This Instant Pot Chicken and Rice is juicy, flavorful, and incredibly easy to make. Whether you're cooking for the family or meal prepping for the week, this recipe delivers every single time. It's about to become one of your go-to favorites!
About This Recipe
Here's what most home cooks don't realize about rice in the Instant Pot: the starch content determines everything. Long-grain rice like jasmine or basmati has lower amylopectin, which is why it stays fluffy and separate even under pressure. Medium-grain rice gets sticky because it's loaded with amylopectin that breaks down into gel. In Dominican cooking, we actually want that slightly sticky texture for arroz con pollo - it helps the grains absorb all those beautiful chicken drippings and sofrito flavors. The surprising part? Rinsing your rice removes surface starch but leaves the internal amylopectin intact, so you get the best of both worlds: grains that hold together without turning mushy. When shopping, look for rice labeled "medium-grain" or even try Bomba rice if you can find it. That extra starch isn't your enemy in this dish - it's what creates that signature, soul-satisfying texture that makes each grain taste like it's been simmering in chicken love for hours.
Ingredients for Instant Pot Chicken and Rice
- 4 bone-in — skin-on chicken thighs
- ½ lemon — juiced
- 4 cloves garlic — minced
- ½ teaspoon oregano
- 1 teaspoon dried cilantro
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 packet Sazón
- 1 teaspoon Adobo seasoning
- Freshly ground black pepper — to taste
- 2 tablespoons olive oil
- 1 tablespoon granulated sugar
- 1 medium onion — diced
- ½ green bell pepper — diced (or red bell pepper)
- 1 chicken bouillon cube
- 1 tablespoon tomato paste
- 2½ cups water — or low-sodium chicken broth for extra flavor
- 2 cups jasmine rice — rinsed
- Fresh cilantro or parsley — for garnish
How to Make Instant Pot Chicken and Rice
- Squeeze the lemon juice over the chicken thighs. Season evenly with minced garlic, oregano, dried cilantro, cumin, paprika, Sazon, Adobo seasoning, and black pepper. Toss to coat thoroughly.
- Set the Instant Pot to Saute mode. Add the olive oil and granulated sugar, allowing the sugar to caramelize until it turns a light golden brown. Be careful not to burn it.
- Once the sugar is caramelized, add the chicken thighs, skin-side down. Sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
- Add the diced onion and bell pepper to the Instant Pot. Saute for 3-4 minutes until softened. Stir in the chicken bouillon cube and tomato paste, cooking for another minute to enhance the flavors.
- Pour in the water and rinsed jasmine rice, stirring well to combine all ingredients.
- Nestle the seared chicken thighs on top of the rice mixture. Do not stir after this point.
- Secure the lid and set the Instant Pot to Pressure Cook on High for 8 minutes. Once done, allow a natural pressure release for 10 minutes, then quick release the remaining pressure.
- Open the lid, fluff the rice with a fork, and serve the chicken and rice together. Garnish with fresh cilantro if desired.
What to Serve With Instant Pot Chicken and Rice
This one-pot wonder pairs beautifully with sweet plantains (maduros) — their caramelized sweetness balances the savory rice perfectly. It's a classic Dominican combination that my abuela always served, and the contrasting textures make every bite interesting.
Try my Garlic Tostones alongside this dish for an authentic Caribbean experience. The crispy, garlicky plantains add that satisfying crunch you're craving, plus they're perfect for scooping up every last grain of that flavorful rice.
A simple curtido (spicy cabbage slaw) cuts through the richness beautifully with its bright acidity and heat. The fresh crunch and tangy bite wake up your palate between spoonfuls of the comforting chicken and rice.
Frequently Asked Questions
1. What type of rice works in the Instant Pot?
Long grain white rice like jasmine or basmati cooks perfectly. Use a 1:1 ratio of rice to liquid (not the stovetop 2:1 ratio) because the Instant Pot traps all the steam.
2. Should I use chicken breast or thighs?
Both work but thighs are more forgiving under pressure. Breasts can overcook and become stringy. If using breast, keep them whole (do not dice) and shred after cooking.
3. How long does chicken and rice take in the Instant Pot?
8 minutes on high pressure with 10 minutes natural release. The rice and chicken cook simultaneously to perfection in this total time of about 20 minutes including pressurization.
4. Do I need to saute anything first?
Sauteing the aromatics (onion, garlic, spices) in the Instant Pot using the saute function before pressure cooking builds a much deeper flavor base. It takes 3-4 extra minutes.
5. What liquid should I use?
Chicken broth gives the most flavor. Use a 1:1 ratio with the rice. For 1.5 cups of rice, use 1.5 cups of broth. The pressure cooker retains all moisture so you need less liquid.
6. Why did my rice come out mushy?
Too much liquid or too long under pressure. Stick to the 1:1 rice-to-liquid ratio and 8 minutes high pressure. Use the natural release — quick release causes the starch to burst.
7. Can I add vegetables?
Frozen peas, corn, and diced carrots can be stirred in after pressure cooking — the residual heat warms them through. Harder vegetables like potatoes should cook with the rice.
8. Should I use natural release or quick release?
Natural release for at least 10 minutes is important. Quick release causes the rice to burst and become gummy. After 10 minutes of natural release, you can quick-release any remaining pressure.
9. What seasoning works best?
Garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper create a versatile, crowd-pleasing flavor. Cumin and chili powder give it a Tex-Mex twist.
10. Can I use brown rice instead?
Yes, but increase the pressure cook time to 22-25 minutes and use a 1:1.25 ratio of rice to liquid. Brown rice needs more time and slightly more liquid under pressure.
Instant Pot Chicken and Rice Video
Instant Pot Chicken and Rice
Ingredients
Method
- Squeeze the lemon juice over the chicken thighs. Season evenly with minced garlic, oregano, dried cilantro, cumin, paprika, Sazon, Adobo seasoning, and black pepper. Toss to coat thoroughly.
- Set the Instant Pot to Saute mode. Add the olive oil and granulated sugar, allowing the sugar to caramelize until it turns a light golden brown. Be careful not to burn it.
- Once the sugar is caramelized, add the chicken thighs, skin-side down. Sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
- Add the diced onion and bell pepper to the Instant Pot. Saute for 3-4 minutes until softened. Stir in the chicken bouillon cube and tomato paste, cooking for another minute to enhance the flavors.
- Pour in the water and rinsed jasmine rice, stirring well to combine all ingredients.
- Nestle the seared chicken thighs on top of the rice mixture. Do not stir after this point.
- Secure the lid and set the Instant Pot to Pressure Cook on High for 8 minutes. Once done, allow a natural pressure release for 10 minutes, then quick release the remaining pressure.
- Open the lid, fluff the rice with a fork, and serve the chicken and rice together. Garnish with fresh cilantro if desired.
Nutrition
Notes
Choose medium-grain rice over long-grain for this recipe because the higher starch content creates a creamier texture that better absorbs the chicken juices, giving you that authentic arroz con pollo consistency instead of separate, fluffy grains. After hundreds of batches, I learned to sear the chicken thighs skin-side down first, then flip and add the sofrito base directly on top of the browned skin - this prevents the aromatics from burning while building deeper flavor layers. Buy bone-in, skin-on thighs from a Latin market if possible because they're often fresher with better fat distribution, and ask the butcher to trim excess skin - you want enough for flavor but not so much that it makes your rice greasy. Add your liquid in two stages: pour the broth around the edges of the pot, never directly over the rice, because this prevents the grains from getting waterlogged while ensuring even pressure distribution throughout cooking. Storage & Meal Prep:
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth or water. Can be frozen, but rice may become mushy after thawing.
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