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Chicken and rice served up
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5 from 16 votes

Instant Pot Chicken and Rice

This Instant Pot Chicken and Rice dish is a one-pot meal that comes together in 30 minutes, and makes for a delicious meal with less fuss and minimal clean-up for later. Flavored with mixed herbs, garlic and paprika, this dish is also gluten-free and protein-rich.
Course Main Course
Prep Time 6 minutes
Cook Time 30 minutes
Servings 5
Calories 622kcal
Author Shinta



  • Turn the Instant Pot to the 'Saute' setting and add the olive oil. Let it pre-heat for 3-4 minutes. Add cleaned and dried chicken thighs and legs (skin on), skin-side down. Season with salt and black pepper.
  • Let the chicken cook on one side for 3 minutes, until lightly browned, add pepper and salt to season and flip it over on the other side. Season again with salt and pepper. Cook again for 2-3 minutes. Once cooked, keep aside on a plate.
  • Add chopped onions and sauté for a minute. Then add 2 cloves garlic (minced), 1/2 a bell pepper (finely chopped) and 1/4 cup corn kernels. Add 1/2 teaspoon each of white pepper powder, nutmeg, oregano, thyme, parsley (or add 2.5 teaspoons of assorted dried herbs). Sauté for a minute more.
  • Add 1/2 a tin of tomatoes, sauté and be sure to mix well so that any residue at the bottom of the pot is mixed in with the tomatoes. This is important - if nor properly deglazed, the Instant Pot will show a 'Burn' error.
  • Add the paprika powder and mix.
  • Add 2 cups of washed and rinsed rice, followed by 2.5 cups of chicken stock or water. If adding water, add more salt to season. Mix well.
  • Add the seared chicken back to the pot, making sure it is almost entirely immersed in the liquid. Now put on the lid of the pressure cooker and set it to 'Pressure Cook' (or ‘Manual’) for 6 minutes (make sure the vent is in 'Sealing' position for the Instant Pot)
  • Let the steam release naturally and open the lip of the cooker once the safety valve comes down. Add some roughly chopped basil leaves and throw it in. Give it a gently stir to combine.


For chicken breasts - Use small-medium-sized (4-6 ounce) skinless chicken breasts, and skip the initial steps of searing the meat. Continue with the rest of the instructions and set the cooking time to 7 minutes (9 minutes if using frozen chicken breasts). After the cooking cycle is complete, allow the Instant Pot to release pressure naturally for 5 minutes and then manually release pressure.


Calories: 622kcal | Carbohydrates: 69g | Protein: 27g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 114mg | Sodium: 280mg | Potassium: 511mg | Fiber: 2g | Sugar: 4g | Vitamin A: 559IU | Vitamin C: 18mg | Calcium: 44mg | Iron: 2mg