Pressure cooker chicken and rice recipe! A quick one-pot chicken and rice recipe perfectly cooked in an electric pressure cooker or in under 20 minutes.
The chicken thighs are perfectly tender, juicy and the rice is fluffy and full of flavour. Separate grains of rice and juicy boneless skinless chicken thighs. It is so delicious that the whole family asked for a second round.
Pressure Cooker Chicken and Rice Recipe
Since I purchased my pressure cooker (pressure king pro) I have made all sorts of recipes in it and I can’t wait to share them with you all. I know I sound like a broken record already with the mention of pressure cooker recipes here and there and why I love using it. One of the best things I have made in my intelligent gadget is rice.
Pressure cooker rice is life or Instant pot rice if that is what you have. This pressure cooker recipe is the one to keep at heart, trust me, you will find yourself making it over and over again.
If you have ever thought cooking rice in a pressure cooker or an instant pot is hard, then think again. Follow this easy recipe and you are guaranteed fluffy rice at all times. No mushy and sticky mess here, you are promised tender and fluffy rice with separate grains every time.
Whilst I seasoned the boneless skinless chicken thighs with everyday spices such as paprika, oregano, thyme, garlic and onion powder, cayenne pepper and salt.
The rice was cooked with chicken broth/stock I stored from the last time I made pressure cooker shredded chicken. You should check it out. The rice tasted like Nigerian Jollof rice.
I will share the stove top method with you soon, in the meantime, you can trust this Jollof rice recipe from My Active Kitchen
Related post: are you loving the idea of this recipe already, you should check out this instant pot rice and beans and instant pot jambalaya recipe.
Pressure Cooker Chicken and Rice (One Pot Chicken and Rice Recipe)
Hands up if you love eating rice and even better if paired with chicken or salmon. This one pot chicken and rice recipe is what you need for a busy weeknight. Are your hands still raised? Ok then, let’s make this quick and easy Chicken and rice cooked in a pressure cooker.
With only 12 minutes of active cooking time without the time to build the pressure in the cooker, this recipe is just too good to be true.
If you have never tried making rice and chicken together in one pot / skillet or pressure cooker, then this might be the best way to start. This is an easy and simple recipe that is packed full with flavour. Seared chicken thighs cooked in one pot with rice.
Also, check out this one-pot instant pot Mexican rice. it is packed full of flavour and delicious. I also love this garlic butter rice recipe made on the stove top but can be adapted to an instant pot
What’s is In This Pressure Cooker Instant Pot Rice and Chicken
Golden Sella basmati rice: You can use other types of rice too. I have answered likely questions on cooking time and types of rice below. Kindly read on
Boneless skinless chicken thighs: substitute with chicken breasts
Chicken broth: substitute with beef or vegetable broth. If you don't have chicken broth, substitute with stock cubes (OXO, Knorr etc) and water.
Fresh garlic cloves: substitute with garlic granules
3 tablespoons vegetable oil: substitute with canola or any other flavourless oil of choice
How to make Chicken thighs and Rice in Pressure Cooker
Before I start cooking anything, I like having all my ingredients ready at arm’s length. That way, I don’t miss out on vital ingredients or running like a headless chicken (sorry chicken).
Long story short, prep all your ingredients. Don’t worry if you don’t own a pressure cooker, you can make chicken and rice one-pot meal on the stovetop. Stay with me and I will discuss it in a bit.
Start off by seasoning the chicken thighs with the chicken rub and set aside
Rinse the rice in a bowl under cool water until water runs clear.
Turn pressure cooker to browning setting or saute if using an Instant Pot. Add oil then once it is hot or when it starts shimmering, add the seasoned chicken thighs and sear on both sides for three minutes each or until golden and crispy. Pressure king pro browning settings work for 3 minutes at a time, turn the settings back on and continue searing the chicken. Remove the chicken thighs from the pot and set aside
Add chopped onions and garlic to the pressure pot and stir fry for a minute or two until soft and translucent and flavour from the onion and garlic is released.
Add the tomato paste and stir for another minute. Followed by the washed basmati rice then stir to combine.
Add the chicken broth to the pot, bay leaves and stir to combine, then return the chicken thighs to the pot. Place them over the rice.
Put the pressure cooker lid on securely to lock, turn the valve to close or sealed position if using instant pot. Select the meat function or high pressure if using instant pot and cook for 5 minutes.
Once it is done (timer counts down) allow the pressure to naturally release or a quick release if you can’t wait (but be careful when doing a quick release) Take off the lid of the pressure cooker
Remove the chicken to a separate plate and fluff the rice with a fork before mixing to combine. If you want, you may shred the chicken thighs to serve with the rice or serve with the rice as it is.
Can This Rice and Chicken Be Made on The Stove Top
Absolutely, follow the same process as I did for the pressure cooker and simmer on medium heat for 30 minutes. Check-in between this time, add more liquid if need be.
Will Frozen chicken breasts work with this recipe?
No, I wouldn’t recommend frozen chicken breast or any other frozen chicken as such. Make sure any chicken part you are using is completely thawed before cooking.
Can I add vegetables to this recipe?
Yes, you can, depending on the type of vegetable it is. If using frozen vegetables, like frozen peas or mixed vegetable let it thaw completely and stir it into the rice when cooked
Other Types Of Rice To Use And Water Ratio
I used golden Sella basmati rice for this recipe and it cooks just like long grain (easy cook rice).
Golden Sella basmati rice: 1 ½ cups of water or broth to 1 cup of rice: 5 minutes cooking time.
Pure Basmati rice (Indian basmati rice) or Jasmine rice: 1 ⅓ cup water or broth to 1 cup of rice: 5 minutes cooking time
Long grain Brown rice: cooks longer than any other type of rice: 1 ½ cup water to 1 cup of rice: 20 minutes cooking time
Can I use Instant Pot or Ninja Foodi For this Recipe
Yes, you can. I have made this recipe in my instant pot countless times. You should note, you may get a BURN notice if you don't de-glaze the bottom of the pot properly before adding the rice.
Other pressure cooker recipes on the blog
Pressure cooker Shredded Chicken
Instant pot turkey breast recipe
Pressure Cooker Rice and Chicken
- Pressure Cooker / Instant Pot
- 2 cups golden Sella basmati rice
- 3 cups chicken broth
- 3 tablespoons tomato paste
- 3 tablespoons oil
- 3 large Garlic cloves chopped
- ⅓ cup onions chopped
- ½ teaspoon salt optional
- 1 bay leaf
Chicken thighs seasoning rub
- 6 Boneless skinless chicken thighs 600g (1 ½ lb)
- 1 teaspoon dried thyme
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon Oregano
- ½ teaspoon Cayenne pepper
- 1 teaspoon salt
- Start off by seasoning the chicken thighs with the chicken rub and set aside
- Add rice to a bowl and rinse under cool water until water runs clear.
- Turn pressure cooker to browning setting or saute if using an Instant Pot. Add oil then once it is hot or when it starts shimmering, add the seasoned chicken thighs and sear on both sides for three minutes each or until golden and crispy. Pressure king pro browning settings work for 3 minutes at a time, turn the settings back on and continue searing the chicken. Remove the chicken thighs from the pot and set aside
- Add chopped onions and garlic to the pressure pot and saute for a minute or two until soft and translucent and flavour from the onion and garlic is released.
- Add the tomato paste and stir for another minute. Then followed by the washed basmati rice then stir to combine.
- Add the chicken broth to the pot, bay leaves and stir to combine, then return the chicken thighs to the pot. Place them over the rice. Put the pressure cooker lid on securely to lock, turn the valve to close or sealed position if using instant pot. Select the meat function or high pressure if using instant pot and cook for 5 minutes.
- Once it is done (timer counts down) allow the pressure to naturally release or a quick release if you can’t wait (but be careful when doing a quick release) Take off the lid of the pressure cooker
- Remove the chicken to a separate plate and fluff the rice with a fork before mixing to combine. If you want, you may shred the chicken thighs to serve with the rice or serve with the rice as it is.
- Golden Sella basmati rice: 1 ½ cups of water or broth to 1 cup of rice: 5 minutes cooking time.
- Pure Basmati rice (Indian basmati rice) or Jasmine rice: 1⅓ cup water or broth to 1 cup of rice: 5 minutes cooking time
- Long grain Brown rice: cooks longer than any other type of rice: 1 ¼ cup water to 1 cup of rice: 20 minutes cooking time
- Easy cook white rice: 1 cup of water to 1 cup of rice
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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I tried this recipe after reading all of the comments and it was delicious but just a little too moist but delicious all the same! I totally agree with the other commenters, such a versatile recipe. I think the next time I'll try it with boneless chicken breast chunks, sliced kielbasa, and shrimp then add green & red pepper with a cajun spice to give it a little more kick. Thank you so much for sharing this great recipe!
I am so glad you enjoyed it, Dee. Thanks for the feedback
This was really delicious! I only had a little less than 1.5 cups of basmati rice so I had to adjust the amount of broth, but it was still enough rice for the 9 boneless/skinless chicken thighs I had. I avoided the “burn” alert by scraping all the browning off the bottom of the instant pot insert with a wooden spatula after adding the broth. The whole dish was so flavorful and my family really liked it. I served it with some roasted veggies on the side. Next time I will try adding some thawed frozen peas and carrots once it’s done cooking for an even easier, more convenient meal.
John Houghton says
Lovely recipe so tasty and super quick for a hearty family meal. I made a few subs to use what I had on hand but I think this recipe is so versatile you could really experiment and make it your own, thanks Ajoke for the inspiration!
Hello - I also want to use Brown rice and I don't eat beef, is there a way to make this work? Would it work to partially cook the rice (15 minutes) and then add the chicken back in for the remainder of the cooking (the 5 minutes that the recipe calls for? Thank you for your thoughts.
Hello Lynn, yes, I agree with you about cooking the brown rice partially before adding the (seared) chicken. That said, if you wouldn't mind your chicken being too soft, you can cook it all at the same time in this case using bone-in chicken thighs. Kindly let me know how it turns out. Thanks
I just got an instant pot a week ago and have already made this twice. The flavours are so intense and the chicken melts in your mouth. It's a great mid week quick and healthy recipe for the whole family. Thank you!
I made this recipe and it was delicious! I only had chicken breasts, so I just cut down the searing time a bit. I also substituted a little chipotle seasoning for the Cayenne pepper that I didn’t have, and so tasty! Cook time was perfect. Can’t wait to make again!
That is fantastic, Sarah! I am so glad you enjoyed it. Thank you
Linda Cicero says
Have you done this with a stovetop pressure cooker? Could I follow the recipe as is or would you make time adjustments?
Hi Linda, sorry, I haven't personally tried this recipe with a stovetop pressure pot so I am unable to advise you on the cooking time. I mainly cooked meat and beans in my stovetop pressure pot.
Making this tonight and hoping it turns out as great as it looks!
The only thing I’m wondering is do you leave it to naturally release for a certain amount of time?
I know some other instant pot recipes say 5 or 10 min for example.
Hello Christina, I am glad you are making this recipe, 5 minutes of natural pressure release should be fine. Kindly let me know how it turns out, happy cooking!
Hi! I would like to do this with 8-10 chicken thighs boneless and skinless, any suggestions for cooking time?
Hello, the cooking time will remain the same, however, make sure you sear the chicken properly before adding it to the rice. Kindly let me know how it turns out. Thanks
I made this last night and it was so good. Just had the leftovers and it was even better today.
I'd planned on making the recipe exactly as written, but had to make a few changes out of necessity. I can't wait to try it exactly as written next time. My husband, trying to be helpful and not knowing I was trying a new recipe, had cut the thigh meat into big chunks before I got home from work. As a result, I just stir fried the meat a little in my Instant Pot on saute, as browning it completely would have probably cooked it through. Also, I only had plain basmati rice, which was maybe a bit too delicate for the Instant Pot. I've since read up on golden sella and can't wait to try it!
I've made this so many times since this comment. I've gotten the burn notice a couple of times in the instant pot. All I have to do is add a bit of water with a dash of salt or more chicken broth. This is one of my family's favorite dishes and has become a regular in our rotation. So good!
Forgot to add that I stir the water/broth in and scrape the bottom. Also, I've learned that after browning the chicken, and cooking the onions and garlic, I also wash out the instant pot pan and then add the onions and garlic back in and cook the rice a bit then add the broth and stir in the tomato paste then.
The first time I made it, I had no problem with the BURN notice but my instant pot was really new then. I think it's an instant pot problem not a recipe problem!
I'm currently making this, it looks and smells delicious but I keep getting the burn error. And I'm trying all I know how to to have it not happen. I'm a little sad but I hope I can make it work
Hello Bex, I hope the recipe turned out great for you despite the BURN notice error you encountered. Tomatoes and IP are not best of friends (my opinion now), here are the things I do to avoid getting the dreaded BURN notice. I make sure I deglaze the bottom of the pan thoroughly before adding the rice. Also, I let the pan cool slightly before pressure cooking, this might mean waiting extra 5 to 10 minutes but it is definitely worth it. Lastly, depending on the time I get the notice if it is like 2 minutes before the cycle completes, I just leave it to run its course especially if I am cooking rice. The remaining pressure in the IP most times would cook the rice. I hope this helps and am sorry for the lengthy response. Ajoke x
Dave Anderson says
I burned the very bottom of the rice. I just read about cooling the pot before pressure cooking. I think that might have saved it from the burn. Put that tip in the instructions. HOWEVER, this is a tasty recipe and I will make it again.
Easy and Wonderful!!! My husband said it was the best rice we have ever made and I agree, thank you for the recipe
Cristina Monteiro says
Hi, I took out chicken breast, just wondering if same time for thawed chicken breast or not. This looks really good and hooig to make this tonight.
I guess this is coming late but yes, you can use thawed cubed chicken breast
I made this recipe tonight with bone-in chicken thighs & it was so delicious! Even picky Mama approved! Thank you so much🥰
Yass!!! I love when the little ones approve of a recipe. Thank you, Donna, for your feedback.
Hi, I have a stove top PC and 4 chicken thighs. I would like to do a chick and rice. How would I do that.
Hello Larry, I haven't tried this recipe using the stovetop pressure cooker so I am not able to help with that question. So sorry about that, Thank you
Hi, I have 3ltr pressure king pro would I just half all ingredients and liquid
Hi Li, yes, you can half this recipe and the liquid. Alternatively, stick with the liquid quantity you would normally use to cook your rice and half the other ingredients accordingly.
Hi, when you say cup do you mean the cup that comes with pkp or a measuring cup of 235ml ?
SMG Mason says
Lovely and tasty recipe. Just as a note the part where you put the chicken back with the rice has been omitted from the recipe text. Thank you for the recipe, I'll certainly shall make it again.
Thank you, Mason, I am glad you enjoyed the recipe. I have now edited the post and added the missing step. Thank you for calling my attention to it.
jen mcd says
We ate this last night and it was so tasty and happy making thank you!
Thank you Jen, I am glad you enjoyed it
Don de Lambert says
How much chicken do you use??? Lbs. or # of thighs
Hello, I used 6 boneless skinless chicken thighs about 1 1/2 lb. thanks
Hi so I have a question. Would I add thawed vegetables once the rice is cooked or add it with the rice. And if I add the thawed vegetables once the rice is cooked then do I need to add additional water in the pot? Thanks
Hello Sally, if you would be adding thawed vegetables like mixed veg or frozen peas, all you do is stir it into the cooked rice, cover the pressure cooker with a pot lid (not the pressure cooker lid) and leave it to stand for another 2 to 3 minutes, give it another stir and serve. Thanks and kindly let me know how you get on.
This looks so yum. I think it's time to get me a pressure cooker . Thanks for the recipe
Luella Lyday says
When do you put the chicken thighs back in the pot? You tell us to tem oi ve them and set aside. Add 9ther ingredients but dont mention returning the chicken? I'm assuming after the rice?
Hello Luella, you add the chicken along with the rice and pressure cook.
If you use brown rice, which is my favorite, and cook the rice 20 minutes, will the chicken get too well done and too dry.
Hi Martha, yes it would except you want to swap the chicken thighs for beef chunks. This suggestion is based on 20 minutes high pressure cooking time for the brown rice.
Hope that helps