Name: Instant Pot Chicken and Rice
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 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)

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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!

Did You Know?

The Instant Pot became the best-selling product on Amazon during Prime Day 2018, fundamentally changing how millions of Americans cook weeknight dinners. Cooking chicken and rice together under pressure allows the rice to absorb the concentrated chicken juices, producing a dish with deeper flavor in 10 minutes of pressurized cooking than 45 minutes of stovetop simmering.

Pro Tips

Use thighs instead of breasts when possible. They stay juicier and more flavorful over long cook times. Do not lift the lid during cooking. Each peek releases heat and extends the cook time by 15-20 minutes. Use a meat thermometer. Pull chicken at 160 degrees F and let carryover heat bring it to 165 degrees F.

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.

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.

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