Instant Pot Chicken and Rice
A hearty and comforting one-pot meal made quickly and easily in the Instant Pot. Tender chicken, fluffy rice, and fragrant spices come together in this family-friendly dish.
Equipment
- Instant Pot or electric pressure cooker
- Wooden spoon
- Cutting board and knife
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken thighs or breasts Cut into 1-inch pieces.
- 1 large onion Finely chopped.
- 2 large garlic cloves Minced.
- 3 large carrots Shredded.
- 2 tbsp olive oil
- 2 tsp dried thyme
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1 1/4 tsp salt
- ground black pepper To taste.
- 3 bay leaves
- 3 cups white or brown rice Rinsed and drained.
- 3 3/4 cups water
- fresh dill or parsley Optional, for garnish.
Instructions
- Turn on the Sauté function on your Instant Pot. Once hot, add olive oil, onion, and garlic. Cook for 3–4 minutes until softened.
- Press Cancel. Stir in thyme, oregano, and cumin. Cook for 30 seconds to toast the spices.
- Add chicken, shredded carrots, rice, water, salt, pepper, and bay leaves in that order. Do not stir.
- Close the lid, set the valve to Sealing. Pressure Cook on High: 10 minutes for white rice, 22 minutes for brown rice.
- Once done, Quick Release by turning the valve to Venting. Carefully open the lid after pressure drops.
- Fluff rice gently and sprinkle with fresh dill or parsley. Serve warm.
Notes
Use chicken broth instead of water for extra flavor. This recipe stores well in the fridge for 3–4 days and is perfect for meal prep.