This Instant Pot chicken and rice recipe is a true weeknight hero, offering a perfect blend of health and convenience.

Instant Pot Chicken & Rice: Healthy & Easy Weeknight Meal 16

It’s designed for those busy evenings when you want a delicious, home-cooked meal without spending hours in the kitchen. With tender boneless chicken thighs and perfectly cooked rice, all made in one pot, cleanup is a breeze.

You’ll love how quickly this dish comes together, delivering satisfying flavors that the whole family will enjoy. It’s a fantastic option for a nutritious dinner that doesn’t compromise on taste or ease, making it a staple in your healthy meal rotation.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture

What You’ll Love About This Quick And Easy Recipe

This recipe is a game-changer for anyone looking for a healthy, hearty, and incredibly simple dinner solution. It’s perfect for busy parents, students, or anyone who wants to eat well without a lot of fuss. The beauty of using an Instant Pot is that it drastically cuts down on cooking time and makes cleanup a cinch, as everything cooks in one pot. This dish is ideal for a standard weeknight dinner when you need something reliable and comforting, but also nutritious. It’s also a great option for meal prep, as it reheats beautifully, providing healthy lunches or dinners throughout the week. The combination of lean protein from the chicken and wholesome carbohydrates from the rice makes it a balanced meal that will keep you feeling full and energized.

Everything You Need To Make This Recipe Without Stress

This section outlines all the essential ingredients you’ll need to create this flavorful Instant Pot chicken and rice. We’ll focus on readily available items that are easy to find at any grocery store, ensuring a stress-free cooking experience.

INGREDIENTS:

1 tablespoon olive oil
1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 teaspoon salt, divided
½ teaspoon black pepper, divided
1 cup chopped yellow onion
2 cloves garlic, minced
1 ½ cups long-grain white rice, rinsed
2 cups chicken broth (low sodium preferred)
1 teaspoon dried thyme
½ cup frozen peas
¼ cup chopped fresh parsley, for garnish

For simple substitutions, you can easily swap boneless, skinless chicken breasts for thighs if you prefer white meat; just be mindful that breasts can dry out more quickly, so ensure they are cut into similar-sized pieces. If you don’t have fresh garlic, ½ teaspoon of garlic powder can be used instead. For the rice, while long-grain white rice is recommended for its texture in this dish, you could experiment with basmati or jasmine rice, keeping in mind that cooking times and liquid absorption might vary slightly. Always use low-sodium chicken broth to control the overall saltiness of the dish, allowing you to adjust seasoning to your personal preference.

Time Needed From Start To Finish

This Instant Pot chicken and rice recipe is designed for speed and efficiency, making it an ideal choice for busy weeknights.

Preparation Time: 10 minutes
Cook Time: 15 minutes (plus pressure build-up and release time)
Total Time: 35 minutes

The preparation involves simple chopping and measuring, and the Instant Pot handles the rest, allowing you to have a delicious and healthy meal on the table in under 40 minutes.

How To Make It Step By Step With Visual Cues

Creating this healthy Instant Pot chicken and rice is straightforward. Follow these steps for a perfect, tender, and flavorful meal every time.

Sauté the Chicken: Set your Instant Pot to “Sauté” mode. Once hot, add the olive oil. Season the chicken thigh pieces with ½ teaspoon of salt and ¼ teaspoon of black pepper. Add the chicken to the pot and cook for 3-4 minutes, stirring occasionally, until lightly browned on all sides. You don’t need to cook it through completely, just get some color on it. Remove the chicken from the pot and set aside.
Cook Aromatics: Add the chopped onion to the pot and sauté for 3-4 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot. Stir in the minced garlic and cook for another minute until fragrant.
Add Rice and Broth: Stir in the rinsed long-grain white rice, ensuring it’s well coated with the onion and garlic mixture. Pour in the chicken broth, then add the remaining ½ teaspoon of salt, ¼ teaspoon of black pepper, and the dried thyme. Gently stir everything together, making sure no rice is stuck to the bottom of the pot.
Layer the Chicken: Carefully place the browned chicken pieces on top of the rice mixture. Do not stir the chicken into the rice; it should rest on top to cook evenly.
Pressure Cook: Secure the lid on your Instant Pot and set the valve to the “Sealing” position. Select “Manual” or “Pressure Cook” mode and set the timer for 7 minutes on high pressure.
Natural Release and Finish: Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes. This means you do nothing and let the pressure come down on its own for five minutes. After 5 minutes, carefully switch the valve to the “Venting” position to quick release any remaining pressure.
Stir in Peas and Serve: Once the float valve drops, open the lid. Gently stir in the frozen peas. Let the dish sit for 2-3 minutes to allow the peas to warm through and the flavors to meld. Fluff the chicken and rice with a fork, garnish with fresh parsley, and serve hot. The rice should be tender and fluffy, and the chicken moist and fully cooked.

Easy Variations And Serving Ideas That Fit Real Life

This Instant Pot chicken and rice recipe is wonderfully versatile and can be adapted to suit various tastes and occasions. For a kid-friendly twist, you can add a handful of shredded cheddar cheese right after cooking, letting it melt into the warm rice. You could also swap the peas for corn or finely diced carrots, or even add a touch of mild paprika for a smoky flavor that often appeals to younger palates.

To elevate this dish for a more adult-friendly meal or a casual gathering, consider stirring in a squeeze of fresh lemon juice and some fresh dill or cilantro at the end for a brighter flavor profile. A sprinkle of red pepper flakes can add a subtle kick if you enjoy a bit of heat. This dish is hearty enough to be a stand-alone meal, but it also pairs beautifully with a simple side salad dressed with a light vinaigrette, or some steamed green beans for added vegetables. For a buffet-style serving, keep it warm in the Instant Pot on the “Keep Warm” setting, and offer a variety of toppings like chopped green onions, a dollop of Greek yogurt, or a dash of your favorite hot sauce.

Common Slip-Ups And How To Avoid Them

Even with a straightforward recipe like Instant Pot chicken and rice, a few common mistakes can impact the final result. Understanding these pitfalls will help you achieve perfect results every time.

One frequent issue is not rinsing the rice thoroughly. Unrinsed rice can lead to a gummy or clumpy texture, and it can also contribute to a “BURN” error on your Instant Pot. Always rinse your rice under cold running water until the water runs clear before adding it to the pot.

Another common mistake is stirring the chicken into the rice mixture before pressure cooking. When the chicken is mixed in, it can prevent the rice from cooking evenly and can sometimes cause rice grains to stick to the bottom of the pot, leading to a BURN notice. Always layer the chicken on top of the rice and liquid without stirring.

Using too much or too little liquid is another pitfall. The Instant Pot relies on a precise liquid-to-rice ratio. Deviating from the recommended 2 cups of broth for 1.5 cups of rice can result in undercooked, crunchy rice or overly mushy rice. Stick to the specified amount for optimal texture.

Finally, skipping the natural pressure release (NPR) entirely can sometimes lead to dry chicken or rice that isn’t quite as fluffy. The 5-minute natural release allows the pressure to gradually decrease, helping the ingredients to finish cooking gently and absorb more moisture, resulting in a more tender and flavorful dish. Don’t rush this step completely; a partial natural release is key.

How To Store It And Make It Ahead Without Ruining Texture

This Instant Pot chicken and rice is excellent for meal prepping and stores beautifully, making your weeknights even easier. To store leftovers, allow the dish to cool completely to room temperature within two hours of cooking. Transfer the chicken and rice to airtight containers. It will keep well in the refrigerator for up to 3-4 days.

For longer storage, you can freeze individual portions. Place cooled chicken and rice in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It can be frozen for up to 2-3 months. Thaw frozen portions overnight in the refrigerator before reheating.

When it comes to reheating, the best method is to gently warm it on the stovetop or in the microwave. If using the microwave, add a tablespoon or two of chicken broth or water to the container before heating to help rehydrate the rice and prevent it from drying out. Heat in 1-minute intervals, stirring in between,

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.