If you’re anything like me, you know the comfort of a good one-pot meal that’s both satisfying and fuss-free. That’s exactly why this Instant Pot Chicken & Rice Recipe quickly became a favorite in my kitchen. It’s perfect for busy weeknights when you want something wholesome, flavorful, and ready in a snap. Trust me, once you try this, you’ll want to make it again and again—it’s that fan-freaking-tastic!

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Why You’ll Love This Recipe

  • Speedy and Simple: This recipe gets dinner on the table fast, without juggling multiple pots.
  • Comfort Food Deluxe: Tender chicken and fluffy rice soaked with vibrant veggies and spices—so cozy.
  • Versatile and Easy to Customize: Swap veggies or seasonings based on what you have; it still shines.
  • Perfect for Meal Prep: Leftovers heat up beautifully, making lunches a breeze during busy weeks.
Instant Pot Chicken & Rice, easy chicken and rice, one-pot chicken dinner, quick Instant Pot recipes, flavorful chicken rice dish - Two white bowls on a white marbled surface hold a dish with two layers. The bottom layer is a mix of light orange rice with small red and orange vegetable pieces, scattered with green herb bits. On top, several slices of cooked white chicken with a light golden sear and specks of black pepper rest neatly in one bowl, while another bowl shows sliced chicken on the side with a black fork inside each bowl. Next to the bowls, a white bowl is filled with bright green chopped herbs. The scene is bright and fresh, with some herbs sprinkled around. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Instant Pot Chicken & Rice Recipe lies in the simple, fresh ingredients that meld together perfectly under pressure. Every component plays a role—from the savory aromatics to the tender rice that soaks up all those flavorful juices. Plus, choosing basmati rice gives it that fluffy, separate grain texture that I love.

Instant Pot Chicken & Rice, easy chicken and rice, one-pot chicken dinner, quick Instant Pot recipes, flavorful chicken rice dish - Flat lay of two raw boneless, skinless chicken breasts with a golden paprika and garlic powder rub, a small finely chopped yellow onion, a medium peeled and chopped carrot, a bright red bell pepper cut into small pieces, three peeled garlic cloves, a scattering of dried oregano leaves, a cup of rinsed white basmati rice, and fresh vibrant green parsley leaves, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7
  • Extra-virgin olive oil: Adds a subtle fruitiness and helps sauté vegetables and chicken without sticking.
  • Paprika & garlic powder: Build a gentle smoky, savory base for the chicken seasoning.
  • Kosher salt & freshly ground black pepper: Essential basics that enhance every flavor in the dish.
  • Boneless, skinless chicken breasts: Lean protein that cooks perfectly in the Instant Pot—stay mindful not to overcook.
  • Yellow onion, carrot, and red bell pepper: These veggies bring subtle sweetness, crunch, and color to make the dish vibrant and tasty.
  • Garlic cloves: A classic aromatic that deepens the savory notes.
  • Dried oregano: Adds an herby layer that pairs beautifully with the chicken and veggies.
  • Low-sodium chicken broth or water: Provides moisture and flavor needed for pressure cooking without overpowering.
  • Basmati or white rice: Rinsed to remove excess starch ensuring fluffy, non-sticky rice.
  • Fresh parsley: For a bright, fresh garnish that lifts the entire dish.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love keeping this recipe pretty classic, but I’m also all about adding my own twist. You can customize it to suit your mood or pantry—no judgment here! Experimenting can transform this base into all kinds of delicious variations.

  • Variation: I sometimes swap out chicken breasts for thighs when I want juicier meat and a richer flavor. The cooking time is the same, and the results are tender and perfect every time.
  • Vegetarian swap: Use vegetable broth and toss in mushrooms or extra veggies instead of chicken for a cozy meatless version.
  • Spice it up: Add a pinch of cayenne or chili flakes in the seasoning mix if you’re craving a little heat.
  • Herb swap: Fresh thyme or rosemary works wonderfully if parsley isn’t your thing.

Step-by-Step: How I Make Instant Pot Chicken & Rice Recipe

Step 1: Season and Sauté Your Chicken

Start by setting your Instant Pot to the “Sauté” mode and heating the olive oil. While it’s warming up, mix paprika, garlic powder, salt, and pepper in a small bowl. Pat your chicken breasts dry—that helps the seasoning stick and gives a nicer sear. Coat the chicken with your spice mix, then place it in the pot. Cook each side for about 3 minutes until it’s lightly golden, but don’t fret that it’s not fully cooked yet; it will finish cooking under pressure. Remove the chicken to a plate once done.

Step 2: Sauté the Vegetables

Next, toss the chopped onion, carrot, and red bell pepper into the pot. Season with just a pinch of salt to help draw out moisture and soften faster. Stir occasionally for 3–4 minutes until they’re tender and fragrant. Then add garlic and oregano, cooking another minute. This step is where the flavor builds, and you’ll start smelling all those cozy vibes.

Step 3: Deglaze to Avoid the Burn

Pour in 1/4 cup of your chicken broth and scrape the bottom of the pot to lift any browned bits—this prevents the dreaded “burn” notice on the Instant Pot. Let it heat through for a couple of minutes. This little deglazing trick saves you headaches later!

Step 4: Add Rice, Broth, and Chicken

Pour in the rinsed rice and the remaining 1 1/4 cups chicken broth, then stir everything together and season lightly again with salt and pepper if needed. Nestle the partially cooked chicken breasts back into the pot along with any juices from the plate. This layering means every grain of rice soaks up chicken goodness.

Step 5: Pressure Cook and Let It Rest

Seal your Instant Pot lid, set it to “Pressure Cook” (High) for 4 minutes, and let it work its magic. When the timer’s up, don’t rush—allow a natural release for 10 minutes. This resting time ensures the rice finishes cooking gently, and the chicken stays tender and juicy.

Step 6: Slice, Fluff, and Serve

Carefully open the lid, transfer the chicken breasts to a cutting board, and cut them into bite-sized pieces. Fluff the rice directly in the pot or transfer it to a serving platter. Finally, top the rice with your chicken pieces and sprinkle fresh parsley all over for a pop of color and freshness. And voilà—dinner is served!

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Pro Tips for Making Instant Pot Chicken & Rice Recipe

  • Don’t Skip Rinsing the Rice: It removes excess starch and prevents the dish from turning gluey.
  • Use Natural Pressure Release: This keeps the chicken juicy and avoids overcooking the rice.
  • Deglaze Thoroughly: Scrape the bottom well after sautéing veggies, so your Instant Pot won’t give a burn error.
  • Cut Chicken After Cooking: Cutting chicken breasts before cooking tends to dry them out; wait until they’re done.

How to Serve Instant Pot Chicken & Rice Recipe

Instant Pot Chicken & Rice, easy chicken and rice, one-pot chicken dinner, quick Instant Pot recipes, flavorful chicken rice dish - A round silver pot holds two large pieces of light brown cooked chicken placed in the middle, surrounded by a layer of cooked rice mixed with small bright red, orange, and green vegetable pieces. A silver spoon lifts a scoop of the rice and vegetable mix from the right side, showing the texture clearly. The pot is on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always finish this dish with a generous sprinkle of fresh parsley because it adds just the right brightness and color. Sometimes, I add a squeeze of fresh lemon juice for a little zing, especially if I want to enliven those warm, savory flavors.

Side Dishes

This Instant Pot Chicken & Rice Recipe stands well on its own, but I love pairing it with a crisp green salad or steamed broccoli for a hit of green. Roasted or sautéed green beans with a touch of garlic also complement the flavors beautifully.

Creative Ways to Present

For dinner parties or special occasions, I often serve this dish in beautiful shallow bowls, topped with a dollop of Greek yogurt or tzatziki for creaminess and a sprinkle of toasted pine nuts for crunch. It always impresses guests while staying super simple.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken and rice in an airtight container in the fridge for up to 4 days. When cooling, I spread it out slightly to cool quickly and prevent sogginess. It reheats wonderfully without losing moisture.

Freezing

If I’m freezing a batch, I portion it into freezer-safe containers or heavy-duty zip bags. I air out as much air as possible to avoid freezer burn. When you thaw it in the fridge overnight, the texture remains surprisingly close to fresh.

Reheating

Reheat leftovers gently in the microwave with a splash of water or broth to keep the rice moist. Stir halfway through heating for even warmth. Alternatively, warming in a skillet over low heat with a bit of oil or broth helps revive the dish beautifully.

FAQs

  1. Can I use brown rice instead of white or basmati in this Instant Pot Chicken & Rice Recipe?

    Brown rice takes longer to cook than white or basmati rice. If you want to use brown rice, increase the pressure cooking time to about 22-24 minutes and adjust the liquid accordingly. Keep in mind the texture and timing will differ, so monitor closely if you try this swap for your first time.

  2. Can I use frozen chicken breasts in this recipe?

    You can use frozen chicken breasts, but I recommend increasing the pressure cooking time to about 10 minutes to ensure they’re fully cooked and tender. Also, do the sauté steps separately to build flavor, then add frozen chicken and cook under pressure.

  3. What if I don’t have an Instant Pot?

    You can make a similar chicken and rice dish on the stovetop or in a slow cooker, but timing and liquid ratios will differ. The Instant Pot’s pressure and sauté functions really simplify the process and speed up cooking, so it’s worth trying this recipe with one if you can.

  4. How do I avoid the “burn” notice on my Instant Pot?

    Deglazing the pot after sautéing your veggies is key—scrape up every bit of browned flavor stuck to the bottom, and add enough liquid before sealing the lid. Following this step carefully helps prevent the burn error and ensures smooth pressure cooking.

Final Thoughts

This Instant Pot Chicken & Rice Recipe is one of those dishes that feels like a warm hug after a long day. I love how it fills the house with inviting aromas and how straightforward it is to make—plus, clean up is a breeze. Give it a try and see for yourself how this little powerhouse recipe can become your regular weeknight staple. I promise, you won’t regret having it in your dinner rotation!

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Instant Pot Chicken & Rice Recipe

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4.7 from 3 reviews

This Instant Pot Chicken & Rice recipe is a flavorful, one-pot meal perfect for a quick and easy dinner. Tender chicken breasts are sautéed with a blend of paprika, garlic powder, and seasoning, then cooked with aromatic vegetables, basmati rice, and chicken broth to create a comforting and delicious dish. Finished with fresh parsley, this hearty dish comes together in under an hour, making it perfect for busy weeknights.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Ingredients

Units Scale

Main Ingredients

  • 1 Tbsp. extra-virgin olive oil
  • 1/4 tsp. paprika
  • 1/4 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 2 (8-oz.) boneless, skinless chicken breasts
  • 1 small yellow onion, finely chopped
  • 1 medium carrot, peeled, finely chopped
  • 1 red bell pepper, seeds and ribs removed, finely chopped
  • 3 garlic cloves, finely chopped
  • 1/4 tsp. dried oregano
  • 1 1/2 cups low-sodium chicken broth or water, divided
  • 1 cup basmati or white rice, rinsed
  • Finely chopped fresh parsley, for serving

Instructions

  1. Prepare seasoning and heat oil: Set an Instant Pot to “Sauté” mode and heat 1 tablespoon of extra-virgin olive oil. In a small bowl, combine 1/4 teaspoon paprika, 1/4 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.
  2. Sauté the chicken: Pat dry the 2 boneless, skinless chicken breasts with paper towels and coat them evenly with the seasoning mixture. Sauté the chicken in the pot, turning halfway through, until lightly golden, about 3 minutes per side. The chicken will not be fully cooked at this point. Transfer the chicken to a plate.
  3. Sauté vegetables: In the same pot, add the chopped onion, carrot, and red bell pepper. Season with a pinch of salt and cook, stirring occasionally, until the vegetables are softened, about 3 to 4 minutes. Add the chopped garlic and 1/4 teaspoon dried oregano and cook, stirring frequently, until fragrant, about 1 minute.
  4. Deglaze the pot: Pour in 1/4 cup of the chicken broth (or water) and scrape up any browned bits from the bottom of the pot. Cook until the liquid is warmed through, about 1 to 2 minutes. This step helps prevent the burn notice.
  5. Add rice and broth: Stir in 1 cup rinsed basmati or white rice and the remaining 1 1/4 cups chicken broth. Season with additional salt and pepper if needed. Return the sautéed chicken breasts and any drippings to the pot, placing them on top of the rice mixture.
  6. Pressure cook: Cover the Instant Pot and set it to “Pressure Cook” on High for 4 minutes. Once the cooking cycle ends, allow a natural pressure release for 10 minutes before releasing any remaining pressure manually.
  7. Prepare chicken: Carefully transfer the chicken breasts to a cutting board and cut them into bite-size pieces.
  8. Serve: Transfer the rice mixture to a serving platter and fluff the rice with a fork. Top with the cut chicken pieces and sprinkle with finely chopped fresh parsley before serving.

Notes

  • Rinsing the rice before cooking removes excess starch, preventing clumping and producing fluffy rice.
  • If you prefer a spicier dish, add a pinch of cayenne pepper or red chili flakes to the seasoning mixture.
  • For extra flavor, consider using homemade chicken broth instead of water.
  • Use fresh parsley or substitute with cilantro or chives as preferred for garnish.
  • If you don’t have an Instant Pot, a stovetop pressure cooker can be used with similar timing instructions.
  • Make sure to natural release pressure to avoid tough chicken and undercooked rice.
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Hi, I’m Ashley Dawson. I share simple, delicious recipes made for real life, from quick weeknight dinners to sweet treats you’ll want to make again and again. Let’s make your kitchen the coziest place in your home.

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