice cook together at the same time in the Instant Pot, which means you get a complete dinner with almost no dishes to wash afterward.

Chicken Thighs Stay Incredibly Tender – Unlike chicken breast that can dry out under pressure, boneless skinless thighs come out so tender they shred effortlessly with two forks right in the pot.

The Rice Absorbs All That Flavor – Because the rice cooks directly in chicken broth underneath the seared thighs, it soaks up all the seasoned drippings and fond from the bottom of the pot, giving every single bite real depth of flavor.

Searing First Makes a Huge Difference – That quick sear on the chicken thighs before pressure cooking creates golden browned bits on the bottom of the pot that get scraped into the broth, and that is what takes this from plain chicken and rice to something you will genuinely crave.

Ingredients

• 1 1/2 lb Boneless Skinless Chicken Thighs
• 1 1/2 cups Long Grain White Rice, rinsed
• 1 3/4 cups Chicken Broth
• 1 medium Yellow Onion, diced
• 3 cloves Garlic, minced
• 1 tbsp Olive Oil
• 1 tsp Paprika
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 tbsp Unsalted Butter
• 2 tbsp Fresh Parsley, chopped

Directions

Step 1

Season the chicken thighs on both sides with paprika, garlic powder, onion powder, salt, and black pepper. Set the Instant Pot to saute mode and add the olive oil. Once hot, sear the chicken thighs for about 2 to 3 minutes per side until golden brown. Remove and set aside on a plate.

Step 2

Add the diced onion to the pot and cook for 3 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds until fragrant. Stir in the chicken broth, scraping up any browned bits from the bottom of the pot.

Step 3

Add the rinsed rice to the pot and stir to combine. Place the seared chicken thighs on top of the rice in a single layer. Do not stir the chicken into the rice.

Step 4

Lock the lid, set the valve to sealing, and cook on high pressure for 8 minutes. When the cook time is done, let the pressure release naturally for 10 minutes, then carefully turn the valve to venting to release any remaining pressure.

Step 5

Open the lid and add the butter. Use two forks to shred the chicken directly in the pot, then gently fold everything together. Fluff the rice as you mix.

Step 6

Taste and adjust salt and pepper as needed. Garnish with fresh chopped parsley and serve.

Pro Tips

Rinse the Rice Until the Water Runs Clear

This is the difference between fluffy, separated rice and a sticky, gummy mess. Put the rice in a fine mesh strainer and run cold water over it while swirling it around with your hand.

You’ll notice the water starts out cloudy and white. That’s excess starch, and if you leave it on, the rice will clump together and get mushy under pressure.

Keep rinsing until the water coming through is mostly clear. It usually takes about 30 to 45 seconds of rinsing.

Scrape the Bottom of the Pot After Adding the Broth

When you add the chicken broth after cooking the onions and garlic, take a wooden spoon and really scrape the bottom of the pot. You want to get every single browned bit unstuck from the surface.

If you skip this step, those stuck bits will trigger the Instant Pot’s burn notice partway through cooking. The pot detects food stuck to the bottom and shuts down the pressure cycle, which means your rice won’t cook through.

Spend a good 30 seconds scraping. Run the spoon across the entire bottom, especially the center where the heating element sits.

Don’t Stir the Chicken Into the Rice

After you add the rice and broth, just place the chicken thighs right on top in a single layer. Don’t push them down or mix them in.

If you stir the chicken into the rice, the chicken pieces will sit against the bottom of the pot and block the rice from cooking evenly. You’ll end up with some rice that’s mushy and some that’s still crunchy.

Keeping the chicken on top lets the steam circulate around everything properly. The chicken will cook perfectly from the pressure alone without needing to be submerged.

Related Recipes

• Instant Pot Butter Chicken
• Instant Pot Chicken Alfredo Pasta
• Instant Pot Creamy Tuscan Chicken
• Instant Pot Honey Garlic Chicken
• Instant Pot Salsa Chicken

Frequently Asked Questions

What if I get a burn notice on my Instant Pot?

A burn notice usually means something is stuck to the bottom of the pot or there isn’t enough liquid. That’s why it’s important to scrape up all the browned bits after searing the chicken and sauteing the onions – those bits can scorch under pressure.

If it happens, cancel the cycle, carefully release the pressure, and check the bottom of the pot. Give it a good scrape, add a splash more broth if it looks dry, then restart the pressure cook cycle.