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instant pot chicken and rice | chicken and rice instant pot | chicken rice instant pot | instant pot chicken thighs and rice | pressure cooker chicken and rice
4.95 from 111 votes

Instant Pot Chicken and Rice

Recipe by Amy + Jacky | PressureCookRecipes.com
This easy Instant Pot Chicken and Rice is a simple, tasty, family-favorite one pot meal. Tender juicy chicken thighs and rice packed with satisfying flavors. Budget-friendly, freezer-friendly, healthy one pot meal that's great for meal prep.
Servings 4 - 6
Total Time 52 minutes

Ingredients

Garnish

  • 2 stalks green onion , thinly sliced

Equipment

Instructions

  • Optional - Brown Chicken in Instant Pot: Heat up Instant Pot using "Sauté More" function. Wait until it says "HOT" on the screen (~8 mins).
    Pat dry chicken with a paper towel. Then, season one side of the chicken generously with salt and black pepper.
    Add 1 tbsp (15ml) olive oil in Instant Pot. Swirl the inner pot to ensure the oil covers the whole bottom of the inner pot.
    Add chicken in Instant Pot (seasoned side down), then brown this side for 5 minutes. Lightly season the other side of chicken with salt and black pepper. Then, flip and brown this side of chicken for another 5 minutes.
    Set aside the chicken thighs.
  • Saute Onion & Garlic: Add in sliced onions and 1 tsp (5.8g) tomato paste, then saute for two minutes. Add in a pinch of dried oregano and dried basil, then saute for another minute. Add in minced garlic cloves, then saute for another 30 seconds.
  • Deglaze Instant Pot: Pour ½ cup (125ml) unsalted stock in Instant Pot. Then, deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
  • Pressure Cook Chicken and Rice: To prevent the "BURN" error, first layer browned chicken and chopped carrots at the bottom of the pot. Add 1½ tbsp (22.5ml) regular soy sauce and 2 cups (440g) Jasmine rice in Instant Pot. Pour in 1½ cups (375ml) unsalted chicken stock. Make sure the rice is fully submerged in the cooking liquid. Layer quartered tomatoes on top.
    With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.
    Chicken Thighs: Pressure Cook at High Pressure for 7 minutes, then Natural Release for 12 minutes.
    Boneless Chicken Breasts: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 12 minutes.
    Turn Venting Knob to Venting Position, then open the lid carefully.
  • Season Chicken and Rice: Taste and season with more salt. For reference, we added 3 large pinches of salt.
    Amy + Jacky's Tip: For this recipe, season with more salt because the flavor boost will be quite dramatic.
    Press “cancel” to turn off the heat. Then, fluff the chicken and rice before serving.
  • Serve: Garnish with thinly sliced green onions. Serve this comforting and tasty Mama's Instant Pot Chicken Rice! Enjoy~

Notes

1. Chicken Thighs Substitute: We used bone-in, skin-on chicken thighs because the final result is better using dark meat. You can substitute with chicken breasts or chicken drumsticks, but make to adjust the cooking time accordingly. Keep in mind white meat will come out drier than dark meat due to having less fat.
2. Types of Rice: We crafted this recipe with Jasmine rice. If you're substituting with other types of rice, adjust the cooking time accordingly. If your type of rice needs a longer cooking time (i.e. brown rice), use bone-in, skin-on chicken thighs to prevent dry chicken.
Rate Amy + Jacky's Recipe: If you've tried our recipe, don't forget to rate the recipe in the Comments section. Thank you!
Author: Amy + Jacky
Calories: 514kcal

Nutrition

Calories: 514kcal | Carbohydrates: 70g | Protein: 23g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 379mg | Potassium: 653mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5855IU | Vitamin C: 13.9mg | Calcium: 63mg | Iron: 1.9mg