Easy Chicken and Rice in Instant Pot

Step-by-Step Guide on how to make Instant Pot Chicken and Rice. This easy chicken and rice Instant Pot recipe is a simple, tasty, family-favorite one pot meal. Tender juicy chicken thighs and rice packed with comforting flavors. Budget-friendly, healthy meal that freezes well, and great for meal prep.

Instant Pot Chicken and Rice

From our observations, the newer Instant Pots seem to be more sensitive to the Instant Pot "BURN" error. So it's trickier to successfully cook both the Chicken and Rice in Instant Pot at the same time.

For foolproof results, we usually use the Instant Pot Pot in Pot method for cooking Chicken and Rice in Instant Pot. PIP method is where we'll place the chicken ingredients in the bottom of the Instant Pot, then place the rice in a smaller separate bowl on top of the chicken.

We've been testing and developing an easy yet reliable way to help you successfully make Chicken and Rice in Instant Pot without a separate bowl.

After testing different methods and cooking liquid ratios, we crafted this Easy Mama's Chicken and Rice Recipe! An easy one pot meal that's packed with comforting flavors.

This Chicken and Rice Recipe:

• Won't trigger your Instant Pot's "burn" error
• Made with budget-friendly, fresh, healthy, pantry ingredients
• Yields tender juicy chicken with flavorful rice
• Rice comes out fully cooked, plump, and soaked with tasty flavors from the chicken, tomatoes, carrots, and aromatic herbs. No more dry or undercooked hard clump of rice.

How to Make Instant Pot Chicken and Rice

Prepare Ingredients to make Chicken and Rice in Instant Pot:

Chicken

We developed this recipe with bone-in, skin-on chicken thighs because the final result is better using dark meat.

*Note: White meat will come out drier than dark meat due to having less fat.

Amy + Jacky's Tips – Substitute: If you prefer, you can use chicken breasts or chicken drumsticks to make this chicken and rice. Make sure to adjust the cooking time accordingly.

Rice

We developed this chicken rice Instant Pot recipe with Jasmine rice. If you're substituting with other types of rice, make sure to adjust the cooking time according to your rice.

Amy + Jacky's Tips – Substitute: If you're using a type of rice that needs a longer cooking time (i.e. brown rice), use bone-in, skin-on chicken thighs to prevent dry chicken.

Tomatoes

Different tomatoes will vary in taste, aroma, sweetness, acidity, or flavor development. So, balance the flavors based on your tomatoes.

Unsalted Chicken Stock

We prefer to develop recipes with unsalted ingredients because we can better control the flavors of the dish.

If you're substituting with salted chicken stock, keep in mind that the sodium level can vary a lot between different brands. Always taste and adjust accordingly.

Step 1

Optional: Brown Chicken in Instant Pot

First, press "Saute" button to "Sauté More" function to heat up Instant Pot.

It'll switch to "ON" on the screen.

Wait until it says "HOT" on the screen (takes roughly 8 minutes).

Amy + Jacky's Tips! Make sure the Instant Pot is as hot as it can be to induce a Maillard reaction. This also prevents the chicken from sticking to the pot.

Pat dry the chicken with a paper towel. Then, season one side of the chicken generously with salt and black pepper.

Add 1 tbsp (15ml) olive oil in Instant Pot. Swirl the inner pot to ensure the oil covers the whole bottom of the inner pot (as shown in bottom photo).

Add the chicken in Instant Pot (seasoned side down), then brown this side for 5 minutes.

Lightly season the other side of the chicken with salt and black pepper. Then, flip and brown this side of chicken for another 5 minutes.

Finally, set aside the chicken thighs.

*Note: If you're skipping this browning chicken step, add the chicken in Step 4.

Step 2

Saute Onion & Garlic

Add in sliced onions and 1 tsp (5.8g) tomato paste, then saute for two minutes.

Add in a pinch of dried oregano and dried basil, then saute for another minute.

Add in minced garlic cloves, then saute for another 30 seconds.

Step 3

Deglaze Instant Pot

Pour ½ cup (125ml) unsalted stock in Instant Pot. Then, deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.

Step 4

Pressure Cook Chicken and Rice

To prevent the "burn" error, first layer the browned chicken and chopped carrots at the bottom of the pot.

Then, add 1½ tablespoons (22.5ml) regular soy sauce and 2 cups (440g) Jasmine rice in Instant Pot.

Pour 1½ cup (375ml) unsalted chicken stock in Instant Pot.

Amy + Jacky's Tips! Make sure the rice is fully submerged in the cooking liquid.

Layer quartered tomatoes on top of the chicken thighs and rice in Instant Pot.

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.

Pressure Cooking Methods:

• Chicken Thighs: Pressure Cook at High Pressure for 7 minutes, then Natural Release for 12 minutes.
• Boneless Chicken Breasts: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 12 minutes.

*Note: White meat will come out drier than dark meat due to having less fat.

After 12 minutes, release the remaining pressure by turning Venting Knob to Venting Position.

When Floating Valve drops, open the lid carefully.

Ta da! The chicken rice smell so good and comforting~

If you like, you can shred the chicken, then add the shredded chicken back into the rice.

Step 5

Season Chicken and Rice

Taste and season with more salt. For reference, we added 3 large pinches of salt.

Amy + Jacky's Tips! For this chicken rice Instant Pot recipe, season it with more salt because the flavor boost will be quite dramatic.

Press "cancel" to turn off the heat.

Then, fluff the chicken and rice before serving.

Step 6

Serve Instant Pot Chicken and Rice

Garnish chicken rice with thinly sliced green onions. Then, serve this tasty Instant Pot Chicken Thighs and Rice!

Side Dishes to Serve with Chicken and Rice

This Easy Mama's Chicken and Rice is a tasty yet healthy one pot meal. You can serve it with vegetable side dishes, egg side dishes, a comforting bowl of homemade soup, or satisfying desserts.

• Vegetable Side Dishes: Instant Pot Broccoli, Instant Pot Cabbage, Instant Pot Green Beans, Chinese Broccoli with Oyster Sauce (Gai Lan), Instant Pot Zucchini.
• Egg Side Dishes: Savory Egg Custard, Chinese Tea Eggs, Korean Sauna Eggs.
• Soups: Instant Pot Tomato Soup, Instant Pot Zuppa Toscana, Instant Pot Potato Soup, Instant Pot Broccoli Cheddar Soup, Instant Pot Minestrone Soup, Instant Pot Butternut Squash Soup.

Enjoy Easy Mama's Instant Pot Chicken Thighs and Rice!

Servings 4 - 6

Rate this Recipe

• ▢ 4 (511g) chicken thighs
• ▢ 2 cups (440g) Jasmine rice
• ▢ 1 (235g) onion , sliced
• ▢ 6 (16g) garlic cloves , minced
• ▢ 2 (190g) carrots , chopped
• ▢ 2 (320g) tomatoes , quartered
• ▢ 1 tablespoon (15ml) olive oil
• ▢ 1 teaspoon (5.8g) tomato paste
• ▢ A pinch dried oregano
• ▢ A pinch dried basil
• ▢ 2 cups (500ml) unsalted chicken stock
• ▢ 1.5 tablespoons (22.5ml) regular soy sauce
• ▢ Salt and ground black pepper

Garnish

• ▢ 2 stalks green onion , thinly sliced

• ▢

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• Optional - Brown Chicken in Instant Pot: Heat up Instant Pot using "Sauté More" function. Wait until it says "HOT" on the screen (~8 mins).

  Pat dry chicken with a paper towel. Then, season one side of the chicken generously with salt and black pepper.

  Add 1 tbsp (15ml) olive oil in Instant Pot. Swirl the inner pot to ensure the oil covers the whole bottom of the inner pot.

  Add chicken in Instant Pot (seasoned side down), then brown this side for 5 minutes. Lightly season the other side of chicken with salt and black pepper. Then, flip and brown this side of chicken for another 5 minutes.

  Set aside the chicken thighs.

• Saute Onion & Garlic: Add in sliced onions and 1 tsp (5.8g) tomato paste, then saute for two minutes. Add in a pinch of dried oregano and dried basil, then saute for another minute. Add in minced garlic cloves, then saute for another 30 seconds.

• Deglaze Instant Pot: Pour ½ cup (125ml) unsalted stock in Instant Pot. Then, deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.

• Pressure Cook Chicken and Rice: To prevent the "BURN" error, first layer browned chicken and chopped carrots at the bottom of the pot. Add 1½ tbsp (22.5ml) regular soy sauce and 2 cups (440g) Jasmine rice in Instant Pot. Pour in 1½ cups (375ml) unsalted chicken stock. Make sure the rice is fully submerged in the cooking liquid. Layer quartered tomatoes on top.

  With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.

  Chicken Thighs: Pressure Cook at High Pressure for 7 minutes, then Natural Release for 12 minutes.

  Boneless Chicken Breasts: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 12 minutes.

  Turn Venting Knob to Venting Position, then open the lid carefully.

• Season Chicken and Rice: Taste and season with more salt. For reference, we added 3 large pinches of salt.

  Amy + Jacky's Tip: For this recipe, season with more salt because the flavor boost will be quite dramatic.

  Press "cancel" to turn off the heat. Then, fluff the chicken and rice before serving.

• Serve: Garnish with thinly sliced green onions. Serve this comforting and tasty Mama's Instant Pot Chicken Rice! Enjoy~

1. Chicken Thighs Substitute: We used bone-in, skin-on chicken thighs because the final result is better using dark meat. You can substitute with chicken breasts or chicken drumsticks, but make to adjust the cooking time accordingly. Keep in mind white meat will come out drier than dark meat due to having less fat.

2. Types of Rice: We crafted this recipe with Jasmine rice. If you're substituting with other types of rice, adjust the cooking time accordingly. If your type of rice needs a longer cooking time (i.e. brown rice), use bone-in, skin-on chicken thighs to prevent dry chicken.

Rate Amy + Jacky's Recipe: If you've tried our recipe, don't forget to rate the recipe in the Comments section. Thank you!

Calories: 514 kcal | Carbohydrates: 70 g | Protein: 23 g | Fat: 15 g | Saturated Fat: 4 g | Cholesterol: 83 mg | Sodium: 379 mg | Potassium: 653 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 5855 IU | Vitamin C: 13.9 mg | Calcium: 63 mg | Iron: 1.9 mg

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