This Instant Pot Chicken and Rice recipe is cheesy and creamy, making for the ultimate comfort food. Making this dish in a pressure cooker makes the most tender chicken and fluffy rice, plus it’s so easy. You won’t want to cook this delicious rice dish any other way!
What’s in this Instant Pot Chicken and Rice Recipe?
We love cooking chicken and rice in an Instant Pot because it allows you to enjoy your dinner fast. The rice is fluffy, the chicken is juicy, and the veggies are perfectly cooked.
- Chicken: Cut 2-3 boneless, skinless chicken breasts into 1-inch chunks for even cooking. You can also use thighs if you prefer.
- Rice: We like basmati rice because it has long grains and is less likely to overcook. Any long-grain rice will work.
- Italian Seasoning: Adds classic Italian flavor to this dish.
- Garlic: Enhances the savory flavor of the dish.
- Vegetables: Using a bag of frozen mixed vegetables saves time– just remember to thaw them first!
Variations on Chicken and Rice in the Instant Pot
For an even more flavorful dish, use low-sodium chicken broth in place of the water. You can also swap out the Italian seasoning for your favorite seasoning blend and swap out the frozen mixed veggies for your favorites. We like broccoli, cauliflower, red peppers, and mushrooms!
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How to Store and Reheat
Store leftover instant pot chicken and rice in an airtight container in the refrigerator for up to 3 days. Gently reheat in the microwave.
How to Freeze
Place leftover chicken and rice in individually portioned Ziplock bags or airtight containers and freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes from the Test Kitchen
This pressure cooker chicken and rice is ridiculously fast to make. Simply add your ingredients to the pot and you’ll have a large-portioned, delicious meal in only 30 minutes! All you need to make this meal is an Instant Pot. That means no mess and no extra dishes for this yummy meal!
You’ll love the taste and texture of this amazing chicken and rice. It has a savory, cheesy, and meaty flavor that the whole family will enjoy!
Instant Pot Chicken and Rice Recipe
Ingredients
- 1 tablespoon olive oil
- 2-3 boneless, skinless chicken breasts cut into 1-inch chunks
- 2 cups basmati rice rinsed
- 2 cups water
- 1 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- ½ teaspoon ground black pepper
- 4 cloves garlic minced
- 12 ounces frozen mixed vegetables thawed (1 small package)
- Fresh cilantro optional, for topping
Equipment
- 6 qt Instant Pot
Instructions
- Turn Instant Pot to sauté mode and add the oil.1 tablespoon olive oil
- Once the oil is hot, add the chicken and cook for 3-4 minutes stirring occasionally so the chicken doesn’t burn on the bottom.2-3 boneless, skinless chicken breasts
- Next add the rice on top of the chicken and cook for about 1 minute, stirring constantly.2 cups basmati rice
- Add the water, salt, Italian seasoning, black pepper and minced garlic. Stir until mixed well.2 cups water, 1 teaspoon kosher salt, 1 teaspoon Italian seasoning, ½ teaspoon ground black pepper, 4 cloves garlic
- Place the lid on the Instant Pot and make sure that the knob is set to sealed. Next choose “manual” then make sure it’s set to “high” pressure and choose 3 minutes.
- Once done cooking at pressure, perform a 10 minute natural pressure release and then carefully remove the rest of the pressure.
- Take off the Instant Pot lid and carefully stir in the vegetables.12 ounces frozen mixed vegetables
- Top with cilantro and serveFresh cilantro
Notes
- Be sure to thaw your mixed vegetables overnight in the refrigerator before beginning this recipe!
- The cilantro is optional. You can use parsley instead or leave it out completely.
- Always consult your instant pot user manual for the best advice for your specific model.
- Be sure to rinse the rice well before cooking to prevent mushy rice.
- When you add the water to the pot, be sure to scrape up any browned bits stuck to bottom of your instant pot with a wooden spoon. This will help prevent a “burn” notice.
- Always check that the pressure has fully released before opening the lid.
How to Make Instant Pot Chicken and Rice Step by Step
Sear the Chicken: Turn your Instant Pot to sauté mode and add 1 tablespoon of olive oil. Once the oil is hot, add 2-3 boneless, skinless chicken breasts cut into chunks and cook for 3-4 minutes stirring occasionally so the chicken doesn’t burn on the bottom.
Add the Rice: Add 2 cups of rinsed basmati rice on top of the chicken and cook for about 1 minute, stirring constantly.
Cook the Chicken and Rice: Add 2 cups of water, 1 teaspoon of kosher salt, 1 teaspoon of Italian seasoning, ½ teaspoon of ground black pepper, and 4 cloves of minced garlic. Stir until mixed well. Place the lid on the Instant Pot and make sure that the knob is set to sealed. Choose “manual” then make sure it’s set to “high” pressure and choose 3 minutes.
Add the Vegetables: Once done cooking at pressure, perform a 10-minute natural pressure release and then carefully remove the rest of the pressure. Take off the Instant Pot lid and carefully stir in 12 ounces of frozen mixed vegetables.
Serve the Chicken and Rice: Top with cilantro if desired, and serve.
Yes! Leave the chicken breasts whole. Add all of the ingredients to the crockpot and cook on high for 3-4 hours. Shred the chicken and add it back to the crockpot, stirring in more water or chicken broth as needed to thin out the sauce.
Instant Pots have sensors that report when the temperature at the bottom of the pot is getting too hot. This feature is designed to prevent food from burning, but sometimes it is accidentally triggered when you sauté food in the pot before sealing. To avoid the “burn” notice, be sure to add the water right after you’ve sautéed the chicken in order to release any browned bits from the bottom of the pan. Don’t be afraid to scrape up any stuck-on browned bits with a wooden spoon as well.
More Instant Pot Chicken Breast Recipes We Love
- Instant Pot Jerk Chicken
- Instant Pot Curry Chicken
- Instant Pot Chicken Piccata
- Instant Pot Crack Chicken
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