There is something so comforting when the Instant Pot finishes with a gentle hiss and releases that savory aroma of chicken, herbs, and warm rice all at once, tender chicken juices mixing with buttery grains.
This Instant Pot Chicken Breast and Rice is ideal for busy weeknights when you want a complete dinner on the table fast, with minimal hands on time and easy cleanup afterward.
SaveI first tested this on a hectic Tuesday when I forgot to thaw anything, and the result was such a stress free, flavorful meal that it is now a reliable family favorite in my kitchen.
Instant Pot Chicken Breast And Rice Recipe
Ingredients
Main ingredients
Optional add ins and garnish
Instructions
- Prep the chicken and rice
Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, garlic powder, onion powder, paprika, and thyme. Stir the rice, diced tomatoes, chicken broth, water, and bay leaf together in the Instant Pot inner pot, then drizzle the olive oil over the surface.
- Arrange the chicken on top
Place the seasoned chicken breasts on top of the rice mixture so they are sitting gently in the liquid, trying to keep the rice underneath mostly exposed for even cooking.
- Seal and set the Instant Pot
Secure the lid, making sure the pressure release valve is in the sealing position, and select the high pressure setting for 10 minutes.
- Natural release with a short manual release
Allow the pressure to release naturally for 5 minutes, then carefully turn the valve to release any remaining pressure before opening the lid.
- Check the rice texture
Gently fluff the rice with a fork, and if it seems a bit firm, use the sauté mode to simmer for 3 to 5 minutes, stirring gently until the grains are tender and creamy.
- Shred or slice the chicken
Transfer the chicken to a clean plate, let it rest for a minute, then shred it with two forks or slice it against the grain into thin pieces.
- Stir in add ins if using
Stir in frozen peas or extra shredded chicken during the last few minutes of sautéing so they heat through without overcooking.
- Finish and plate
Taste the rice and chicken, adjust with a little more salt or pepper if needed, sprinkle with chopped parsley or chives, and serve with lemon wedges for a bright, fresh note.
Substitutions and variations
- Use brown rice for a nuttier, fiber rich version, but increase the liquid to 1 and 3/4 cups and extend the cook time slightly.
- Swap chicken thighs with bone in or boneless for deeper flavor and more forgiving juiciness.
- Replace chicken broth with vegetable broth to make it vegetarian, using the same quantity.
- Add a pinch of red pepper flakes or a dash of hot sauce if you like gentle heat.
Chloe's tips
- Do not skip the natural release, as it keeps the rice grains plump and prevents mushiness.
- If your rice sticks, add a splash more broth or water and scrape the bottom gently while sautéing.
- For extra flavor, marinate the chicken for at least 30 minutes, or up to overnight, in the refrigerator.
- Keep the lid closed during cooking to maintain pressure and speed.
- Cool leftovers quickly and store them in airtight containers in the fridge for up to 3 days.
How to store it
- Refrigerate in an airtight container for up to 3 days and reheat in the microwave or on the stovetop until steaming hot.
- You can freeze cooked chicken and rice mixture for up to 2 months; thaw overnight in the fridge before reheating.
Serving suggestions
Serve this comforting one pan meal simply or dressed up for guests.
- Over a bed of fresh spinach or arugula for a lighter dinner
- With a side of steamed broccoli or buttered green beans
- Over cooked noodles for a more filling version
- Garnished with lemon wedges and extra herbs for brightness
Frequently asked questions
Can I use bone in chicken, and do I need to adjust cooking time?
Yes, you can use bone in chicken thighs or drumsticks. Keep the same amount of liquid and extend the high pressure cook time to 12 to 15 minutes, then check tenderness.
Why did my rice turn out mushy
Mushy rice usually comes from too much liquid or overcooking. Try reducing the liquid by a few tablespoons and use the natural release method, followed by a quick sauté to firm up the grains.
Can I make this in the microwave instead of an Instant Pot
While you can cook rice and chicken in the microwave, the texture may be less consistent. Use a microwave safe dish with a lid and cook in short intervals, checking often to avoid drying out.
How do I keep the chicken juicy
Do not overcook, use a meat thermometer to ensure the chicken reaches 165°F, and let it rest in the pot during the natural release to retain moisture.
Let's get cooking!
This Instant Pot Chicken Breast and Rice is a true time saver that still feels special, with tender chicken, creamy rice, and room for your own little twists on the side.
