Instant Pot Chicken and Rice is the kind of cozy, satisfying meal that tastes like it took all day—without actually doing so. Tender, golden-browned chicken thighs nestled into a bed of fluffy, fragrant rice with aromatic vegetables and vibrant peas come together in perfect harmony, all in one pot.
Ingredient Breakdown
This recipe thrives on familiar ingredients elevated by technique. It’s a showcase of how simple pantry staples, when layered thoughtfully, can yield an incredibly flavorful result.
Chicken thighs are essential here—not just for their juicy tenderness, but also for the richness provided by the rendered skin when browned. The crispy golden exterior locks in flavor and sets the tone for the dish.
The aromatics and spices—onion, bell pepper, garlic, oregano, cumin, and paprika—form a vibrant base. When sautéed briefly, these ingredients bloom into a fragrant mixture that infuses the rice and broth with warmth and depth. Tomato paste contributes a rich, slightly sweet foundation, deepening the umami base of the dish.
Rice and broth do the heavy lifting in uniting all the flavors. Long grain white rice is a reliable choice for achieving light, separated grains, and low-sodium chicken broth gives you control over the seasoning while ensuring the rice cooks evenly with full-bodied flavor.
A touch of white wine and tomato paste adds brightness and complexity. The wine, though optional, helps deglaze the pot and lift any browned bits—those little flavor bombs stuck to the bottom—into the mix. If omitted, you can use a splash of broth with a squeeze of lemon for a similar balancing effect.
Frozen peas and fresh herbs like cilantro or parsley are the final flourish. Their freshness offers contrast to the savory elements, adding color and subtle sweetness in the last minutes of cooking.
For ingredient flexibility, you can swap chicken thighs with boneless cuts, use yellow bell peppers for a sweeter note, or replace the peas with chopped green beans or corn. Basmati or jasmine rice can work in place of long grain, though cooking times may vary.
Step-by-Step Preparation Guide
Start by setting the Instant Pot to its sauté setting and warming the olive oil. Season the chicken thighs generously with salt and black pepper. Place them skin-side down in the hot pot, allowing the skin to crisp and develop a golden crust. Searing the chicken this way not only builds flavor but also keeps the meat juicy. Once seared on both sides, transfer the chicken to a plate.
Next, toss in the chopped onion, bell pepper, garlic, oregano, cumin, paprika, salt, black pepper, and tomato paste. Sauté these ingredients until they’re fragrant and slightly softened, just enough to unlock their essence. This step forms the aromatic base that flavors every grain of rice.
Deglaze the pot with white wine, scraping up any browned bits from the bottom. These bits hold a treasure trove of flavor, so don’t rush this step. Let the wine reduce for about a minute before turning off the sauté function.
Now stir in the chicken broth and add the bay leaves. Return the sautéed vegetables and mix well. Pour the rinsed rice evenly over the mixture—do not stir—then nestle the seared chicken thighs on top, skin-side up. This keeps the rice from sticking and ensures the chicken cooks to tender perfection without getting submerged.
Seal the lid and set the Instant Pot to manual high pressure for 15 minutes. Once the timer finishes, allow a 15-minute natural release before opening the lid. This slow release keeps the rice fluffy and the pressure from forcing moisture out of the chicken.
Add frozen peas on top, then close the lid for a few minutes to let them steam gently. This helps them retain their vibrant green color and subtle sweetness without overcooking.
Carefully remove the chicken to a plate. Use a fork to gently fluff the rice, separating the grains without smashing them. Garnish with chopped cilantro or parsley and serve warm.
Recipe Tips
How to keep the rice fluffy and avoid mushiness:
Rinse the rice thoroughly to remove excess starch, and avoid stirring after adding it to the pot.
Tips to prevent the burn notice on the Instant Pot:
Deglaze the pot well after sautéing, and make sure tomato paste is evenly distributed, not stuck to the bottom.
Make-ahead and freezer-friendly advice:
The cooked dish can be stored in the fridge for up to 4 days or frozen in portions for easy reheating. Reheat gently with a splash of broth.
Adjusting seasoning for bold or mild flavor profiles:
Add more cumin and paprika for warmth or a pinch of chili flakes for heat. For a milder version, reduce spices slightly and skip the wine.
What to Serve With This Recipe
This dish is hearty enough to stand alone, but a few simple sides can complement it beautifully. A crisp cucumber and tomato salad dressed in lemon juice adds freshness and bite. Pickled red onions or quick-pickled radishes offer acidity to balance the richness of the chicken.
A light slaw with lime and cilantro or a side of grilled vegetables provides crunch and brightness. Crusty bread or warm tortillas can also be served to scoop up the last bits of rice and broth.
To drink, consider a chilled glass of white wine like Sauvignon Blanc, a lemon-infused sparkling water, or a refreshing glass of limeade for a zesty contrast.
Creative Variations
For a twist, switch up the protein. Boneless chicken thighs, turkey breast, or sliced smoked sausage can all work seamlessly in this recipe. Just adjust the cook time slightly depending on thickness.
To turn up the heat, add a pinch of red pepper flakes, diced jalapeño, or a spoonful of chipotle in adobo to the sauté step. This adds smokiness and spice without overpowering the dish.
Want to go meatless? Swap the chicken with canned chickpeas or sautéed mushrooms, and use vegetable broth. The rice and seasoning base still delivers deep flavor, while the protein swap keeps it satisfying.
Frequently Asked Questions
Can I use boneless chicken instead of thighs?
Yes, boneless thighs or even chicken breast can be used. Reduce the pressure cook time by 2–3 minutes to prevent overcooking.
What type of rice works best in this recipe?
Long grain white rice is ideal for maintaining structure and fluffiness. Avoid short grain rice, which tends to become sticky under pressure.
How can I scale this recipe for a larger crowd?
Double the ingredients, but keep the liquid-to-rice ratio consistent. Ensure you don’t overfill your Instant Pot—check the max fill line before sealing.
Can I skip the wine without changing the flavor too much?
Yes, you can omit the wine. Use a splash of broth with a squeeze of lemon juice to mimic the acidity the wine provides.
This Instant Pot Chicken and Rice recipe is the ultimate one-pot comfort dish—simple, flavorful, and perfectly balanced. It’s a dinner solution that doesn’t cut corners on taste, and it makes cleanup a breeze. Whether you’re feeding a family or meal prepping for the week, this recipe hits all the right notes of warmth, ease, and satisfaction.
Ingredients
4–5 bone-in, skin-on chicken thighs
1/4 cup olive oil
Salt and freshly ground black pepper
1 onion, chopped
1 bell pepper, chopped
6 garlic cloves, minced
1 tablespoon tomato paste*
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup white wine (optional)*
2 cups long grain white rice, rinsed until water runs clear
2 1/2 cups low-sodium chicken broth
2 bay leaves
1 cup frozen peas
Fresh cilantro or parsley, chopped, for garnish
Instructions
Before cooking, prep all the ingredients to streamline the process and maintain moisture during sautéing. This also helps reduce the risk of triggering the burn notice on the Instant Pot.
Set the Instant Pot to the sauté mode and pour in the olive oil. While the oil heats, season the chicken thighs generously with salt and pepper. Once the oil is shimmering, place the chicken thighs skin-side down into the pot. Brown them for a few minutes on each side until the skin is crisp and golden. Transfer the chicken to a plate and set aside.
Into the same pot, add the chopped onion, bell pepper, minced garlic, dried oregano, paprika, ground cumin, salt, black pepper, and tomato paste. Stir thoroughly to coat the vegetables in the spices and sauté for 2 minutes to enhance the flavors. Remove the mixture and place it on a plate.
Pour the white wine into the hot pot to deglaze, scraping up all the browned bits stuck to the bottom. Let it simmer for about a minute, or until most of the liquid has evaporated. Once done, turn off the sauté function.
Add the chicken broth and bay leaves to the pot and stir well to combine. Return the sautéed vegetables and spices to the broth mixture. Give everything a good stir, then evenly distribute the rinsed rice across the mixture without stirring again. Place the seared chicken thighs on top, skin-side up, ensuring they rest above the rice layer.
Seal the Instant Pot lid and set the valve to the sealing position. Select manual mode and cook on high pressure for 15 minutes. Once the timer finishes, allow the pressure to naturally release for 15 minutes before opening the lid.
Lift the lid and scatter the frozen peas over the hot rice and chicken. Close the lid again and let it sit for a few more minutes to steam the peas gently.
Carefully remove the chicken and transfer it to a serving plate. Use a fork to gently fluff the rice, taking care not to mash the grains.
Finish the dish with a sprinkle of fresh cilantro or parsley and serve warm.
Instant Pot Chicken and Rice Recipe
Ingredients
- 4 –5 bone-in skin-on chicken thighs
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- 1 onion chopped
- 1 bell pepper chopped
- 6 garlic cloves minced
- 1 tablespoon tomato paste*
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup white wine optional*
- 2 cups long grain white rice rinsed until water runs clear
- 2 1/2 cups low-sodium chicken broth
- 2 bay leaves
- 1 cup frozen peas
- Fresh cilantro or parsley chopped, for garnish
Instructions
- Before cooking, prep all the ingredients to streamline the process and maintain moisture during sautéing. This also helps reduce the risk of triggering the burn notice on the Instant Pot.
- Set the Instant Pot to the sauté mode and pour in the olive oil. While the oil heats, season the chicken thighs generously with salt and pepper. Once the oil is shimmering, place the chicken thighs skin-side down into the pot. Brown them for a few minutes on each side until the skin is crisp and golden. Transfer the chicken to a plate and set aside.
- Into the same pot, add the chopped onion, bell pepper, minced garlic, dried oregano, paprika, ground cumin, salt, black pepper, and tomato paste. Stir thoroughly to coat the vegetables in the spices and sauté for 2 minutes to enhance the flavors. Remove the mixture and place it on a plate.
- Pour the white wine into the hot pot to deglaze, scraping up all the browned bits stuck to the bottom. Let it simmer for about a minute, or until most of the liquid has evaporated. Once done, turn off the sauté function.
- Add the chicken broth and bay leaves to the pot and stir well to combine. Return the sautéed vegetables and spices to the broth mixture. Give everything a good stir, then evenly distribute the rinsed rice across the mixture without stirring again. Place the seared chicken thighs on top, skin-side up, ensuring they rest above the rice layer.
- Seal the Instant Pot lid and set the valve to the sealing position. Select manual mode and cook on high pressure for 15 minutes. Once the timer finishes, allow the pressure to naturally release for 15 minutes before opening the lid.
- Lift the lid and scatter the frozen peas over the hot rice and chicken. Close the lid again and let it sit for a few more minutes to steam the peas gently.
- Carefully remove the chicken and transfer it to a serving plate. Use a fork to gently fluff the rice, taking care not to mash the grains.
- Finish the dish with a sprinkle of fresh cilantro or parsley and serve warm.
