Servings
Font
Back
Instant Pot Chicken and Rice
5 from 197 votes

Instant Pot Chicken and Rice

Instant Pot Chicken and Rice features seasoned chicken thighs cooked with jasmine rice, onion, garlic, tomato, and herbs in a flavorful broth. The pressure cooking method yields tender, juicy chicken with aromatic rice, balanced by tomato and herb accents. Thinly sliced green onion adds freshness as garnish.

Total Time
52 mins
Servings: 4 - 6
Calories: 514 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 (511g) chicken thighs
  • 2 cups (440g) jasmine rice
  • 1 (235g) onion , sliced
  • 6 (16g) garlic minced, cloves
  • 2 (190g) carrot chopped
  • 2 (320g) tomato quartered
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5.8g) tomato paste
  • A pinch oregano dried
  • A pinch basil dried
  • 2 cups (500ml) chicken stock unsalted
  • 1.5 tablespoons (22.5ml) soy sauce regular
  • salt
  • ground black pepper
Garnish
  • 2 talks green onion , thinly sliced

Instructions

    Cup of Yum
  1. Optional - Brown Chicken in Instant Pot: Heat up Instant Pot using "Sauté More" function. Wait until it says "HOT" on the screen (~8 mins). Pat dry chicken with a paper towel. Then, season one side of the chicken generously with salt and black pepper.Add 1 tbsp (15ml) olive oil in Instant Pot. Swirl the inner pot to ensure the oil covers the whole bottom of the inner pot.Add chicken in Instant Pot (seasoned side down), then brown this side for 5 minutes. Lightly season the other side of chicken with salt and black pepper. Then, flip and brown this side of chicken for another 5 minutes.Set aside the chicken thighs.
  2. Saute Onion & Garlic: Add in sliced onions and 1 tsp (5.8g) tomato paste, then saute for two minutes. Add in a pinch of dried oregano and dried basil, then saute for another minute. Add in minced garlic cloves, then saute for another 30 seconds.
  3. Deglaze Instant Pot: Pour ½ cup (125ml) unsalted stock in Instant Pot. Then, deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
  4. Pressure Cook Chicken and Rice: To prevent the "BURN" error, first layer browned chicken and chopped carrots at the bottom of the pot. Add 1½ tbsp (22.5ml) regular soy sauce and 2 cups (440g) Jasmine rice in Instant Pot. Pour in 1½ cups (375ml) unsalted chicken stock. Make sure the rice is fully submerged in the cooking liquid. Layer quartered tomatoes on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Chicken Thighs: Pressure Cook at High Pressure for 7 minutes, then Natural Release for 12 minutes. Boneless Chicken Breasts: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 12 minutes.Turn Venting Knob to Venting Position, then open the lid carefully.
  5. Season Chicken and Rice: Taste and season with more salt. For reference, we added 3 large pinches of salt. Amy + Jacky's Tip: For this recipe, season with more salt because the flavor boost will be quite dramatic. Press “cancel” to turn off the heat. Then, fluff the chicken and rice before serving.
  6. Serve: Garnish with thinly sliced green onions. Serve this comforting and tasty Mama's Instant Pot Chicken Rice! Enjoy~

Notes

  • Bone-in, skin-on chicken thighs are recommended for the best flavor and moisture; substitute chicken breasts or drumsticks with adjusted cooking times.
  • Jasmine rice is used here; if substituting other rice types like brown rice, adjust cooking time accordingly to ensure proper doneness.
  • Remember to rate the recipe if you try it, to provide feedback on your experience.

Nutrition Information

Calories 514kcal (26%) Carbohydrates 70g (23%) Protein 23g (46%) Fat 15g (23%) Saturated Fat 4g (20%) Cholesterol 83mg (28%) Sodium 379mg (16%) Potassium 653mg (14%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 5855IU (117%) Vitamin C 13.9mg (15%) Calcium 63mg (6%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 4 - 6

Amount Per Serving

Calories 514

% Daily Value*

Calories 514kcal 26%
Carbohydrates 70g 23%
Protein 23g 46%
Fat 15g 23%
Saturated Fat 4g 20%
Cholesterol 83mg 28%
Sodium 379mg 16%
Potassium 653mg 14%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 5855IU 117%
Vitamin C 13.9mg 15%
Calcium 63mg 6%
Iron 1.9mg 11%

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