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One-Pot Instant Pot Chicken and Rice

Posted on March 15, 2026
4.7

A complete, comforting meal made in a single pot. This creamy, cheesy instant pot chicken and rice recipe uses simple ingredients for a fast weeknight dinner.

One-Pot Instant Pot Chicken and Rice
Chicken

Difficulty

Easy

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Servings

4

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When it comes to legendary comfort food, very few dishes can compete with a big, steaming bowl of creamy chicken and rice. But traditionally, achieving that perfectly tender chicken and fluffy rice in the same pot without burning the bottom or ending up with mush is incredibly difficult. That is why instant pot chicken and rice recipes have become an absolute staple in busy households everywhere.

The pressure cooker takes all the guesswork out of this classic pairing. By using the exact right ratio of liquid to rice, the Instant Pot miraculously cooks both the hearty protein and the delicate grains to perfection simultaneously. No babysitting a simmering pot on the stove, no multiple pans to wash. Just press a button, walk away, and return to a complete, balanced meal.

This specific variation is one of my favorite chicken recipes in the instant pot because it relies entirely on pantry staples and frozen vegetables. You do not need to chop any fresh vegetables (aside from half an onion). It is the ultimate "I have nothing planned for dinner and everyone is starving" rescue meal.

The singular most common failure point for instant pot chicken & rice recipes is the dreaded "Burn" error. Because rice releases thick starches as it cooks, it is highly prone to sticking to the bottom of the pot, triggering the sensor.

Here is exactly how to guarantee success every time:

1. Rinse Your Rice! Before you do anything else, place your 1.5 cups of long-grain white rice in a fine-mesh strainer and run cold water over it. Swirl it with your fingers until the water runs completely clear. This removes the surface starches that cause sticking and gummy textures. 2. Scrape the Pot: After sautéing the chicken and onions, you must deglaze the pot. Add a splash of the chicken broth and use a wooden spoon to aggressively scrape the stainless steel bottom. If there is even a tiny piece of stuck-on chicken, the Instant Pot will halt the cooking process and throw a Burn warning. 3. DO NOT STIR THE RICE: When you add the rice to the pot, simply sprinkle it in an even layer over the top of the chicken and broth. Use a spoon to gently pat it down until it is just submerged. If you stir the raw rice to the bottom of the pot, it will instantly burn. Let it sit gracefully on top!

This recipe specifically calls for standard long-grain white rice (such as Jasmine or generic long-grain white).

If you are exploring other chicken and rice in the instant pot variations, please note that you cannot arbitrarily swap out the type of rice without completely altering the recipe. Distinct rice varieties have drastically different absorption rates and cooking times.

For example, brown rice requires 22 minutes of high-pressure cooking, while Arborio (risotto) rice requires 6 minutes, and wild rice requires 30 minutes. If you try to use brown rice with this recipe's 5-minute timer, you will end up with crunchy, inedible grains. Stick to long-grain white or Jasmine rice unless you find a recipe explicitly formulated and tested for a different variety.

One of the best tricks in these chicken instant pot recipes is how the vegetables are handled.

Do not add the frozen peas and carrots before pressure cooking! If you blast fragile peas and diced carrots with high-pressure steam for 5 minutes (plus a 10-minute natural release), they will disintegrate into an unappetizing, grayish-green mush.

Instead, we borrow a trick from classic risotto making. We dump the frozen vegetables straight from the freezer into the blazing hot rice *after* all the pressure cooking is completely finished. The immense residual heat trapped in the rice and chicken is more than enough to thaw and perfectly steam the vegetables in just 3 to 5 minutes while you melt the cheese. The result is bright, vibrant, crisp-tender vegetables that burst with flavor.

If you don't like peas and carrots, feel free to substitute frozen corn kernels, frozen edamame, or very finely chopped broccoli florets.

*Keywords used: instant pot chicken and rice recipes, instant pot chicken & rice recipes, chicken and rice in the instant pot, chicken recipes in the instant pot, chicken instant pot recipes*

Adjust Servings:
4

Ingredients

  • 1.5 lbs boneless, skinless chicken breasts (or thighs), cut into 1-inch bite-sized pieces
  • 1 tbsp olive oil
  • 1/2 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 1/2 cups long-grain white rice (rinsed well until water runs clear)
  • 2 cups low-sodium chicken broth
  • 1 tsp kosher salt
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper
  • 1 1/2 cups frozen peas and carrots blend (no need to thaw)
  • 1 cup cheddar cheese, freshly grated
  • 1/4 cup heavy cream or whole milk (optional, for extra creaminess)

Instructions

  1. 1

    Sauté the Aromatics and Chicken

    Turn the Instant Pot to the Sauté setting (Normal). Add the olive oil. Once hot, add the diced onion and cook for 2 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant. Add the bite-sized chicken pieces, salt, pepper, and thyme. Cook for 3-4 minutes just until the outside of the chicken turns white (it does not need to cook through).

  2. 2

    Deglaze the Pot (Crucial Step!)

    Pour in 1/2 cup of the chicken broth. Use a wooden spoon to vigorously scrape the bottom of the Instant Pot. You MUST remove any browned bits stuck to the bottom, or you will get a 'Burn' warning during pressure cooking. Press Cancel to turn off the Sauté function.

  3. 3

    Layer the Rice

    Pour the remaining 1 1/2 cups of chicken broth into the pot. Sprinkle the well-rinsed white rice evenly over the top of the chicken and liquid. Do NOT stir. Use the back of your spoon to gently press the rice down so it is barely submerged under the broth.

  4. 4

    Pressure Cook

    Secure the lid and ensure the pressure release valve is set to the 'Sealing' position. Select Manual/Pressure Cook (High Pressure) and set the timer for exactly 5 minutes.

  5. 5

    Natural Release

    Once the cooking cycle completes, let the Instant Pot naturally release pressure for exactly 10 minutes. Then, move the valve to 'Venting' to quick-release any remaining pressure.

  6. 6

    Stir in Veggies and Cheese

    Carefully open the lid. The rice will look slightly wet on top—this is normal. Immediately pour in the frozen peas and carrots, the grated cheddar cheese, and the optional heavy cream. Stir everything together gently but thoroughly. Place the lid back on (without turning the pot on) for 3-5 minutes. The residual heat will melt the cheese and perfectly cook the frozen vegetables. Serve immediately.

Nutrition Facts

Per serving

Calories425
Total Fat14g
Protein32g

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