Name: Instant Pot Chicken and Rice Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 Tbsp olive oil; 2 Tbsp unsalted butter; 1 medium onion, diced; 2 large carrots, thickly grated or julienned; 1 1/2 lbs boneless skinless chicken breast or thighs or tenders, trimmed and cut into 1″ pieces; 2 tsp sea salt, divided; 1/4 tsp black pepper, ground; 4 cups low-sodium chicken broth; 2 cups Jasmine rice, un-rinsed; 1 head garlic, unpeeled, cut in half crosswise; 1/3 cup parsley, finely chopped, plus more to garnish; 1/2 cup shredded parmesan cheese, plus more to serve

If you’re anything like me, you’ll appreciate how the Instant Pot saves the day when you want a comforting, home-cooked meal without spending hours in the kitchen. This Instant Pot Chicken and Rice Recipe is one of my absolute go-tos for busy weeknights or cozy weekends when I crave something hearty and satisfying. What makes it stand out is the way the chicken turns tender and juicy, and the rice soaks up all those rich, savory flavors from the broth and garlic—pure comfort in a bowl.

Plus, it’s ridiculously easy to pull together, making it a perfect recipe to add to your regular rotation. I love how the ingredients come together beautifully with minimal fuss, and how versatile it is for tailoring to your personal taste. You’ll enjoy how this Instant Pot Chicken and Rice Recipe delivers flavor, speed, and leftovers that reheat beautifully, meaning you can feel like a kitchen superstar even on your busiest days.

Ingredients You’ll Need

The beauty of this Instant Pot Chicken and Rice Recipe is in its simple, fresh ingredients that marry well for a flavor-packed dish. I always recommend using good quality chicken broth and fresh veggies—they really elevate the final taste.

Olive oil: Gives a lovely base flavor and helps sauté veggies without overpowering the dish.
Unsalted butter: Adds richness and helps brown the onions and carrots beautifully.
Onion: Diced onion brings a subtle sweetness once sautéed, so don’t skip it.
Carrots: I like them thickly grated or julienned for texture and a touch of earthy flavor.
Boneless skinless chicken breast (or thighs or tenders): Thighs add more juicy flavor, but breasts work well if you trim and cut them properly.
Sea salt: Divided use in the recipe helps build layers of seasoning carefully.
Black pepper: Freshly ground for the best aroma and mild heat.
Low-sodium chicken broth: The secret to moist, flavorful rice – plus it prevents the dish from being too salty.
Jasmine rice, un-rinsed: I skip rinsing here so the rice retains some starch to help with texture and creaminess.
Garlic head, unpeeled and halved: Roasting garlic inside the pot infuses the entire dish with mellow garlic aroma without being overpowering.
Parsley: Finely chopped for freshness and a pop of green to brighten up the dish.
Shredded parmesan cheese: Mixed in at the end for a creamy, savory finish.

Variations

One of my favorite things about this Instant Pot Chicken and Rice Recipe is how easy it is to make it your own. I often switch up the veggies or cheese, and you can definitely tweak it to fit dietary needs or whatever’s in your fridge.

Use chicken thighs instead of breasts: I love thighs because they stay juicy and tender, perfect if you want a richer flavor.
Swap parmesan for mozzarella or cheddar: For a different cheesy twist, especially if you want it to melt more.
Add peas, corn, or bell peppers: Great to sneak more veggies in—you can toss them in right before sealing the Instant Pot.
Make it dairy-free: Skip the butter and parmesan, use olive oil and nutritional yeast instead for a savory vibe without dairy.
Spice it up: Add a pinch of red pepper flakes or smoked paprika when sautéing the chicken for some heat and depth.

How to Make Instant Pot Chicken and Rice Recipe

Step 1: Sauté the Aromatics and Veggies

Start by setting your Instant Pot to sauté on high. Add the butter and olive oil, letting them melt together. Toss in the diced onion, grated carrots, and a teaspoon of salt, stirring occasionally. I like to cook them until the onions turn golden and the carrots soften—about 5 minutes. This step builds the foundation of flavor, so don’t rush it!

Step 2: Cook the Chicken

Next, add the chopped chicken pieces to the pot along with the remaining teaspoon of salt and black pepper. Stir occasionally for about 5 minutes while the chicken browns lightly. This helps seal in the juices and adds flavor, so avoid overcrowding the Instant Pot. If you have a bit more time, searing the chicken in batches can boost the taste even more.

Step 3: Add Broth, Rice, and Garlic

Pour in your chicken broth and add the un-rinsed jasmine rice. Give everything a gentle stir to combine without disturbing the rice too much. Then, take your garlic head, cut it in half crosswise (leave the peel on), and place the halves cut side down on top of the rice. This infuses the dish with mellow garlic flavor as it cooks.

Step 4: Pressure Cook

Lock the lid and set your Instant Pot to manual high pressure for 10 minutes. Once the timer is up, go ahead and quick-release the pressure carefully. This method keeps the chicken tender, the rice perfectly cooked, and all those flavors balanced.

Step 5: Stir in Parmesan and Parsley

Open the lid and immediately stir in the shredded parmesan cheese and chopped parsley. The cheese melts right into the rice creating a creamy texture that’s downright addictive. Taste and adjust seasoning if needed, then serve hot with extra cheese and parsley garnishes if you like.

How to Serve Instant Pot Chicken and Rice Recipe

The image shows several cooking ingredients arranged neatly on a surface with a white marbled texture. In the center-left, four raw chicken thighs sit on a white plate with blue stripes. Below the plate, two orange carrots, a whole onion, and a garlic bulb are placed side by side. To the right, a clear glass bowl filled with white uncooked rice stands next to fresh green parsley. In the lower-right corner, a small white bowl holds grated cheese. A large clear glass measuring cup filled with yellowish chicken broth is placed in front of the rice bowl. At the top left, a glass cup with a small amount of clear cooking oil and a white rectangular block of butter are visible. The photo is taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this dish with extra freshly chopped parsley and a sprinkle of parmesan cheese. Sometimes I add a squeeze of fresh lemon juice or a dash of crushed red pepper flakes for a little brightness or heat. It just elevates each bite and makes it feel special.

Side Dishes

Because this chicken and rice is a full meal, I like to pair it with simple sides like a crisp green salad or steamed green beans. Roasted vegetables or sautéed kale also make great companions that add color and nutrients without stealing the spotlight.

Creative Ways to Present

For a dinner party or special occasion, I’ve served this Instant Pot Chicken and Rice Recipe in small ramekins topped with fresh herbs and parmesan crowns. It looks elegant but doesn’t take extra time. You can also plate it in a shallow bowl with a drizzle of good olive oil and freshly cracked pepper for an inviting, rustic feel.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I let the dish cool slightly before transferring portions into airtight containers. Stored in the fridge, it keeps well for up to 4 days. Dividing it into individual or family-sized servings makes grabbing a quick meal even easier later.

Freezing

I’ve frozen this chicken and rice recipe multiple times with great results. Just place cooled portions in freezer-safe containers or bags, and it’ll last up to 3 months. Thaw overnight in the fridge before reheating to maintain texture and flavor.

Reheating

To reheat, I usually cover the leftovers and warm them in a 350°F oven to keep the rice fluffy and avoid drying out the chicken. The microwave works in a pinch—heat in 30-second bursts stirring in between—but be mindful not to overcook. A splash of broth or water before reheating helps maintain moisture.

FAQs

Can I use different types of rice in this Instant Pot Chicken and Rice Recipe?

Absolutely! While jasmine rice works best for its aroma and texture, you can substitute with basmati or long-grain white rice. Just remember that cooking times may vary slightly, so you might need to adjust pressure cooking accordingly to prevent undercooked or mushy rice.
Do I need to rinse the rice before cooking?

In this recipe, I skip rinsing the rice because the starch helps create a creamier texture when cooked under pressure. If you prefer fluffier, less sticky rice, rinsing is fine—just know it may alter how the dish comes together slightly.
Can I cook this recipe without an Instant Pot?

Yes, but you’ll need to adjust the cooking method and timing. Using a stovetop pot or slow cooker will require more hands-on attention and longer cook times to get tender chicken and perfectly cooked rice. The Instant Pot really shines here by speeding up the process and sealing in flavors.
How do I avoid overcooked mushy rice?

Make sure to use the correct rice to broth ratio and don’t overpressure cook. Quick-releasing the pressure immediately after cooking also helps prevent mushiness. Using un-rinsed jasmine rice and following the exact times in this recipe usually gives you fluffy but creamy rice every time.
Can I add vegetables to this dish?

Definitely! Adding quick-cooking veggies like peas, spinach, or bell peppers right before sealing the Instant Pot is a great way to boost nutrition and color. Just avoid adding vegetables that release a lot of water or take much longer to cook, as that can affect the dish’s texture.

Final Thoughts

This Instant Pot Chicken and Rice Recipe has become a favorite in my household for good reason—it’s quick, flavorful, and comforting without demanding too much of your time. Whenever I make it, I feel like I’m giving my family a warm hug through food. I hope you give this recipe a try and find it as rewarding and delicious as I do—you might just find it becoming your new dinner staple, too!

Instant Pot Chicken and Rice Recipe

★★★★★ 4.5 from 121 reviews

Author: Isabella
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Instant Pot
Cuisine: American

Print Recipe

Description

A comforting and easy Instant Pot Chicken and Rice recipe featuring tender chicken pieces, aromatic garlic, and flavorful vegetables cooked together with jasmine rice in rich chicken broth, finished with parmesan cheese and fresh parsley for a delicious one-pot meal.

Ingredients

Scale

Main Ingredients

2 Tbsp olive oil
2 Tbsp unsalted butter
1 medium onion, diced
2 large carrots, thickly grated or julienned
1 1/2 lbs boneless skinless chicken breast or thighs or tenders, trimmed and cut into 1” pieces
2 tsp sea salt, divided
1/4 tsp black pepper, ground
4 cups low-sodium chicken broth
2 cups Jasmine rice, un-rinsed
1 head garlic, unpeeled, cut in half crosswise
1/3 cup parsley, finely chopped, plus more to garnish
1/2 cup shredded parmesan cheese, plus more to serve

Instructions

Sauté the aromatics and vegetables: Set a 6 Qt Instant Pot to sauté on high heat. Add the butter, olive oil, diced onion, grated or julienned carrots, and 1 tsp sea salt. Stir occasionally and cook for about 5 minutes until the vegetables are soft and have turned golden.
Cook the chicken: Add the trimmed and chopped chicken pieces, remaining 1 tsp sea salt, and ground black pepper. Sauté while stirring occasionally for another 5 minutes until the chicken is lightly browned on the outside.
Add rice, broth, and garlic: Pour in 4 cups of low-sodium chicken broth and 2 cups of un-rinsed jasmine rice. Stir gently to combine. Cut the head of garlic in half crosswise through the cloves and place the halves on top of the mixture, cut side down.
Pressure cook: Secure the Instant Pot lid and set it to manual high-pressure cooking for 10 minutes. When the cooking time ends, perform a quick release to release remaining pressure safely.
Finish and serve: Open the lid and stir in the 1/2 cup shredded parmesan cheese and 1/3 cup chopped parsley. Serve the dish warm, garnished with additional parmesan and parsley if desired.

Notes

Storage: Cool slightly, then refrigerate or freeze within 2 hours of cooking.
To refrigerate: Store in an airtight container in the fridge for up to 4 days.
To freeze: Store in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator.
To reheat: Reheat leftovers in a casserole dish covered at 350°F in the oven or microwave in 30-second intervals, stirring occasionally until heated through to 165°F.