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Easy Instant Pot Chicken and Rice Recipe - One Pot Dinner in 30 Minutes

This Instant Pot chicken and rice recipe creates a complete, comforting dinner in just 30 minutes using simple pantry staples. The pressure cooker ensures perfectly cooked chicken and fluffy rice with a 'set it and forget it' approach that's perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 425
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1.5 cups long-grain white rice
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 2 tablespoons olive oil
  • 1 cup frozen peas (optional)
  • Fresh parsley for garnish

Method
 

Instructions
  1. Season the chicken generously with salt, pepper, and paprika. Set your Instant Pot to the 'Sauté' function and heat the olive oil. Brown the chicken on both sides (about 3-4 minutes per side), then remove and set aside.
  2. Add the diced onion to the Instant Pot and cook for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
  3. Add the rice to the pot and stir to coat with the oil and aromatics. Pour in the chicken broth and add the dried thyme. Scrape any browned bits from the bottom of the pot.
  4. Place the browned chicken on top of the rice mixture. Do not stir - the chicken should rest on top of the rice.
  5. Close the Instant Pot lid, set the valve to 'Sealing,' and cook on high pressure for 8 minutes. Allow for a natural pressure release for 10 minutes, then quick release any remaining pressure.
  6. Carefully remove the chicken and fluff the rice with a fork. If using peas, stir them into the hot rice - they'll cook from the residual heat. Shred or slice the chicken and serve over the fluffy rice.

Notes

Use long-grain white rice (not brown rice), don't stir the rice during cooking to prevent gumminess, and use quality chicken broth for best flavor. Recipe stores well for 3-4 days and freezes up to 3 months.