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Instant Pot Chicken and Rice with a lemon wedge and a fork

Instant Pot Chicken and Rice Easy Dinner

by: DerbyLaneDreams
A quick and easy Instant Pot chicken and rice made in one pot with simple pantry ingredients. Ready in about 30 minutes and perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 12 minutes
Natural Release 10 minutes
Total Time 27 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories:
Ingredients Equipment Method

Ingredients
 

  • 6 bone-in chicken thighs skinless
  • 1 tablespoon olive oil
  • 1 cup long grain white rice rinsed thoroughly
  • 1¾ cups chicken broth or water
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme or Italian seasoning optional
  • ½ cup frozen vegetables

Equipment

  • Instant Pot
  • Fine Mesh Strainer
  • Digital Meat Thermometer
  • Glass Meal Prep Containers
  • Kitchen Tongs
  • Measuring cups and spoons

Method
 

  1. Set the Instant Pot to Sauté. Add olive oil.
  2. Sear chicken thighs for 3–4 minutes per side until lightly browned. Remove and set aside.
  3. Press Cancel to turn off Sauté mode. Add rinsed rice, broth, salt, pepper, garlic powder, onion powder, and thyme (if using). Stir gently to combine.
  4. Sprinkle the frozen vegetables evenly on top of the rice — do not stir.
  5. Place the browned chicken thighs on top (bone side down). Do not press down or mix in.
  6. Secure the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes
  7. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
  8. Carefully remove the chicken. Fluff the rice with a fork and serve warm.
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