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

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    1. Hi Julie, I’m sorry but I can’t recommend it because I haven’t tested it, and other rice recipes I have done in the slow cooker in the past have come out mushy, so I’m hesitant to recommend. I would suggest the stove top method if you don’t have an Instant Pot!

    1. Hi Lisa! I’m afraid I can’t recommend this swap. Instant brown rice I’m afraid won’t hold up in a pressure cooker. Also the cooking times are very different. Instant brown rice cooks in 10 minutes on the stove vs. long grain brown rice which cooks in 50. I know that might not be the answer you are hoping for, but I do want this to turn out for you and the type of rice is very important. If you do try the dish, I hope you love it!

    1. Hi Danielle, I haven’t tried either one, but I think that could work! If you do swap the grain, I would recommend following the stovetop directions since that would be a safer bet than the Instant Pot and adjusting the liquid ratio and cook time accordingly.

      1. Thanks Erin….perfect since I do not have an Instapot anyway! :) This looks so awesome I was going to borrow my mom’s but may just try on the stove. Thanks!

  1. This was so ridiculously easy AND delicious. I’m  not kidding when I say it took less than an hour  (including going to the grocery store!!!!) from start to finish. Make this dish! 5 stars

    1. What would you recommend substituting any coconut product with. My hubs is allergic but I still want that creaminess.

      1. Angie, you could swap it for water when cooking, then stir in a splash of heavy cream at the end. I hope you all enjoy it!

      2. I believe almond milk or chicken broth were both recommended. The almond milk with coconut was an alternative. Hope that helps.

  2. We LOVED this recipe. I’m new to the instant pot and somehow I managed to not mess it up. :) the rice is super flavorful and the chicken is really tender. One my favs!5 stars

    1. Laura, I’m so glad to hear the recipe was a winner! Thanks so much for giving it a try and taking the time to leave this great review!

  3. I’m having trouble locating the Almond Coconut blend (one more place to try!–Almond Breeze’s locater function is great, down to providing a list of their products the store stocks). How will the taste be affected using the plain Almond variety instead? Also, if there are not dietary preferences/restrictions, will this work with regular milk?

    This is on my list for Friday night dinner–I’ll report back afterward, as anything lunch-worthy is appealing to this eat-at-my-desk girl!

    1. Hi Wanda, you can use regular almond milk, but the rice will have less of a coconut flavor. Make sure to use unsweetened if you go that route! I also think light coconut milk would be delicious, or even a mix of two-thirds light coconut milk and a bit of water. I wouldn’t recommend using dairy milk as it would throw the flavor and consistency off. I hope you enjoy the recipe!

    2. I’m so glad this was asked and answered. I didn’t want to buy a huge thing of almond milk and only use 1 cup. I’m going to try the light coconut milk.

    1. YAY Mabel! I’m so glad to hear the recipe was a hit. Thanks for taking the time to leave this awesome review!

  4. I was thinking of making this for a group of 8. Do you think it would work if I doubled the recipe? Would I need to adjust the cooking time? Thanks!

    1. Caitlin, I think if you have an 8-quart or larger Instant Pot, you could get away with doing 1.5 times the recipe, but since I haven’t tried it this way, it would still be a bit of an experiment. If you do decide to play around, I’d love to hear how it turns out!

  5. Hi Erin,

    I don’t have an Instant Pot but do have an electric pressure cooker. Could you advise on how I would make this recipe using the pressure cooker instead? Even better – general tips on converting Instant Pot recipes for a pressure cooker.

    Thanks so much.

    1. Hi Linda, I can’t personally advise on all electric pressure cookers as the Instant Pot is the one I have, but I bet there are some helpful internet resources if you do a search. If your model can’t sauté in the pot itself, I’d do that step on the stove and then transfer for the pressure cooking part. This recipe cooks at high pressure for 20 minutes (noted in the instructions), so if your model has a high pressure setting, that part should be the same in theory!

  6. I have a coconut allergy; thus, I cannot use any coconut products at all. The recipe looks interesting, but I may have to find some substitutions.

    1. Hi Roland, you can use regular unsweetened almond milk and use another oil as well. Of course the flavor will be a little different, but I hope you enjoy the recipe if you do give it a try!

  7. Quick, easy,  and delicious!!!  I substituted mushrooms for the red pepper, and omitted the peas.  Will be making this again!!   Thanks for great heathy recipe! 5 stars

    1. Angela, thank you so much for giving the recipe a try and leaving this review! I’m glad to hear you enjoyed it!

    1. Hi! I haven’t run into this, so I’m afraid I don’t have any specific advice to offer. I’d suggest looking online for additional troubleshooting resources. I’m sorry I can’t be of more help!

      1. I’m making it right now and my IP showed the ‘burn’ warning before it was up to pressure. Someone online suggested more liquid, so I just added more almond-coconut milk (about 3/4 c), and restarted. It appears to be working. Fingers crossed!

          1. Thanks, Erin. Adding liquid seemed to satisfy the IP’s “brain” — I was able to restart, and there was no more burn warning. The dish turned out delicious. Note: Clean-up afterward revealed a bit of scorching on the bottom of the pot, but it was easy to get off.5 stars

        1. I also had the burn warning on my instant pot. Solution was to add more liquid. In this instance I used coconut milk. It turned out great.5 stars

      2. My Instant Pot is only a couple years old, but it does not have the “burn notice” feature.
        No mention of this in troubleshooting section either. We really struggled with this recipe. I’ve not had much experience with making rice in the IP. Symptom: the IP seemed to get up to temperature, but never popped the bolt, so never went under pressure, and the timer started counting down (several times!). We determined that it is very important to get the pot deglazed, this was causing the IP to act like it was in a protect mode. At first I thought it needed more liquid to create the steam to close the system, but nothing I did would make it go under pressure. Finally, removed everything and scraped and washed the pot, put the chicken on the bottom (It had been slowly cooking, since the IP never really turned itself off) and the rice mixture on top.

        Set it to poultry for 10 minutes. Let it natural release. The flavor was amazing! We’ll get it right the next time. I plan to deglaze with some chicken broth. Maybe cut the rice down to 1 cup. Not giving up, just need to learn the finesse with rice dishes. Thank you very much for the recipe5 stars

    1. Hi Sarah, yes! I think light coconut milk would be delicious, or even a mix of two-thirds light coconut milk and a bit of water. Enjoy!

  8. Do you think there is a way to use cauliflower rice instead to cut the calories? Thanks this looks delicious!

    1. Hi Lauren! If you’d like to do this, I’d suggest sauting the chicken and veggies on the stove with the spices (omit the milk), then serving them over cauliflower rice like a stir fry, as the cauli won’t hold up in the pressure cooker this way. I hope that helps and that you enjoy the recipe!

  9. Looks amazing, but I am concerned at the ratio of rice to almond milk. It really is 1 & 1/2 cups rice to 1 cup almond milk?

    1. Hi Erin! Yes, that is correct. The Instant Pot liquid ratios are different than the stove. I hope you enjoy the recipe!

  10. I’ve heard that you can pressure cook even from frozen and I was wondering if you think this recipe could be made with all frozen produce? How would that affect the cooking time?

    1. Hi Adrienne, I can’t say for certain since I haven’t tried myself, but because most of the veggies in this recipe are sautéed prior to the pressure cooking step, I don’t think starting with frozen vegetables would affect the cooking time much. They can release quite a bit of liquid as they are cooked, however, which could affect the dish. (The frozen peas added at the end are already thawed, so that part wouldn’t be any different.) I’ve only tested the recipe as it’s currently written, so I’m sorry I don’t have any specific recommendations to make!

  11. My husband LOVED this dish and he’s a super picky eater. I doubled it so we’d have enough for another meal (I have an 8 qt instant pot) and it turned out great. THIS ONE IS A KEEPER!5 stars

  12. I just made this and it was super simple and made a couple days worth of meals for me.  I loved how easy the chicken shredded and the flavor it had.  5 stars

    1. I’m glad it was a winner, Tammy! Thank you so much for trying it and taking the time to leave a review!

  13. HI Erin,

    Have you tried this with just regular jasmine white rice? I have an abundance of that at home.

    Thx!

    1. Hi Peter, I mention this in the recipe notes, but I cannot recommend white or any other type of rice, as I have not tested the recipe this way. Cooking times and liquid ratios vary between types of grains, so for best results, I recommend sticking with long grain brown rice if you’re making this in the Instant Pot. If you do it on the stovetop (see the recipe notes for my best guess on how to do it!), you may have better luck using regular jasmine rice as you’ll be able to control the cooking time. The liquid ratio will have to be adjusted, though, so it would be an experiment.

  14. I know it will totally affect the flavor, but I’m hoping to avoid going to the grocery store! I’m gonna try this use by veggie stock instead of the almond milk. Fingers crossed!

  15. Hi there. Could I use boneless, skinless chicken thighs the same way as chicken breasts in this recipe?

  16. I made a couple of adjustments to this wonderful recipe. First, I don’t like chicken breasts so I used boneless skinless thighs. Second, rather than cutting up the chicken after cooking, I cut it into bite sized pieces before placing it on top. That way, when cooking is done you stir in the chicken along with the peas!5 stars

    1. Hi Pamela, thank you so much for sharing your adjustments! I’m so glad to hear you enjoyed the recipe.

    1. Hi AJ, I haven’t tried this, and the ratios may be different in the curry powder, but if you don’t have the other ingredients, it’d be worth a shot to try it! If you do decide to experiment I’d love to know what you think.

  17. Hello Erin
    I tried to be clever and used Safron rice that I had in the cabinet. It kept burning up on the bottom of the pan and the instant pot would automatically shut down with a burn message on the screen. I finished off in Saute mode and it was delicious. 
    Will try again with long grain rice tomorrow night. 5 stars

    1. Hi! I haven’t tried it myself, but I think you could quickly sear the chicken first and keep the cooking time the same. I hope you enjoy!

  18. I was skeptical of this dish because I didn’t think that was enough liquid, and I also worried the chicken would get too dry.  I decided to trust the process, and i’m Glad I did.  It was delicious!  Next time, I would add a little more ginger and coriander because I like a little more spice, but it was very good, and there are plenty of leftovers.  I toasted the coconut chips in a frying pan, and it was worth the extra step to do so.  I will check out your other recipes.  Thank you.5 stars

    1. Erika, thank you so much for taking the time to give the recipe a try and report back! I’m happy to hear you enjoyed it!

  19. We made this for dinner tonight, exactly
    like the recipe directs and it was FANTASTIC. 
    Thank you for this wonderful dish!!!5 stars

    1. Susan, I’m so glad to hear you enjoyed the recipe! Thank you for taking the time to leave your feedback!

    1. I’m happy to hear it was a success, Gina! Thanks so much for giving it a try and reporting back!

    1. Hi Nikki, the Instant Pot still needs some liquid to cook, so even if you don’t use rice and just cook the chicken and vegetables, you’ll probably still need about 1/2 cup of liquid in the pot. Since I developed the recipe with rice, you’d be experimenting—the sauce will be quite thin and watery without the rice.

  20. I substituted 1 can of coconut milk for the almond milk. It came out tasty and good, but with just a little too much liquid. The next time I will increase the rice to 1 3/4 cups. I also sauteed the ginger and garlic briefly with the onions.5 stars

    1. Thanks for sharing your notes, Gareth! It makes sense that it came out more liquidy since there’s more in a can of coconut milk than the 1 cup in the recipe. I’m so glad you enjoyed it!

  21. First off thanks for the great recipe!  I think that the can of coconut milk has a smaller amount of water than the same amount of almond milk due to the coconut’s high fat conent.   It came out pretty great, and coconut fat is all good, right?5 stars

  22. My whole family enjoyed this dish. Thank you for sharing it! I used unsweetened almond milk (couldn’t find the blend), browned the chicken a bit on each side with the onions, removed the chicken and added 1/4 cup water to deglaze – the brown bits add flavor but will cause a burn notice if you don’t deglaze, and I used frozen green beans (didn’t realize that I was out of peas. Oops!)5 stars

    1. I’m glad the recipe was a winner for everyone! Thank you so much for taking the time to give it a try and report back!

  23. This recipe is a winner! I made it exactly as written for dinner last night. The veggies come out nicely cooked and not soggy the chicken is so tender I shredded it and put it back in with the rice. I will adjust the spice upward next time and add a peppery spice like cayenne or hot pepper sauce. This was easy to make and delicious!5 stars

    1. Thank you so much for taking the time to review the recipe, Barbara! I’m so glad to hear you enjoyed it.

  24. I made this tonight and yum! My rice came out a little under but I have a new pressure cooker and I had never done brown rice in it before. I figured out mine needs a little extra time for brown rice with other ingredients in mine, so next time I will adjust that. The flavors are so good I will definitely make it again with the time adjusted for my pressure cooker. It looks beautiful and the flavors are great! 5 stars

  25. Oh my, this is just fantastically delicious! Thanks for a great recipe that I will be making many times.5 stars

    1. YAY Janna, thank you so much for giving it a try and taking the time to report back! I’m glad to hear you enjoyed it!

  26. hi, I noticed you do not brown the chicken first. And somehow you seem to get a nice color to the chicken, rather than the boiled chicken look that I get when I just pressure cook the chicken without broiling or browning it. Did you throw the dish into the cast iron pan (shown in the photograph) and broil it for a bit to get that golden look?

    1. I do not! The chicken has that nice color from the spices alone. The skillet was just for plating and to show the dish in the photos. You can watch the video for a step-by-step also.

  27. Holy cow amazing. I made this with coconut milk and water instead. Half a can with enough water to make 1c total. Worked great.5 stars

    1. Leslie, I’m so glad to hear it was a hit! Thanks so much for sharing your tweaks and for taking the time to review the recipe!

    1. Hi Sallie, the cook time is necessary for the rice, but I think your suspicion is correct that tenders will cook more quickly, so if that doesn’t bother you, you could use them instead of chicken breast. I hope you enjoy the recipe!

  28. Those was really good. I admit I added 1)4 cup water and my rice was kind of mushy. I left out the peas and added a Serrano pepper. The chicken was very tender and it had great flavor. Garnished with cilantro (a must!) and green onions. Yum!! I made mine in a 3qt and used the amounts, except less chicken.5 stars

    1. Hi Mary! I am absolutely thrilled this recipe was a hit with your family! Thanks so much for the positive feedback!

    1. Hi Barb! I think you need to adjust both; I’ve only done the Instant Pot with brown rice, so I’d try to reference a few other recipes for the amount of liquid and cooking times. If you decide to experiment with brown rice, I’d love to hear how it goes!

  29. This was my first instant pot recipe! This was tasty, but I found that pressure cooking for 20 minutes was too long (I followed the recipe exactly). My rice and carrots came out a little too much on the mushy side. Next time I might try 15 minutes.  5 stars

    1. Hi Michelle! If your veggies got mushy, I’d suggest cutting them a little larger next time. If the rice was mushy, a shorter cooktime should help (did you use brown rice? That makes a difference too). I hope you love it even more the next go around!

  30. Hi, I’m new to using the IP, but if I’m reading right you put the raw chicken on top of the rice? I’m a little hesitant to add raw chicken so I’m just making sure you didn’t cook it at all before putting it in. 
    Thank you so much! 

    1. Hi Mandy! That’s right, you add the raw chicken. It will be nice and cooked when the recipe finishes :)

  31. I’m swooning over this color – what a gorgeous dish! Love the combo of spices in here too!5 stars

  32. This was just amazing. My husband I both loved it. I followed your instructions regarding stirring the rice thoroughly so as not get a burn notice and I had no issues. This was is going in the “regular meals” binder. I have made many of your recipes and they are easy, healthy and delicious. So thankful for your blog. I am in my late 50s but still struggle with the whats for dinner question and you have helped a lot!!5 stars

  33. Made it for some friends after a killer bike ride. So good. And healthy. Used edamame and served with avocado. California style!5 stars

    1. Ten, my guess is you might have chopped the vegetables smaller than what the recipe stated. The instant pot can really do a number on them! I’m glad you liked the flavors!

  34. This was my very first instant pot recipe today, right after UPS showed up. I doctored it to our tastes and added a little more turmeric, some sriracha, coconut milk w/ water, etc. It turned out great! Love the addition of toasted coconut. I made a huge batch and I’m going to add it to some yogurt I’ll be making with the pot. You should definitely do more IP recipes :)5 stars

    1. SOOOO happy to hear that Hannah! And I have a bunch for you right here: https://www.wellplated.com/category/recipes-by-type/instant-pot/ :)

    1. Yep! I added more coconut milk and cooked it a bit longer in the beginning and during the pressure cooking, turned out perfect :)

  35. I used this recipe for my first ever insta pot experience and it was DELICIOUS! I may have made a mistake because the end product was a little soupy. It ended up working out though, more flavor for the chicken to absorb! Thank you for posting!5 stars

  36. This recipe is amazingly fast and SO GOOD. I made the following changes – 1/2 can of coconut milk instead of the Almondbreeze stuff, subbed coriander for garam masala, and added a bit of cayenne to taste. It came out beautifully!5 stars

  37. Can you substitute olive oil for coconut oil?  I’d rather not buy a jar of coconut oil if I don’t have to.  Thanks!

  38. I will definitely have to try this recipe. Looks so delicious! I’ll have to find a substitute for rice since I am following a keto diet/low carb diet. Will cauliflower rice work?5 stars

    1. Hi Iaona, if you’d like to do this, I’d suggest sauteing the chicken and veggies on the stove with the spices (omit the milk), then serving them over cauliflower rice like a stir fry, as the cauliflower won’t hold up in the pressure cooker this way. I hope that helps and that you enjoy the recipe!

  39. Made this per recipe except cubed chicken before cooking. Tasted pretty good but I think next time I will add more seasonings. I did not have any “burn” issues with my 6qt IP Thanks! Will definitely make again!5 stars

  40. This was my first instant pot dinner and it was a huge hit! Can’t wait to try more of your wonderfull recipes.5 stars

  41. Hey Erin,

    I want to make this, but plan on using leftover cooked chicken. Do you think I need a change anyting in the recipe?

    1. Hi Olivia! I haven’t tried the recipe this way, so I can’t say for certain, but if you use leftover chicken, you will probably want to wait to stir it in til the end and warm through. The rice may be less flavorful since it won’t get the juices from the cooking chicken. If you decide to experiment, I’d love to hear how it goes.

  42. I made this tonight. I only had short grain brown rice (and I know that it takes a long time to cook, so I thought I give it a try.) The rice was perfect in the dish! I don’t love the flavor of turmeric but once I added the cilantro and some lime juice, it was great. Additionally, I only had hemp coconut milk and it was perfect. Thanks for the great recipe!!!5 stars

  43. Very tasty and so simple and healthy too. Just got an Instant Pot and still experimenting with recipes for it, this one is definitely a keeper. I use a mix of coconut milk and a little chicken stock and it worked out fine. I’m not a huge fan of wholegrain brown rice but it was perfect in this dish, I used wholegrain basmati and wild.5 stars

  44. We made this last night, and it was delicious. It was our first meal using coconut oil. One little shortcut: we cut the vegetables into large pieces then we chopped them in the food processor. We also added an additional 1/4 cup of almond-coconut milk in the rice mixture as well as the juice of 1/2 an orange on top of the chicken just before we closed the Instant Pot. Heated up the leftovers this morning with a little chicken broth, and packed it in a Thermos for my 13-year-old daughter’s lunch. Oh, and I saved some leftovers for my own lunch. This meal will become a regular occurrence at our house. Thank you!5 stars

  45. I make this meal at least once a month. My boyfriend usually requests it twice a month. :D And since it was such a hit in my home I made it for my cousin and her family while she was recovering from a double mastectomy: they all loved it too! This is a real winner, Erin!5 stars

  46. Absolutely delicious and wonderfully colorful! Love the spice mix/ ginger combination. I doubled the “milk”, used thigh meat, just one bell pepper (organic – expensive!), small bag of peeled baby carrots, avocado oil instead of coconut. Was short on meat (1.3 lbs), so added a can of great northern beans (rinsed & drained) at the end, with the peas. With the milk doubled, it was perfect- not at all watery or soupy. I’d suggest including the frozen peas even for folks (like me) who aren’t huge fans. They add a nice bit of crunch and I didn’t find their flavor coming through.

    Thank you, Erin! (And thanks for the introduction to the Almond – Coconut milk; I did not know of the blend. Nice!)5 stars

  47. I made this tonight, it was delish!! My husband ate almost all of it. 

    I did change a couple things- i used a can of coconut milk instead of the almond milk because I had it on hand and I also diced the chicken. I browned it with the onions, garlic and ginger before adding the rice and veggies. Gotta love the sauté function! Adds so much flavour. 5 stars

  48. I’m curious about how spicy this dish is with all of the spices. I have a picky eater (my husband) and just want him to enjoy it. I’m not telling him what’s in the dish just to make sure he at least tries it. So, how spicy is it, and how much coconut flavor does this have?

    1. Julie, the coconut flavor is VERY subtle. The spices have warmth and flavor but are not “spicy” per se (similar to how cinnamon is a spice but isn’t actually hot). Turmeric is the strongest flavor and a little goes a long way, so if you are nervous about keeping the flavor down, I’d cut back on it. You can always add a tiny pinch more at the end. I’d love to hear what you both think!

  49. This was really really yummy ! I used canned light coconut milk and omitted the ginger because I didn’t have on hand and still amazing ! So much flavor ! Definetly a must make ! 5 stars

  50. I’m new to the InstaPot bandwagon…currently borrowing my daughter’s…found this recipe searching for chicken ideas. Instead of frozen peas, I used raw sugar snap peas & added them with all the veggies. Also, I added ALL the milk at once & dumped the veggies on top. Turned out great…thank you!5 stars

  51. I am a single professional and am always looking for healthy, easy, tasty lunches to make ahead in the instant pot. Just tried this recipe and boy-o is it good! I followed the recipe exactly as written and am very happy with how it turned out. I had enough for my lunches and to freeze a container for when I’m crunched for time in the future. Thank you!!5 stars

    1. I followed the recipe exactly and had no issues with the burn notice at all. The rice cooked perfectly and nothing burned so I’m not sure why the others are having issues?5 stars

      1. It seems to depend on the Instant Pot model in some cases—is yours an older or newer model? I’m glad to hear you enjoyed the recipe, Justine! Thanks for taking the time to report back.

  52. I wasn’t sure how this would turn out, being that you only use 1 cup of almond milk for 1 and a half cups of brown rice. But I have to say it turned out great, the rice is the perfect consistency and the flavors are nice. I had to add more salt, and I added black pepper and cayenne bc I wanted it spicy. Simple tasty meal, I’ll be making again!5 stars

  53. I don’t have almond milk. Can I substitute with equal amount of chicken broth? Would it be dry since it’s brown rice (liquid to rice ratio is normally diff with white rice I think)?

    1. Hello! Yes, you can use chicken broth. Other readers have also successfully used light coconut milk or coconut milk beverage. I hope you enjoy it!

  54. Thank you for your reply! I ended up finding a can of lite coconut milk in my pantry! This dish has a very good and mild flavor. Mine did come out a little “mushy” but I think I know what I might’ve done incorrectly. I did rinse my long grain brown rice VERY well. However, I think I should’ve sauteed the onions and veggies longer to cook some of the liquid out. I think in my haste to get everything going, I did not perform that step thoroughly. I also didn’t have any almond coconut milk. I used 2/3c of lite coconut milk and 1/3c of water = 1c of liquid. I know others have commented that it didn’t seem like enough liquid for the amount of brown rice. But it is! I think if I’d sauteed the onions/veggies longer, this would’ve came out with the consistency like the recipe photo. I used a 6-QT-DUO IP and did not get the burn error. I DID make sure I deglazed the IP properly (although not much was there because I did not brown/saute thoroughly). So, my tips would be to make sure to rinse the brown rice really well, saute the onions/veggies really well, deglaze the pot, and add some cayenne pepper for a kick if you want some spice! Basically, follow the recipe as written and cut the veggies in the size recommended. This is a very good recipe and I look forward to making it again soon. Thank you!5 stars

    1. Thanks for reporting back! I’m glad to hear you didn’t have any issues with the burn warning and that you enjoyed the recipe!

  55. This was one of the first meals I’ve made in the IP and I’ve really enjoyed it.

    One problem though. The peppers melted into flecks of red and the carrots disolved to tiny pebbles.

    Did I cut them too small perhaps?5 stars

    1. Hi Mike, I’m glad to hear you enjoyed this recipe! Yes, the smaller the veggies are, the more they’ll disintegrate, so you can cut the veggies a little bigger next time if you want them to stay more intact.

  56. I made this for my the boyfriend + me for our meal prepped lunches. It made about 5 servings. The rice is AMAZING. I couldn’t find the almond breeze coconut milk, so I used half a cup of canned coconut milk and half a cup of unsweetened original almond milk I had on hand already. Next time, I’ll use even more coconut milk to get more of that delicious flavor. My only issue was that my chicken was totally raw after 20 minutes. Granted, these were enormous chicken breasts and my instant pot is the duo mini (not 6 qt). I just threw it in a frying pan because the rice was perfect- no harm done. I did season the chicken with the spices used for the rice and I’d do that again. Gave the chicken really beautiful color. I will definitely make this again, just with a few changes next time. Thank you for sharing!!5 stars

    1. Hi Maggie, I’m so glad you enjoyed the recipe! That’s very strange that the chicken was still raw, but you’re right that their size and your IP could have affected the timing.

  57. Very good! Left out the peas (don’t like them). Husband loved it and healthy too! I will keep this as one of my recipe favorites.  P.S. No burn message. 5 stars

  58. I made this tonight, and we loved it! I did add some extra spices to taste, as the recipe suggested. I also added about 1/4 cup extra of almond coconut milk. It turned out creamy and delicious. Also, I highly recommend adding the cilantro … it adds dimension to the flavor. Thanks for another great Instant Pot recipe! Keep them coming, Erin! :-)5 stars

  59. Great flavor! However the veggies ended up becoming very mushy. The rice and chicken texture were spot on. I ended up using the 2/3 lite coconut milk with 1/3 water like you suggested instead of the almond milk. Any ideas as to how to trouble shoot?5 stars

    1. Hi Lauren! I’m sorry you had trouble with the vegetables in this recipe. I have not heard of this issue and am not sure what might’ve happened. You could try cutting your vegetables a little bit larger next time and see if that helps. I’m happy to hear that you enjoyed the flavors in this dish!

    1. Paul, you could cook a vegan protein separately (such as sauteed tofu cubes) then stir them in at the end. I hope you enjoy the recipe if you decide to experiment!

  60. Hi Erin,
    Thank you for this receipe. We really enjoy it. I have made a couple of your receipes and i find them easy to follow and they are really yummy. I have just found that the last two times i have made this receipe, my rice has turned out mushy. I followed the receipe exactly and did not add additional liquid. Should i maybe cooking it longer? I find my instant pot creates additional moisture.

    Thank you?5 stars

    1. Hi Josie! I’m so happy you’ve enjoyed this recipe and the others you’ve tried from my site! If the rice was mushy, a shorter cook time should help (did you use brown rice? That makes a difference too). I hope you love it even more the next go around!

      1. Thanks so much Erin. I will give that a try. I used long grain brown rice. Should i cook the chicken a bit before putting the rice in if i am using a shorter cook time? Thanks again :)

        1. Thanks for reporting back, Josie! You shouldn’t need to precook it. Just make sure to double-check your chicken for doneness in case it isn’t quite ready. I hope this helps!

  61. Fabulous recipe. I substituted raw chicken for cooked chicken and just stirred it in at end. I also added chick peas and next time will substitute chicken for tofu. Thanks for sharing 5 stars

  62. AMAZING!!! My husband and son went back for a heaping, helping of seconds. I recommend toasting coconut for garnish. This recipe is a keeper.5 stars

  63. i just made this yummy dish! Because coconut is a favorite and to guard against a possible burn error – I have a PhD in worrying – I added 1/4 cup of lite coconut milk. Everything was great! I forgot to thaw the peas but they were hot in a minute or so.

    Question:  With just about every IP recipe I’ve tried that combines brown rice and vegetables, the veggies are a little softer than preferred, even if large pieces. Would it be feasible to steam the carrots and peppers on the stove and add them at the end with the peas? Or would that throw the ratios off and/or wouldn’t combine the flavors very well? Thanks again! 5 stars

    1. Beth, I think you could certainly experiment with trying this with the veggies! The Instant Pot really does blitz vegetables. I’d splash a bit more liquid into the Instant Pot with the rice before cooking, since the veggies let off some liquid.

      1. Thanks! I may first try cutting the natural release time to 10 minutes, since it’s still cooking, but 10 minutes will keep rice water from spurting up. Always trying to dirty just one pot! 

  64. Do you think short grain brown rice would work for this recipe? I have a TON in my house and hate to buy another type of rice.

    1. Hi Bree! While I have not tried this recipe with short grain brown rice, another reader has reported success with it. I hope you enjoy the recipe!

    1. While you can usually use frozen chicken breasts in the Instant Pot, since the rice is in there and has to be factored in too, I’m hesitant to recommend cooking it any other way than with the chicken breasts thawed. I think it’s worth thawing them first. Turmeric is an important spice in the recipe too; you could try adding curry powder (1 to 2 teaspoons) instead; it won’t have the same flavor, but it will still be yummy!

  65. Been looking for a healthy chicken IP recipe and saw this. Tried it for the first time tonight and i was so good!!! My boyfriend (who is a picky-eater) loved it…I kinda chopped the bell peppers a bit wider so he can filter it and put it on my plate lol. He went for a second round and we have leftovers for our lunch tomorrow! I seasoned the chicken with garlic salt prior to placing them in the IP—yum!5 stars

    1. I’m so happy to hear that you enjoyed this, Dianne! Thank you for taking the time to share this kind review!

  66. Absolutely delicious!! This one of the rare, tasty recipes that everyone in the family really enjoys. It’s on regular rotation at our house now.

    I can’t find the recommended almond/coconut milk here in Australia so I use a can of coconut milk plus half a can of water.  On my first try I used only coconut milk but got the burn warning. The extra bit of water must give the fluid the right texture. Works beautifully every time.

    A winner!! Thank you!!5 stars

  67. I make this recipe every single week to take with me to work at the hospital. I love the blend of spices. The chicken is moist, the recipe is cooked just right, and it’s a great meal prep recipe too!5 stars

    1. I’m so happy that you’ve enjoyed the recipe, Rose! Thank you for sharing this kind review!

  68. Thank you for sharing this recipe !
    Can you tell me how long is the normal cooking time for the brown rice you use ?
    Mine came out like risotto unfortunately…
    I live in Holland so I won’t be able to buy the same one you use. 

    1. Hi Sandra! Did you use uncooked long grain brown rice? The cook time can differ slightly, but it may take anywhere from 30-50 minutes. I hope this is helpful and that you enjoyed the recipe!

    1. Hi Jenna! I haven’t tested the recipe this way, so I can’t say for certain. If you do try the swap, I suggest following the stovetop directions since that would be a safer bet than the Instant Pot and adjusting the liquid ratio and cook time accordingly. I hope you enjoy the recipe if you try it!

  69. How can I make this for 16 people? 3 batches?
    How much rice veggies and chicken can my 8 qt instpot handle at 1 time?

    1. Hi Kathleen! I think if you have an 8-quart Instant Pot, you could get away with doing 1.5 times the recipe, but I haven’t tried it this way, so this is just my best guess. If you do decide to try it, I’d love to hear how it turns out!

  70. Wow! This was the first thing I ever made in my Instant Pot, and it was DELICIOUS! Thank you! My fiancé and I both gobbled it up & went back for seconds! 5 stars

      1. If I wanted to make this without chicken, should I adjust any of the other amounts of liquid, etc? Do I need to adjust the time? Since I’m new to the Instant Pot, I’m not comfortable adjusting recipes yet!

        1. Hi Erika! Are you wanting to add a different type of protein? If so, you could cook the dish as directed but add the protein separately (such as sauteed tofu cubes) at the very end. I hope you enjoy the recipe if you decide to experiment!

  71. Absolutely loved this dish and so did my 2.5yr old daughter, who demolished it. It was great to see her eat a lovely healthy dinner, she can be very fussy! Loved the flavour. And yes the chicken was nice and juicy. Cooked perfectly. I would love to get the well plated cook book, but sadly my budget won’t let me. I just know it would be great! Think my daughter would love the recipes too. Such a shame!5 stars

  72. This was so easy and SO GOOD! I prepared it in my Ninja Foodi and did have to add an extra 1/2 cup of chicken broth. I did not have almond milk but I did add a splash of heavy whipping cream. I also diced my red pepper and instead of using whole carrots and slicing, I just used 2 cups of frozen peas and diced carrots after pressure cooking. I also misread the recipe and include 1 tablespoon of ground ginger, but I actually loved the flavor it gave! Definitely a keeper. Next time I will use cauliflower rice because I need to get back on at least some modified version of Keto!5 stars

  73. Holy cow, somehow I forgot about this recipe because my ex boyfriend kept my Instant Pot. Thankfully, my mom recently bought me a new one! This is seriously one of my favorite easy, healthy, and delicious weeknight dinners. I’m glad you posted the collection of IP recipes, so I was able to find my long lost love :)5 stars

  74. Thank you for a healthy, fast and easy recipe. The spice combination gives a nice mild flavor. Since I am a person that likes intense flavors I am planning to marinate the chicken the next time I make this recipe. I would really appreciate your thoughts about making the flavor a little more intense.

    Thank You5 stars

    1. I’m so happy that you enjoyed it, Don! You could certainly up the spices a little if you prefer. Thank you for sharing this kind review!

  75. Easy, delicious, and healthy. I did not have any coriander, but it was still very good. Chicken was juicy and vegetables not overdone. I think I might add some peanuts (at the end) next time for a little crunch.5 stars

  76. We love this dish! It is rich and satisfying! I do have one recurring problem though: sometimes it refuses to cook. Now, as a caveat i often use the un-recommended white rice, so I may be my own undoing. But sometimes, often, we don’t have brown rice, so i use what i have. anyway, i figured out that if i increase the milk to about 1 and a half cups, maybe a smidge more, it works better, and using the pot-in-pot method with extra water underneath the second pot, seems to work better, along with increasing the time to 35 minutes. But even so, some of the rice was just a tiny bit undercooked. We still ate it. It was amazing. Anyway, just wondering if there are any ideas why I have this problem.
    Oh, and as a final note, adding some pineapple chunks to this, after it was cooked, is quite yummy.5 stars

    1. I’m so happy that you’ve enjoyed it, Sarajane! Thank you for sharing this kind review! Unfortunately, it’s so hard to say what might be going wrong without being in the kitchen with you.

  77. Hi. I am new to the instapot scene and I’m still learning how to use mine. I am curious about the 20 minutes you give for cooking the above recipe. I just made a recipe using 3.26 lbs (6 pieces) of chicken breast, white jasmine rice, sliced carrot, onion and baby red potatoes. I set the timer for 7 minutes on high and everything came out amazingly good. Amazing, meaning, how can so many different food items get cooked to perfection all in the same amount of time? My only mistake was using too much liquid as there was some left over. So 20 minutes seems like a lot or cooking time to me. Any information you could impart would be helpful. Thank you.

    1. Hi Mary! Timing can definitely vary by recipe. I found that 20 minutes of cook time was the perfect amount for ensuring the rice, chicken, and other ingredients were cooked. I hope you enjoy the recipe if you try it!

  78. ERIIIIIIIIN OH MY GOOOOOOOD!!!!
    This is another ??? from me, which I believe to be the ultimate seal of approval.
    Legit question – I noticed how the chicken was basially falling apart when I took it out, it was SO delicious, SO tender, SO easy to shred. I don’t mind your basic chicken instant pot recipe (8 min + quick release for boneless skinless breasts), but I liked this one so much more! What do you think will happen if I cook just the breasts (with water at the bottom of the pot) for the same time as this recipe (20 min on high + 15 on natural release)?
    Again, thank you for this one, you are the real MVP!!!5 stars

    1. I’m so happy that you enjoyed it, Natalia! Thank you for sharing this kind review! Since the timing for this recipe factors in all the other ingredients, I worry that cooking just the chicken for that long might result in it being overdone.

  79. Delicious. Easy and quick to make Love this spices which are known to be anti inflammatory so can help arthritis.
    This is the first chicken and rice dish I’ve made and rice was perfect and no burning as noted in some of the reviews. I think removing any bits stuck to the bottom before pressure cooking as instructed works.
    Thanks for this recipe !5 stars

  80. I loved this quick and easy recipe! I made this for dinner last night and was amazed at how delicious AND convenient it was to cook. I was so happy to have all of the ingredients on hand and overjoyed that the recipe called for frozen peas at the end! It’s the little things:) This will definitely become a regular meal in our house. Thank you!5 stars

  81. Great easy recipe. I’d make this again definitely. The only thing I’d change is let it fully depressurise so finish softening up the rice. But that is purely down to my own personal preference, the rice is still fully cooked, I just like mine extra soft!
    I thought I’d also add, I don’t have an instant pot. Just a breville pressure cooker and so I never have any issues with the ‘burn’ warning.5 stars

  82. Thanks for all of your recipes. This was easy and I didn’t get the burn notice. I appreciate how this is a one pot meal and is healthy and fairly quick. The spice combination wasn’t my favorite but I can see how the seasonings could be changed up. Still made for lots of healthy lunches and dinners. I’ll try changing it up and will still be back for more of your recipes (instant pot and otherwise). :)4 stars

  83. I will for sure be trying this recipe again, as I can tell it’s a good one packed with nutrition and flavor.
    I had the burn warning as well as other reviewers. I tried to add liquid and scrape the bottom and continued to get the warning. I ended up dumping everything into my Dutch oven with the lid on for an extra 25 minutes as my instant pot did a lot of the cooking. (It was a pretty soft and sticky consistency, but the flavor was all there!)

    I know I messed up by not rinsing the rice, as well as I used white rice instead of brown, which has more starch and would make the rice more likely to stick too.5 stars

    1. Thanks for trying the recipe and sharing your results, Jenna! I hope it goes even better next time!

  84. Turned out perfect! Instant pot did not burn. I made it with green peppers instead of red because that is all had and it was good!
    Thank you!5 stars

  85. I halved the recipe in my 3 qt IP because I had 1 chicken breast and was cooking for 2. I followed the instructions except I added about 2 T extra liquid. No burn notice and it turned out delicious! I added plain greek yogurt over the top at the table. This will go into rotation for sure. Easy and healthy.5 stars

  86. Thanks for recipe. Tastes great and lasts a good while. To the people who keep burning their food — add a fair amount of oil so that the bottom of the instapot is covered when you start.5 stars

  87. I’ve never had a burn warning and I’ve probably made this a dozen times. It always goes down well w/ my family. Bigger size veges is good advice so that they don’t get mushy. I use chicken thighs instead of breasts and it tastes great!5 stars

  88. I loved this recipe! The one change I will make next time is to season the chicken before I put it in. Mine was extremely bland/dry even after I mixed it in with the (very tasty) rice and vegetables. It was otherwise delicious and I’ll definitely make it again.5 stars

    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!

  89. 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!

  90. 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.

  91. 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

  92. 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!

  93. 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.

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

  95. 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.

  96. 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.

  97. 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!

  98. 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

  99. 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.

  100. Hi Toni! As long as you release the pressure first, you can open the pot. I have made this dish several times and never received a burn warning, but if you are concerned, I’d suggest adding about 1/2 cup extra and see how that goes. If you have some extra liquid, you can always drain it off at the end. Another thing you could do is saute the rice, spices, and vegetables in a pan on the stove instead of in the Instant Pot insert, then transfer them to the Instant Pot. The burn notice is sometimes caused when sauted ingredients leave a little residue the pot, so if you don’t saute them in the Instant Pot, that should prevent a burn warning. I hope that helps and that you enjoy it!

  101. Hi Charissa, it really seems like different Instant Pots have different levels of sensitivity, because like you mentioned, I and many other readers have never had an issue! Thanks for reporting back with your experiment, and I hope you enjoyed the dish!

  102. Hi Beth! Thank you for taking the time to share this helpful information and your ideas for helping with the burn notice! I have not been able to duplicate the issue for this recipe, so I’m not sure what might be causing it. I hope you love this recipe if you decide to give it a try!