Instant Pot Chicken and Rice is the perfect comfort food all year round! Make it entirely in the electric pressure cooker to save on dishes!

Instant Pot Chicken and Rice close-up on a wooden plate

Either chicken breast and white rice or chicken thighs and brown rice. You’ll see, this instant pot chicken and rice will become your new favorite dinner recipe!

The Instant Pot is my new obsession! I experiment a lot with “all-in-one-pot” meals with it and jump in the air with joy when I finally get it right.

Unfortunately, it requires loads of trials and errors until I hit the perfect cooking time and pressure and pressure release. You are lucky though, I do all the testing and you can simply follow the recipe enjoy Instant Pot Chicken and Rice made to perfection 🙂


Use this amazing electric pressure cooker and watch the magic happen! No, they’re not paying me to say that, I’m just the most satisfied customer on the planet!

Ever since making instant pot rice for the first time I found out it cooks SO MUCH BETTER than in a regular pot! It turnes out freakin’ fantastic!

The advantage of a pressure cooker, is that water doesn’t evaporate, you cook the grains with less water and avoid any kind of mushiness.

Now, exactly this is why the Instant Pot is perfect for cooking chicken and rice at the same time. Since there is little water involved the chicken “sits” on the rice, as opposed to being submerged in water.

You basically steam the chicken breasts or chicken thighs and they come out super duper tender and juicy. Boiled chicken breast or chicken thighs are horrible if you ask me and steamed is the absolute best for moist, juicy meat.


The original recipe initially was for chicken breasts and white rice in the Instant Pot and I tested it extensively!

Some people haven’t had success with the recipe though and after trouble shooting with them we came to the grain of the problem. Here the list of things you have to pay special attention to:

  1. Preheat the Instant Pot and sauté garlic and onion in order to bring the instant pot to the right temperature before the high pressure cooking process.
  2. Do not use chicken breasts much larger than 6.5 oz (180g). If your chicken breasts are bigger I recommend cutting into 1″ cubes to ensure they cook through.
  3. The sealing knob has to be in the sealing position and the IP has to come to high pressure without any air coming out of the knob. If there is air or any noise coming out it means the sealing ring isn’t positioned properly and needs to be adjusted.
  4. After the 5 minutes high pressure and 10 minutes natural pressure release the chicken is JUST cooked. It won’t be dry but it shouldn’t be pink at all, just white.
  5. If your pin dropped before the 10 minutes the pot most likely didn’t get to high pressure. After the 10 minutes natural pressure release there should still be quite a bit of pressure to be released.


I’ve had many people ask for versions of the original recipe with brown rice. And I’ve had people ask for versions with chicken thighs instead of breasts so I went in the kitchen and cooked Instant Pot chicken and rice about 10 thousand times in many different variations.

I finally got the formula!! YAY!!! I finally have the answers to your Instant Pot Chicken and Brown Rice questions and to your Instant Pot Chicken Thighs and Rice questions. And guess what, they are answered with ONE recipe.

I used basmati brown rice and I used bone-in chicken thighs! The brown rice / chicken thigh version was even better than the chicken breast / white rice version. I am SO happy you asked me to experiment. All your questions and comments always lead to further improvements of recipes on my blog.


If you have ANY questions left about how to make Chicken and Rice in the Instant Pot Pressure Cooker, please let me know in the comments below. Happy to go back in the kitchen and experiment.

If you aren’t successful with my recipe, please let me help you troubleshoot. I’m sure we can make this work together. I want you to be successful with my recipe!

If you were successful and liked the recipe please make sure to rate it so I know it’s working for you 🙂

Instant Pot Chicken and Rice close-up on a wooden plate

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Instant Pot Chicken and Rice

Instant Pot Chicken and Rice is the perfect comfort food all year round! Make it entirely in the electric pressure cooker to save on dishes! Either chicken breast and white rice or chicken thighs and brown rice.Course Main Course Cuisine American, International, Peruvian Prep Time 5 minutes Cook Time 15 minutes Total Time 30 minutes Servings4 people Calories 298 kcal


  • 2 5oz / 10 oz chicken breasts / bone-in chicken thighs (Either 2 five-ounce chicken breasts if you are making the recipe with white rice. OR. 2 ten-ounce bone-in chicken thighs if you are making the recipe with brown rice.)
  • 1 bunch cilantro
  • 1 cup water (at room temperature, not cold!)
  • 1/2 Tbsp ghee or bacon fat
  • 1 small diced onion
  • 2 cloves garlic
  • 1 cup white basmati rice or brown basmati rice (choose white or brown depending on the type of chicken you are using)
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1 cup diced red bell pepper
  • Salt
  • Pepper
  • cilantro for garnishing


  1. Generously season chicken breasts (or remove skin of chicken thighs and season) with salt and pepper on both sides and set aside.
  2. Peel and dice carrot, wash and dice celery, wash, deseed and dice bell pepper. 
  3. Wash and spin dry cilantro and cut off the stems for the most part and then blend with a cup of room temperature water in the blender or with an immersion blender.
  4. Preheat Instant Pot by pressing the “sauté” button.
  5. Peel and chop onion and garlic. By now, the instant pot is probably hot. Add ghee or bacon fat and sauté onion and garlic in it until it starts slightly browning. Stir often. Make sure no bunt bits of onion or garlic are stuck to the bottom of the pot. If for some reason there are, deglaze by adding a Tablespoon or two of water and stir to remove all bits from the bottom.
  6. Add rice, salt and pepper to Instant Pot and then pour cilantro water on top. Give it a quick stir. Add diced vegetables in one layer and then top with seasoned chicken breasts. Then IMMEDIATELY close lid to avoid water from evaporating (<-important!)
  7. Turn venting knob to “sealing”, hit “cancel” and then “manual” and adjust to 5(-8) minutes high pressure for chicken breast / white rice version OR 22 minutes for chicken thigh / brown rice version. >>> READ THE NOTES SECTION FOR TIMING PLEASE!
  8. Once the Instant Pot beeps telling you the 5 minutes are over, allow for 10 minutes natural pressure release (set a timer to not miss the moment). Then release the remaining pressure manually for chicken breast / white rice version. Or let pressure release naturally completely on its own for chicken thigh / brown rice version (might take about 15-20 minutes)
  9. Open the pot and enjoy the smell! Then use two forks to shred the chicken. Mix it all and serve immediately with some fresh cilantro sprinkled on top.

Recipe Video


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