When I’m craving a quick, comforting dinner, this Instant Pot chicken and rice recipe is my go-to. In just 25 minutes, I can have juicy chicken, fluffy rice, and tender vegetables, all cooked together in one pot. Using my pressure cooker cuts the cook time in half compared to the stovetop, and cleanup is a breeze. It’s the perfect weeknight meal that feels like home.
Instant Pot Chicken Breast and Rice
Cooking chicken and rice in the Instant Pot is not only fast, it’s also incredibly forgiving. Made in less than half the time of my old-fashioned chicken and rice casserole, the chicken stays moist, the rice cooks perfectly, and the vegetables retain just enough texture. I love using thawed frozen mixed veggies to save time without sacrificing flavor. And this Instant Pot chicken breast and rice is customizable with your favorite seasonings (check out my favorite chicken seasoning!). I guarantee your family will love this one-pot comfort dinner!
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How to Avoid a “Burn” Notice
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. However, sometimes it is accidentally triggered when you sauté food in the pot before sealing. To avoid the “burn” notice, add the water after sautéeing the chicken to release any browned bits. Don’t be afraid to scrape up any stuck-on browned bits with a wooden spoon as well.
Instant Pot Chicken and Rice Recipe
Equipment
- 6 qt Instant Pot
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 (1 small package, thawed)
- chopped fresh cilantro (optional, for topping***)
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 servechopped fresh cilantro
Notes
- Be sure to thaw your mixed vegetables overnight in the refrigerator before beginning this recipe!
- I do not recommend making this recipe with frozen chicken, as the extra cooking time will turn the rice mushy.
- I like Italian seasoning, but you can use just about any kind of seasoning you love. Herbs de Provence, Cajun seasoning, or my favorite chicken seasoning.
- 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 consult your instant pot user manual for the best advice for your specific model.
- Different varieties of rice can cook differently in the Instant Pot. If your rice turns out undercooked, close the lid and let it steam for 20 minutes. If it’s overcooked, reduce the cook time next time by 1-2 minutes.
- Always check that the pressure has fully released before opening the lid.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken and Rice in the Instant Pot 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. Do not cook the chicken all the way through; just brown it a bit. It will finish cooking with the rice.
Add the Rice: Add 2 cups of rinsed basmati rice on top of the chicken and cook for about 1 minute, stirring constantly so it doesn’t stick and burn.
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, scraping up any bits that may have stuck to the bottom of the pot. Place the lid on the Instant Pot and make sure that the knob is set to sealed. Choose “MANUAL”, 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 thawed frozen mixed vegetables. Adding them thawed after cooking prevents them from turning mushy.
Serve: Serve your chicken and rice straight from the Instant Pot, topped with fresh cilantro if desired.
How to Store, Freeze, and Reheat
Store leftover Instant Pot chicken and rice in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before gently reheating in the microwave in 30-second increments until warmed through. I like to add a splash of chicken broth to help rehydrate the rice.
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