Instant Pot Chicken and Rice


Tasty enough to give Mama's classic casserole a run for its money.

instant pot chicken and rice
Photo: Photographer: Antonis Achilleos, Prop Stylist: Christine Kelly Food Stylist: Ali Ramee
Active Time:
15 mins
Total Time:
50 mins

If you are still on the fence about buying a multicooker, this delicious chicken and rice recipe will convince you that you need one in your kitchen right now. Just like slow cookers and food processors earned a place of importance in the kitchens across the South, the Instant Pot has quickly become a popular go-to cooking appliance for making everything from cornbread to lasagna and, if you can whip up a weeknight meal in less than an hour, what's not to love? This multicooker recipe is just as flavorful as Mom's oven-baked chicken and rice you grew up enjoying, only it comes together faster and uses boneless, skinless chicken breasts, which means there is no waste. A true weeknight classic made even easier. Serve alongside a tossed green salad or your favorite green vegetable. This Instant Pot dish makes great leftovers; simply store any remaining chicken and rice in an airtight container and refrigerate for up to one week.


  • 1 teaspoon smoked paprika

  • ¾ teaspoon kosher salt

  • ½ teaspoon dried oregano

  • .5 teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon black pepper

  • 1 pound boneless, skinless chicken breasts

  • 1 tablespoon olive oil

  • 2 tablespoons unsalted butter

  • 8 ounces sliced cremini mushrooms

  • 1 cup chopped yellow onion (from 1 medium onion)

  • 2 medium carrots (about 4 ounces), peeled and sliced into ¼-inch-thick rounds (about ¾ cup)

  • 2 teaspoons minced garlic (about 2 cloves)

  • 1 cup uncooked long-grain white rice

  • 1 ¼ cups chicken broth

  • 2 tablespoons chopped fresh flat-leaf parsley, for garnish


  1. Stir together smoked paprika, salt, oregano, garlic powder, onion powder, and black pepper in a small bowl. Place chicken on a plate, and rub seasoning mixture evenly over chicken breasts; set aside.

  2. Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting and allow to preheat 2 to 3 minutes. Add oil to cooker, swirling to coat. Add chicken in an even layer, and cook until browned on both sides, about 2 minutes per side. Transfer to a plate.

  3. Add butter to cooker. Stir in mushrooms, onion, carrots, and garlic; cook, stirring often, until onion is translucent and garlic is fragrant, about 3 minutes. Add rice, and cook, stirring constantly, until coated with butter about 20 seconds. Press CANCEL.

  4. Stir in broth. Place chicken in an even layer on top of rice mixture; drizzle with any accumulated juices. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 8 minutes. (It will take about 10 minutes for cooker to come up to pressure before cooking begins.)

  5. When cooking has finished, let the pressure release naturally for 7 minutes. Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). This will take 2 to 3 minutes. Remove lid from cooker. Remove chicken from cooker, and place on a plate. Shred with two forks. Fluff rice with a fork, and stir in shredded chicken. Garnish with parsley, if desired, and serve immediately.

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