You know that feeling when you need a hearty, impressive dinner but don’t have hours to cook? These 10 chicken and rice Instant Pot recipes deliver big flavor with minimal effort. From classic comfort to global twists, each one is a weeknight winner. Let’s dive in!
Classic Chicken and Rice Soup
There’s nothing more comforting than a bowl of chicken and rice soup. This Instant Pot version is hearty, quick, and packed with vegetables. Perfect for busy weeknights.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 lb boneless skinless chicken breasts
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 6 cups low-sodium chicken broth
- 1 cup long-grain white rice
- 2 tbsp fresh parsley, chopped
Instructions
- Turn Instant Pot to sauté mode and add olive oil. Add onion, carrots, and celery; sauté for 5 minutes until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Place chicken breasts on top of vegetables. Sprinkle with thyme, rosemary, salt, and pepper.
- Pour chicken broth over everything, scraping any browned bits from the bottom.
- Add rice and stir to combine. Ensure all rice is submerged.
- Close lid, set valve to sealing. Cook on high pressure for 10 minutes.
- Allow natural release for 10 minutes, then quick release remaining steam.
- Remove chicken breasts, shred with two forks, and return to pot.
- Stir in fresh parsley. Adjust salt and pepper if needed. For thicker soup, let it sit for 5 minutes before serving.
Bowl after bowl, this soup delivers buttery chicken, tender rice, and a savory broth. A squeeze of lemon brightens each serving. Pair with crusty bread for a complete meal.
Mexican Chicken and Rice (Arroz con Pollo)
Every home cook needs a go-to weeknight meal that’s both hearty and hands-off. This Mexican Chicken and Rice, made in the Instant Pot, delivers tender chicken and perfectly cooked rice with a spicy, smoky kick. It’s a complete dinner in one pot.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
- 2 tbsp olive oil
- 1.5 lbs boneless skinless chicken thighs
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup long-grain white rice
- 1.5 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Set Instant Pot to sauté mode and add olive oil. Wait 2 minutes until shimmering.
- Season chicken thighs with salt and pepper. Working in batches, brown chicken for 4 minutes per side until deep golden. Transfer to a plate and set aside.
- Add diced onion and bell pepper to the pot. Sauté for 3 minutes, scraping up any browned bits. Add minced garlic and cook for 30 seconds until fragrant.
- Add drained diced tomatoes, ground cumin, chili powder, long-grain white rice, and chicken broth. Stir well, ensuring the rice is evenly distributed and no bits stick to the bottom.
- Return the browned chicken thighs to the pot, nestling them into the rice mixture. Close the lid and set the valve to sealing. Pressure cook on high for 10 minutes.
- After the cooking cycle ends, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining steam.
- Open the lid and transfer chicken to a cutting board. If desired, shred the chicken with two forks. Fluff the rice with a fork. Stir in shredded chicken (or serve whole).
- Serve hot, garnished with fresh cilantro and a squeeze of lime.
Zesty and satisfying, this arroz con pollo brings restaurant-quality flavor to your table. Serve it with a side of black beans or a simple salad for a complete meal. Your family will ask for it again and again.
Teriyaki Chicken and Rice
No other dish beats the sweet and savory combo of teriyaki chicken and rice, especially when it's made in the Instant Pot. This recipe delivers juicy chicken and perfectly cooked rice with a glossy soy glaze. Ready in under 30 minutes.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the Chicken and Rice
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup long-grain white rice, rinsed
- 1 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 cup water
For the Glaze and Garnish
- 2 tbsp cornstarch
- 2 tbsp water
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp toasted sesame seeds
- 2 green onions, sliced
Instructions
- Pat chicken dry with paper towels (ensures better browning). Season with salt and pepper.
- Set Instant Pot to sauté. Add sesame oil. Sear chicken in batches until golden, about 3 minutes per side. Remove and set aside. Tip: Don't crowd the pan for a deeper sear.
- Add garlic and ginger; sauté for 30 seconds until fragrant. Pour in 1 cup water and scrape up any browned bits. Turn off sauté.
- Stir in rice, soy sauce, honey, and rice vinegar. Place chicken on top. Tip: Rinse rice until water runs clear to remove excess starch.
- Secure lid, set to pressure cook high for 10 minutes. Allow 10 minutes natural release. Tip: Don't skip natural release for fluffy rice.
- While cooking, combine cornstarch and 2 tbsp water to make a slurry. In a small bowl, mix extra honey and soy sauce for the glaze.
- After release, open lid. Transfer chicken to a cutting board. Fluff rice with a fork.
- Turn Instant Pot to sauté. Add cornstarch slurry and honey-soy mixture. Cook, stirring, until sauce thickens, about 1 minute.
- Shred or slice chicken. Return to pot and toss in glaze until coated.
- Serve rice in bowls. Top with chicken and drizzle extra glaze. Garnish with sesame seeds and green onions.
Bite into the tender chicken and fluffy rice, each grain coated in the rich, sticky glaze. For a complete meal, steam some broccoli alongside or serve with a side of pickled cucumbers.
Creamy Mushroom Chicken and Rice
This creamy mushroom chicken and rice is a weeknight lifesaver. The Instant Pot does all the work, delivering tender chicken and perfectly cooked rice in a rich, savory sauce. Ready in under an hour with minimal cleanup.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
Produce
- 8 oz cremini mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 sprigs fresh thyme
Meat & Poultry
- 1.5 lbs boneless skinless chicken thighs
Dairy
- 1 tbsp butter
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Pantry
- 1 cup long grain white rice
- 1.5 cups chicken broth
- 1 tbsp olive oil
- 1 tbsp cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Season chicken thighs with salt and pepper on both sides.
- Turn Instant Pot to Sauté mode and add olive oil and butter.
- Sear chicken thighs until golden brown, about 3-4 minutes per side. Remove and set aside on a plate.
- Add sliced mushrooms and diced onion to the pot. Cook, stirring occasionally, until softened, about 3 minutes. Tip: Don't overcrowd the pot; cook in batches if needed.
- Add minced garlic and fresh thyme leaves. Cook for 30 seconds until fragrant.
- Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom.
- Stir in rice. Place the seared chicken thighs on top of the rice.
- Close the lid, set valve to sealing, and cook on high pressure for 10 minutes. Tip: Ensure the valve is sealed properly to build pressure.
- Allow pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Remove chicken thighs and set aside. Stir heavy cream and Parmesan cheese into the rice mixture until creamy. Tip: If the sauce is too thin, mix cornstarch with 2 tbsp cold water and stir into the pot; let simmer for 1 minute to thicken.
- Shred or slice chicken thighs and return to the pot. Stir to combine and serve warm.
Nobody can resist this creamy, savory one-pot meal. The tender chicken and fluffy rice soak up the rich mushroom sauce. Serve with a side of steamed green beans for a complete dinner.
Lemon Herb Chicken and Rice
Zesty lemon herb chicken and rice comes together in your Instant Pot for a quick, refreshing meal. The citrus and herbs cut through the richness, making it perfect for a light dinner.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
Main
- 1 ½ lbs boneless skinless chicken thighs
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 1 ½ cups chicken broth
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp butter
- ¼ cup fresh parsley, chopped
Instructions
- Season chicken thighs on both sides with salt, pepper, lemon zest, and dried thyme. (Tip: Fresh herbs work too; use double the amount.)
- Set Instant Pot to Sauté (high). Add olive oil. Sear chicken in batches, 3-4 minutes per side, until golden. Transfer to a plate. (Don't crowd the pot for proper browning.)
- Add diced onion and garlic. Sauté 2 minutes until softened, scraping up browned bits.
- Pour in chicken broth and lemon juice. Stir well, deglazing the bottom completely. (Use fresh lemon juice for brightest flavor.)
- Add rice and stir to combine. Nestle the chicken back into the liquid.
- Cancel Sauté. Secure lid, set valve to sealing. Pressure cook on High for 10 minutes.
- Let pressure release naturally for 10 minutes, then quick release any remaining steam. (Natural release ensures fluffy, tender rice.)
- Open lid carefully. Remove chicken and shred or slice. Stir in butter and half the parsley. Fluff rice with a fork.
- Serve chicken over rice, garnished with remaining parsley and extra lemon zest if desired.
Ladle generous servings onto plates and finish with fresh lemon wedges. The rice is light and fluffy, the chicken infused with bright citrus and herbs. This dish pairs beautifully with a crisp green salad.
Indian Butter Chicken with Basmati Rice
Skip the takeout and make this Instant Pot butter chicken at home. It’s creamy, aromatic, and comes together fast with basmati rice cooked right alongside.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Chicken and Sauce
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp salt
- 2 tbsp butter
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 (14 oz) can crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup chopped fresh cilantro
For the Rice
- 1 cup basmati rice, rinsed
- 1 cup water
- 1/2 tsp salt
Instructions
- In a bowl, combine chicken, yogurt, garam masala, turmeric, cumin, and salt. Marinate for 15 minutes.
- Set Instant Pot to Sauté. Melt butter (use ghee for richer taste) and cook onion until softened, about 5 minutes.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in crushed tomatoes. Add marinated chicken and stir to coat. Cancel Sauté mode.
- Place a trivet over the chicken mixture. In a small heatproof bowl, combine rinsed rice, water, and salt. Place bowl on trivet.
- Close lid, set valve to Sealing. Cook on high pressure for 8 minutes. For juicier chicken, let pressure release naturally for 5 minutes, then quick release any remaining pressure.
- Carefully remove rice bowl. Fluff rice with a fork (rinsing rice beforehand prevents stickiness).
- Stir heavy cream into the chicken mixture until fully incorporated. Taste and adjust salt if needed.
- Garnish with chopped cilantro.
Just serve this butter chicken over the fluffy basmati rice and enjoy the rich, spiced sauce. The chicken stays tender and the cream adds a silky finish. Perfect for a weeknight dinner that tastes like a restaurant meal.
Mediterranean Chicken and Rice with Olives
Kick off a quick weeknight dinner with this tangy Instant Pot Mediterranean chicken and rice. Briny olives and creamy feta make it anything but boring.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb boneless skinless chicken thighs
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup long grain white rice
- 1 1/2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1/2 cup pitted Kalamata olives, halved
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup crumbled feta cheese
Instructions
- Turn Instant Pot to Sauté mode. Add olive oil. Once hot, add onion and garlic; cook 2 minutes until softened.
- Season chicken with salt and pepper. Add to pot; cook 3 minutes per side until browned. Remove chicken and set aside. (Tip: Don't skip browning – it builds flavor.)
- Add rice, broth, drained tomatoes, olives, lemon juice, and oregano to pot. Stir, scraping up any browned bits to prevent burn warning. (Tip: Deglaze thoroughly.)
- Return chicken to pot, nesting into rice mixture. Close lid, set valve to sealing. Pressure cook on High for 12 minutes.
- Let pressure release naturally for 10 minutes, then quick release remaining steam. (Tip: Quick release carefully to avoid splatter.)
- Open lid. Fluff rice with fork. Taste and adjust salt if needed. Serve topped with crumbled feta.
Every bite brings briny olives, tangy tomatoes, and creamy feta. The rice is fluffy and infused with Mediterranean flavors. Serve with crusty bread or a simple Greek salad for a complete meal.
Thai Coconut Chicken and Rice
Vibrant and aromatic, this Thai coconut chicken and rice comes together in the Instant Pot with minimal effort. The ginger and lime infuse the dish with bright, fresh flavors. It's a complete meal in one pot.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
- 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup low-sodium chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice (from about 1 lime)
- 1 teaspoon lime zest
- 1 cup jasmine rice, rinsed
- 1/4 teaspoon black pepper
- Fresh cilantro for garnish (optional)
Instructions
- Press the Sauté button on the Instant Pot. Add vegetable oil and heat until shimmering.
- Add chicken pieces in a single layer and sear until browned, about 3 minutes per side (this adds deep flavor). Transfer to a plate.
- Add garlic and ginger to the pot and sauté for 30 seconds until fragrant.
- Pour in coconut milk and chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom.
- Stir in fish sauce, soy sauce, lime juice, lime zest, and black pepper.
- Add the rinsed jasmine rice (rinsing removes excess starch for fluffier grains) and stir to combine. Nestle the chicken back into the liquid.
- Close the lid and set the valve to Sealing. Select High Pressure and set timer for 10 minutes.
- When the timer sounds, perform a quick pressure release by turning the valve to Venting (this prevents mushy rice). Wait until the pin drops.
- Open the lid carefully. Fluff the rice with a fork. Let rest for 5 minutes before serving.
- Garnish with fresh cilantro if desired.
Garnish with fresh cilantro and extra lime wedges for a bright finish. The rice is creamy and the chicken tender, soaking up all the coconut-lime goodness. This dish is perfect for busy weeknights when you crave Thai flavors without the takeout.
BBQ Chicken and Rice
Hearty and smoky, this BBQ chicken and rice comes together in the Instant Pot for a no-fuss weeknight dinner. It’s packed with sweet and tangy flavor, and ready in under 30 minutes.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- 1 lb boneless skinless chicken thighs
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup BBQ sauce
- 1 cup long grain white rice, rinsed
Instructions
- Season chicken thighs with smoked paprika, salt, and black pepper on both sides.
- Set Instant Pot to Sauté mode and heat olive oil. Working in batches if needed, brown chicken for 3 minutes per side. Transfer to a plate. Tip: browning adds deep flavor and helps render fat.
- Add diced onion and minced garlic to the pot; cook 1 minute until fragrant, stirring constantly.
- Pour in chicken broth and scrape up any browned bits from the bottom using a wooden spoon. This prevents a burn warning.
- Stir in BBQ sauce and rinsed rice until combined. Place browned chicken thighs on top of the rice mixture.
- Close the lid, set valve to Sealing, and cook on Manual High Pressure for 10 minutes. Tip: use natural release for 5 minutes, then quick release. This keeps the rice fluffy, not mushy.
- Open the lid and remove chicken. Shred or slice. Fluff the rice with a fork. Serve chicken over rice, spooning extra sauce from the pot on top.
Moist chicken and fluffy rice soak up that sweet and tangy BBQ flavor. Serve with a side of coleslaw or steamed veggies for a complete meal.
Cheesy Broccoli Chicken and Rice
Skip the fussy meals tonight. This creamy Instant Pot cheesy broccoli chicken and rice is a family favorite that comes together in minutes.
Serving: 6 | Prep Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 1 cup low-sodium chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 cups fresh broccoli florets
- 2 cups shredded cheddar cheese
Instructions
- Turn Instant Pot to sauté mode. Add olive oil. Once hot, add cubed chicken in a single layer (sear in batches if needed for even browning). Cook until browned, about 3-4 minutes. Remove chicken and set aside.
- Add diced onion and garlic to pot. Sauté until softened, about 2 minutes.
- Add rice, chicken broth, milk, salt, pepper, and paprika. Stir to combine.
- Return chicken to pot. Place broccoli on top without stirring (steaming keeps it vibrant and prevents mush).
- Close lid, set to Manual High Pressure for 5 minutes.
- Once done, let pressure release naturally for 5 minutes, then quick release remaining. (Natural release ensures rice is fully cooked and not mushy.)
- Open lid, add shredded cheddar cheese. Stir gently until melted and creamy.
- Serve hot.
Garnish with extra cheese and a sprinkle of parsley for color. The rice is fluffy, the chicken tender, and the broccoli perfectly tender-crisp. Serve this as a complete meal or with a side of crusty bread.
Conclusion
Looking for a weeknight dinner win? These 10 chicken and rice Instant Pot recipes are your ticket to delicious, quick meals. Try one tonight, then drop your favorite in the comments and share this roundup on Pinterest! Happy cooking!
