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.
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Instant Pot chicken and rice is pure cozy comfort.
Instant Pot chicken and rice is what I make when I want something wholesome, filling, and incredibly low-effort.
It’s the kind of dinner that makes you feel like you’ve really cooked… without actually doing very much cooking!
The brown rice turns perfectly tender, the chicken stays juicy, and the carrots and bell peppers soften into the most beautiful, colorful mix. A little ginger and turmeric give it warmth, and the peas stirred in at the end keep everything bright and fresh.
And the best part? It all happens in one pot. (Yes, even the rice.)
Let’s talk about why this recipe deserves a spot in your regular rotation:
- 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.
- 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.
5 Star Review
“It was a HUGE hit!! DELICIOUS!”
— Roxanne —
Ingredients and Substitutions
- 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.
- Almond Milk. My secret to making this recipe taste richer and more satisfying.
How to Make Instant Pot Chicken and Rice
Sauté the Onion (photo 1). You’ll do this in the Instant Pot.
Add Ingredients (photo 2). Add the rice, vegetables, garlic, spices, and almond milk. Scrape the bottom of the pot.
Lay the Chicken on Top (photo 3). Add the remaining liquid.
Cook (photo 4). Cook Instant Pot chicken and rice on HIGH pressure for 20 minutes. Let naturally release for 15 minutes, then vent.
Dice or Shred the Chicken (photo 5). 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.
What to Serve With Instant Pot Chicken and Rice
- Vegetables. Serve this chicken and rice with Roasted Zucchini, Air Fryer Broccoli, or Sauteed Carrots.
- Naan. Homemade Naan would be delicious with this dish (and readers love it too!).
- Salad. Pair this recipe with Creamy Cucumber Salad, Green Goddess Salad, or Brussels Sprouts Slaw.
Instant Pot Chicken and Rice
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 6 servings, about 10 cups
Video
This Instant Pot chicken and rice is tender, flavorful, and easy to make. It’s a healthy, comforting one-pot dinner for busy nights!
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Ingredients
- 2 teaspoons coconut oil
- 1 small yellow onion diced
- 1 ½ 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
- ½ teaspoon ground turmeric
- ¼ teaspoon ground coriander
- 1 cup unsweetened almond milk or unsalted chicken broth
- 1 ½ 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: 376kcalCarbohydrates: 48gProtein: 30gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 73mgSodium: 606mgPotassium: 851mgFiber: 6gSugar: 6gVitamin A: 7949IUVitamin C: 85mgCalcium: 98mgIron: 2mg
If I use fresh broccoli would I add at beginning or after cooked?
Hi Jen, I haven’t tried it myself, but if it were add at the beginning it would be overcooked. If you decide to experiment, I’d love to know how it goes!
Hi Erin ,
Thank you for the response. I used fresh broccoli by putting the large stems in with the other veggies and cut the crowns into small pieces and mixed them in the rice at the end with the shredded chicken. Delicious recipe !
Yay! Thanks Jen!
For some reason when I made this the chicken was absolutely raw after the suggested time
I’m sorry to hear you had trouble with the recipe, Renee. Could you tell me what the internal temperature of your chicken was? Lots of variables as to why that may have occurred, but it’s really hard for me to know without being in the kitchen with you. I’d probably add a few extra minutes of cooking, next time if the problem continues.
Smelled good but the rice totally stuck to the bottom of the pot! I rinsed the rice and everything.
I’m sorry to hear you had trouble with the recipe, Kayla. In order to troubleshoot, did you use brown rice? Also was there any steam coming out of the instant pot while it was coming to pressure? If any steam gets release, it means that there is less water inside and can cause issues during the cooking process.
This is a wonderful recipe. I added green beans, mushrooms and then spinach at the last with the peas. I also didn’t have any turmeric so I just used Curry. I used a near East brown rice pilaf mix and added the spice packet. And I used oat milk, extra creamy. I needed to add another half cup of the extra creamy oat milk. The chicken was incredibly tender and the end result was just delicious, comforting but healthy.
Great to hear! Thank you Sally!
I loved this recipe and will definitely be making it again. I substituted near East brown rice pilaf along with the spice sack, and I added green beans and mushrooms to the saute. Then I did fresh baby spinach along with the peas. At the end. I also used oat milk extra creamy. Delish!!!
Glad it worked! Thanks Sally!
This was so flavorful and delicious – not to mention easy to put together! I ended up using all frozen vegetables, which cut the prep time even more.
This will definitely go into regular rotation in our home.
So glad to hear, thank you Suzanne!
This is delicious! I wondered if the amount of liquid to rice was enough. It was! The flavour is great, the addition of broccoli as one other reviewer suggested was a great addition, and all in one pot. And it’s a pretty meal with the bright colours. The only question I have is how did you keep your peppers looking like peppers. Mine went to mush..still good but not attractive like yours.
Thanks so much for another great recipe.
Hi Jane, I’d cut them larger next time. They are soft but not normally mush. Hope this helps and glad you enjoyed it!
Sorry, I wanted to like this recipe but it was horrible. Chicken was rubbery and the spices didn’t come through. I used brown rice as indicated and it was undercooked.
I’m sorry to hear that you had trouble with the recipe, Tom. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.