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Instant Pot Chicken and Rice

This Instant Pot Chicken and Rice is an easy dinner recipe with pantry ingredients and cooks in 5 minutes. Made all in one pot, this dish is perfect for busy weekdays!
Prep Time15 mins
Cook Time5 mins
coming to pressure10 mins
Course: Main Course
Cuisine: American
Keyword: Instant Pot chicken and rice
Servings: 4 people
Calories: 682kcal
Author: Anna


  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • 1 small yellow onion chopped
  • 2 celery ribs chopped
  • 2 cups frozen carrots and peas mix see notes
  • 2 cups white long-grain rice
  • 1 ½ lb boneless skinless chicken breasts or thighs
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 3 cups chicken stock or water
  • cheddar cheese or Parmesan cheese optional
  • 2 tbsp butter


  • Make sure the stainless steel insert is in your Instant Pot.
  • Press the "saute" setting and wait until the display shows HOT.
  • Cut chicken into 1" pieces. Season with salt and pepper.
  • Add oil to the pot and heat up.
  • Add onion, celery and garlic and saute for 2 to 3 minutes.
  • Add Italian seasoning and rice and saute for 2 minutes, stirring often.
  • Add ½ cup of water and deglaze the bottom of the pot by scraping any cooked-on bits with a wooden spoon. This is important as it will prevent the burn.
  • Add remaining water, seasoned chicken, frozen veggies and butter. Stir in.
  • Close the lid and turn the valve to "sealing" position (the newer IP models do it on their own). Press “manual” or “pressure cook” button. Set timer to 5 minutes. Make sure the IP is set to high pressure.
  • The IP will beep and start building up pressure. This can take 10 to 12 minutes.
  • Once the cooking cycle is done, press “cancel/off” button and let the Instant Pot release the pressure naturally.
  • Open the lid and stir the rice. You can add cheese and season with more salt and pepper if needed.


  • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
  • I recommend low-sodium stock; you can also use a bouillon cube and water.


Calories: 682kcal | Carbohydrates: 92g | Protein: 50g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 114mg | Sodium: 968mg | Potassium: 1153mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6789IU | Vitamin C: 13mg | Calcium: 84mg | Iron: 3mg