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!
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, this Instant Pot chicken noodle soup, 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.
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.
Instant Pot Chicken and Rice
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!
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)
Instructions
Season both sides of each piece of chicken with salt & pepper.
Press the sauté button on your Instant Pot. Add the oil and onion and sauté for 3-4 minutes. Stir in the garlic, then add the chicken broth, lemon juice, rice (rinse it first), Italian seasoning, and butter. If you want to add carrots, add those in at this point too. Leave the sauté button pressed so it heats up as you're adding the ingredients.
Give the ingedients in the Instant Pot a good stir (make sure nothing is sticking), and then immediately add the chicken pieces on top. Close the lid, set the valve to "sealing", and cook on high pressure for 12 minutes.
Once the countdown has completed, let the pressure release naturally for 5 minutes, then quick release the rest of the pressure. Give the rice a stir prior to serving. If needed, season with salt & pepper to taste.
Recipe Notes
- I have tested this recipe multiple times in my 6-quart Instant Pot, and it has worked every time without a burn warning (I've heard this can happen in some of the larger and newer Instant Pots when cooking certain recipes - such as ones with rice). I suggest following my instructions exactly as written for best results.
- If desired, use low-sodium chicken broth. I found this recipe to be perfectly seasoned with regular chicken broth, though.
- Makes 4 generous servings. If I was eating this by myself, it would be more like 6+ servings.
- Inactive time indicates the time it takes the Instant Pot to get up to pressure and the time for natural pressure release.
Delores Swanson says
I used my Instant Pot for the first time tonight. I made the Chicken and Rice. It was delicious. I followed the recipe like Natasha mentioned. The only other vegetable I put in was some celery. Please send more recipes. Will be looking forward to them.
Natasha says
I am so glad it worked out for you, Delores!! 🙂
Charles H says
This tastes delicious and is so easy. As a college student this is one of my go-to recipes. Thank you Delores 🙂
Shay says
Do I need to change anything if I have an 8qt pot?
Natasha says
I don’t believe so.
Heather U says
I know you mentioned brown rice is a different beast 🙂 But we rarely eat white rice anymore. Did you try it with brown rice and if so what problems did you encounter? I swapped white for brown in a recipe not long ago and just added more liquid and cook time and it worked. Tempted to try it with this recipe! What are your thoughts/tips?
Natasha says
Hi Heather! I haven’t yet tried it with brown rice. Honestly, especially since this recipe tends to vary a LOT from Instant Pot to Instant Pot (check out some of the comments), I’m very reluctant to make any suggestions. I don’t cook brown rice very often, so especially in a recipe like this, I really don’t have any good tips unfortunately. Also, brown rice doesn’t really release starch the same way so it becomes creamy. That’s the magic of this recipe. If you’re in an experimenting kinda mood, I encourage you to test it… I think the worst that could go wrong is that you waste some ingredients haha. Wish I could be more help.. sorry! If you do try, please report back – I think plenty of people have been wondering the same thing.
Heather U says
Thanks! I’m still learning with brown rice, but we are adamant about swapping it in whenever we can for health reasons. I’m going to go for it! My husband is pretty picky – especially healthy stuff – so I’ll let you know what his verdict is 🙂
Natasha says
My fingers are crossed!
Heather U says
Ok the verdict is in! I completely messed up the water to rice ratio (brown rice needs more water than white) plus I was feeding two very hungry teenage boys so I doubled the amount in the recipe anyway. First round it was just soup 🙁 so I added a couple of cups of minute brown rice and PCd for a couple more minutes (I had huge chicken breasts so I wasn’t worried about over cooking them). Turned out great!! The rice was still very creamy, and with no soups or cream added makes it healthier than my usual chicken and rice recipes. I myself actually needing a little more seasoning, but my hubs loved it and the boys liked the flavor as well. Will definitely be adding this to our rotation of healthy meals 🙂
Natasha says
Well, I am glad that you were able to pull it off haha!! Thanks for the update! 🙂
Targol says
Rainy, cool day here in Raleigh and this recipe looks like the perfect dish for dinner tonight. All I have are frozen chicken tenderloins and I haven’t a clue how much it weighs or how many pieces there are! I’ll defrost a bit then take a wild guess at cooking time. Wish me luck!
Natasha says
Good luck!! Hope it works out!
Casey says
Could I double or triple this recipe? If so, how would the measurements change? I’ve made this twice already as written and we love it! I want to make it for our small group at church. 8 adults and 9 kids…
Natasha says
Hi Casey! So glad you like the recipe. I would double everything and keep the cooking time the same. Mind you, based on all the comments, this recipe can be a little fussy in some models of the IP, so I can’t be sure of the results. Let me know how it goes!
Austin says
The author was very clear about following exact instructions. BUT, I was not patient and did not read everything correctly. (100% my fault) Even with all my mistakes, this was a delicious dinner thanks to this surprisingly forgiving recipe.
—–
Things I changed:
1) Onion and garlic powder instead of raw onion and garlic. – Already felt like it was burning at bottom of the pan during sauteing stage. Whoops.
2) Vegetable oil instead of olive oil.
3) Regular long grain rice.
4) 3 big chicken breasts since the 4 would not fit in my 6-quart pot. – I know the author said they did it with that pot just fine but not for me.
4-A) I thought this was for a frozen chicken recipe so I added 2 minutes to cooking time thanks to the comments. WHOOPS.
—–
Turn out:
No burn warnings (And my pot always burn warns when I cook rice.)
I opened the lid after 14 minutes of cooking, 5 minutes of natural release and then a quick release of the remaining pressure.
It looked like there was a lot of water in the pot but it evaporated on its own within a minute or two of opening the lid.
The 3 big pieces of frozen chicken was cooked all the way through and fairly tasty if not a bit chewy. (Again my fault.)
Rice was so creamy and flavorful and not soupy at all. Considering how far I was from the recipe if you are even slightly following directions you should be fine.
Natasha says
I am so happy you liked it, Austin! Thanks for your detailed comment. 🙂
Liddy says
When you say “4 dashes Italian seasoning,” what does that equate to if using measuring spoons? I’m afraid I’ll dump in too much or use too little if I don’t measure it. 😬 I’ve got all the ingredients and plan to cook this for tomorrow’s dinner! 😀
Natasha says
Hi! If I had to guess, I’d say maybe 1/4 teaspoon? It isn’t too much. 😊 Let me know how the recipe goes!
Julia says
I really like this recipe! Thank you so much for publishing it. I’m a IP newbie, but this was easy enough. I made a few changes to it to adapt for our tastes. Instead of Italian seasoning, I used herbes de Provence, a little extra dash of parsley, about a tap of extra rosemary, and a big dash of turmeric (for the anti-inflammatory properties). I also used about an extra quarter cup of water because it looked like so little once I added the rice. Is rinsing the rice necessary? I did it only because I worried that if I didn’t, the rice wouldn’t cook properly – moisture – but rice tends to fall through a regular colander, so I’d advise using cheesecloth or a colander with teeny-tiny holes, maybe. We used a pound of chicken breast “cutlets” or tenders, instead of 4 breasts, because that’s what we had, and it turned out perfectly. Seriously, the chicken was so tender that a fork shredded it easily, but it was not undercooked either. The rice was creamy and just delicious. My partner LOVED this dish. It’s very much like a conventional dish I make, but way faster. Bookmarked and will be cooking this over and over.
Natasha says
I am so glad you liked it!! I rinse the rice because Instant Pot recommends it. I think it helps it not stick… and I know this recipe can be a little finicky, so that’s why I don’t tempt fate haha.
Juliana says
This is the fourth recipes I’ve tried from your website. I just want to say THANK YOU! Everyone of them are delicious and easy remembering I’m not a good cook. I have a hard time to cook chicken breast, they usually came out gamey and ended just my husband eats it but your recipes make me able to eat chicken that I cook. Lol! I tried this recipes and the rice only recipe, following exactly what you wrote and the both came out great! My husband is not a rice eater but he ate them! 😉
Natasha says
This makes me so happy!! Thanks for your sweet comment. ❤️
Don says
Wow, what a delicious meal! The flavor of the rice is incredible. My wife loves to cook, but I wanted to give her a break so I decided to try this in our new instant pot tonight. Very easy recipe and your directions are spot on. I used the revised 12 minute pressure cooker time with the 5 minute natural release and it turned out perfect. I did have one slight modification. We only had about 2 1/8 cups of chicken broth, but the rice still came out fine. I’ll be trying more of your recipes.
Thanks Natasha!
Natasha says
You’re very welcome!! So happy to hear it worked out well! 🙂
MaryAnne says
How long can I leave the cooked chicken n rice in the pot before opening it. Can I leave for errands or a few hours and return without fear of a health risk?
Natasha says
Hi! I am not a food safety expert, but in good conscience I can’t advise you that it would be ok to leave it. Just use your best judgement… like if you’ve done similar before.
Gwendolyn M Stanfield says
Your pot should have “keep warm” activated at all times. When the contents drop to 140 degrees, the keep warm setting will kick in and keep the contents at 140 degrees. This is perfectly safe to leave for as long as you need to without dropping into the “danger zone”. As long as the light is on, that mode is activated.
DALLAS MAGERA MILLER says
Turned out perfect. Creamy. Flavorful. Thank you.
Natasha says
You’re welcome!! So happy you liked it.
Elle says
This was my first time using my Instant Pot and it was wonderful. The chicken was cooked perfectly and not over seasoned for young tastebuds. I did add baby carrots, again, cooked to perfection, not mushy and not crunchy. The rice was a mix between risotto and rice, very creamy. There was a little extra juice, I might add an additional 1/4 cup of rice next time, or I let it sit for a little bit before serving like I did this time, the juice soaked into the rice fairly well. Honestly, I couldn’t be more pleased with how this turned out; flavor, consistency, easiness to make, and easiness to clean up! Thanks for sharing the recipe, I will be trying another of your Instant pot recipes tomorrow!
Natasha says
Yay this made my day!! Thanks for letting me know!! 🙂
Kimberly says
Turned out creamy and delicious. Thanks for a great simple and tasty recipe. I used an 8qrt pot and had no issues
Natasha says
So happy to hear it! Thanks for taking the time to leave me a comment, Kimberly!
Melissa says
This was my first time even using my instant pot, and it turned out beautifully! The rice was creamy and the chicken perfectly cooked. Thank you for sharing!
Natasha says
I am SO happy to hear that!! 🙂
Melissa says
I just reheated the leftovers…still so delicious!
Natasha says
Awesome!! ❤️
Sarah says
This is chicken and rice soup! I questioned it a bit as I was adding the ingredients but I’m new to the instant pot cooking so I didn’t think much of it. Rice should be cooked 1:1 right? So why 1 cup of rice to 2.5 cups liquid? I’m not sure what to do to make this edible.
Natasha says
Hi Sarah. As you can see from my photos, it definitely wasn’t soupy for me. I’ve made this tons of times. I’m sorry it didn’t work out for you. I don’t know why it seems to work in some models of the Instant Pot and not work in others. I’ve never encountered a product that has such variations. With less liquid I then get complains that it burns on. The rice is definitely more of a wetter risotto consistency, but it’s definitely not meant to be soupy. ☹️
Amy says
It happened to me too. Very soupy.
Elyse says
Same. Soup with crunchy rice.
Natasha says
So bizarre. I wish Instant Pots didn’t vary so much from model to model. My rice has never come close to crunchy and I’ve made this many times. 🙁
Heather says
Tried this recipe last week and my whole family loved it (even my picky teenager). My husband said it was better than his mom’s chicken and rice dish (and she is a great cook). I’m a vegetarian, so I didn’t actually eat it — but it was requested again tonight, so this recipe is definitely a keeper.
I used frozen chicken breasts and just browned them for a couple of minutes on each side during the sautee part of the recipe. Then I cooked for the 12 minutes but left it about 15 minutes for the natural release. Checked with a meat thermometer and they were cooked through. They were so tender, that I just pulled them apart with a fork and mixed the chicken with the rice. (My mother in law does the same with hers made the traditional way, so I opted to go that route with this recipe).
I did accidentally mess up the recipe as I used 2 cups of stock and 2 cups of rice (which is my normal ratio for making rice in the instant pot), but it turned out great — so I plan to keep doing it this way because the rice came out the consistency that my family likes.
Thanks for a great recipe. I plan on playing around with different spices in the future — but my family loves the original, so I’m sure it will be in regular rotation — especially since it is so easy and is a great last minute “mom forget to defrost the chicken again” option.
Natasha says
That’s awesome – I am so pleased it worked out, Heather! Thanks for taking the time to leave a comment. 😀
Bri says
Can the chicken breasts be frozen or should they be thawed?
Natasha says
Hi Bri! I haven’t tested it with frozen chicken breasts yet, but I think it’s worth trying. I’d add on extra minute or two, but to be sure you might want to check the temperature is 165F when done.
Elena Chinchilla says
I think the recipe is delicious and so easy! However, my instant pot burned 3 times. I followed everything as instructed. I eventually had to take everything out and finish on the stove top.
Will try again another time for sure!
Natasha says
I am glad you liked the flavors! Very unfortunate about the burning… like I’ve mentioned in previous comments, it’s sad how Instant Pots seem to vary so much model-to-model 🙁
Haley says
ABSOLUTELY DELICIOUS! Although I did put my own twist on it using what I had on hand. First, I doubled the rice and broth. I didn’t have lemon but used cilantro salsa and lemon pepper seasoning. It was cooked perfectly with just enough juice/liquid.
Thank you for sharing!
Natasha says
So pleased you liked it, Haley!! I am glad the liquid ratios worked out. It seems like Instant Pots tend to vary, which is really annoying when it comes to recipes working for some and not for others!
Patricia says
I needed a quick and easy chicken and rice meal for the Instant Pot. This popped up, I read some reviews, and I took a chance. It’s great! The 5-year old loves it! I love it! My husband loves it! I followed your recipe, using white rice. I think I might have been one minute away from getting a burn notice as the rice was just starting to stick to the bottom of the pot. I was really careful about deglazing the bottom of the pot after reading all the comments so I guess that saved me. I really like the risotto-like consistency of the rice.
Natasha says
Wonderful… I am so happy it worked out, Patricia! 🙂
Tamara says
This was really good… super creamy rice and the flavors were great! The only thing I would change is using smaller chicken breasts than the ones I picked up at the market (and season them a little more).
Natasha says
I am so happy you enjoyed it, Tamara!!
Ryan M. says
Great recipe. First time I made it, I followed it exactly and everyone loved it.
The next time, I decided to do a few things differently. More garlic (2-3 tbsp minced, we love lots of garlic), diced chicken (2.5-3 lbs) and baby carrots. It still turned out perfect.
Natasha says
I am so pleased it worked out, Ryan!! 🙂
Rochelle Simon says
I just made this for the first time yesterday and it was wonderful. One thing I am wondering since the recipe didn’t get specific – but I’m wondering if some of the problems people are having – is related to the type of chicken breast. I used skinless and boneless breasts which I cut up into 4 pieces. It was perfect. Not sure if skin-on or bone-in breasts would have worked.
Natasha says
Hi Rochelle! So pleased you liked it. I used boneless/skinless chicken breasts and did not cut them up. I am pretty sure skin-on and/or bone-in would work as well, but I find the skin gets kinda icky in the Instant Pot so I usually just end up taking it off before eating (I’ve tried other recipes using that cut of chicken).
Tim says
I made this tonight and I think I know what went wrong. The recipe calls for 2 1/2 cups of chicken broth for 1 cup of rice, which almost twice the liquid that is needed. I believe it should be 1 1/2 cups of chicken broth. I believe this is why the rice came out too creamy and overcooked. I tried the Jasmine rice, but believe the flavor might have been better with another type of rice.
I also believe the cook time could be reduced a minute to keep from over cooking the chicken IF they are smaller breasts. Otherwise, very good.
Natasha says
Hi Tim! I’ve tried it with less liquid, and the rice was cemented on. To be honest, I love the creamy rice texture. To me, it’s the best part of the dish. Sorta like a no effort risotto haha. If you do try with less liquid, let me know the results. It seems (based on comments) that this dish can vary wildly from Instant Pot to Instant Pot, so I’m always interested in hearing feedback. This recipe never has a dull moment. 😂
Sharon says
I followed the newly modified recipe exactly, using thighs. (I did brown the skin side of the chicken before I sautéed the onions, however.) This turned out perfect! We loved the creamy, flavorful sauce. The touch of lemon gave it a subtle tang that complemented the Italian seasoning. The chicken, rice, and carrots all cooked perfectly. I cut the carrots in about one inch pieces, and they were the perfect texture. I had tried another chicken and rice recipe with no success – it kept burning and sticking. This will be my go-to recipe.
Natasha says
This makes me so happy! 🤗❤️❤️❤️
Roger says
Way over cooked rice. Do not cook 18 min. Too long for pressure cooker and only one cup of rice
Laura says
I want to make this tonight! I have a question though. Will the chicken breasts overlap each other? Is is ok if they do?
Natasha says
Hi! They can overlap a little if you use large pieces of chicken, but I didn’t find I had to stack them or anything in my 6 qt. Instant Pot. It shouldn’t really matter anyway since the Instant Pot will compensate by taking longer to come to pressure if there’s a lot of stuff in there (e.g. if you’re making soup). Hope you like the recipe!
Lisa says
Great recipe..with stovetop pressure cooker between 5 and 8 minute after the pot comes to pressure. This is a great 20 minute meal. Just like my grandma’s comfort food.
Natasha says
Thanks for the tip, Lisa! 🙂 So glad you like the recipe.
Eleanor Hunnicutt says
I would like to have more rice with this dish. Possibly a cup and a half but would prefer to double it to 2 cups. I know the liquid would have to be increased but I do not know by how much. I also would like to use chicken breast TENDERS instead of breasts. They are considerably smaller. Would it be possible to modify this recipe for one or both of these modifications? I have not tried to make this yet but I’m hoping it could become a weekly favorite. Thanks Natasha!
Natasha says
Hi Eleanor! This is a pretty tricky recipe for me to guess on because so much can go wrong hahaha. I’d definitely double the liquid as a starting point if you double the rice. I would also decrease cooking time since you want to use chicken tenders. Just the rice I do for 10 minutes, and I’m actually doing some experimenting to try to get this whole recipe down time-wise as well, since the chicken can be overcooked at times. Why not try doubling the liquid and cooking for 10 minutes then doing a quick pressure release or a 5 minute natural release? Let me know how it goes! 🙂
John says
Followed the recipe exactly – rice came out very over-cooked and liquid still present. The bottom was starting to burn as well. Large chunks of carrots were also overly soft. Chicken came out fine though.
Natasha says
It’s so weird how Instant Pots vary so much. I’ve never had it stick on the bottom. I’m going to do some more tests to see if the cooking time can be reduced more. I’ve been hearing that some of the newer models of Instant Pots tend to burn/have the burn warning display much more frequently than the older models. Thanks for the feedback!
Mark says
Hi Natasha, I am new to IP cooking and a little confused by your recipe. Do I sauté the chicken in step #1 and then remove it until step #3, or just the onion in step #1 and add raw chicken in step #3? Thanks.
Natasha says
Hi Mark! Nope, you don’t add the chicken until step 3. I just like to season the chicken before starting the cooking process so that it doesn’t delay things once you’ve started cooking. You just saute the onion in the oil and add the chicken prior to closing the lid. Hope you like the recipe! 🙂
Mark says
Thanks. I will give it a try.
Katherine says
Made this last night and it was absolutely delicious, my mom and husband went back for thirds! I only had three chicken breasts so reduced cooking time to 15 minutes but followed everything else to a T. Will definitely be adding this to the rotation. Thank you!!!
Natasha says
That’s so great to hear! So glad you liked the recipe, Katherine!! 🙂
Instapotista says
I just made this and it came out perfectly! Thank you!
Evan and Rolene says
Hi Natasha,we added a bag of baby carrots and 2 large chicken breasts,we have an 8 pot cooker and live in Utah at 5000 ft in elevation, we decreased the cook time to 15 minutes, the rice and carrots were nice not mushy, and the chicken was a little dry ,any way will do the rice and carrots again, thanks for posting this recipe 😁having fun with the IP ,we would have bought it alone for the perfect hard boiled eggs🥰
Natasha says
Try it with chicken thighs – that should reduce the dryness. It’s so hard cooking chicken breasts in the IP sometimes – it’s very hit and miss. Thanks for the tips on elevation, and I’m glad you liked the recipe. 🙂
Dianne Friesenhahn says
I recently purchased at 6QT Instant Pot and this was my first recipe to try out. Followed recipe exactly however the only small change was that I had 2 large chicken breasts which would equate to 4. I loved the hint of lemon juice – very nice! As some others had posted, my rice also turned out somewhat mushy – more like a risotto, a bit overcooked. At the end of the cooking time, I added some frozen peas and let it sit for about 5 extra minutes which kicked up flavor & rice. I found the chicken to be a bit on the bland side but that’s something that can definitely be fixed. Chicken was also a tad bit on the dry side but once I cut up in bite sized pieces, it was better. I definitely would make this again and maybe next time try a Lipton Onion Soup mix packet for a change or Cream of Mushroom Soup (grew up having that recipe which is my FAV). I never received a burn message like some others posted; however, I did spray the bottom of the pan with a light coating of Pam Cooking Spray prior to sauteing. Thanks for sharing!! I remember my mom cooking in her old time pressure cooker growing up – miss those meals so had to invest in an Instant Pot to see what the raves are all about. 🙂
Natasha says
Thanks for the detailed response! I’m glad you liked the recipe. Yes, the risotto quality of the rice is my favorite part. 🙂 I like your ideas!
Janet Ellis says
I have not tried this yet but want to confirm…. does it stay on saute for 18 minutes or change setting to manual after adding chicken?
Thanks,
Janet
Natasha says
Hi Janet! You’d switch the saute off and then cook on high pressure for 18 minutes.
Mona says
I made this today. I cut down the time to 15 minutes and used a natural release. It was really good! I think I may add more rice next time because it was a bit soupier than I expected. Delicious, thanks, will be making again!
Natasha says
Awesome!! So glad it worked out for you, Mona! 🙂 That’s interesting how it ended up soupy with the longer pressure release time. I’m going to test it with a natural release at some point and see how it goes.
Shari says
I used my instant pot tonight for the first time using your recipe. It came out exactly as it was suppose to. I used a different white long grain rice which was the best part of the dish. The rice turns out like risotto. I’ll be eating my leftovers for lunch tomorrow. Thanks for making my first meal a success i was definitely nervous about using an instant pot.
Natasha says
That’s awesome!! I’m so happy to hear it worked well. ❤️❤️
Joy Cesario says
I did this last night in an 8 qt IP and it turned out great. I increased the chicken breasts to 6 and added an additional cup of rice, and increased the chicken stock to 5 cups and cooked it for 18 minutes and the chicken was tender and juicy. The rice came out creamy and yummy. My husband loved it. We served 6 people with this and I still had some for lunch today…yummm!
Natasha says
That is so good to hear!! So happy it worked out. 🙂
Angie says
I have an 8qt IP- can I double this recipe by simply doubling up the ingredients? It looks delicious, but I’d like to make at least 2-3 cups of rice instead of just one…Thanks!
Natasha says
Hi Angie! I think that could work for sure. Let me know how it goes!
Donna says
This was amazing! My rice was super creamy, like a risotto. The chicken was good, but the rice is definitely the best part. Even better leftover the next day. I did swap out the Italian seasoning with lemon pepper, because my family loves lemon pepper. Otherwise I made as instructed. I will definitely make it again! Thank you!
Natasha says
Wonderful! I am so happy you liked it.
Kathy Timmons says
Im new to the IP world. I have the Max. I cant figure out how to convert recipes to the Max. For example, the recipe listed here…Would i still cook for the same amount of time your recipe calls for?
Natasha says
Hi Kathy! Hmm… I have never cooked with the max before. According to the IP FAQs, it says this: “To convert a 12 psi recipe for use in a 15 psi pressure cooker such as the Max, simply remove 10-20% from the cook time, depending on what you’re preparing—denser foods may take longer to cook. If your percentage outcome results in a decimal point, round to the nearest 1.” I copy/pasted this from: https://instantpot.com/portfolio-item/max-faq/ – you may want to read it because it seems like there’s lots of good info in there. Some people have had issues with this recipe (not sure why), so I’m going to do some more testing. I can’t say I’m super confident that I’ll be able to guide you the correct way to do this in an IP Max since I don’t own one, but I’d follow their suggestion and see what happens. I definitely wouldn’t give it more than 15 minutes.
Jackie says
I followed the recioe exactly, using basmati white rice and it did not turn out. The chicken was cooked but there was a lot of liquid left in the rice. Plus, the bottom of the rice was burned onto the IP. It was loke eating oatmeal. It had that consistency, the rice turned to mush. Very frustrating, I am still fairly new to IP cooking. My IP does not say high pressure. I am assuming that means To use the Manual setting?
Natasha says
Hi Jackie! Hmm. I’m wondering if you were cooking it on low pressure since you had some liquid left. Yes, the manual button is high pressure (on my IP anyway, but as far as I can tell, I can only do high pressure on the model I own). I have never had anything scorch on the bottom, but I know others do in some cases. It’s perplexing.
Javkie says
I don’t know. It is very perplexing. That’s what I thought. I did use manual. I’ll have to try it again, maybe using a different white rice. The chicken turned out quite good, though.
Natasha says
I’m going to do more tests with timing. Yesterday I did a test with just the rice (jasmine) and it was good with 10 minutes.
Lori says
Turned out perfectly. Exactly as described. Followed the recipe exactly. The rice is amazing! Thanks for the recipe!
Natasha says
Yay!!! I am so happy to hear that, Lori!!
Areesha Zahid@Puro Food says
That looks delicious! Comfort food recipes will always find a way to me eventually, I love trying new things. [linked edited out by blog author]
Tori says
Out of curiosity, how long do you cook rice if you are just cooking it plain? And what about if you cook just chicken breasts? I want to make this later this week but the 18 minutes seems wayyyy too long. I usually cook white rice for 1 minute on high pressure and chicken breasts (4 medium sized) for 6 minutes.
Natasha says
Hi! I’ve been doing just the rice for 15. And I don’t usually do just chicken breasts. But like in soup I’ve cooked them for a lot less, definitely. I’m going to see about testing some more to decrease timing in this recipe.
Tori says
Thank you for responding! Since my Pot seems to cook plain rice a lot faster, I think I will try less time when I make this. I can always cook longer if needed.
Natasha says
You’re welcome! Let me know how it turns out. I’m so curious since everyone’s IP seems to vary and it’s so perplexing haha.
Tori says
I made this tonight and cooked it for 10 minutes on Max pressure (15 psi, I have an Instant Pot Max) and it turned out perfect!
Natasha says
Thanks for the details!! I’m going to see what pressure mine is.
Rachel Mullins says
Chicken and rice were over cooked. I had read the reviews prior and cut the time to 10 mins. I used basmati rice. Overall good flavor topped with some shredded cheese.
Melissa says
Interested in trying this soon! How would you adjust for chicken thighs?
Natasha says
Hi! I’d cook them for the same amount of time assuming they’re not super gigantic ones. Just ensure you check they’re fully cooked before serving. I will test the recipe with chicken thighs at some point. Let me know how it goes!
Kayla says
I have a surplus of asparagus and would like to incorporate it into this recipe along with the carrots. Do you think I can just add them in or should i try and adjust the amount of cooking liquid or time. Thanks!
Natasha says
I’d just add it in as-is and leave the other factors the same. The asparagus will end up really soft and may flavor everything, though.
Jess says
Are you able to use frozen chicken breasts with this recipe? Or will the added time cause the rice to over cook? Thanks!
Natasha says
Good question. I think it’ll make the rice overcook. If you do try, please let me know how it went. 🙂
Kalah says
Just made this tonight, chicken breasts were HUGE so I used three … and they were frozen because that’s how I roll. Rice came out overcooked, so I’m just going to pretend it’s risotto. 😉 So, either the frozen chicken or accidentally letting the IP do a natural release for a few minutes (or a combo of the two) will get you that overcooked rice. Still tastes good though!
Natasha says
Nothing wrong with pretending it’s risotto haha. I’m glad it still tasted good at least! 🙂
Tilly says
Do you think this recipe could be halved? I also wanted to ask why you say to rinse the rice? I realize that rinsing rice is to get rid of the starch and I guess that would make sense for this recipe. But I do notice a huge taste difference and find I prefer not to rinse the rice anymore as ithe starch is flavor too. Rinsing is something I always did because you always see recipes saying to do so. I just was curious to know the reason.
This looks amazing and I’m planning to make it but my kids just will not eat it. They are weird and hate anything “casserole” like. So I’d make this just for myself and the husband.
Natasha says
Hi Tilly! In this case, I rinse the rice because Instant Pot recommends it in their “how to cook rice” guide. Rice can sometimes burn in the IP (it’s notoriously tricky), so that’s why I follow the best practice they suggest. Regarding halving the recipe, I haven’t tried that myself, and I am a bit wary because then there will be less liquid and I would say the likelihood of the burn warning goes up. I would make the same amount of rice but half the chicken if you’re thinking of doing that. The rice always goes really quickly in our house.
J.Dugan says
My husband hates casserole type things too but for some reason chicken and rice in instant pot he loves. If you cut up raw chicken into cubes and saute it in instant pot first you don’t have to cook rice as long. I did a recipe where you did that and only put rice in on pressure for 5 minutes and quick release. I was leery but it worked. The i liked the chicken better cubed first and sauted because it didn’t get all mushy or shredded.
Natasha says
Good to know! Thanks
Lori D says
Thanks for this recipe Natasha! I just received an 8 quart Instant Pot for Christmas & this was my first recipe using it!
Very tasty!
I used Trader Joe’s 21 season sauté seasoning along with Italian seasoning & some extra garlic & carrots for extra flavor.
I followed all other measurements & instructions as stated.
I had no burn warnings or issues.
A definite keeper recipe!
Thanks again for sharing!😋
Natasha says
I am so happy to hear this!! Thanks so much for letting me know, Lori! 🙂
Khalilah says
This meal is looking like somebody’s answered prayer! I don’t have an IP but I am getting one quick, fast and in a hurry JUST so I can try this. Thank you so much for sharing!
Natasha says
Let me know how it goes! ☺️
Hillary says
I got an instant pot for Christmas and was looking for new recipes. I found this and made it two nights ago (my first IP dinner!) and it was fantastic! I followed the recipe almost exactly except I mis-read it and thought I was supposed to brown the chicken on the sautée setting (clearly didn’t read it well). But it still turned out great!! Tasted almost like chicken and rice soup (but not soupy). FYI 20 oz broth is equal to 2.5 cups so maybe you can make that conversion for your American readers? Thanks for a great recipe!
Natasha says
Hi Hillary! I’m so glad that the recipe worked for you and you liked it. Yup, it should be showing 2.5 cups now – I updated it a few days ago. ☺️
Monica D says
This was WONDERFUL and absolutely a new staple for our family’s fall/winter! Thank you for this super yummy recipe! I could eat the rice from this recipe with every meal! (Ok, since we’re on the subject, do you think I could, feasibly, make the recipe without the chicken breasts, following the same instructions?)
Natasha says
I am so happy you liked it, Monica!! I was starting to get worried with some of the comments I’ve received so far. I’m baffled why it doesn’t seem to work for some people but works for others. And yes, you definitely can just make the rice. I keep everything the same but cook it for 15 minutes. I actually am planning on putting just the rice recipe up. 🙂
Kelly | Foodtasia says
Such a great recipe! I can’t even believe how quick it is. So cozy and comforting!
Natasha says
Thanks, Kelly!
Angela says
I followed the recipe exactly in my 6qt instant pot and I got the burn warning three times 🙁 I added extra water the first two times and turned the pressure level down the third time. I don’t know what’s happening.
Natasha says
Argh that’s so frustrating. I tested this recipe multiple times and have never gotten a burn warning. I wish I knew why this happened. 🙁
Christine says
So you mention two 10 oz cans of broth which threw me because a standard can is 14.5 oz.
Natasha says
Hi Christine! Where I live (Canada), the standard can of chicken broth is 284 ml (I buy Campbell’s), which works out to 9.6 fluid ounces. I just round up for ease of reading the recipe. I try to adhere as much as possible to what I know is standard in the USA since the majority of my readers are from there, but I guess this may be one thing that differs and I had no idea. I’m going to look more into this, and next time I’m in the States I’m going to a grocery store to look in the chicken broth aisle haha. No idea why this would be different between the 2 countries since so much is the same. Sigh! I’ve just updated the recipe to put the amount in cups – this should make it easier.
Rori says
We made this recipe tonight – everything was waaaay over cooked. Followed everything in the recipe. Not sure what happened?
Natasha says
Hmm that’s not good! So the rice was overcooked as well? I wish I was in the kitchen with you so I could figure out what went wrong. 🙁 Like I mention in the post, sometimes smaller chicken breasts can end up a bit overcooked, but in the 5x I’ve tested this recipe (and like 3x on top of that where I did just the rice) it never ended up all overcooked, so I’m definitely wondering what happened. Do you have a 6 qt. Instant Pot?
Rori says
Yeah it was the rice and carrots that were very over cooked. We used chicken thighs and they came out perfect! It’s definitely a 6-quart instapot so not sure what happened. 😞 Will definitely try some of your other recipes!! 😊
Natasha says
Thanks for letting me know! Yup, the carrots always come out super soft… the rice is a bit puzzling though haha.
Rori says
No worries!! Other than the rice, the flavor was great and the chicken was delicious.
Alex says
Did you happen to use instant rice? Also, what type of rice did you use (brown, white, jasmine, basmati, etc.)?
R.A. McClain says
I like to use julienned/sticks of carrots, as don’t particularly like the taste of chunks, but can toleralte the sticks. Any problem you see using those instead? Recipe looks great.
Natasha says
Good question. I think since they’re so small, they will end up VERY soft and you may end up with a very carrot-flavored dish (especially if you use a lot of them). That’s my only concern since it sounds like you don’t like carrots that much. I think leaving them out altogether may be the best option.
JessRem says
Turned out great! I don’t think my kids were a huge fan of the hint of lemon in the rice so might leave that out next time. I used whole petite baby carrots and they were delicious!
Natasha says
So glad it worked out, Jess!
Liz says
Hi!
Would you ever consider doing alternative timing for your instapot recipes for slow-cookers? Not sure if this is possible, but I love all of these instapot recipes and only have a crockpot :(.
Thanks!
Natasha says
Hi Liz! Actually, I do have some slow cooker versions of IP recipes. They will be linked within the blog post if they do exist (for example, I have IP and slow cooker versions of my ham and potato soup). If it’s a pretty straightforward recipe like some soups, I try to include Crockpot method suggestions within the recipe card so that the instructions work for both IP and Crockpot. Unfortunately, sometimes the timing and the method can be very different between the two appliances (especially for a recipe like this one), so it’s like developing a whole new recipe, and I don’t always have the capacity to do that between working full-time and trying to get a variety of different recipes on my blog. I try to target some of my recipes just to those who have Instant Pots since there is a definite demand for them, but I realize that does leave some people out unfortunately. I would be interested in seeing if I can replicate this recipe in the slow cooker, but I haven’t gotten there yet haha.
Mary L says
Sam’s has an 8 quart IP for $80 right now. Just buy one!
Angelica says
Thanks for sharing! This recipe is soooo yummy! The entire family loves it. How much time should i add if i double it?
Natasha says
So happy to hear that! I would keep the time the same. It’ll take extra for the Instant Pot to get up to pressure, so that theoretically should account for the extra ingredients (that’s the standard advice when doubling an IP recipe). Although, after reading through a lot of the comments, this recipe seems to be unpredictable for some people, so I say that with bated breath haha. I’d check to ensure the chicken is 165F in the middle to be safe if you have any concerns.