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Instant Pot Chicken and Rice close-up on a wooden plate

Instant Pot Chicken and Rice

Instant Pot Chicken and Rice is the perfect comfort food all year round! Make it entirely in the electric pressure cooker to save on dishes! Either chicken breast and white rice or chicken thighs and brown rice.

Course Main Course
Cuisine American, International, Peruvian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 298 kcal

Ingredients

  • 2 5oz / 10 oz chicken breasts / bone-in chicken thighs (Either 2 five-ounce chicken breasts if you are making the recipe with white rice. OR. 2 ten-ounce bone-in chicken thighs if you are making the recipe with brown rice.)
  • 1 bunch cilantro
  • 1 cup water (at room temperature, not cold!)
  • 1/2 Tbsp ghee or bacon fat
  • 1 small diced onion
  • 2 cloves garlic
  • 1 cup white basmati rice or brown basmati rice (choose white or brown depending on the type of chicken you are using)
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1 cup diced red bell pepper
  • Salt
  • Pepper
  • cilantro for garnishing

Instructions

  1. Generously season chicken breasts (or remove skin of chicken thighs and season) with salt and pepper on both sides and set aside.
  2. Peel and dice carrot, wash and dice celery, wash, deseed and dice bell pepper. 

  3. Wash and spin dry cilantro and cut off the stems for the most part and then blend with a cup of room temperature water in the blender or with an immersion blender.

  4. Preheat Instant Pot by pressing the "sauté" button.
  5. Peel and chop onion and garlic. By now, the instant pot is probably hot. Add ghee or bacon fat and sauté onion and garlic in it until it starts slightly browning. Stir often. Make sure no bunt bits of onion or garlic are stuck to the bottom of the pot. If for some reason there are, deglaze by adding a Tablespoon or two of water and stir to remove all bits from the bottom.

  6. Add rice, salt and pepper to Instant Pot and then pour cilantro water on top. Give it a quick stir. Add diced vegetables in one layer and then top with seasoned chicken breasts. Then IMMEDIATELY close lid to avoid water from evaporating (<-important!)

  7. Turn venting knob to "sealing", hit "cancel" and then "manual" and adjust to 5(-8) minutes high pressure for chicken breast / white rice version OR 22 minutes for chicken thigh / brown rice version. >>> READ THE NOTES SECTION FOR TIMING PLEASE!

  8. Once the Instant Pot beeps telling you the 5 minutes are over, allow for 10 minutes natural pressure release (set a timer to not miss the moment). Then release the remaining pressure manually for chicken breast / white rice version. Or let pressure release naturally completely on its own for chicken thigh / brown rice version (might take about 15-20 minutes)
  9. Open the pot and enjoy the smell! Then use two forks to shred the chicken. Mix it all and serve immediately with some fresh cilantro sprinkled on top.

Recipe Video

Recipe Notes

[nutrition-label]

I might have come to the bottom of the "burn" warning. If once you add the liquid you work slowly, too much water evaporates and then there isn't enough liquid left in the pot to get to pressure and cook the rice. To be able to work at which ever pace you feel comfortable you can simply, turn off the pot once the onion is translucent, take two oven mitts and remove the inner pot from the instant pot and put on a heat-proof surface, then add all the remaining ingredients (rice, liquid, veggies, chicken...) and then put the inner pot back into the instant pot and proceed as written in the instructions.

Nutrition Facts
Instant Pot Chicken and Rice
Amount Per Serving
Calories 298 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Trans Fat 0.01g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.3g
Cholesterol 49mg 16%
Sodium 395mg 16%
Potassium 536mg 15%
Total Carbohydrates 45g 15%
Dietary Fiber 3g 12%
Sugars 3g
Protein 22g 44%
Vitamin A 175%
Vitamin C 118%
Calcium 5%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.