Name: Instant Pot Chicken and Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 lbs boneless skinless chicken breast (or thighs or tenders, trimmed and cut into 1″ pieces); 1 medium onion, diced; 2 large carrots, thickly grated or julienned; 1 head garlic, unpeeled, cut in half crosswise; 4 cups low-sodium chicken broth; 2 cups Jasmine rice (un-rinsed); 2 Tbsp olive oil; 2 Tbsp unsalted butter; 2 tsp sea salt (divided); 1/4 tsp black pepper, ground; 1/3 cup parsley, finely chopped (plus more to garnish); 1/2 cup shredded parmesan cheese (plus more to serve)

Jump to Recipe· 3.9 from 10 reviews

There’s something irresistibly cozy about a warm, one-pot meal that comes together so quickly and easily, and this Instant Pot Chicken and Rice Recipe is exactly that kind of homey comfort. Tender, juicy chicken mingles with perfectly fluffy Jasmine rice, all infused with garlic, butter, and a pop of fresh parsley and Parmesan that keeps every bite full of flavor. Whether you’re feeding a family or meal prepping for the week, this recipe brings that dreamy “just made” feeling in under 30 minutes, making it your new go-to for busy nights or anytime you crave a satisfying dish without the fuss.

Ingredients You’ll Need

The image shows several cooking ingredients placed on a white marbled surface, arranged neatly. There is a white plate with four raw, pale pink chicken thighs on the top left. To the right of the plate, there is a clear glass bowl filled with white uncooked rice, showing a grainy texture. In front of the rice bowl, a glass measuring cup contains yellowish chicken stock with a smooth liquid texture. On the far left, a small glass bowl holds clear oil. Below the chicken and oil, two whole orange carrots and one brown onion rest on the surface, showing rough and natural textures. A bulb of garlic with its papery white skin sits beside the onion. On the far right, there is a small white bowl filled with grated cheese, creamy and shredded in appearance, near a bunch of fresh green parsley leaves that add a vivid color contrast. The overall scene looks clean and simple, with all items evenly spaced. photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients for this recipe is a breeze because each component plays a vital role in creating a beautiful harmony of taste, texture, and color. From the rich butter and aromatic garlic to the fresh veggies and savory chicken broth, every item adds something special to your Instant Pot Chicken and Rice Recipe.

2 Tbsp olive oil: Adds a subtle fruity aroma and helps sauté the veggies evenly without sticking.
2 Tbsp unsalted butter: Brings a luxurious creaminess and depth to the sautéed onions and carrots.
1 medium onion (diced): Provides a sweet and savory base flavor when caramelized.
2 large carrots (thickly grated or julienned): Adds a touch of natural sweetness and vibrant color to the dish.
1 1/2 lbs boneless skinless chicken breast (or thighs or tenders trimmed and cut into 1″ pieces): The hearty protein that soaks up all the delicious flavors while staying tender.
2 tsp sea salt (divided): Enhances all the ingredients’ natural flavors while seasoning the chicken and veggies properly.
1/4 tsp black pepper (ground): Adds just the right amount of warmth and spice to balance the dish.
4 cups low-sodium chicken broth: Keeps the rice moist and infuses rich, savory notes throughout.
2 cups Jasmine rice (un-rinsed): This fragrant, slightly sticky rice cooks perfectly in the Instant Pot for a fluffy texture.
1 head garlic (unpeeled, cut in half crosswise): Infuses gentle garlic flavor without overwhelming, and it’s easy to remove before serving.
1/3 cup parsley (finely chopped, plus more to garnish): Brightens up the dish with fresh herbal notes and a pop of green color.
1/2 cup shredded parmesan cheese (plus more to serve): Adds a savory, nutty finish that melts into the rice for creaminess and depth.

How to Make Instant Pot Chicken and Rice Recipe

Step 1: Sauté the Aromatics and Veggies

Start by setting your 6-quart Instant Pot to the sauté function on high. Add the butter, olive oil, diced onion, grated or julienned carrots, and 1 teaspoon of sea salt. Stir everything occasionally for about 5 minutes until the onions turn soft and golden. This step develops a rich base of flavor that makes the rice and chicken absolutely irresistible later on.

Step 2: Cook the Chicken

Next up, toss in the chicken pieces along with the remaining 1 teaspoon of sea salt and a quarter teaspoon of black pepper. Sauté everything together for another 5 minutes, flipping the chicken here and there. This browning step locks in juices and creates lovely flavor contrasts that will shine through in your finished dish.

Step 3: Add Rice, Broth, and Garlic

Pour in 4 cups of chicken broth and 2 cups of un-rinsed Jasmine rice. Give everything a good stir so the rice is evenly mixed with the chicken and vegetables. Now, take your garlic head, slice it in half crosswise (through the cloves), and place the halves cut-side down right on top of the rice mixture. This trick gently infuses a mellow garlic essence without overpowering anything.

Step 4: Pressure Cook and Finish

Seal the Instant Pot lid, set it to manual cooking on high pressure for 10 minutes, and then perform a quick pressure release once it’s done. When you open it up, stir in the shredded Parmesan cheese and finely chopped parsley. This final step blends creamy richness and fresh herbal brightness, finishing your Instant Pot Chicken and Rice Recipe with a flourish.

How to Serve Instant Pot Chicken and Rice Recipe

The image shows a close-up of a cooked rice dish in a pot with a wooden spoon partially visible on the right side. The dish has fluffy white rice mixed with small orange bits, two layers of chopped green herbs scattered throughout, and juicy light beige pieces that look like cooked seafood or chicken. The textures are soft and slightly moist, with the herbs adding fresh color contrast. The dish looks stirring-ready and appetizing. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of extra Parmesan cheese on top is always a winner and perfectly complements the nutty flavor already in the dish. Adding a handful of freshly chopped parsley or even a few lemon wedges on the side can brighten the plate and give each bite a refreshing lift.

Side Dishes

Pair this hearty main with a simple green salad dressed lightly in lemon vinaigrette or some roasted veggies for added texture and a colorful contrast. Steamed broccoli, sautéed spinach, or roasted asparagus are all superb options that won’t compete with the rich flavors of the Instant Pot Chicken and Rice Recipe.

Creative Ways to Present

If you’re feeling a little fancy, consider serving the chicken and rice in individual bowls topped with a drizzle of chili oil or a dollop of Greek yogurt to add a tangy twist. For casual dinners, scoop it onto warm plates and let everyone add their own cheese or herbs, turning mealtime into a fun, interactive experience.

Make Ahead and Storage

Storing Leftovers

Leftover Instant Pot Chicken and Rice Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it rests, making for a delicious next-day meal that reheats well.

Freezing

If you want to stock up, freeze leftovers in portioned containers for up to 3 months. Be sure to cool the dish completely before freezing to maintain texture and flavor integrity.

Reheating

Reheat your stored chicken and rice gently in the microwave or on the stovetop with a splash of chicken broth or water to keep everything moist and fluffy. Stir occasionally to warm evenly, and finish with a quick sprinkle of fresh parsley to revive that just-cooked feel.

FAQs

Can I use brown rice instead of Jasmine rice?

Brown rice has a longer cooking time and a different texture, so it’s not ideal for this recipe. If you want to use brown rice, you’ll need to adjust the cooking time and liquid ratio, which might disrupt the perfect balance of this Instant Pot Chicken and Rice Recipe.

Is it better to use chicken thighs or breasts for this recipe?

Both work wonderfully, but chicken breasts will be leaner and cook slightly faster, while thighs bring extra juiciness and richness. Choose whichever you prefer; the Instant Pot ensures tender results either way.

Why don’t I rinse the rice before cooking?

Leaving the Jasmine rice un-rinsed helps retain the starch that contributes to a creamier texture, which is a lovely contrast to the tender chicken in this Instant Pot Chicken and Rice Recipe.

Can I make this recipe vegetarian?

Yes! Swap out the chicken for hearty mushrooms, chickpeas, or your favorite plant-based protein, and use vegetable broth instead. The cooking times might need a slight tweak depending on your swap, but the flavors will remain satisfying.

What if I don’t have an Instant Pot? Can I make this on the stove?

You can, but it will require more attention to prevent sticking and ensure even cooking. Simmer the ingredients gently in a covered pot, adding broth slowly and stirring to avoid burning, but it won’t have quite the same ease or perfect timing as the Instant Pot.

Final Thoughts

This Instant Pot Chicken and Rice Recipe has quickly become one of my absolute favorites because it brings together comfort, ease, and flavor in such a satisfying way. Give it a try for your next dinner, and I promise it will become a trusted staple that’s as delicious on busy weeknights as it is for weekend family meals. You’re going to love how simple feeding hungry people well can be!