Instant Pot Chicken and Rice Quick and Easy One-Pot Meal

The chicken and rice recipe for the Instant Pot is a reliable choice for anyone seeking a flavorful and nourishing dinner.

The combination of tender chicken, fluffy rice, and a mix of colorful vegetables creates a satisfying and balanced meal with each bite.

With simple ingredients like onion, garlic, carrots, and mushrooms, this easy chicken and rice recipe comes together in about 30 minutes.

By sautéing the vegetables first, the dish gains extra flavor, while rinsing the rice ensures a light and fluffy texture.

After a quick cook under pressure, peas and parsley are stirred in for freshness and color.

Instant Pot Chicken Breast and Rice Equipment

• Instant Pot (electric pressure cooker)
• Cutting board
• Sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Fork (for shredding chicken)
• Large spoon (for serving)

Ingredients

This recipe uses a mix of simple foods for great flavor and texture.

The table below helps organize the main amounts and items needed.

Ingredient	Amount
Olive oil	2 tablespoons
Butter	2 tablespoons
Small onion, diced	1
Carrots, diced	1 cup
Garlic, minced	2 cloves
Oregano	1 teaspoon
Uncooked long-grain rice, rinsed	1 1/2 cups
Mushrooms, sliced	1 cup
Chicken broth	3 cups
Boneless, skinless chicken breasts	1 pound
Salt	1/2 teaspoon
Pepper	1/4 teaspoon
Frozen peas	1 cup
Fresh parsley, chopped	1/4 cup

How to Make

1. To prepare Instant Pot chicken and rice, start by setting the Instant Pot to the sauté function.

Pour in the olive oil and butter. Once the butter melts, add diced onions and carrots.

Sauté these vegetables for 4–5 minutes until they turn soft and light golden.

Add minced garlic and oregano, stirring for one more minute to release their flavor.

2. Next, rinse 1 1/2 cups of long grain rice very well to stop it from sticking together later.

Add the rinsed rice, sliced mushrooms, and chicken broth to the pot. Make sure the broth covers all the vegetables.

If it’s not enough, add a bit more broth.

3. Lay the boneless, skinless chicken breasts on top of the rice mixture.

Sprinkle with salt and pepper for seasoning.

4. Put the lid on the Instant Pot and set the valve to sealing.

Choose manual high pressure and cook for 10 minutes.

Let the Instant Pot sit for 10 more minutes after cooking, allowing the pressure to release naturally.

This helps the rice finish cooking and keeps it from being mushy.

5. Take the chicken out and shred it on a cutting board.

6. Add the shredded chicken back into the pot with frozen peas and chopped parsley.

Stir everything together, and serve the one-pot meal hot.

Prep Time	Cook Time	Servings
About 10 minutes	About 10 minutes (plus natural release)	4

Tips and tricks for perfect Instant Pot Chicken and Rice:

• Rinse the rice well before cooking. This helps remove extra starch so the rice turns out light and fluffy instead of sticky.
• For the best taste, saute the onions and carrots in olive oil and butter until they are soft and golden. This step brings out natural flavors and adds depth to the meal.
• Be sure to use a 10-minute natural pressure release after cooking. This allows the rice to finish cooking evenly and helps prevent it from becoming mushy.
• To avoid the dreaded burn warning, make sure the rice and vegetables are covered with broth, and nothing is stuck to the bottom before sealing.
• Browning chicken is not required, but seasoning the chicken breasts with salt and pepper before pressure cooking adds more flavor. You can also add paprika for more color and flavor.
• Fresh parsley and frozen peas stirred in at the end give the dish bright color and more taste.
• If time is short, vegetables can be cooked with the rice, but sauteing = best results.

Common Issues	Solutions
Burn Warning	Rinse rice, scrape the pot bottom
Mushy Rice	Do a 10-min. natural release

Ingredient Substitutions

There are several ways to adjust this recipe to fit what you have at home or personal preferences.

If chicken broth is not available, use vegetable broth for a lighter taste, or water for the simplest option (though this will reduce flavor).

Ingredient	Substitution	Note
Chicken broth	Vegetable broth or water	Water gives milder flavor
Long grain white rice	Brown rice	Add ½ cup broth & cook 3 more mins
Boneless chicken	Bone-in chicken thighs, legs, or frozen	Remove skin, add 3-4 mins to cooking

Brown rice can replace long grain white rice, but it needs more liquid and slightly longer cooking time for the best results.

For recipe variations, some swap in frozen chicken or use bone-in pieces—just remember to adjust cooking time as needed.

Can I add other vegetables to this recipe?

Other vegetables can be included in this dish for more flavor and color.

Besides the carrots, onions, and mushrooms in the recipe, try bell peppers, sliced zucchini, corn, green beans, spinach, broccoli, or cauliflower.

For best results, cook each vegetable separately and add them at the end to avoid mushiness or undercooking.

Frozen peas are already stirred in at the end, which keeps them tender and bright green.

Here’s a simple table for ideas:

Vegetable	When to Add
Frozen peas	After cooking
Spinach	After cooking
Broccoli	After cooking/separately
Bell peppers	After cooking or sauté

Using a variety of vegetables gives the recipe a fresh taste and lets you use what you have on hand.

What to Serve with Chicken Breast and Rice

Chicken breast and rice is a comfort food that can be enjoyed as a complete meal or with simple sides.

For variety, try serving it with:

• Crusty artisan bread
• Roasted veggies like air fryer asparagus, cauliflower, or green beans
• Fresh Caesar salad or a house salad with vinaigrette

Side Dish	Prep Method	Flavor Notes
Air fryer asparagus	Air fryer	Crisp, fresh
Caesar or house salad	Tossed/Chilled	Light, tangy
Artisan bread	Fresh or toasted	Savory, hearty

How to store leftovers

Leftovers of Instant Pot Chicken Breast and Rice can be kept fresh in the refrigerator for up to three days using an airtight container.

This makes it easy to pack portions for lunches or quick meals during the week.

For longer storage, let the chicken and rice cool to room temperature, then transfer to freezer-safe Ziploc bags or airtight containers.

Freezing in individual meal portions or as a whole helps keep the rice from drying out and maintains flavor.

Leftovers can be frozen for up to three months.

Use the following table for quick reference:

Storage Method	Container Type	Maximum Duration
Refrigerator	Airtight container	3 days
Freezer	Freezer-safe container	3 months

Frequently Asked Questions

How do you make chicken and rice with cream of mushroom in an Instant Pot?

To make Instant Pot chicken and rice with cream of mushroom, start by sautéing onion and carrots in olive oil and butter right in the pot.

Add minced garlic and oregano, then stir in rinsed long grain rice.

Mix in sliced mushrooms and chicken broth, making sure the broth covers the vegetables.

Place boneless, skinless chicken breasts on top, season with salt and pepper, and add a can of cream of mushroom soup.

Cook everything on high pressure for 10 minutes and let the pot naturally release pressure for about 10 minutes before opening.

Remove the chicken breast to shred, then stir it back in with frozen peas and fresh parsley before serving.

What are some healthy adaptations for chicken and rice recipes in an Instant Pot?

To make chicken and rice healthier in the Instant Pot, try the following tips:

• Use brown rice for more fiber and nutrients.
• Add more vegetables like peas, carrots, or spinach.
• Choose low-sodium chicken broth.
• Use olive oil instead of butter or reduce the amount of oil and butter.

A simple table for healthy swaps:

Ingredient	Healthier Option
White rice	Brown rice or wild rice
Regular broth	Low-sodium broth
Butter	Olive oil or less butter
Fewer veggies	More vegetables

What’s the cooking duration for chicken breasts and rice in an Instant Pot?

Chicken breasts and rice both cook well on manual high pressure for 10 minutes.

After cooking, it is important to allow a 10-minute natural pressure release.

Is it safe to cook chicken and rice together in an Instant Pot?

Yes, it is safe to cook chicken and rice together in the Instant Pot if the chicken is fresh or fully thawed.

Always ensure the chicken reaches an internal temperature of 165°F.

The steam and pressure in the Instant Pot cook both the chicken and rice thoroughly at the same time.

How can I use cream of chicken soup in my Instant Pot chicken and rice recipe?

To use cream of chicken soup, add it along with chicken broth before pressure cooking.

Spread the soup over the top of the chicken breasts.

This will help make the rice creamy and add more flavor to the finished dish.

Mix well after cooking to combine the soup with the shredded chicken and rice.

If you want to see sample recipes, you can check out these helpful links: