Instant Pot Chicken and Rice Recipe for Weeknights

When you need a quick, comforting dinner the whole family will enjoy, Instant Pot Chicken and Rice is a reliable choice. This one-pot meal is naturally dairy- and gluten-free, requires minimal prep, and delivers consistently tender chicken and perfectly cooked brown rice with very little hands-on time.

Why you’ll love this recipe:

• Simple, family-friendly one-pot dinner that delivers great flavor with minimal effort.
• Quick prep and mostly hands-off cooking in the Instant Pot.
• Easy to customize—swap veggies, herbs, or seasonings to suit your taste.
• Dairy- and gluten-free as written; easily made vegetarian by omitting the chicken.

Recipe ingredients

These ingredients are flexible—use what you have on hand or swap items to match your preferences. Quantities and the full list are provided in the recipe card below.

• Chicken: Two boneless, skinless chicken breasts (about 1.5 pounds) are used here. Chicken thighs work well too. If you use skin-on pieces, brown the skin first before continuing.
• Aromatics: Onion and garlic form the flavor base. Leeks or shallots can be substituted.
• Vegetables: This recipe uses carrots and frozen peas, but you can use fresh or frozen vegetables you prefer. If using frozen vegetables, warm them by placing them on top of the rice after pressure cooking while you shred the chicken.
• Chicken stock: Low-sodium chicken stock is recommended. If your stock is not low-sodium, skip adding extra salt until you taste the finished dish.
• Long grain brown rice: Use long grain brown rice for the correct texture. Do not use quick-cooking brown rice or white rice, which cook much faster and will not hold up in this timing. Long grain wild rice is a good alternative.
• Coconut aminos: A gluten-free, savory alternative to soy sauce. Substitute reduced-sodium soy sauce or tamari if needed.
• Thyme: Fresh thyme sprigs are ideal; otherwise use dried thyme.

How to make chicken and rice in the Instant Pot

Cooking chicken and brown rice together in the Instant Pot is straightforward and almost hands-off. The steps below outline the process; see the recipe card for exact measurements and timing.

Pro tip: Always use long grain brown rice for this timing. Wild rice can substitute, but quick-cooking brown rice or white rice will overcook.

1. Set the Instant Pot to Sauté and heat the olive oil. Add the chopped onion and carrots and cook 3–5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
2. Add the long grain brown rice, chicken stock, coconut aminos, thyme, salt, and pepper. Stir to combine and make sure the rice is submerged. Place the seasoned chicken breasts on top, secure the lid, and set the valve to sealing.
3. Cook at High Pressure for 20 minutes. Allow a natural pressure release for 10 minutes, then carefully turn the valve to venting and remove the lid when the pin drops.
4. Remove the chicken, chop or shred it, place the frozen peas on top of the rice, and close the lid briefly to warm the peas. Return the chicken to the pot, stir gently, adjust seasoning to taste, and serve with chopped parsley if desired.

Recipe FAQs

Recipe variations

This recipe is a great foundation for customization—mix and match vegetables, herbs, and seasonings to make it your own.

• Swap or add vegetables: celery, mushrooms, broccoli, green beans, or bell peppers.
• Use long grain wild rice for a heartier texture.
• Try different herbs: rosemary, fresh parsley, or a dried Italian seasoning blend instead of thyme.
• Replace coconut aminos with a tablespoon of Dijon mustard for a different savory note.
• Season the chicken with a favorite spice blend such as jerk, blackened seasoning, or za’atar.
• For a creamier finish, substitute about 1 cup of the broth with milk or coconut milk and stir in at the end.

Recipe notes

• Rice choice matters: Long grain brown rice is essential for correct texture; quick-cooking brown rice and white rice will overcook.
• Coconut aminos offer a savory, gluten-free boost; tamari or reduced-sodium soy sauce are fine alternatives.
• Make this dish your own by adding different vegetables, herbs, or proteins.
• Store leftovers in an airtight container in the refrigerator for up to 3–5 days, or freeze for up to 3 months.

Instant Pot Chicken and Rice

Equipment

• 6-Quart Instant Pot (or similar electric pressure cooker)

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 medium carrots, chopped into 1/2″ pieces
• 3 cloves garlic, minced
• 2 cups long grain brown rice (do not use quick-cooking brown rice or white rice)
• 4 cups low-sodium chicken stock (omit extra salt if using regular stock)
• 2 tablespoons coconut aminos (or reduced-sodium soy sauce/tamari)
• 2 teaspoons dried thyme (or 1 tablespoon fresh)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 2 boneless skinless chicken breasts, seasoned with salt and pepper
• 1 cup frozen peas, slightly thawed
• Freshly chopped parsley for serving (optional)

Instructions

1. Press Sauté on the Instant Pot and heat the olive oil. Add the onion and carrots and cook 3–5 minutes until the onion softens. Add the garlic and cook for 30 seconds.
2. Add the brown rice, chicken stock, coconut aminos, thyme, salt, and pepper. Stir to combine and ensure the rice is submerged. Place the chicken breasts on top, secure the lid, and set the valve to sealing. Select High Pressure for 20 minutes. The pot will take about 10 minutes to come to pressure.
3. When cooking finishes, allow a natural pressure release for 10 minutes, then carefully vent and open the lid. Remove the chicken and chop or shred it.
4. Place the peas on top of the rice, close the lid briefly to warm them, then return the chicken to the pot and stir gently. Adjust seasoning and serve topped with parsley if desired.

Nutrition (per serving, estimated)

• Calories: 231 kcal
• Carbohydrates: 17 g
• Protein: 17 g
• Fat: 11 g
• Sodium: 551 mg
• Fiber: 2 g
• Sugar: 2 g

Did you try this recipe? If so, leave a review and share a photo—I love seeing creative variations and how you make it your own.