Instant Pot Chicken and Rice (Printable)

A comforting one-pot meal featuring tender chicken pieces, fluffy rice, and colorful vegetables perfectly cooked together in under 40 minutes.

# What You'll Need:

01 - 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

02 - 1 medium onion, diced

03 - 2 cloves garlic, minced

04 - 1 cup carrots, diced

05 - 1 cup frozen peas

06 - 1 1/2 cups long grain white rice, rinsed

07 - 2 cups low-sodium chicken broth

08 - 1 tsp salt

09 - 1/2 tsp black pepper

10 - 1/2 tsp paprika

11 - 1/2 tsp dried thyme

12 - 1 bay leaf

13 - 2 tbsp fresh parsley, chopped

01 - Set the Instant Pot to 'Sauté' mode. Add a splash of oil and sauté the onion and garlic until translucent, about 2 minutes.

02 - Add the chicken pieces and cook for 3–4 minutes, stirring occasionally, until lightly browned.

03 - Stir in carrots, rice, salt, pepper, paprika, and thyme. Pour in chicken broth and mix well. Add bay leaf.

04 - Cancel 'Sauté'. Close the lid, set valve to sealing, and cook on 'Manual' or 'Pressure Cook' mode for 10 minutes.

05 - Once cooking is complete, allow a natural pressure release for 10 minutes, then release any remaining pressure manually.

06 - Open the lid, remove the bay leaf, and stir in peas. Close the lid for 2 minutes to heat the peas through.

07 - Fluff the rice, garnish with chopped parsley, and serve warm.

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The rice absorbs all those savory chicken juices while everything cooks together
My kids actually ask for seconds and fight over the last serving

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I learned the hard way that brown rice needs extra time and liquid or you will end up with crunchy grains
Natural release is not optional here or the rice will finish cooking unevenly

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