Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 35 minutes (includes pressure release)
Servings: 6
This easy Instant Pot chicken and rice is our go-to weeknight meal: a satisfying one-pot dinner that feels like it simmered all day but comes together in about 35 minutes. Tender chicken, a nutty wild rice blend, and colorful veggies cook together with savory broth and herbs for a comforting, family-friendly dish.
The pressure cooker locks in moisture and flavor, producing juicy chicken and rice with a creamy texture similar to risotto. It’s simple to prepare, easy to clean up, and consistently gets rave reviews at the dinner table.
Why This Instant Pot Chicken and Rice Recipe Works
The Instant Pot uses pressure to speed up cooking while concentrating flavors. In this recipe, the chicken stays moist and easy to shred, while the wild rice blend develops a pleasing chew and depth of flavor. Layering the ingredients and using the correct liquid ratio yields even cooking with minimal effort. It’s an ideal recipe for busy nights when you want a hearty, home-cooked meal without a long prep time.
Essential Ingredients for Perfect Instant Pot Chicken and Rice
- Chicken breasts: Boneless, skinless breasts are convenient and shred easily; boneless thighs are a great alternative for more richness.
- Wild rice blend: Adds a nutty, hearty texture. Brown rice can substitute; avoid white rice here since it tends to overcook under pressure.
- Chicken broth: Low-sodium broth lets you control seasoning; homemade broth adds extra depth.
- Vegetables: Carrots, celery, and onion form a classic flavor base—dice them uniformly so everything cooks evenly.
Pro Tips for Making the Best Instant Pot Chicken and Rice
These practical tips will help ensure consistent results:
- Layer ingredients: Place the vegetables first, then the chicken, and rice on top to prevent the rice from sticking and burning.
- Don’t stir before sealing: Leave the layers undisturbed so the rice and chicken cook properly under pressure.
- Use the right liquid ratio: Follow the recipe’s liquid amount—too much broth makes rice mushy, too little leaves it undercooked.
- Allow a natural release: Let the pressure release naturally for about 10 minutes before quick-releasing the remainder; this helps keep the rice and chicken tender.
- Check the seal: Ensure the valve is set to “sealing” before starting—an open vent prevents the pot from pressurizing.
Storage and Reheating Instructions
Refrigerator: Store leftovers in an airtight container for up to 4 days. Flavors often improve after resting overnight.
Reheating: Add a splash of chicken broth before reheating to restore moisture. Microwave portions for 2–3 minutes, stirring halfway through, or reheat gently on the stove.
Freezer: Portion into freezer-safe bags and lay flat to freeze. This dish keeps well for up to 3 months—thaw in the refrigerator overnight before reheating.
Make-ahead tip: Chop vegetables and measure seasonings the night before. Store chopped vegetables in water to keep them crisp until cooking.
Delicious Variations to Try
- Mediterranean: Add sun-dried tomatoes, olives, and crumbled feta with oregano instead of thyme.
- Mexican-inspired: Use part salsa in place of some broth, add black beans and corn, and season with cumin and chili powder.
- Asian fusion: Substitute soy sauce for salt, toss in frozen peas and carrots, and finish with a drizzle of sesame oil.
- Creamy version: Stir in 1/2 cup cream cheese or heavy cream after cooking for a richer texture.
- Veggie-packed: Add diced zucchini, bell peppers, or mushrooms along with the other vegetables.
Frequently Asked Questions
Can I use frozen chicken? Yes. Add about 2 extra minutes to the cooking time for frozen boneless breasts.
Why is my rice mushy? Too much liquid is the usual cause—reduce the broth by 1/2 cup next time.
Can I double this recipe? Yes, but do not fill the Instant Pot more than two-thirds full. The cooking time remains the same.
What if the rice is still crunchy? Add 1/4 cup more broth, reseal the pot, and cook for 5 additional minutes under pressure.
Can I use bone-in chicken? You can, but for best results cook bone-in pieces separately or adjust cooking times—bone-in chicken may require longer cooking.
Related Instant Pot Recipes You’ll Love
If you enjoy this one-pot chicken and rice, try other Instant Pot favorites that use the same hands-off pressure-cooking approach for tender meats and easy sides. These are perfect for busy nights when you want flavorful, fuss-free meals.
Your New Favorite Weeknight Dinner
This Instant Pot chicken and rice is a dependable, crowd-pleasing dinner that comes together quickly. With juicy shredded chicken, well-seasoned rice, and plenty of vegetables, it’s a balanced meal the whole family will enjoy. Keep this recipe in your rotation for an easy, comforting weeknight option.
Did you make this recipe? I’d love to hear how it turned out—please leave a comment and rate it. Your feedback helps other readers and is much appreciated!
Easy Instant Pot Chicken and Rice Recipe
Equipment
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Instant Pot or similar electric pressure cooker
Ingredients
- 1½ lbs chicken boneless, skinless
- 2 carrots diced
- 2 celery stalks diced
- ½ onion diced
- 2 cups chicken broth low sodium recommended
- 1 cup wild rice blend or brown rice
- 1 tsp thyme (optional)
- ½ tsp salt
- ½ tsp pepper
Instructions
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Add the diced carrots, celery, and onion to the bottom of the Instant Pot. Place the chicken on top of the vegetables, then sprinkle the rice over the chicken. Pour the chicken broth evenly over the ingredients. Season with salt, pepper, and thyme (if using).
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Secure the lid and set the pressure valve to sealing. Cook on high pressure for 15 minutes.
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When the cooking time ends, turn the pot off and allow a natural pressure release for 10 minutes. After 10 minutes, carefully perform a quick release for any remaining pressure. When the float valve drops, open the lid.
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Use two forks to shred the chicken directly in the pot. Stir everything together to combine and serve warm.
Notes
- Do not use white rice in this recipe; it will likely become mushy under pressure.
- Add 2 extra minutes of cook time if using frozen chicken breasts.
- Layering rice on top of the chicken works well to prevent burning in my experience.
- If you prefer soup-like consistency, add more broth before cooking or after and reheat gently.
Nutrition
Nutritional Disclaimer
Nutrition facts were calculated using the ingredients and amounts listed. If you alter ingredients or portions, the nutrition will change. Use the information as a general guide.
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Originally published: January 13, 2019. Updated: December 3, 2025 – Enhanced with clearer instructions, tips, and serving suggestions. No changes were made to the recipe itself.