Instant Pot Chicken and Rice

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Total Time30 minutes

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Instant Pot Chicken and Rice is the ultimate comfort food. Get perfectly cooked rice and chicken in no time.

Add in veggies and you have a meal in one. Give this pressure cooker chicken and rice recipe out and let me know how you like it! 

I have a few more dinner recipes that might interest you. Check out these 12 slow cooker beef recipes, chicken and gravy dinner, or even this baked cheddar ranch chicken.

Instant Pot Chicken and Rice pin image

Simple pantry ingredients are all you need for this chicken and rice recipe. I wanted to create a recipe that was simple, and not very hard. So, here you have a very simple but satisfying chicken Instant Pot recipe. 

Instant Pot Chicken and Rice Ingredients

intant pot chicken rice ingredients
  • 2 tablespoons butter
  • 1 onion, diced
  • 2 large chicken breasts
  • 1 cup frozen mixed vegetables
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 1 teaspoon salt, divided
  • 4 cups chicken broth
  • 2 cups white rice

Variations

  • Instead of frozen mixed vegetables toss in broccoli florets. 
  • You can swap out the variety of rice 
  • You can use a vegetable stock or even a bone broth instead of chicken stock 
  • Change up the seasonings

There are a handful of ways you can change up this recipe to fit what you like. Just make sure to keep the basic recipe the same so that it fits the cooking time required. 

How to Make Instant Pot Chicken and Rice

Season the chicken breasts on both sides with a sprinkle of salt, black pepper, and garlic powder.

intant pot chicken rice step 1

Using the saute mode, heat the electric pressure cooker until “hot.” Add the butter, chicken, and onion. Cook until the onion is softened and the chicken is browned on both sides, about 5 to 6 minutes.

intant pot chicken rice step 2

To the electric pressure cooker, add the chicken broth and scrape the bottom with a wooden spoon to remove any cooked-on bits. Cancel the saute mode. Stir in the remaining salt, mixed vegetables, and rice.

intant pot chicken rice step 3

Place the lid on the electric pressure cooker and set the valve to sealing. Set the pressure cooker to “manual” or “pressure cook” for 10 minutes. Quick-release the pressure when the cook cycle is complete.

shredding the chicken

With two forks, shred the chicken. Mix the chicken with the rice, fluffing the rice with a fork.  

Pro Tips

  • Make sure you use a wooden spoon to scrape the bottom of the Instant Pot to ensure you remove any stuck-on bits. This is important or you can result in a burn notice. 
  • I used a long grain white rice. If you opt to use any other variety of rice you need to adjust the liquid ratio and cook time according to the variety of rice you use. 
  • Quick release is when you push the valve to allow the steam to come out, instead of allowing it to naturally release the pressure. This is important or your rice will turn to mush. 
  • You can double the recipe if you have a larger Instant Pot and you do not go over the max fill line on the side. 

How to Serve

One of the best reasons to make this meal is that everything is ready to go in one pot. Easy, simple, and yummy!

chicken and rice dish ready to eat

Give this Instant Pot chicken recipe a try, and let me know how you like it! We have made this many times and it is always a winner. 

Frequently Asked Questions

Can I Add Cheese To The Recipe
If you want to make this a cheesy chicken and rice, once your dish is done and chicken is shredded pour in some shredded cheese. Then give it a stir and the cheese will melt. I don’t recommend adding the cheese in as it cooks as you will find it alters the texture of the dish. 

You can also pour the chicken and rice mixture into a casserole pan, top with cheese, and then toss in the oven or use an air fryer lid to broil the top. This will give it a golden cheesy topping which is delicious. 

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intant pot chicken rice featured image
5 from 1 vote

Instant Pot Chicken and Rice

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings4 Servings
Calories: 524 kcal
This Instant Pot Chicken and Rice offers perfectly cooked rice, chicken, and veggies and is ready fast — it really is the ultimate comfort food!

Ingredients
 

  • 2 tablespoons butter
  • 1 onion diced
  • 2 large chicken breasts
  • 1 cup frozen mixed vegetables
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 1 teaspoon salt divided
  • 4 cups chicken broth
  • 2 cups white rice

Instructions
 

  • Season the chicken breasts on both sides with a sprinkle of salt, black pepper, and garlic powder.
  • Using the saute mode, heat the electric pressure cooker until “hot.” Add the butter, chicken, and onion. Cook until the onion is softened and the chicken is browned on both sides, about 5 to 6 minutes.
  • To the electric pressure cooker, add the chicken broth and scrape the bottom with a wooden spoon to remove any cooked on bits. Cancel the saute mode. Stir in the remaining salt, mixed vegetables, and rice.
  • Place the lid on the electric pressure cooker and set the valve to sealing. Set the pressure cooker to “manual” or “pressure cook” for 10 minutes. Quick release the pressure when the cook cycle is complete.
  • With two forks, shred the chicken. Mix the chicken with the rice, fluffing the rice with a fork.

Notes

  • Make sure you use a wooden spoon to scrape the bottom of the Instant Pot to ensure you remove any stuck-on bits. This is important or you can result in a burn notice. 
  • I used long-grain white rice. If you opt to use any other variety of rice you need to adjust the liquid ratio and cook time according to the variety of rice you use. 
  • Quick-release is when you push the valve to allow the steam to come out, instead of allowing it to naturally release the pressure. This is important or your rice will turn to mush. 
  • You can double the recipe if you have a larger Instant Pot and you do not go over the max fill line on the side. 

Nutrition

Calories: 524 kcal | Carbohydrates: 84 g | Protein: 34 g | Fat: 5 g | Saturated Fat: 1 g | Cholesterol: 73 mg | Sodium: 1608 mg | Potassium: 863 mg | Fiber: 4 g | Sugar: 2 g | Vitamin A: 2363 IU | Vitamin C: 25 mg | Calcium: 73 mg | Iron: 2 mg

Nutrition information is automatically calculated, is intended to serve as an estimate only, and is provided for informational purposes. The accuracy of nutritional information is not guaranteed.

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5 from 1 vote
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