Two ways to make chicken and rice
There are two common approaches in the Instant Pot:
- Layered in one pot: chicken on the bottom, rice on top, cooked together. This is the simplest and uses a single pot.
- Pot-in-pot: chicken cooks in the main pot while rice cooks in a heatproof bowl on a trivet above it. This keeps the rice fluffy and separate, and some honey garlic chicken recipes use it.
This article focuses on the layered method.
What you need
- 1 to 1.5 lb boneless chicken, thighs or breasts, cut into large pieces or left whole
- 1 cup long-grain white rice, rinsed
- About 1 to 1.25 cups broth (see notes below on the ratio)
- 1 tablespoon oil or butter, and a diced onion and garlic if you like
- Salt, pepper, paprika, garlic powder or Italian seasoning
- Optional: frozen peas or carrots, stirred in at the end
Method
- Use the sauté setting to soften the onion and garlic in oil or butter. This step is optional but adds flavor.
- Pour in a little of the broth and scrape up anything stuck to the bottom of the pot.
- Season the chicken and place it in an even layer on the bottom.
- Spread the rinsed rice evenly over the chicken. Pour the remaining broth gently over the rice, and do not stir.
- Seal and cook on high pressure. Many recipes use roughly 6 to 8 minutes for white rice with boneless chicken, but follow your pot’s rice guidance and the recipe you start from.
- Let the pressure release naturally for about 10 minutes, then release the rest.
- Check that the chicken reaches 165°F (74°C). Remove the chicken, shred or slice it, and fluff the rice and combine.
Placing the meat underneath and the rice on top is the layering advice used by popular recipes. It helps the rice avoid scorching before the chicken is cooked.
Avoiding the burn notice
- Do not stir the rice into the liquid before cooking.
- Rinse the rice to remove surface starch.
- Deglaze the bottom of the pot after sautéing.
- Keep thick ingredients such as cream, cheese and condensed soup out of the bottom. Add them after pressure cooking, or layer on top.
- Use enough liquid. Pressure cooking loses little to evaporation, so ratios are lower than on the stovetop, but too little will trigger the warning.
Rice types
Long-grain white rice and jasmine are the easiest. Basmati usually needs slightly less water. Brown rice needs a longer cook time and more liquid, so use a recipe written for it rather than swapping it in.
Variations
- Creamy: stir in cream, sour cream or cheese after cooking.
- Mexican-style: add salsa, cumin and black beans.
- Honey garlic: use thighs with a honey, soy and garlic sauce. See our Instant Pot chicken thighs article.
- Lighter: use chicken breast. See our Instant Pot chicken breast guide for tips on keeping it tender.
What to serve with it
It is a full meal on its own, and a simple salad, steamed broccoli or roasted vegetables are easy additions.
Storing and reheating
Cool the leftovers quickly, and refrigerate within about 2 hours. Cooked rice should be handled carefully, since it can cause food poisoning if left at room temperature. Store in shallow containers and eat within about 3 to 4 days. Reheat until steaming hot, adding a splash of water. It can also be frozen in portions.
Is chicken and rice healthy?
It can be a reasonable, balanced meal, especially with vegetables and portion control. It depends on ingredients, such as how much cream, cheese or salt is added. For personal dietary needs, consult a healthcare professional.
For more recipes and cook times, see our overview of Instant Pot chicken recipes. If you would rather set it and forget it, see our slow cooker chicken and rice recipes.