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

Easy instant pot chicken and rice with vegetables on a white plate

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This healthy pressure cooker chicken and rice recipe is everything we need in a healthy weeknight meal (along with Chicken and Rice Casserole).

  • It reheats like a champ—making it perfect for lunches all week long.
  • The warm spices give the rice a captivating and comforting aroma and taste (like my favorite Instant Pot Butter Chicken).
  • AND the pressure cooker leaves you with just one pot to clean in the end for an easy chicken dinner.

With its healthy servings of lean protein, vegetables, and whole grains, this recipe is an overachiever in the best possible way.

Easy golden Instant Pot chicken and rice with peas

5 Star Review

“I will for sure be trying this recipe again, as I can tell it’s a good one packed with nutrition and flavor.”

— Jenna —

How to Make Instant Pot Chicken and Rice

This Instant Pot chicken and rice is wonderful, vibrant, filling, and incredibly good for you all at the same time.

It’s a case study for the weeknight one-pot meal magic that occurs when fresh ingredients meet everyday kitchen staples, which for me include dry whole grains like brown rice and a well-stocked spice cabinet.

Instant pot chicken and rice healthy is a 5 star instant pot chicken recipe

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 (the vast majority) 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 (and any Instant Pot recipe) every time:

  • 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. 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 (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.


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.)

Ingredient Note

Do not use instant rice, as it will not hold up in the pressure cooker. I also cannot recommend white, basmati, regular jasmine 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.

  • Carrots + Bell Peppers. Colorful and healthy additions that also add delicious flavor.

TIP!

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.

  • 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.
  • I do not recommend regular dairy milk, as it may curdle.
  • 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 in the Instant Pot.
Rice, red bell peppers, and carrots in an Instant Pot
  1. Add the rice, vegetables, garlic, and spices. Splash in some of the almond milk.

TIP!

Don’t Forget! After adding some almond milk, scrap the bottom well to remove any stuck-on food before sealing the Instant Pot.

Two chicken breasts in an Instant Pot with vegetables and rice
  1. Add the remaining liquid and lay the chicken on top.
Easy instant pot chicken and rice in a pressure cooker
  1. Cook Instant Pot chicken and rice on HIGH pressure for 20 minutes. Let naturally release for 15 minutes, then vent any remaining pressure.
Golden instant pot chicken and rice ready to serve in a pressure cooker
  1. Dice or shred the chicken, then return to the pot with the peas. Give everything a stir, top with cilantro, and serve. ENJOY!

Recipe Variations

  • To Make on the Stovetop. See 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

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 in individually portioned airtight containers. Store in the fridge for up to 4 days or freeze for the perfect grab-and-go lunch option.

What to Serve with Instant Pot Chicken and Rice

Recommended Tools to Make this Recipe

The Best Pressure Cooker

I have found that I can do everything with this Instant Pot. It has 7 different cooking functions, plus safety features, and cleans easily!

Easy instant pot chicken and rice with vegetables on a white plate

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

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

So simple yet so satisfying, this pressure cooker chicken with rice is sure to become an “instant” family favorite.

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 completely.

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 this recipe.

Can You Overcook Chicken in the Instant Pot?

Yes, it is possible. 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. I do think you could use boneless, skinless thighs with success and without any changes to the recipe. I do not recommend bone-in, since the cook time is longer.

Easy instant pot chicken and rice with vegetables on a white plate

Instant Pot Chicken and Rice

4.85 from 99 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 mins
Cook: 45 mins
Total: 1 hr

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.

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

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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!

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290 Comments

Leave a comment

    1. Hi Stef! I’ve only tested the recipe as written so it would be hard to say. If you decide to experiment, let me know how it goes!

  1. I couldnt find almond milk today, would walnut milk work? I figured that should be similar enough to almond milk and not so much a dairy product. They also had oat milk but went with another “nut” milk in the walnut milk choice

    1. Hi Kevin! It should work, but now sure what the flavor outcome would be. If you decide to experiment, let me know how it goes!

  2. I used brown basmati rice (cooks similar to white rice, FYI) and cut the chicken into smaller pieces. I cooked it for 6 minutes with a 15 minute NPR. It was cooked beautifully!

    The only thing that completely surprised me is that even with all the beautiful spices, it tasted bland. We added more salt to help today, but next time, I might double the spices. This is my favorite kind of meal for leftovers, so I’m sure I’ll make it again!4 stars

    1. Hi Donna! Thanks for your feedback! We love it this way but yes, you can definitely adjust the seasonings to your preference.

  3. having grown up eating arroz con pollo every holiday and family gathering…..this HOLDS UP!! I have the instant pot duo mini 3 qt and I use the frozen mixed veggies bag (usually 3/4) and call it a day. Never got a burn warning – and if you do its likely the IP you’re using! May take some trial and error, but for what its worth I’ve followed this recipe to the T (outside of the frozen veggies) at least 5 times before, with many more to come, and have always had success.5 stars

  4. We made this last night and it was super delicious! I did double up on turmeric and cumin, which made for a flavorful meal. I added a can of coconut milk and about a cup of veggie broth I had left over in the fridge (just to be sure I had enough) and I ended up simmering away liquid for about 10 minutes with no issue about burn notices. We seasoned and browned the chicken beforehand and I only pressure cooked chicken for 10 minutes and rice for about 15. We shredded the chicken and added it back into the pot and it was a really fantastic meal that my kids liked also. I added cayenne pepper to my bowl and it was thoroughly enjoyed. Great meal, thank you!5 stars

    1. Hi Remy! I haven’t tested the recipe this way, so I can’t say for certain. If you decide to experiment with it, I’d love to hear how it goes!

  5. It was delicious, however followed recipe to the letter and got a burn notice… fought through it, not sure recipe came out as intended but everyone ate it….3 stars

    1. Glad you enjoyed it! It really seems like different Instant Pots have different levels of sensitivity which is why you might of gotten a burn notice. Some others have reported back that they add more oil in the beginning but haven’t tried it myself since I do not get the burn warning.

  6. Hello Erin! Is there any way to adapt this recipe to either slow cooker or stove-top method? Can’t wait to try it!

  7. Couldn’t get this together. I gave up after the third time I got a burn notice. (cleaned pot, added more liquid – chicken stock)1 star

    1. I’m sorry you to hear had trouble with the recipe, CB. I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too! It’s hard to say what went wrong without being in the kitchen with you.

  8. I was excited about this due to seasonings. However, I ran in to the problems others did of getting the burn notification on my instapot. Not once but 4 times. I followed the recipe to the letter except I omitted the peppers and peas and added broccoli and still burn. By the time the final burn occurred I had added in total about 5 additional cups of liquid and removed everything and cleaned the entire instapot. I don’t know why I had such an issue. It was very disappointing. I still think the recipe can be good but for now I definitely can’t say that at all. Unfortunately I will not try this again.2 stars

    1. Hi D! I’m sorry to hear you had problems with the recipe. Is there water or air escaping when your pot is coming up to pressure? Also some models are just more sensitive than others which is why some have great success with the recipe and others don’t. Other modifications may have also resulted in issue with the recipe as well.

  9. Hi – This ends up making too much rice. I am thinking of cutting to 1 cup, maybe 3/4. If I do, should I reduce the almond milk? If so, how much?5 stars

    1. Hi Alex! I’ve only tested the recipe as written, so I wouldn’t be able to advise on how to reduce the amount. If you decide to experiment, let me know how it goes!

  10. This recipe was a new type of dish for us. It was a HUGE hit!! I didnt have ginger so i sub’ed a small amout of cinnamon. I also used chicken thighs instead of breasts, used half the amount of cumin (to much gives my husband a migrane), a wild rice blend, and also used 1/2 a cup of coconut&almond milk and 1/2 a cup of chicken broth. DELICIOUS!

    This was also my first time to use a instapot and this recipe definitely made it easy to use it without knowing how.5 stars

  11. I made this for the whole family, including two teenage girls, and everyone loved it. I really liked the idea that the veggies were in it and they tasted so good that they ate them all.
    My advise is to be sure to prep all of the veggies before starting so everything is ready to add to the pot.5 stars

    1. I’m sorry you to hear had trouble with the recipe, Caz! I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed it, so I really wish it would’ve been a hit for you too! It’s hard to know what went wrong without being in the kitchen with you.

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