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4.7 from 99 votes

Easy Instant Pot Chicken and Rice

Instant pot chicken and rice is ready in less than 30 minutes! Packed with veggies and so much flavor, this dish is perfect for a quick dinner!

Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings: 4 servings
Calories: 500 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

Spice mix
  • 1 tsp cumin
  • 1/2 tsp Coriander
  • 1/2 tsp allspice
  • 1/4 tsp cinnamon
  • 1/4 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
Instant pot chicken and rice
  • 2 chicken breasts
  • 2 tbsp olive oil extra virgin
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 1 1/2 cup white button mushrooms cleaned and sliced
  • 1 carrot diced
  • 1 red bell pepper diced
  • 1/2 cup frozen peas
  • 1 1/2 cup basmati rice
  • 2 cups water

Instructions

    Cup of Yum
  1. In a small bowl, mix the spices and divide it in half.
  2. Season the chicken breasts on both sides and let them sit as you’re preparing the rest of the ingredients. 
  3. Press the “saute” button on the pressure cooker and pour in the olive oil. Saute onion and garlic until golden, add in the mushrooms and cook it for a minute. Add carrots and peas to the pot and stir well.
  4. To the onion and mushrooms, add the rice and the remaining of the spice mix. Stir well and add the water. Scrape the bottom to make sure nothing is sticking. 
  5. Place the chicken on top of the rice and veggie, do not stir, and lock the lid. Make sure the valve is on “sealing”.
  6. Press “cancel” and then press “pressure cook” and make sure it’s set on high. Set the timer for 8 minutes. 
  7. Once the cooking time is done, let the pressure to release naturally for 10 minutes. Then do a quick release and serve. 

Notes

  • To turn this into a complete meal, you can serve this dish with 
  • Mediterranean salad,
  • Cucumber tomato feta salad
  • Persian Salad Shirazi.
  • If the chicken breasts are too thick, cut them in half to make sure they cook completely. 
  • You can also use boneless skinless chicken thighs for this recipe. The cooking time will stay the same. 
  • Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in a pan over medium heat with 2 tablespoons of water.
  • Add a can of chickpeas (drained) instead of peas. You can also make this dish spicy by adding ½ tsp cayenne pepper to the spice mix. 
  • Instead of water, you can use chicken or vegetable stock to cook the rice and chicken. 
  • To turn this into a complete meal, you can serve this dish with Mediterranean salad, Cucumber tomato feta salad or Persian Salad Shirazi.
  • If the chicken breasts are too thick, cut them in half to make sure they cook completely. 
  • You can also use boneless skinless chicken thighs for this recipe. The cooking time will stay the same. 
  • Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in a pan over medium heat with 2 tablespoons of water.
  • Looking for more flavor? Add a can of chickpeas (drained) instead of peas. You can also make this dish spicy by adding ½ tsp cayenne pepper to the spice mix. 
  • Instead of water, you can use chicken or vegetable stock to cook the rice and chicken. 

Nutrition Information

Calories 500kcal (25%) Carbohydrates 67g (22%) Protein 32g (64%) Fat 11g (17%) Saturated Fat 2g (10%) Cholesterol 72mg (24%) Sodium 739mg (31%) Potassium 826mg (24%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 3713IU (74%) Vitamin C 51mg (57%) Calcium 53mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 500

% Daily Value*

Calories 500kcal 25%
Carbohydrates 67g 22%
Protein 32g 64%
Fat 11g 17%
Saturated Fat 2g 10%
Cholesterol 72mg 24%
Sodium 739mg 31%
Potassium 826mg 18%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 3713IU 74%
Vitamin C 51mg 57%
Calcium 53mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.