Instant PotChicken and Rice
This is the recipe that turns Instant Pot skeptics into believers: brown the chicken, dump everything else in, and walk away for ten minutes. What comes out is a fully seasoned one-pot dinner with tender rice and juicy chicken — no stirring, no watching a pot.
- for the pot
- 1.5 lb boneless chicken thighs
- 1 tbsp neutral oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 1.5 cups long-grain white rice, rinsed
- 2 cups chicken broth
- 1 tbsp soy sauce
leftovers reheat well for lunch the next day.
- Set the Instant Pot to Sauté. Heat the oil and brown the chicken thighs 3–4 minutes per side. Remove and set aside.
- Add the onion, carrots, and garlic to the pot. Sauté 3 minutes until softened, scraping up any browned bits.
- Stir in the rinsed rice, broth, and soy sauce.
- Nestle the chicken back on top of the rice. Lock the lid and Pressure Cook on High for 10 minutes.
- Let the pressure release naturally for 10 minutes, then quick-release the rest. Fluff the rice, slice the chicken, and serve.
No chicken thighs? Boneless breasts work — cut the cook time to 8 minutes so they don’t dry out.
No soy sauce? A pinch of salt and a splash of Worcestershire sauce gets close.
Want it creamier? Stir in a splash of cream or a spoonful of butter after cooking.
No fresh garlic? ½ tsp garlic powder added with the rice works fine.
Kantan tip — rinse the rice until the water runs clear — it keeps the grains from turning gummy under pressure.
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