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Instant Pot Chicken and Rice – Tender chicken thighs cook right on top of seasoned rice for a complete, one-pot dinner that’s easy and reliable. Made with simple ingredients and pantry spices, this Instant Pot recipe delivers big flavor with minimal prep and cleanup
This started as a practical dinner choice and quickly became something I make on repeat.
Chicken and rice are already a reliable pairing, and the Instant Pot takes care of the timing so everything finishes together without much fuss. The rice absorbs the broth and herbs while the chicken cooks right on top, which keeps it tender and flavorful without extra steps.
This is one of those super flexible recipes. You can tweak the seasonings, swap out the mushrooms based on what’s in the fridge, or adjust the cook time depending on the chicken you’re using.
When I want a simple side that doesn’t compete, Roasted Zucchini and Squash fits right in and rounds out the plate without adding more work.
This is the recipe I always reach for on busy nights, there are no surprises, no extra pans, just a solid dinner that tastes even better the next day.
Ingredients You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Boneless Chicken Thighs – see notes for fresh vs frozen. Can also use chicken breasts
- Olive Oil
- Butter
- Onion
- White Mushrooms – or use whatever your favorite variety of mushrooms
- Garlic
- Chicken Broth – use low sodium to keep the salt down
- Long Grain White Rice
- Dried Thyme
- Dried Oregano
- Italian Seasoning
- Poultry Seasoning
- Salt & Pepper
- Fresh Parsley
How To Make Instant Pot Chicken Thighs
- Brown the chicken – Season the chicken and quickly sear it in the Instant Pot until lightly golden, then set it aside.
- Build the base – Melt butter in the pot and cook the onions and mushrooms until soft. Add the garlic and cook until fragrant.
- Add rice and seasonings – Stir in the broth, rice, herbs, and seasonings, making sure the rice is evenly distributed in the liquid.
- Pressure cook – Nestle the chicken on top, seal the lid, and cook under high pressure until the rice is tender and the chicken is cooked through.
- Finish and serve – Let the pressure release briefly, fluff the rice, and top everything with fresh parsley before serving.
Recipe Tips & Suggestions
- Use Thighs For Best Texture – Chicken thighs stay juicy and tender under pressure, making them a better choice than breasts for this recipe.
- Brown For Flavor – Taking a few extra minutes to sear the chicken adds depth and prevents the dish from tasting flat.
- Don’t Stir After Adding Rice – Keeping the rice undisturbed helps it cook evenly and avoids the dreaded burn notice.
- Adjust Herbs To Taste – Swap or tweak the dried herbs based on what you have, or add a pinch of red pepper flakes for heat.
- Check Rice Texture Before Serving – If the rice needs a bit more moisture, stir in a splash of warm broth and let it rest.
- Plan For Leftovers – This reheats well and makes an easy lunch the next day. Add a splash of broth when reheating to keep it moist.
Frozen chicken thighs in the Instant Pot are very easy to make, you really just need to add about 2 minutes to your cooking time. I love having the option of using frozen meat on those nights when I didn’t plan ahead or forgot to take meat out of the freezer.
Fresh Chicken Thighs
Boneless – 9 minutes
Bone-In – 11 minutes
Frozen Chicken Thighs
Boneless – 11 minutes
Bone-In – 13 minutes
Brown rice requires a longer cook time and more liquid, so it’s not a direct swap. For best results, stick with long-grain white rice unless you adjust the pressure time and bro
Absolutely. Peas, carrots, spinach, or zucchini can be stirred in after cooking, using the residual heat to soften them without overcooking.
More Great Chicken Dinner Recipes
- One Pot Chicken Spinach Alfredo
- Fiesta Lime Chicken
- Margarita Grilled Chicken
- Smoked Chicken Breast
- Easy Cashew Chicken
Instant Pot Chicken Thighs
Ingredients
- 1 to 1 1/2 pounds boneless chicken thighs
- 2 teaspoons olive oil
- 2 Tablespoons butter
- 1 small onion, finely chopped
- 8 oz white mushrooms, sliced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 1/2 cups uncooked long grain white rice
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1/2 teaspoon poultry seasoning
- Salt and Pepper
- 2 Tablespoons fresh parsley
Instructions
- Heat Instant Pot using the Saute function.
- Drizzle oil into the base of the pot. Season chicken with salt and pepper. Add to hot oil and brown on both sides for 2-3 minutes, until nicely browned. Remove from pot and set aside.1 to 1 1/2 pounds boneless chicken thighs, 2 teaspoons olive oil, Salt and Pepper
- Add butter and stir until it is melted. Add onions and mushrooms to the pot. Cook for about 5 minutes until they are starting to soften. Mix in garlic and cook for another minute.2 Tablespoons butter, 1 small onion, 8 oz white mushrooms, 4 cloves garlic
- Pour in chicken broth, rice, thyme, oregano, Italian seasoning, poultry seasoning, salt and pepper. Stir until well combined.2 cups chicken broth, 1 1/2 cups uncooked long grain white rice, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon Italian seasoning, 1/2 teaspoon poultry seasoning, Salt and Pepper
- Gently arrange chicken on top of the rice mixture.
- Close and lock the lid. Switch Instant Pot to manual high pressure and cook for 9 minutes. Let it naturally release for 5 minutes, quick releasing to finish.
- Remove the chicken and fluff the rice with a fork. Top with a generous amount of parsley to serve.1/2 teaspoon poultry seasoning
Notes
- Boneless – 9 minutes
- Bone-In – 11 minutes
- Boneless – 11 minutes
- Bone-In – 13 minutes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Instant pot recipes are my favorite dinners! This is so flavorful!
Yummy! This looks so delicious and tasty! I can’t wait to give this a try!
Easy and delicious! The best dinner idea for my busy weeknights!