This post may contain affiliate links. Please read our disclosure policy.

Simplify your weeknight dinner routine with this easy Instant Pot Chicken and Rice! Creamy brown rice cooked with juicy chicken and fresh vegetables, this healthy one-pan meal is one you’ll turn to again and again.

One of the best Instant Pot chicken recipes served on a plate

Why You’ll Love This Pressure Cooker Chicken and Rice Recipe

  • It’s Supremely Simple. This is an excellent choice if you need Instant Pot chicken recipes for beginners! This one-pot meal combines fresh ingredients with pantry staples and creates major flavor.
  • You’ll Only Have ONE Pot to Clean. For this Instant Pot chicken and rice, everything cooks and comes together in the same pot, meaning you won’t have a mountain of dishes to deal with after dinner (YAY!).
  • It’s Nutritious and Flavorful. This healthy pressure cooker chicken and rice recipe is everything we need in a weeknight meal (same with Chicken and Rice Casserole). The warm spices give the rice a captivating and comforting aroma and taste (like my favorite Instant Pot Butter Chicken).
  • Total Package. You don’t need a side, this dish covers it all! It has healthy servings of lean protein, vegetables, and whole grains. It’s an overachiever in the best possible way.
Easy Instant Pot chicken and rice with peas

5 Star Review

“It was a HUGE hit!! DELICIOUS!”

— Roxanne —

How to Make Instant Pot Chicken and Rice

The Ingredients

  • Chicken. In addition to being high in protein and low in calories, boneless skinless chicken breasts also take on all the wonderful flavors in this recipe.
  • Brown Rice. I made this an Instant Pot chicken and brown rice recipe for the added nutrition boost. Brown rice has more fiber than white rice, so it helps make it more filling. (For more tips, check out this Instant Pot Brown Rice recipe.)
  • Carrots + Bell Peppers. Colorful and healthy additions that also add delicious flavor.
  • Ginger + Garlic. Flavor boosters for this 5-star Instant Pot chicken recipe.
  • Spices. Cumin, turmeric, and coriander are the stars of this dish and help give it a deep, rich, and memorable flavor (like this Turmeric Rice).
  • Frozen Peas. For an easy extra dose of veggies, I tossed in a bag of frozen peas (like in this Instant Pot Beef Stew). They’re tasty and packed with protein and fiber.

Market Swap

You could experiment with other vegetables in this recipe if you don’t enjoy peas. Instant pot chicken and rice with broccoli would be a delish pairing to try.

  • Almond Milk. My secret to making this recipe taste richer and more satisfying.

Substitution Tip

  • If you prefer not to use almond milk, I suggest using unsalted chicken broth, which is still flavorful.
  • DO NOT put regular dairy milk in the Instant Pot. It will burn.
  • Blends of coconut milk and almond milk sold in the refrigerated section will work fine (I’ve made the recipe this way many times), as well as cashew milk.
  • Some readers have reported using full-fat coconut milk in this recipe with success and without receiving a burn warning on their Instant Pot. However, regarding liquid options, full-fat coconut milk is the riskiest. I have not tested the recipe with this swap, so I cannot recommend it confidently.

The Directions

an instant pot with diced onions sautéd in oil
  1. Sauté the Onion. You’ll do this in the Instant Pot.
Rice, red bell peppers, and carrots in an Instant Pot
  1. Add Ingredients. Add the rice, vegetables, garlic, spices, and almond milk. Scrape the bottom of the pot.
Two chicken breasts in an Instant Pot with vegetables and rice
  1. Lay the Chicken on Top. Add the remaining liquid.
Easy instant pot chicken and rice in a pressure cooker
  1. Cook. Cook Instant Pot chicken and rice on HIGH pressure for 20 minutes. Let naturally release for 15 minutes, then vent.
Golden instant pot chicken and rice ready to serve in a pressure cooker
  1. Dice or Shred the Chicken. Add the peas. Stir, top with cilantro, and serve. ENJOY!

Recipe Variations

  • To Make on the Stovetop. See the directions in the recipe notes below (I have not tested this method, but I am sharing my best guess).
  • To Make in the Slow Cooker. Check out this top-rated Crock Pot Chicken and Rice recipe. You can add the spices suggested in this recipe to the slow cooker version if you like.
  • Instant Pot Mexican Chicken and Rice. Try this equally simple and delicious Instant Pot Mexican Casserole
Instant pot chicken and rice healthy is a 5 star instant pot chicken recipe

Storage Tips

  • To Store. Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • To Reheat. Gently rewarm leftovers on the stovetop over medium-low heat. You can also reheat this recipe in the microwave.
  • To Freeze. Place chicken and rice in an airtight, freezer-safe storage container and freeze for up to 3 months. Let thaw in the refrigerator overnight before reheating.

Meal Prep Tip

Prepare the recipe as directed, then store it in individually portioned airtight containers. Store in the fridge for up to 4 days or freeze for the perfect grab-and-go lunch option.

easy Instant pot chicken and rice recipe with vegetables and golden spices

What to Serve With Instant Pot Chicken and Rice

Recipe Tips and Tricks

  • No Mushy Veggies. Cut your veggies into the large, chunky size suggested in the recipe for the best results. If you cut the vegetables too small, they will become mushy under the intensity of pressure cooking.
  • Do Not Use Instant Rice. It will not hold up in the pressure cooker. I also cannot recommend white rice, jasmine rice, basmati rice, or any other type of rice or quinoa, as I have not tested the recipe this way. Cooking times and liquid ratios can vary between types of grains. For best results, use long-grain brown rice.
  • Scrape Before Sealing! I can’t overstate the importance of this tip. In order to avoid the dreaded “BURN” warning, you must scrape the bottom of the pot before you seal it. This will help remove any stuck-on bits of food.

Instant Pot Chicken and Rice

4.65 from 164 votes
An easy instant pot chicken and rice recipe! With lean chicken and brown rice, this healthy instant pot chicken with rice is a sure winner!

Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour

Servings: 6 servings, about 10 cups

Ingredients
  

  • 2 teaspoons coconut oil
  • 1 small yellow onion diced
  • 1 1/2 cups uncooked long grain brown rice RINSED* (see note)
  • 3 large carrots peeled and cut into diagonal slices (about 3/4-inch-thick)
  • 2 large red bell peppers cut into wide strips (about 3/4 inch), halved if long
  • 3 cloves garlic minced (about 1 tablespoon)
  • 1 tablespoon minced fresh ginger or substitute 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground coriander
  • 1 cup unsweetened almond milk or unsalted chicken broth
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 cup frozen peas thawed
  • Chopped fresh cilantro for serving

Instructions
 

  • Set a 6-quart or larger Instant Pot to SAUTE mode. Add the coconut oil. Once hot and shimmering, add the onion and cook, stirring occasionally, until beginning to soften, about 4 minutes.
  • Add the rinsed brown rice, carrot, red pepper, garlic, ginger, cumin, salt, turmeric, and coriander. Stir to coat the rice in the oil and spices and cook until very fragrant, about 1 minute. Stir in a splash of the almond milk. Scrape a spoon along the bottom to make sure there are no stuck-on bits of food. Stir in the remaining almond milk.
  • Arrange the chicken breasts in a single layer on top. Then, cover and seal the Instant Pot. Cook on high pressure (manual) for 20 minutes. Allow the pressure to release naturally for 15 minutes, and then vent to release the remaining pressure.
  • Uncover and remove the chicken breasts to a cutting board. Dice or shred with two forks and return to the pot.
  • Stir in the peas, then taste and adjust seasonings as desired. Serve hot, topped with cilantro.

Video

Notes

  • IMPORTANT: I have made this recipe successfully dozens of times and have never seen the Instant Pot issue a burn warning while cooking it. MANY (the vast majority) of readers have found the same success. A few readers, however, have reported receiving a burn error. To avoid this, rinse your rice before adding it to the Instant Pot. Also, ensure that no food is stuck to the bottom of the Instant Pot before sealing the lid and starting the cook time. Liquid also matters. Some readers have reported using full-fat coconut milk in this recipe with delicious success. Though as far as liquid options, I think it is the riskiest; I have not tested the recipe with full-fat coconut milk.
  • *INGREDIENT NOTE: Do not use instant rice, as it will not hold up in the pressure cooker. I also cannot recommend white, basmati, or any other type of rice or quinoa, as I have not tested the recipe this way. Cooking times and liquid ratios can vary between types of grains. For best results, long-grain brown rice is the way to go (and it is delicious!).
  • STOVETOP DIRECTIONS: **Please note that I have not tested this method yet; this is my best guess, but it may not be accurate.** In a large saucepan or Dutch oven, melt the coconut oil over medium-high. Cut the chicken into bite-size pieces and sauté until cooked through. Remove to a plate and set aside. Add an additional 2 teaspoons of coconut oil to the pot. Once hot and shimmering, add the onions and cook, stirring occasionally, until beginning to soften, about 4 minutes. Continue with step 2 as written, but do not add the chicken. Turn the heat to low, cover the pan, and let cook until the rice is done; about 40 minutes. Stir in the reserved chicken and peas, then serve with cilantro and toasted coconut.
  • TO STORE: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
  • TO FREEZE: Freeze for up to 3 months in a freezer-safe container. Let thaw in the refrigerator overnight.
  • TO REHEAT: Warm gently in the microwave, covered loosely, until heated through.

Nutrition

Serving: 1(of 6), about 1 1/2 cupsCalories: 375kcalCarbohydrates: 47gProtein: 30gFat: 7gSaturated Fat: 2gCholesterol: 73mgPotassium: 802mgFiber: 5gSugar: 6gVitamin A: 6556IUVitamin C: 65mgCalcium: 95mgIron: 2mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

Frequently Asked Questions

Can You Cook Raw Chicken with Rice In An Instant Pot?

Yes! The trick to cooking rice and meat at the same time in Instant Pot comes down to size, variety, and timing. First, you want to select a type of rice with a cook time about the same as chicken. In my experience, the best variety is long-grain brown rice. Second, choose medium-size chicken breast. Small chicken breasts run a higher risk of overcooking, and jumbo chicken breasts may not cook thoroughly.

Can I Make Instant Pot Chicken and Rice with Frozen Chicken?

Not this time. Since you cook the rice and meat in the Instant Pot simultaneously, the chicken needs to be thawed first, so the cook time is the same. While you can put frozen chicken in the Instant Pot, I don’t recommend it for Instant Pot chicken recipes like this one.

Can You Overcook Chicken in the Instant Pot?

Yes, it is possible and chicken can get tough in the Instant Pot. Overcooking is likely why your chicken breast is rubbery in Instant Pot recipes. Chicken does NOT get more tender the longer you pressure cook it.

However, how long you cook chicken breast in the Instant Pot will differ slightly based on the recipe and model of your Instant Pot. I found 20 minutes on HIGH pressure to be the perfect amount of time for the chicken breast to cook through and the rice to become tender.

How to Make Instant Pot Chicken Thighs and Rice

I have not made this Instant Pot chicken and rice with boneless chicken thighs (or bone-in) before, so I cannot, unfortunately, provide specific guidance on this swap. However, I do think boneless, skinless thighs could be used successfully without any changes to the recipe. I do not recommend bone-in, since the cook time is longer.

Why Is My Instant Pot Showing a “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 (the vast majority) of readers have found the same success. A few readers, however, have reported receiving a burn error.

Follow the tips below to ensure the best outcome:
1. Add Liquid. While you don’t have to add water to the Instant Pot specifically, you do need to add some type of liquid to avoid the dreaded “BURN” warning. (The chicken does not need to be covered with liquid in the Instant Pot.) For this recipe, I used almond milk. Low sodium chicken broth is another good option. Avoid dairy milk, which can burn.
2. Scrape Before Sealing. Before you seal your Instant Pot, make sure you scrape the bottom to remove any pieces of stuck-on food left over after sautéing. These pieces of food can trigger a “BURN” warning during cooking.
3. Rinse the Rice. Make sure you rinse your rice before starting the recipe to remove excess starch and keep it from becoming sticky (and again, to avoid the “BURN”). Do NOT use instant rice for this recipe, as it will turn to mush.

If you’d like more tips on cooking chicken in the Instant Pot, check out my complete guide to Instant Pot Chicken.

Related Recipes

See all my fantastic 5 star Instant Pot chicken recipes here.

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating




340 Comments

Leave a comment

  1. Did everything the recipe stated but I just didn’t quite like it. My girlfriend was ok with it but dad didn’t like it either. I had to add more seasoning in order for it to taste like something, however, I’m recovering from Covid so that may have something to do with it. I believe seasoning the chicken before cooking would be a good idea. I have to admit that it was my first time using my instant pot but everything was cooked thoroughly. The rice was too mushy for me though. I did rinse it and put it into the pot after sautéing the onion. Maybe it was because I used the cup of broth instead of the other option the recipe called for. Also had a mild allergic reaction, I think it may have been the coriander.2 stars

    1. I’m sorry to hear that you had trouble with the recipe, JB. The method and timing has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!

    1. Hi Ginny! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!

  2. I’m so excited about this recipe! It is such a fantastic way to cook chicken breast and brown rice! I used jasmine brown rice. I did not have any ginger so I subbed with about a teaspoon of garam masala, which has some ginger in it. The whole family really enjoyed it.5 stars

  3. This recipe was a disaster for us unfortunately. No one liked it (myself, a 3.5 and a 5 year old). The rice was not cooked enough, but the carrots and pepper were over cooked and mushy, the chicken was extremely dry. The taste was very blah…. Eventhough I followed all steps, to the T, I got the burning signal too. Anyway, this was a waste of time and energy.1 star

    1. I’m sorry to hear you had trouble with the recipe, Magouille. I know it can be so disappointing to try a new recipe and it not turn out for you. It has worked well for myself (and others) and I wished it would of been a hit for you too.

  4. Can’t believe how good this recipe is. I had my doubts when I started but followed your instructions and tips and you made a believer out of me. Thank you so very much, Paul Wagner5 stars

  5. this recipe is written on here like garbage. the disclaimers for a burn notice needs to be part of the recipe itself including the advice to Rinse the rice. the itemized specific ingredients need to be at the top of the recipe as well. why is there so much space and words dedicated to vague instructions, only to be followed by more specific advice? this recipe is a waste of time as it’s currently presented. it’s mushy and relatively flavorless as it’s missing so many ingredients that are listed MUCH further down than what appears to be the actual recipe. reorganize this, a 12 year old in grade school could have presented it better

    1. I’m sorry to hear you are having trouble, Brigette. The full recipe and ingredients are listed in the recipe card. There is a convenient “jump to recipe” button at the top of the screen that actually takes you right there. The blog post itself gives an overview of the ingredients and directions, which that is what it seems like you are referring to and not the recipe itself. Hope this helps!

  6. This is the worst recipe I’ve ever used to cook chicken. It’s so bland and there isn’t even measurements for the ingredients. The meal turned out to be mush everything besides the chicken. I couldn’t even get the chicken to shred. This is just terrible. Money wasted on this garbage recipe.1 star

    1. I’m sorry to hear you had trouble with the recipe Jake. The recipe is in the recipe card, right above the area where you commented. You had to scroll right past it to comment. You can also click the “jump to recipe” button at the top of the screen to get you to it faster. If this tips and tricks are not your thing, you can even hit the print button in the recipe card. Hope this helps!

  7. Also after discovering the comments I found out that the actual ingredients are at the bottom of the page. The ingredient list that she gives at the top is a few items you need and not the actual ingredients and measurements for it. I’m out $40 on this crap and wasted Chicken breast. I want my money back l, this is ridiculous.

    1. The recipe is in the recipe card, right above the area where you commented, Jake. You had to scroll right past it to comment. You can also click the “jump to recipe” button at the top of the screen to get you to it faster. If this tips and tricks are not your thing, you can even hit the print button in the recipe card. Hope this helps!

  8. This is a great meal for checking off whole grains, veggies, and protein in a simple and tasty way! I season the chicken and use regular, salted chicken broth in place of the almond milk to add a little extra flavor! :)5 stars

  9. Made this tonight and it turned out well. I saw the comments about burning so I only used 1 cup of rice and the same liquid (low sodium veggie broth). Served with sautéed green beans. Felt like seasoning was fine for me.5 stars

  10. Recipe is fine but you realize that you don’t list onion on the ingredients list. Zoom to my life: walk 2 miles to store, pick up ingredients, 2 miles back. Scroll down to directions and it says to sauté an onion which on not listed in the ingredients.

    Will not be using again. Tasted fine without the onion, but damn… SMDH4 stars

    1. Uhm, I am so confused Cody. Onion is #2 on the ingredient list right under the coconut oil. Were you looking at the overview of the recipe in the blog post or the full recipe in the recipe card?

  11. Made the chicken rice tonight. Really easy in my instant pot. Delicious! I might add more spice mix next time. Thank you for posting it5 stars

  12. 1 cup of almond milk or broth is nowhere near enough for this recipe. My Instant Pot was screaming a burn warning in the first 5 minutes (I used the broth). And yes, I scraped the bottom before cooking and the rice was rinsed. Once I rescraped the burnt rice out of the bottom and added a second cup of broth it worked out fine though. I’d rate 4 stars if the liquid ingredient wasn’t so far off.3 stars

  13. Delicious!! I didn’t have capsicum so added in broccoli with the peas at the end which was yummy. I also sprinkled Garam Masala on the chicken before I put the lid on the pressure cooker which was delicious! I only pressure cooked for 15 mins as I had just 1 chicken breast which was perfectly cooked. I love your recipes they are awesome! My whole family 8 and 3 year old loved it too:)5 stars

    1. I’m sorry to hear you had trouble with the recipe, Jack. A few readers, however, have reported receiving a burn error. To avoid this, rinse your rice before adding it to the Instant Pot. Also, ensure that no food is stuck to the bottom of the Instant Pot before sealing the lid and starting the cook time. Liquid also matters. Some readers have reported using full-fat coconut milk in this recipe with delicious success. Though as far as liquid options, I think it is the riskiest; I have not tested the recipe with full-fat coconut milk.

  14. This was great. I didn’t have quite enough chicken, but added in a bit more veg and it was fab. Definitely workd with brown rice. Leftovers tomorrow and can’t wait!5 stars

  15. Turned out very nice. I added a cup extra liquid (I did half unsweetened cashew and half chicken stock). To use basmati rice, I pressure cooked for 6 minutes with a 10 minute natural release. Rice, veggies and chicken were perfect. Try adding the spices to the sauteed onion for a minute before adding the veggies and rice for better flavour. A few tweaks for my family, but a winner!5 stars

Load More Comments