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Instant Pot Chicken and Rice

By Martis Guleryan Updated

In short: Sauté onion and garlic, add rice, broth, carrots and bite-size chicken thighs, pressure cook on HIGH for 6 minutes with a 10-minute natural release, then stir in peas and Parmesan. About 45 minutes total; serves 4–6.

  • 46 min
  • 5 servings
  • Easy
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Creamy chicken and rice with peas and carrots in a shallow bowl with a pressure cooker blurred in the background
Illustrative AI-generated photo.

Why you’ll love this recipe

Chicken, rice and vegetables cook together in one pot, and the rice absorbs the chicken broth and seasoning as it cooks. A little Parmesan and cream stirred in at the end make it creamy without a heavy sauce.

  • One pot — sauté, pressure cook and serve from the same insert.
  • Honest timing — about 45 minutes including pressure build-up and release.
  • Family friendly — mild, cheesy and full of vegetables.

Rice and liquid in the Instant Pot

Rice in a pressure cooker needs much less water than on the stove because almost nothing evaporates. Plain white rice cooks at close to a 1-to-1 ratio; this recipe uses a little more broth because the chicken and carrots share the pot. Layering the rice on top of the liquid instead of stirring it in keeps starch off the bottom of the pot, where it can scorch and trigger the burn sensor. The 10-minute natural release counts as cooking time, so do not skip it.

Ingredient substitutions

Instead ofYou can use
Chicken thighsBoneless skinless breasts cut into 1-inch pieces. Same pressure time; check that they reach 165°F (74°C).
Heavy creamWhole milk or 2 ounces of cream cheese, stirred in until melted.
Carrots and peas1½ cups frozen mixed vegetables, stirred in after pressure cooking.
Instant Pot chicken and rice topped with parsley and Parmesan in the cooker insert

Instant Pot Chicken and Rice

Prep
10 min
Cook
14 min
Come to pressure + 10-minute natural release
22 min
Total
46 min

Ingredients

Servings
5 servings

Chicken and rice

To finish

Metric weights use ingredient-specific densities from King Arthur Baking — Ingredient Weight Chart. For baking, weighing is more accurate than cups.

Instructions

Tap a step number to mark it done.

  1. Step 1: Season the chicken

    Toss the chicken pieces with the salt, pepper, garlic powder and thyme.

  2. Step 2: Sauté the aromatics

    Set the Instant Pot to Sauté. Heat the oil and butter, add the onion and cook 3 minutes until softened. Add the chicken and cook 2–3 minutes, stirring, just until the outside is no longer pink. Stir in the garlic for 30 seconds.

  3. Step 3: Deglaze and add the rice

    Pour in the broth and scrape the bottom of the pot well so nothing is stuck. Press Cancel. Stir in the rinsed rice and carrots, then gently press the rice down so it is submerged. Do not stir again.

    Tip: Scraping up every browned bit before pressure cooking is the best way to avoid the burn warning.

  4. Step 4: Pressure cook

    Lock the lid and set the valve to Sealing. Cook on HIGH pressure for 6 minutes. The pot takes about 10–12 minutes to come to pressure before the countdown starts.

  5. Step 5: Natural release

    When the cook time ends, let the pressure release naturally for 10 minutes, then carefully turn the valve to Venting to quick release the rest. Open the lid away from your face.

  6. Step 6: Finish and check

    Stir in the frozen peas, Parmesan and cream; the residual heat warms the peas in 2–3 minutes. Check that the largest chicken piece reads 165°F (74°C). Season with salt and pepper and top with parsley.

    Tip: The rice keeps absorbing liquid as it sits. Add a splash of broth if it gets too thick before serving.

Equipment

Tips for the best results

  • Rinse the rice until the water runs mostly clear. Excess surface starch is a common cause of the burn warning and gummy rice.
  • Use long-grain white rice only. Brown rice and instant rice need different liquid amounts and pressure times.
  • An 8-quart pot can need slightly more liquid to come to pressure; add 2–3 tablespoons extra broth.

Storage, reheating and freezing

Refrigerator
Cool and refrigerate within 2 hours. Keep in an airtight container for 3–4 days.
Reheating
Add a splash of broth or water and reheat in the microwave or a covered saucepan until it reaches 165°F (74°C).
Freezing
Freezes acceptably up to 3 months, though the rice softens. Thaw in the fridge overnight and reheat with extra broth.

Frequently asked questions

How long does Instant Pot chicken and rice take?

About 45 minutes total — 10 minutes of prep, about 8 minutes of sautéing, 10–12 minutes to come to pressure, 6 minutes at HIGH pressure and a 10-minute natural release.

Why did my Instant Pot give a burn warning?

Usually food is stuck to the bottom or the rice was stirred into the base. Deglaze thoroughly, layer the rice on top, and do not stir after adding it.

Natural release or quick release for chicken and rice?

Use a 10-minute natural release. It lets the rice finish steaming evenly and keeps the chicken tender. A full quick release leaves the rice wet and unevenly cooked.

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Written by Martis Guleryan

Martis Guleryan is the founder of Joyful Home Cooking and writes and edits the recipes and cooking guides on the site, with a focus on easy weeknight dinners, family-friendly baking and clear, practical steps.

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Sources and food safety references