Instant pot chicken and rice is a one pot meal that is so delicious and packed full of nutrients! With only two simple ingredients you will create a flavor packed meal for the whole family. This meal is easy to make in bulk for big gatherings too! You can stop looking for recipes for chicken and rice dishes. This is the only one you’ll need!

Why you’ll love this recipe:

Easy clean up: You only need an instant pot to make this recipe. If you do not have an instant pot there will be instructions on how to modify the recipe below. However, you only need one pot no matter how you slice it.
Flavorful and Nutritious: The richness of the broth in the recipe adds so much flavor and nutrients. Broth is one of my favorite ways to add loads of nutrients to a meal and make it taste yummy. This chicken and rice is packed with flavor!
Walk away meal: This is a “set the timer and walk away” kind of recipe.
A crowd favorite: Everyone will love this chicken and rice. I have not served it to a person that did not like it. Even picky eater friends said this recipe was so tasty.

Tips:

For best results use an 8QT instant pot
If using a whole frozen/fresh chicken, check whether or not the giblets are included. If so, remove before cooking the chicken.
Soak the rice 12-16 before cooking for ease of digestion. To soak the rice, place the rice in a bowl, add 1 tbsp of apple cider vinegar, and fill the bowl with water until the rice is complete submerged.
This recipe will make more stock than necessary for the rice. Pour the excess stock/broth into a jar in the fridge and use in other recipes.
To give this recipe even more flavor add a splash of olive oil or butter after cooking.

Equipment

Instant Pot – I personally use the 8QT pot but you could cut up the chicken and use a 6QT if that is what you already have. This recipe works best in an instant pot but you can use a stock pot if you do not have one.

Mixing bowls (optional) – for soaking the rice prior to cooking.

Measuring cups – to measure out the rice

Serving spoons

Ingredients

Whole Frozen Chicken

The first ingredient you will need is a whole bone-in chicken. I buy my chicken from a local farmer but I have bought Whole Frozen Chickens from Azure Standard as well and they work fantastically for this recipe.

You can use other cuts of chicken such as chicken thighs or chicken breast if you prefer. I, personally, like to use a whole chicken for two reasons:

1.) A whole chicken will cost less than the same amount of meat in individual cuts.

2.) I like to save the bones after making the stock and use them again to make additional chicken broth for other recipes.

If you are using a frozen chicken be sure to check if the giblets are included in a bag inside. If so, be sure to thaw the chicken enough to pull out that bag before you cook the chicken.

Rice

The rice used in this recipe is long grain jasmine rice. However, I have used brown rice, regular white rice, and basmati rice in this rice recipe and it still works just fine.

To make this recipe even easier on the digestive system, try soaking the rice. Grains have an exterior wall that is used to protect and preserve them. This outer layer or exterior wall inhibits your body from absorbing the nutrients found in the grain. Soaking the grain breaks down this wall and allows your body to digest the grain easier while also giving your body an easier time absorbing the nutrients.

To soak rice:

measure out the amount needed for the recipe and pour into a bowl.
add 1-2 tbsp of apple cider vinegar to the rice
pour water into the bowl until the rice in completely covered
cover the bowl with a towel and leave for 12-16 hours

When you are ready to cook the rice, drain out the water and cook as normal.

Be sure you know how long the recipe you are using takes to cook. Jasmine rice and brown rice, for example, need varying times to completely cook. So be sure you know how long the rice you are using takes to cook in an instant pot.

Cooking rice in an instant pot can be tricky. You do not need as much liquid because the pressure cooker does not release steam like a stock pot or a crock pot. Additionally, the cook time in an instant pot will be much less than a pot on the stove top. I can cook jasmine rice in 5 minutes in the instant pot as opposed to the 15-20 it takes on the stove.

Step by Step Instant pot chicken and rice:

Step one:

If you are using a frozen chicken, the very first thing you’re going to do is thaw the chicken and start soaking the rice.

If you are not using a frozen chicken you can and just start soaking the rice. The night before you make the chicken and rice, soak the rice on the countertop. To soak the rice measure out two cups of rice and pour into a bowl or large measuring cup. Add two tbsp of ACV (apple cider vinegar) and fill the bowl with water. Cover the rice with a towel and leave on the counter overnight.

Step two:

This step can be done the day of making the chicken and rice or a few days before. Fill the instant pot half way with filtered water, place the whole chicken and salt into the instant pot. Add the salt and pressure cook the chicken for 1-3 hours. Pressure cook for at least 1 hour but the longer you leave the chicken in the instant pot, the richer the chicken stock will be so leave in as long as time allows. After the chicken is cooked, release the pressure from the instant pot.

adding water to an instant pot with chicken in it

Step three:

After the chicken is finished, remove the chicken from the instant pot. Be careful because the chicken will begin to fall apart. This is a good thing, it means you have juicy, tender, flavorful chicken. Next you are going to want to pour out the chicken stock into a bowl or stock pot.

Step four:

Next you are going to cook the rice, but instead of water, you are going to use the chicken stock/broth. This gives the instant pot chicken and rice a richer flavor. I’d call this the secret ingredient! So measure out the amount of liquid needed to cook the rice and pour it back into the instant pot. Add the soaked rice into the instant pot. Place on the lid and cook the rice for the instant pot recommended amount of time.

If you are using jasmine rice you will add 4 cups of chicken broth and two cups of rice to the instant pot and pressure cook for 5 minutes.

Step five:

While the rice is cooking, pull the chicken off the bone and shred it. After the rice is done cooking, release the pressure and add the shredded chicken back into the instant pot. Use a serving spoon to mix up the chicken and rice. After well combined, serve as a main dish with your favorite sides!

Some great sides to go with chicken and rice:

sautéed green beans
fresh salad
sweet peas and carrots
rolls or garlic bread
tomatoes and okra
cucumber tomato salad – see my recipe here!

chicken and rice topped with tomatoes and avocados

FAQ

Do I have to soak the rice for this recipe to turn out?

In short, no. If you do not have time or you forget to soak the rice, you can skip that step and this recipe will still turn out great. Soaking the rice is for nutritional purposes. However, if you do have time, why not soak the rice? This is an easy step with a great benefit to your body. If you are interested in learning more about soaking grains check out this article from the Weston A Price Foundation.

Can I use skinless chicken thighs or chicken breast?

Yes. Chicken thighs and breast will work for this recipe. If you are using boneless meat, place the pieces of meat in the water in the instant pot and follow the recipe as directed. You will still get a meat stock to cook the rice in even if you use boneless chicken. However, using a whole chicken will save you money and give you bones for more broth!

What if I don’t have an instant pot?

Modifications for using a stovetop stock pot: Simmer the chicken in a stock pot full of water for 3-5 hours. Remove the chicken and the stock. Measure out 4 cups of stock and add it back to the stock pot. Bring the chicken stock to a boil and add the 2 cups of jasmine rice. Lower the heat to a simmer and cook the rice for 15 minutes. While the rice is cooking, shred the chicken. When the rice is done, add the shredded chicken and enjoy!

Can I use a different type of rice?

Yes. You do not have to use jasmine rice if you have a different preferred rice. Be sure to know the cook time for the rice you are using, especially if it is different than jasmine rice. If you use a different type of rice such as long grain white rice or basmati rice the cook time will be similar. Brown rice takes much longer to cook so adjust for the cook time based on the rice you are using.

Do I have to use a frozen chicken?

Nope! You do not have to use a frozen chicken. If you use a fresh chicken, you will still follow the recipe exactly the same. The only difference is that you do not have to wait as long on the instant pot to pressurize because the chicken is not as cold. You can even thaw a frozen chicken prior to using this recipe to speed up the time it takes the instant pot to reach pressurization.