Description
This Instant Pot Chicken and Rice is a simple one-pot dinner made with tender chicken, fluffy rice, and savory herbs. It delivers comforting flavor with minimal effort, perfect for busy weeknights or easy meal prep.
Ingredients
Scale
- 1 ½ pounds chicken thighs or chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- ¾ cup frozen peas
- 1 tablespoon lemon juice (optional)
Instructions
- Set the Instant Pot to sauté. Add oil or butter and heat until shimmering.
- Add onion, carrots, and celery. Cook for 3–4 minutes until softened.
- Stir in garlic and cook for 30 seconds.
- Season chicken with salt, pepper, paprika, and thyme.
- Add chicken to the pot and sear lightly on both sides.
- Press cancel. Add rice and stir gently to coat.
- Pour in chicken broth and scrape the bottom clean.
- Add bay leaf and dried parsley.
- Seal lid and cook on high pressure for 8 minutes (breasts) or 10 minutes (thighs).
- Allow natural pressure release for 10 minutes, then quick release.
- Remove bay leaf and fluff rice.
- Shred or slice chicken if needed.
- Stir in frozen peas and let warm through.
- Finish with lemon juice if using and adjust seasoning.
Notes
- For creamier texture, stir in a small splash of warm broth before serving.
- Brown rice requires additional liquid and longer cook time.
- Store leftovers with extra broth to keep rice tender.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg