Heres How You Make It
From sear to season and everything in between, this recipe really is a snap to make in an Instant Pot!
Chicken And Rice Faqs
What rice should you use for chicken and rice?
I recommend using long-grain white rice for this recipe. It holds up nicely in the instant pot and doesnt become too mushy.
Can you use brown rice in this recipe?
Absolutely! If youd prefer to use brown rice, you totally can, it will just take longer to cook. Instead of setting the timer for 3 minutes, set it for 22 minutes! If using long grain brown rice, leave the chicken breasts whole and uncooked, adding them on top of the rice.
Can you cook rice and meat at the same time in the instant pot?
Yes! This instant pot chicken and rice recipe allows you to cook the rice and the chicken at the same time for a super easy, one pot meal.
Can you put raw chicken in the instant pot?
You can, but I like to brown the chicken on the SAUTE setting before I add in the other ingredients. This gives the exterior of the chicken pieces that delicious browned color and gives it a head start so it is cooked in the same time as the rice.
Can you put frozen chicken in the instant pot?
Although you can put frozen chicken in the instant pot, I dont recommend it for this recipe. Since the chicken and rice are cooked at the same time, the cook time is designed for them to be done at the same time. Frozen chicken will take much longer to cook. If all you have is frozen, you should thaw it first.
How to store leftovers:
Get The Complete Instant Pot Rice Porridge Recipe Below Enjoy
Lock the Instant Pot lid into place. Set the IP on PRESSURE COOK HIGH for 23 minutes.
Once the beeper goes off, perform a NATURAL RELEASE. When the steam button valve drops, it is safe to open the Instant Pot.
Now set the Instant Pot back on the SAUTE setting. Stir in the chicken and marinade, stirring well to separate the chicken pieces. Simmer the chicken congee for 3 to 5 minutes to cook the chicken and thicken the porridge.
Once the chicken is fully cooked, ladle the congee into bowls. Then add your favorite garnishes.
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How To Make Instant Pot Congee
To start the congee recipe, first . Set out a medium-sized mixing bowl. Slice the chicken breasts into thin strips and place them in the bowl. Add the oyster sauce, cornstarch, and 1/2 teaspoon of chicken base. Toss well to mix and coat all the chicken pieces in the marinade. Set aside.
Next, set out a small bowl. Add the rice to the bowl. Then fill it with cold water and stir the rice with your hand to wash. Drain off the water and rinse the rice again two or three more times to remove the extra rice starches. Set aside.
Set out a large 6 to 8-quart Instant Pot. Set the pressure cooker on SAUTE. Then add in the sesame oil, scallion whites, and grated ginger. Stir and sauté for 2 to 3 minutes to soften.
Then add in the washed jasmine rice, the remaining 1 ½ teaspoons of chicken base, and 8 ½ cups of water. Stir well.
How To Cook Chicken And Rice In An Instant Pot:
We used a 6 Quart Instant Pot to make chicken and rice. This recipe moves fast so have all of your ingredients prepped and ready before you turn on your instant pot. Chop your onion, grate or your carrots , half your garlic head.
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More Instant Pot Chicken Recipes
Here are more chicken recipes you can make in your IP!
- Chicken Alfredo is another comforting dinner that is so easy to make!
- For taco Tuesday, you have to try my easy pressure cooker Chicken Tacos.
- Crack Chicken Sandwiches get their name for a reason they are so good! Make the chicken in your IP for a quick and easy dinner.
Looking for even more ideas? Be sure to check out all of my Instant Pot Recipes!
Tasty Enough To Give Mama’s Classic Casserole A Run For Its Money
If you are still on the fence about buying a multicooker, this delicious chicken and rice recipe will convince you that you need one in your kitchen right now. Just like slow cookers and food processors earned a place of importance in the kitchens across the South, the Instant Pot has quickly become a popular go-to cooking appliance for making everything from cornbread to lasagna and, if you can whip up a weeknight meal in less than an hour, what’s not to love? This multicooker recipe is just as flavorful as Mom’s oven-baked chicken and rice you grew up enjoying, only it comes together faster and uses boneless, skinless chicken breasts, which means there is no waste. A true weeknight classic made even easier. Serve alongside a tossed green salad or your favorite green vegetable. This Instant Pot dish makes great leftovers simply store any remaining chicken and rice in an airtight container and refrigerate for up to one week.
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Instant Pot Chicken And Rice With Butter Garlic & Herbs
Making Chicken and rice in Instant Pot is easy and convenient. No need for cleaning multiple pans or spending hours in the kitchen. Make it in the instant pot from start to finish in just 20 minutes.
Start with seasoning Chicken. Seasoning Chicken well and browning helps in developing flavour. I have used chicken thighs but you can also use chicken breast instead.
Next is to caramelize onion and a lot of garlic in butter, which again adds lots of flavours. You can use Olive oil instead of butter, but believe me, it will not be the same. So for once keep your worries about calories aside and use butter.
I have used a mix of herbs Oregano, thyme and parsley. But you can use any of your favourite herbs.
Using Chicken Stock instead of water makes the flavour robust. Use water or a mix of water and stock instead.
Why I Love This Southern Instant Pot Chicken And Rice Casserole
These days, I often make some of my favorite comfort food in the Instant Pot, because it saves time and keeps life simple.
Ive made Instant Pot chicken pot pie, Instant Pot chicken with noodles, Instant Pot chicken and stuffing, and pressure cooker chicken and dumplings, so chicken and rice was a must-have, too!
The best Instant Pot chicken and rice recipes are the ones that are easy to make yet bring about a sense of warmth and comfort when you eat them!
Chicken and rice casserole has been one of my favorites over the years, and while there are many different variations, they all are based on the same premisewhite rice and tender chicken wrapped in a creamy sauce.
Sometimes its topped with crushed crackers or cornflakes, sometimes its topped with shredded cheese that gets melted to perfection.
This recipe for chicken and rice in the Instant Pot uses cream of chicken soup and shredded cheese to make that delicious sauce.
A few months ago, I came across this crock pot chicken and rice recipe from Julie at Back to My Southern Roots. If you dont follow her already, you totally shouldshe has so many southern goodies on her site.
I decided to convert the slow cooker recipe into a pressure cooker recipe, and made some adaptations to the recipe along the way.
But let me tell you, the final result was delicious!
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Instant Pot Chicken Breast And White Rice
The original recipe initially was for chicken breasts and white rice cooked together in the Instant Pot. After extensive testing, I found the right amount of cooking time to achieve fluffy rice and juicy chicken. After 5 minutes high-pressure and 10 minutes natural pressure release, the chicken is JUST cooked. It wont be dry but it shouldnt be pink at all, just white.
Its important to note that if your pin drops before the 10 minutes, the pot most likely didnt get to high pressure and the chicken might be undercooked. Double-check before you start that the sealing knob is in the sealing position, and no air or steam comes out of the knob.
Equipment Needed To Cook Instant Pot Chicken And Rice
Instant Pot Pressure Cooker: Cook the whole chicken in either a 6-quart Instant Pot or 8-quart Instant Pot.
8-Inch Chefs Knife: Youll need a good chefs knife to cut up the vegetables and parsley.
Grater: you can use a box shredder to grate the Parmesan cheese. Or try a cheese grater.
I love the Zesty Citrus Lemon Zester & Cheese Grater and have been using mine for many years.
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How To Make Creamy Instant Pot Chicken And Rice
Youll start with a couple of boneless skinless chicken breasts. Cut them each into two or three uniform pieces and place them into the insert pot of your Instant Pot.
Add in some white rice and chicken broth, along with some garlic powder, onion powder, and pepper.
Cook that at high pressure for 3 minutes, then allow a natural pressure release.
Once the pressure has released and the valve has dropped, remove the chicken and shred or chop it as desired, then fluff the rice and return the chicken to the insert pot.
Stir in some cream of chicken soup until combined, followed by some shredded cheese. Stir until melted, and voiladinner is ready!
I served this with some southern style green beans, and it was a match made in heaven!
Why This Recipe Is So Good
- Thick and creamy with melty Parmesan, a tang of lemon juice, and perfectly cooked chicken and rice, this recipe is the ultimate comfort food.
- This chicken and rice is so rich and delicious, but so easy to make! With just a few steps in the Instant Pot, this is the perfect easy but filling meal. Its absolutely one of my favorite Instant Pot chicken recipes!
- This recipe only takes a handful of ingredients that you may already have in your house! We love how simple the ingredients are but how amazingly rich and cheesy this chicken and rice is.
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How To Make Instant Pot Chicken Thighs And Rice
Step 1: season and sear chicken thighs
To make this instant pot seasoned chicken and rice start by combining paprika, salt, pepper, oregano, and cumin in a small bowl. Season chicken thighs on all sides with this seasoning mixture.
Turn instant pot on to sauté and pour in the avocado oil. When the oil is hot add the chicken thighs to the instant pot and brown them for 3 minutes on each side.
While the chicken is cooking rinse your rice until the water runs clean. It is important to make sure the rice is thoroughly rinsed. Remove the browned chicken from the instant pot and add the diced onion.
Step 2: sauté onions and rinse rice
Sauté onions in the instant pot until soft and fragrant. This will take about 3 minutes.
While you sauté the onions scrape up the flavor bits left over from the chicken.
Next, turn the instant pot off and pour in water and chicken broth to deglaze the pan. Then, add the rice.
Make sure rice lays in an even layer along the bottom of the instant pot. Arrange chicken thighs on top of rice with the skin side up.
Step 3: cook under high pressure
Close the lid and set instant pot vent to sealing. Then, set it to manual high pressure for 3 minutes.
Tips To Avoid The Burn Warning
I have made this recipe successfully dozens of times and have yet to ever see the Instant Pot issue a burn warning while cooking it. MANY of readers have found the same success. A few readers, however, have reported receiving a burn error.
To avoid this, be sure to use the following tips to ensure you make the BEST Instant Pot chicken and rice every time:
- Add Liquid. While you dont have to add water to the Instant Pot specifically, you do need to add some type of liquid to avoid the dreaded BURN warning. For this recipe, I used almond milk. Low sodium chicken broth is another good option. Avoid dairy milk, which can burn.
- Scrape Before Sealing. Before you seal your Instant Pot, make sure you scrape the bottom to remove any pieces of stuck-on food leftover after sautéing. These pieces of food can trigger a BURN warning during cooking.
- Rinse the Rice. Make sure you rinse your rice before starting the recipe to remove excess starch and keep it from becoming sticky . Do NOT use instant rice for this recipe, as it will turn to mush.
If youd like more tips on cooking chicken in the Instant Pot, check out my complete guide to Instant Pot Chicken.
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How To Make Chicken And Rice Soup In Instant Pot
Set the Instant Pot to “Saute” and heat the olive oil. Add the onion, carrot and celery ribs and cook for 2-3 minutes until the veggies are slightly softened.
Add the chicken breast and cook for 3-4 minutes until sealed.
Stir in the garlic, thyme and rosemary and cook for another minute.
Turn off the “Saute” function and add the rice and chicken stock.
Secure the lid on the Instant Pot, turn the valve to “Sealing,” and cook for 5 minutes on High Pressure.
When the time is up, allow the Instant Pot to release the pressure naturally for 5 minutes, then carefully turn the valve to “Venting” to release the rest of the pressure.
Remove the lid and stir in the fresh parsley. Season to taste and serve immediately.
Why We Love This Recipe
I spent a summer in China after my senior year of high school. Each morning we would leave our dorm and head to the dining hall for a hearty bowl of Chinese rice porridge for breakfast. Offering the same appeal as oatmeal or grits, Congee is a very comforting meal, any time of day.
Congee, also called Jook in southern China, is a soft soupy rice porridge that can be served sweet or savory, for breakfast, lunch, or dinner.
Today Im making a savory chicken congee, that can be prepared in an Instant Pot or on the Stovetop. It is hearty and comforting, like the Chinese equivalent of southern chicken and dumplings. We load our bowls with fried onions, fresh scallions, and a luscious soft-boiled egg for a deliciously satisfying meal.
This easy pressure cooker recipe is a real crowd-pleaser, and will certainly mix up your midweek dinner time rut!
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Serving And Making In Advance Recommendations
Serving: We serve as is. Some readers said they prefer more flavor and have added chopped cilantro and green onion. I guess it all comes down to individual taste buds.
Storing in the fridge: Leftover chicken and rice can be refrigerated right in inner pot with silicone or glass lid for up to 5 days. Or in airtight container, try leftovers in teriyaki chicken meal prep, easy lunch!
To reheat: You will notice chicken and rice will thicken in the fridge into a block. Thats because fat. Reheat with a splash of water or broth breaking into pieces and stirring in a pot. Use lid to steam it through. Always reheat only desired amount to keep leftovers fresh.
Freezing: I understand some of you do not feed a small army like me. Yes, you can freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight and then follow reheating instructions above.
