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Pressure cooker rice and chicken! A quick one-pot chicken and rice recipe perfectly cooked in an electric pressure cooker 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 Rice and Chicken 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
Pressure Cooker Chicken and Rice (One Pot Rice and Chicken 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.
What’s is In This Pressure Cooker 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.
Dried thyme
Smoked paprika
Oregano
Cayenne
Garlic
Chopped onions
Tomato paste
Bay leaves
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 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. 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: 4 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
Other pressure cooker recipe on the blog
Pressure cooker Shredded Chicken
Pressure Cooker Rice and Chicken
Equipment
- Pressure Cooker / Instant Pot
Ingredients
- 2 cups golden Sella basmati rice
- 3 cups chicken broth
- 3 tablespoons tomato paste
- 3 tablespoons oil
- 3 large Garlic cloves chopped
- 1/3 cup onions chopped
- ½ teaspoon salt optional
- 1 bay leaf
Chicken thighs seasoning rub
- 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
Instructions
- 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. 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.
Notes
- 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: 4 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
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This looks so yum. I think it’s time to get me a pressure cooker . Thanks for the recipe
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