Let’s add a bright burst of sunshine to our lives with golden Instant Pot Chicken and Rice! Creamy brown rice cooked with juicy chicken, fresh vegetables, and warm, golden spices, this is a healthy one-pan meal that is sure to be awarded the highest levels of praise in your household.

Healthy Instant Pot chicken and rice with vegetables on a white plate

The ingredients in this chicken and rice are simple. The prep is shockingly easy. And the result? Rich, complex flavors that have Ben and myself squabbling over the leftovers!

This chicken and rice is one of the recipes I cook most. It reheats like a champ, the warm spices give the rice a captivating and comforting aroma and taste, and the pressure cooker leaves me with just one pot to clean in the end.

With its healthy servings of lean protein, vegetables, and whole grains, this recipe is also one I feel excellent adding to my diet anytime I’m craving it (which is often).

I suspect you will too.

Easy Instant Pot chicken and rice in a pressure cooker

What Makes This Instant Pot Chicken and Rice Special?

What sets this chicken and rice apart from similar recipes you may have tried is its special blend of spices.

Often called “golden” spices, the blend of cumin, turmeric, and coriander, along with fresh ginger, in this recipe is a popular combination found in cuisines around the world.

These spices are known for their healing properties. They also taste phenomenal together.

  • Rather than a “hot” spicy, what you’ll taste here are spices that are aromatic, deep, nourishing, and slightly earthy.
  • They are considered by many to offer anti-inflammatory and immune-boosting properties (especially turmeric).
  • These spices are also lookers! They give the rice a unique and beautiful sunny yellow color.  

Sunshine, an immunity boost, AND an easy, all-in-one recipe that’s so tasty, you’ll be fighting your family for the leftovers (if there are any). SOLD!

A clear mixing bowl with spices for golden Instant Pot chicken and rice

How to Cook 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 meal magic that occurs when fresh ingredients—garlic, ginger, and whatever veggies are lurking in your drawer—meet kitchen staples, which for me include dry whole grains like brown rice and a well-stocked spice cabinet.

Having spices on hand makes almost any recipe attainable! They are a worthy investment.

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 and become perfectly tender.
  • 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.
  • Carrots + Bell Peppers. Colorful and healthy additions that also add delicious flavor.
  • Frozen Peas. For an easy extra dose of veggies, I tossed in a bag of frozen peas. They’re tasty and packed with protein and fiber.
  • Ginger + Garlic. Flavor boosters for our chicken and rice dish.
  • Spices. As mentioned above, cumin, turmeric, and coriander are the stars of this dish and help give it deep, rich, and memorable flavor.
  • Almond Milk. My secret to making this recipe taste richer and more satisfying. 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 that are sold in the refrigerated section will work fine (I’ve made the recipe this way many times), as will cashew milk.

The Directions

  1. Sauté the onion with the oil in the Instant Pot.
    Rice, red bell peppers, and carrots in an Instant Pot
  2. Add the rice, vegetables, garlic, ginger, and spices. Stir until the spices are incorporated. Splash in some of the almond milk, and remove any food stuck to the bottom of the pot.Two chicken breasts in an Instant Pot with vegetables
  3. Add the remaining liquid and lay the chicken on top.
  4. Cook on HIGH pressure for 20 minutes. Let naturally release for 15 minutes, then vent any remaining pressure.
  5. Dice or shred the chicken, then return to the pot with the peas. Top with cilantro, and DIG IN!

A cutting board with chopped red bell pepper and carrots

Tips for the Best Instant Pot Chicken and Rice

Whether you’re an Instant Pot pro or novice, these tips will ensure you make the best Instant Pot chicken and rice (and any other Instant Pot recipe) every single time.

  • Cut Vegetables Larger Than You Think. The Instant Pot has a way of obliterating fresh vegetables. To combat this, leave your vegetables in fairly large pieces so that they don’t overcook as easily. The vegetables will still be pretty soft, but they shouldn’t completely turn. to mush.
  • Don’t Use Frozen Chicken Unless The Recipe Says It’s OK. While you can put frozen chicken in the Instant Pot, I don’t recommend it for this recipe. Since you cook the rice and meat in the Instant Pot at the same time, it’s important for the chicken to be thawed first so the cook time is the same.
  • Add Liquid of Some Kind. You do not need to add water to the Instant Pot when cooking chicken BUT 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.
  • 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 sauteing. 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.
  • Don’t Overcook the Chicken. How long you cook chicken breast in the Instant Pot will differ slightly based on the recipe, but it’s very important that you don’t overcook it. Overcooked chicken breast can become tough and dry. 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.

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

Healthy Instant Pot chicken and rice on a white plate with vegetables

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.
  • Instant Pot Mexican Chicken and Rice. Try this equally simple and delicious Instant Pot Mexican Casserole

Instant Pot Chicken and Rice Storage Tips

  • To Store. Store leftovers in an airtight storage container in the refrigerator for up to 4 days.
  • To Reheat. Gently rewarm leftovers in a Dutch oven 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.

Golden Instant Pot chicken and rice in a pressure cooker

What to Serve with Instant Pot Chicken and Rice

Other Flavorful Instant Pot Chicken Recipes

Instant Pot chicken and rice with golden spices on a white plate

Recommended Tools to Make Instant Pot Golden Chicken and Rice

 

Golden Instant Pot Chicken and Rice. An easy, healthy dinner with moist chicken, fresh veggies, and creamy golden rice. Flavorful, filling, and great leftover too! The pressure cooker makes this simple recipe fast to make and completely hands-free! {gluten free}

Instant Pot Chicken and Rice

4.68 from 98 votes
This easy, healthy Instant Pot Chicken and Rice recipe features moist chicken, brown rice, fresh veggies, and warm, golden spices cooked to perfection. A simple, one-pot meal the whole family will love!

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*
  • 3 large carrots peeled and cut into diagonal, 3/4-inch-thick slices
  • 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.
  • 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 remaining pressure.
  • Uncover and remove the chicken breasts to a cutting board. Dice or shred with two forks and return to the pot. Add the peas and stir to combine. Taste and adjust seasonings as desired. Serve hot, topped with cilantro.

Notes

  • IMPORTANT NOTE: 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 rinse your rice before adding it to the Instant Pot. Also, ensure that no food is stuck to the bottom of the Instant Pot prior to 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 and no burn warning, though as far as liquid options, I think it is the most risky; I personally have not tested the recipe with full fat coconut milk.
  • *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!).
  • To Make on the Stovetop: **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 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, and then serve with cilantro and toasted coconut.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Let thaw in the refrigerator overnight. Reheat gently in the microwave.

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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I originally shared this post in 2018. In 2020, updated photos were added. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you!

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Erin Clarke

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

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318 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. Do you have a ‘print’ button for this recipe? I’ve checked twice but don’t see one. Thanks for sharing brown rice recipes for the IP. Looking forward to trying it. 

    1. Hi Lola, yes, there is a print button at the top of the page, just below the blog post title, as well as a print button on the recipe itself, just below the small thumbnail picture of the dish. I hope that helps!

  15. 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!

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

  17. 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.

  18. 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!

  19. 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!

  20. 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.

  21. 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!

  22. 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

  23. 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!

  24. 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.

  25. 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

  26. 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!

  27. 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.

  28. 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!

  29. 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!

  30. 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!

  31. 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 :)

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

  33. 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

  34. 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!

  35. 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 :)

  36. 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

  37. 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

  38. 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!

  39. 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!

  40. 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

  41. 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

  42. 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.

  43. 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

  44. 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

  45. 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

  46. 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

  47. 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

  48. 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

  49. 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!

  50. 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

  51. 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

  52. 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.

  53. 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

  54. 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!

  55. 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!

  56. 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.

  57. 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.

  58. 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

  59. 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

  60. 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!

  61. 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!

  62. 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

  63. 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

  64. 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! 

  65. 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!

  66. 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!

  67. 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

  68. 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!

  69. Hi Erin – as I’m preparing to make this recipe I’ve been reading through the comments and they (and you) reference almond/coconut milk blend, or coconut milk, toasted coconut, coconut chips… but the only coconut related ingredient listed is the coconut oil. Am I missing something here? Just using plain old unsweetened almond milk seems to be what the recipe calls for

    (using coconut milk sounds wonderful but I used my last can a few days ago and am limited to having groceries delivered at the moment so can’t just pop out and get some)

    1. Hi Cindy! I recently updated the recipe with new photos and helpful information. The original version of the recipe called for an almond milk/coconut milk blend, but I updated it to suggest almond milk, as it is much more widely available and the blend was causing some confusion with the kind of coconut milk that is sold in cans. You’re more than welcome to make the recipe with an almond milk/coconut milk blend if you prefer. I hope you enjoy the recipe if you try it!

  70. 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!

  71. 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!

  72. 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!

  73. 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

  74. 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

  75. 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

  76. 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!

  77. Erin, I made sure to rinse rice properly and add some chicken stock, but I kept getting “burn” warning. The bottom of my pot turned quite burned, so I had to scrap the whole thing and clean the pot. My rice got kinda mushy, and chicken is somewhat cooked. Should I just pressure cook rice and chicken, without sauteing?

    1. Sultan, I am so perplexed by this happening! I have made this recipe so many times and have been unable to reproduce the burn warning, and many other readers have made it with success too. After sauting, did you make sure to completely deglaze the pan so that there were absolutely no stuck on bits of food? Sorry this happened!

  78. 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

  79. 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.

  80. 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!

  81. 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.

  82. 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

  83. I haven’t tried this recipe yet, will be tonight. I just wanted to say I love the way you respond helpfully to your readers and commenters but also firmly communicate “If you aren’t using my recipe, I don’t know how to help you too much since I am not in the kitchen with you”. I like your blunt, helpful, and considerate honesty. This is often gone unnoticed.
    Thank you! Will be making your recipe tonight, with short grain brown rice since that is all I have…. *fingers crossed*

  84. 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

  85. I followed this recipe only difference was added a little more chicken stock and I still got the burn notice. It smelled good but didnt get to taste it ……. disappointed.2 stars

    1. I’m sorry you had trouble with the recipe, Rei. Did you make sure to scrape up any stuck-on bits of food before sealing the pot? I know it’s frustrating to try a new recipe and not have it turn out, so I really wish you would’ve enjoyed it!

  86. I followed the directions to a T, scraped, etc, and still got the burn notification. I won’t be making this again.3 stars

    1. I’m sorry to hear that you had trouble with the recipe, Nikki. It’s so hard to say what might’ve gone wrong without being in the kitchen with you. I (and many other readers) have really enjoyed it, so I truly wish it would’ve been a hit for you too!

  87. 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

      1. I got the food burn warning. I noticed that for some reason, the instant pot wasn’t pressurizing even though I just used it yesterday with no issues. The seals all look good, and I even replaced the seal to no avail.

        Maybe there wasnt enough liquid to pressurize?

        On the bright side, the chicken seems like its cooked and usable. Im transferring the other ingredients to a stove top pot and gonna try letting it simmer in some butter chicken sauce for a while. It might turn out terrible and mushy but its better to try than to waste it.3 stars

        1. I’m sorry you had trouble with the burn warning, Isaac. Did you scrape the bottom of the pot before sealing to remove any stuck-on bits? I hope you still enjoyed the recipe!

  88. 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). :)3 stars

    1. I’m so sorry you had trouble with this recipe. Did you make sure to scrape the bottom of the pot to remove any stuck-on bits? I (and many other readers) have truly enjoyed it, so I wish it would’ve been a hit for you too!

  89. I’m a decent cook and have made countless dishes in the IP.
    Followed the recipe to the “T” and followed all suggestions to avoid burn. Rinsed the rice. Made sure nothing was sticking to the bottom. I got the burn. What a waste and a crusty mess in the pot.1 star

    1. Hi Dale, I’m so sorry that the recipe didn’t come out for you! Unfortunately, I don’t have any further advice to offer beyond what’s listed in the troubleshooting section of the recipe (deglazing, adding more liquid, rinsing the rice). I know it’s disappointing to try a new recipe and not have it work out, so I truly wish you would have enjoyed this.

  90. Got the burn notice 3 times, scraped off the burnt bits 3 times and kept getting it. I have used the instant pot almost daily for over 2 years and this is the most disastrous meal I’ve ever made

    1. Hi Elisa, I’m sorry to hear the recipe didn’t come out for you. It’s hard to know what may have gone wrong without being there in the kitchen with you, but I know it’s disappointing to try a new recipe and not have it come out, so I truly wish you would have loved this.

  91. I followed directions exactly and had the food burn warning within 5 minutes of setting the pressure cooker timer. Had to scrape the food out and transfer to a Dutch oven to save the meal.1 star

    1. Hi Michelle! I’m sorry to hear the burn warning was giving you trouble. Did you try the troubleshooting tips listed in the blog post? I hope you were still able to enjoy the recipe!

  92. 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.4 stars

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

    1. Hi Kristofer, I’m sorry to hear the burn warning was giving you trouble. I know it’s frustrating, and I’m sorry that you weren’t able to enjoy it! Let me know if you’d like any help troubleshooting.

  93. 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

  94. 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

  95. Burned terribly. I scraped before sealing but then had to add extra stock and then water and scrape two more times.1 star

    1. Hi Lydia, I’m sorry to hear the burn warning was giving you trouble. Did you try the troubleshooting tips listed in the blog post?

  96. 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

  97. I got the burn warning even with scraping the bottom. Had to scrape again and add an additional cup of broth, but got the burn warning AGAIN. What a waste.1 star

    1. Hi Madilyn, I’m sorry to hear the burn warning was giving you trouble. I know it’s frustrating, and I’m sorry that you weren’t able to enjoy it! Let me know if you’d like any help troubleshooting.

  98. Epic fail. Despite rinsing the rice the bottom of my pan was burned. I can only surmise that my pressure cooker operates at a higher temperature because there was nothing to vent the liquid had all cooked off. But me being me the very next day I tried it again and the results were much better. I increase the amount of liquid and I reduce the cooking time. Although there was still a little burning the flavors were there and I just have to throw it away this time.

    1. Hi John! I honestly think this has to do with some models of Instant Pot. Could I ask which size pot you have? When sautéing the vegetables was the setting to normal or high? How long did it take for your pot to come to pressure? That will make a difference when cooking the rice and chicken. There will be no liquid left when this is finished but everything will be very moist and soft. Look forward to hearing from you.

  99. 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

  100. Followed the instructions and made sure no food was sticking to the bottom before sealing it up. Still got the food burn error…

    1. Hi Dee Dee, I’m sorry this happened. I honestly think it has to do with some models of Instant Pot. Which size pot did you use?

  101. Literally the worst instant pot recipe I’ve ever tried. Added more oil on the bottom, made sure to scrape very well, and added twice the liquid and still got the burn message. Do not try this recipe.1 star

    1. Hi Jon, I’m so sorry to hear you had trouble with this recipe. I honestly think this has to do with some models of Instant Pot. Could I ask which size pot you have? When sautéing the vegetables was the setting to normal or high? How long did it take for your pot to come to pressure? That will make a difference when cooking the rice and chicken. There will be no liquid left when this is finished but everything will be very moist and soft. Look forward to hearing from you.

  102. 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

  103. 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!

  104. Patty, I am sorry for the burn warning! I’ve never had this issue and have made it several times with the amount of liquid listed. Do you have a newer model? I’ve heard those can trigger a burn warning more easily. And did you rinse the rice? I’m glad it came out in the end!!

  105. Todd, I’m so sorry to hear that it still said “burn” then! The only last thing I can think of is that you might have had some stuck on food on the bottom of the pot after sauting the onions. I honestly have made this myself several times and haven’t had this issue come up and other readers have had success too. I wish I had more suggestions for you!

  106. John, I am so sorry this happened. I’ve made this recipe numerous times as have others without issue. Is your IP new by chance? I’ve heard the newer models can burn more easily. For next time, you can try adding more liquid. Be sure that nothing is stuck to the bottom of the pot before you seal it too. Regardless, I know it’s disappointing for a recipe not to work out. I’m sorry that happened here!

  107. Hi Ashley, I’m sorry to hear the recipe didn’t come out for you. It’s hard to know what may have gone wrong without being there in the kitchen with you, but I know it’s disappointing to try a new recipe and not have it come out, so I truly wish you would have loved this.

  108. Hi T! I personally haven’t experience this issue, but here are a few things to try: 1) be sure to rinse your rice before adding it to the Instant Pot; 2) ensure that no food is stuck to the bottom of the Instant Pot prior to sealing; 3) add a little more water. I hope that helps!

  109. Hi Michelle, I’m sorry to hear it wouldn’t come to pressure. I have lots of tips in the recipe and comments about this issue, like adding additional water and thoroughly scraping the bottom of the pot. I know it’s disappointing to try a new recipe and not have it come out, so I truly wish you would have enjoyed this.

  110. Hi Tonia, I’m sorry to hear the burn warning was giving you trouble. I know it’s frustrating, and I’m sorry that you weren’t able to enjoy it!

  111. Hi Amanda, I’m sorry to hear the recipe wasn’t coming out for you! Unfortunately I don’t have any further advice to offer beyond what’s listed in the troubleshooting section of the recipe (deglazing, adding more liquid, rinsing the rice). I know it’s disappointing to try a new recipe and not have it work out, so I truly wish you would have enjoyed this.

  112. 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!

  113. Hi George! This is a personal blog, where I invest time into sharing stories, as well as important information about the recipe to help you make it with success. If you prefer not to read it, you are always welcome to use the “Jump to Recipe” button at the top of every blog post, which will skip the content and take you right to the recipe itself.

  114. 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!