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–+ servings
David Murphy

Instant Pot Chicken and Rice

Seared bone-in chicken thighs pressure-cooked on a bed of seasoned long grain rice with frozen vegetables and chicken broth — fluffy, flavorful, and ready in about 35 minutes. One pot, minimal cleanup, complete meal.
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Prep Time 8 minutes
Cook Time 12 minutes
Natural Pressure Release 10 minutes
Total Time 30 minutes
Servings: 6 Servings
Course: Instant Pot
Cuisine: American
Calories: 305

Ingredients
  

  • 6 skinless bone-in chicken thighs
  • 1 tbsp olive oil
  • 1 cup long grain white rice rinsed thoroughly
  • 1¾ cups chicken broth or water
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme or Italian seasoning optional
  • ½ cup frozen vegetables e.g., peas or veggie mix – added frozen

Instructions
 

  1. Set the Instant Pot to Sauté. Add olive oil.Sear chicken thighs for 3–4 minutes per side until lightly browned. Remove and set aside.
  2. Press Cancel to turn off Sauté mode. Add rinsed rice, broth, salt, pepper, garlic powder, onion powder, and thyme (if using). Stir gently to combine.
  3. Sprinkle the frozen vegetables evenly on top of the rice — do not stir.Place the browned chicken thighs on top (bone side down). Do not press down or mix in.
  4. Secure the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes
  5. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
  6. Carefully remove the chicken. Fluff the rice with a fork and serve warm.

Nutrition

Serving: 1ServingCalories: 305kcalCarbohydrates: 28gProtein: 28gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 119mgSodium: 775mgPotassium: 398mgFiber: 1gSugar: 0.4gVitamin A: 814IUVitamin C: 2mgCalcium: 31mgIron: 2mg

Notes

Pro Tips for Perfect Instant Pot Chicken and Rice

  • Pat the chicken dry before searing: Surface moisture on the chicken prevents browning. Paper towels, all surfaces, until it's nearly dry to the touch. A dry chicken thigh in a hot pot gets golden. A wet one steams pale and grey.
  • Rinse the rice until the water runs clear: Surface starch on unrinsed rice is the most common cause of gummy rice and Burn warnings in one-pot rice dishes. It takes 60 seconds and it matters.
  • Deglaze before adding rice: Every stuck bit from the sear needs to come off the bottom before the lid locks. No exceptions.
  • Don't add extra liquid: 1¾ cups is the number. The frozen vegetables release moisture, the chicken releases juices, and the pressure environment retains it all. More liquid means mushy rice.
  • Don't skip the natural release: Quick-releasing immediately after cooking can result in slightly undercooked rice. Full 10 minutes of natural release, every time.
  • Rest the chicken before serving: Two to three minutes on the cutting board before you serve lets the juices redistribute. Not critical, but worth the wait.

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