If you’re looking for a hassle-free weeknight dinner, this Easy Instant Pot Chicken and Rice has your back. Using simple ingredients, this one-pot meal delivers perfectly cooked chicken with fluffy rice and veggies, making it a family favorite for busy nights.
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 37-49 minutes (depending on the rice type)
- Total Time: 52-64 minutes
- Servings: 6
Why You’ll Love This Recipe
- Quick Prep: Minimal chopping and quick assembly.
- Versatile: Use chicken thighs or breasts; white or brown rice—whatever you have on hand.
- One-Pot Wonder: Easy cleanup with the entire meal cooked in your Instant Pot.
- Nutritious: Packed with proteins and veggies, it’s a balanced meal.
Ingredients
- 2 pounds boneless skinless chicken thighs or chicken breasts (cut into 1” pieces): Provides the protein. Use thighs for juicier meat or breasts for a leaner option.
- 1 large onion (finely chopped): Adds depth of flavor. Essential for the aromatic base.
- 2 large garlic cloves (minced): Offers bold, aromatic notes.
- 3 large carrots (shredded): Contributes sweetness and color.
- 2 tablespoons extra virgin olive oil: For sautéing, adds healthy fats and enhances flavor.
- 2 teaspoons thyme (dried): Adds an earthy, minty note. Substitute with Italian seasoning if desired.
- 2 teaspoons oregano (dried): Adds pungent and peppery flavor. Italian seasoning works as a substitute.
- 2 teaspoons cumin: Brings a warm, nutty element to the dish.
- 1 1/4 teaspoons salt: Essential for seasoning.
- Ground black pepper (to taste): Adds warmth and mild heat.
- 3 bay leaves: Infuse a subtle, herbal flavor.
- 3 cups white rice or brown rice (rinsed & drained): Forms the substrate of the dish with fluffy texture.
- 3 3/4 cups water: Ensures the rice cooks perfectly whilst keeping the dish moist.
- 3 tablespoons fresh dill or parsley (finely chopped, optional): Provides a fresh finish. Sub with cilantro if needed.
How to Make It
Step 1: Sauté the Aromatics
Activate the Sauté function on your Instant Pot and preheat. Once the display reads Hot, add olive oil, followed by the onion and garlic. Sauté for 3-4 minutes or until the onions are translucent and fragrant. Add thyme, oregano, and cumin, stirring constantly for 30 seconds to bloom the spices.
Step 2: Layer Ingredients
Press Cancel to stop the Sauté function. Layer the chicken, carrots, rinsed rice, water, salt, pepper, and bay leaves into the pot. Do not mix; simply layer. This prevents the rice from sticking to the pot.
Step 3: Pressure Cook
Secure the lid and set the pressure vent to Sealing. Select Pressure Cook on High or Manual. For white rice, set the timer to 10 minutes; for brown rice, choose 22 minutes. This time allows the rice and meat to cook perfectly together.
Step 4: Release Pressure
Once the cooking time ends, the Instant Pot will display OFF. Carefully perform a Quick Release by turning the valve to Venting, which helps to stop the cooking process swiftly.
Step 5: Finish with Herbs
Remove the lid and add fresh dill or parsley. Gently stir to combine the herbs without breaking up the rice. Serve hot and enjoy a comforting meal.
Recipe FAQs
Can I use frozen chicken?
Yes, but it’s recommended to thaw it before cooking to ensure even and timely cooking. If using directly from frozen, adjust the pressure cooking time by adding about 3–5 additional minutes.
What can I substitute for bay leaves?
If you don’t have bay leaves, a pinch of rosemary or thyme can provide a similar depth of flavor to the dish.
Can I add more vegetables?
Absolutely! Feel free to add peas, bell peppers, or mushrooms. Simply add these at the same time as the other ingredients and ensure they are cut into even pieces for consistent cooking.
