Instant Pot Chicken and Rice

Name: Instant Pot Chicken and Rice
Prep time: 10 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 4 chicken breasts; 1/2 medium onion (chopped); 1 tablespoon olive oil; 2 cloves garlic (minced); 2.5 cups chicken broth; 2 tablespoons lemon juice; 1 cup white jasmine rice (or basmati) (rinsed); 4 dashes Italian seasoning; 1 tablespoon butter; 3 medium carrots (peeled & sliced (optional))

December 29, 2018 132 Comments

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This Instant Pot chicken and rice recipe has tender, juicy chicken and the most amazingly soft and flavorful rice. You can even add carrots to make it a complete meal!

This lemon chicken and rice recipe came about because I keep seeing Crockpot recipes for chicken and rice that are cooked in there at the same time. Naturally, since I’m slightly obsessed with my Instant Pot (hello instant gratification), I wondered if it was possible to cook rice and chicken in an electric pressure cooker at the same time without anything going wrong. We’ll figure out a Crockpot version later. 😛

There’s just something tempting about throwing it all in there and it turning into a delicious dish with no extra work. I’m notorious for messing up stove-top rice, and I wanted to get this right!

Instant Pot lemon chicken and rice... it's all made right in the electric pressure cooker fast and easy. You can even add carrots to make it a complete meal. — Good with or without carrots!

Turns out it is possible to make rice and chicken in the Instant Pot at the same time, and the results are great. It’s also really hands-off once you close that lid, which to me is a bonus. 🙂

It saves time, dishes, and it’s just really tasty. And that rice turns out sooo creamy without using cream or any type of condensed soup. There isn’t a “sauce” per se, but the rice soaks up most of the liquid and becomes perfectly seasoned and almost has a risotto quality to it.

And, this is actually a fairly healthy meal. I like the rice so much that I have posted a separate recipe for just the rice sans the chicken.

If you want a veggie in there, add some carrots… so good.

How to make chicken and rice in the Instant Pot

It’s easy to make chicken and rice in the Instant Pot, but I do recommend following the tips below to ensure your recipe is successful. I have done a lot of research (and experimentation… this is probably my most tested recipe to date on the blog) to make sure it works. I’m going to put it out there that there’s a pretty good chance this recipe can go wrong if you don’t follow the cooking instructions exactly.

Don’t guess on liquid measurements.
Rinse the rice (I just measure it out, put it in a sieve, and then rinse and quickly let the water drain out).
Stick to using white rice (I’ve tested jasmine and basmati). Brown rice is a different beast.
Don’t make substitutions unless you’ve made the recipe first and you’re confident they will work… or you don’t mind if it goes wrong in the name of experimentation. 😉
I usually make this recipe with larger chicken breasts. I don’t look for a particular weight, but you know sometimes the ones at the grocery store are just tinier than you’re used to. If you do end up with smaller ones, I’d reduce cooking time by a minute or so. You could definitely also try chicken thighs – they’re typically more forgiving when it comes to overcooking them.

I really think this is the best chicken and rice. It’s crazy easy and just so comforting.

Try my chicken and rice soup if you love these flavors!

Love Instant Pot chicken recipes? Try my Instant Pot teriyaki chicken or my Instant Pot chicken tortilla soup recipe.

I hope you love this easy chicken and rice recipe!

Want to make just the rice? Check out the best Instant Pot rice recipe.

This is the best chicken and rice recipe! It has the most tender chicken and flavorful rice (almost like a risotto!) without any unhealthy ingredients. It's easily made in your Instant Pot. Everyone will want seconds! — Bowl of comfort.

Questions? Don’t hesitate to ask. Leave me a comment below. 🙂

Update (5/7/2019): After reading the comments and doing further testing, I’ve slightly altered the recipe. Originally, the recipe called for 18 minutes on high pressure with a quick release. I’ve changed it to 12 minutes on high pressure with a 5 minute natural release, followed by a quick release for the remaining pressure. My logic behind this is two-fold: the 12 minutes leads to more tender chicken (as does a partial natural release). I also am learning that newer Instant Pots get the burn warning much easier than my older Instant Pot, and hopefully these changes will address that issue.

4.52 from 27 votes