This Instant Pot Chicken and Rice Recipe is the perfect recipe for busy weeknights when you just need to get a meal on the table quickly! Tender chicken breasts cook in just minutes at the same time as brown rice and carrots.

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I love using my Instant Pot to create quick and easy meals. And I love that I don't have to babysit them while they're cooking.
This Instant Pot Chicken and Rice recipe reminds me of a dish my grandmother used to make in the oven, except hers took way longer to cook! There's something so homey about the tender flavorful chicken with fluffy rice and carrots.
If you're a meal prepper like me, you can dice the onion, peel and the carrots and cut them into pieces ahead of time and save yourself those extra steps. You can use my Menu Planner and Grocery List Printable Set to plan out your meals for the whole week.
Easy Instant Pot Meals like this chicken and rice dinner are fantastic for weeknight cooking when you don't have a lot of time to spare. This recipe will feed a big family easily. For smaller families, plan on having leftovers.
Ingredients
- chicken breasts
- chicken stock
- sweet onion
- brown rice
- Mediterranean Seasoning Mix
- carrots
- fresh garlic
- fresh thyme
From the pantry: olive oil, salt and pepper
For a list of some of my favorite items to use when cooking, and why I chose them, please visit my Kitchen Resource page.
This is meant to be a brief overview of the instant pot chicken and rice recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
Instructions
- Sprinkle the chicken with the seasoning such as Mediterranean Spiced Sea Salt
- Turn on the Saute setting on the Instant Pot. Add the olive oil, onions, and garlic. Cook until tender.
- Add the broth, rice, and carrots. Stir to combine.
- Add the chicken breasts on top.
- Cancel the Saute mode and select Manual for 20 minutes. Note: These chicken breasts are quite large - about ½ lb each. If yours are smaller and not as thick, you'll want to reduce the cooking time.
- Allow the Instant Pot to Nature Pressure Release (about 10-12 minutes).
- Release any remaining pressure and open it carefully.
- Fluff the rice with a fork and shred the chicken.
Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this instant pot recipe.
An Instant Pot has many different settings that allows you to cook many meals using just one pot. It is essentially a pressure cooker that saves busy moms like me time in preparing recipes by cooking with steam.
For instance, once I have the sauteing done for this recipe, I can walk away from the Instant Pot and play a game with the kids or catch up on a couple of emails for work.
This recipe is so quick - it takes just 20 minutes for the instant pot to cook this meal. You'll have dinner on the table in about 30 minutes!

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Equipment
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- Vegetable Peeler
- Cutting Board
- Santoku Knife
- Instant Pot
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Tips
- You can make your own Mediterranean Seasoning Mix. To add freshness, add a little bit of lemon zest or fresh thyme before serving.
- If you're new to using the Instant Pot and want to check to see if your chicken is done, grab a meat thermometer.
- These chicken breasts are quite large - about ½ lb each. If yours are smaller and not as thick, you'll want to reduce the cooking time.
Recipe Variations
Because we test all our recipes, we recommend that you make them once just as it is without substitutions or changes. Sometimes variations can go awry. Making our Instant Pot Chicken and Rice recipe as we have tested it will yield the best results. If you really want to get creative, here are some ideas for variations that might work well. (Please note, we have not tested these variations).
- For something a little different, try turkey breast cutlets instead of chicken breasts.
- Add steamed broccoli or green beans instead of the carrots, if desired.
- Substitute boneless chicken thighs for the chicken breasts.

Storage
To Store: Chicken and Rice leftovers should be stored in an airtight container in the fridge for 3-5 days. (These are my favorite airtight containers.)
To Reheat: Microwave individual portions in 30 second intervals until heated throughout.
To Freeze: Place into a freezer safe container, wrap in aluminum foil, then slide into a 2 quart freezer bag.
To Thaw: Thaw overnight in the fridge.
What to do with Instant Pot Chicken and Rice Leftovers:
If you have a smaller family, you can turn this into a soup to have on another night, or freeze it for later.
- Chop up the chicken into bite-sized pieces.
- Add 1 tablespoon butter to a stockpot and 2 stalks of celery finely chopped.
- Cook until the celery is tender.
- Add one carton of chicken stock to the pot.
- Add the chopped chicken along with the leftover rice and carrots.
- To freeze, allow the soup to cool before placing into storage containers. Label and freeze for up to 2 months.
What are the best things to cook in an Instant Pot?
These are some of my favorite Instant Pot Easy Meals. Not only are they quick and easy, but they are incredibly tasty, too!


Serving Suggestions
While this is truly a one-pot meal, if you like, consider adding one of these yummy side dishes, rolls or biscuits to your meal.
- Cinnamon Butternut Squash
- Garlic Green Beans
- Oven Roasted Beets
- Oven Roasted Broccoli
- Roasted Cauliflower
20 Minute Instant Pot Chicken and Rice
That's all there is to it - a fantastic one pot meal everyone will love!
Not ready to make this delicious chicken recipe yet? When you do make it, please come back and comment and leave me a ⭐⭐⭐⭐⭐ rating below!

Instant Pot Chicken and Rice
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Ingredients
- 1 lb chicken breast
- 2 cups chicken broth or stock
- 2 cups brown rice
- 1 tablespoon Mediterranean seasoning mix
- 5 whole carrots, peeled and sliced thick
- 1 clove fresh garlic, minced
- 1 cup sweet onion, diced
- 1 teaspoon olive oil
- Fresh thyme
- Salt & pepper to preference
Instructions
Saute Setting
- Turn on the Saute setting on the IP and heat the oil while you dice the onion and mince the garlic. Sweat and brown the onions and garlic, then use the broth to deglaze the bottom of the pan. You’ll want to scrape up any bits that are stuck as they are loaded with flavor that you’ll want in your rice and chicken.2 cups chicken broth or stock, 1 clove fresh garlic, minced, 1 cup sweet onion, diced, 1 teaspoon olive oil
- Rinse the rice and drain well, then stir into the broth really well so nothing sticks to the sides or bottom. Add the carrots and stir again.2 cups brown rice, 5 whole carrots, peeled and sliced thick
- Place the chicken breast right on top of the rice and season the breast really well. Do not mixt the chicken into the rice.1 lb chicken breast, 1 tablespoon Mediterranean seasoning mix, Salt & pepper to preference
Manual Setting
- Cancel the Sautee mode and select the Manual mode for 20 minutes.
- When the pressurized cook time has ended and the pot beeps, leave the IP for an additional 10 to 12 minutes to while it Natural Pressure Releases (plan for more or less time if you have more or less chicken in there than what is listed above.
- At the end of the rest time, release any remaining pressure, carefully, and then remove the lid.
- I used two forks to very easily shred the chicken and mix everything together. Finish with fresh thyme before serving (optional).Fresh thyme
Notes
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon kosher salt
½ teaspoon black pepper
pinch of red pepper flake for heat Add ½ teaspoon lemon zest for a little freshness, if desired. How to make soup with the leftovers:
- Chop up the chicken into bite-sized pieces.
- Add 1 tablespoon butter to a stock pot and 2 stalks of celery finely chopped.
- Cook until the celery is tender.
- Add one carton of chicken stock to the pot.
- Add the chopped chicken along with the leftover rice and carrots.
- To freeze, allow the soup to cool before placing into storage containers. Label and freeze for up to 2 months.
For best results, be sure to check our Tips and FAQs above with important tips and questions that can help your delicious recipe come out perfectly.
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Check out Meal Plan 3 that includes this delicious recipe along with Sweet Potato Soup, Pork Carnitas, and Chicken Bacon Ranch Tater Tot Casserole!

Elise K says
Yummmm!
This looks tasty!
Marsha says
I made this and it was really, really good!!
Thanks for the recipe!
Healing Tomato says
I am a huge fan of making rice in the instant pot. Your recipe looks so delicious and colorful. Thanks for the tips on cooking in the instant pot
Ang Paris says
Thanks for stopping by! I hope you get a chance to make this soon!
Lisa Kerhin says
I have yet to jump on board to get an Instant Pot. This recipes looks amazing though! I may have to adjust for the stovetop or slow cooker. Totally YUM!
Carlee says
You can never have too many chicken recipes and I love trying new things in the instant pot. This looks delicious!
Ellen says
I really need to get an instant pot. This looks delicious.
Karen says
I've been intrigued with chicken and rice ever since I got the Deep Run Roots cookbook. Next, it appeared in Cook's Country, and now your delicious sounding dish. It was meant to be! I need to try it.
Ang Paris says
I hope you get to try it soon! Thanks for stopping by 🙂
Jolene says
I keep telling myself I don't need an instant pot, then I see posts like these!
Ang Paris says
It certainly makes for fast meals!
Erin says
Seasoning makes all the difference for easy weeknight meals like this. I am going to save this one!
Ang Paris says
You're so right, and this seasoning blend is really tasty!
Valentina | The Baking Fairy says
This sounds so yummy and I love that it's so easy to prepare!
samantha says
This is what I would make!! so delicious.
Dani says
I tried this recipe and it came out really good.
I will definitely make it again.
Ang Paris says
Thank you for your note, Dani!
I'm so glad you enjoyed this recipe 🙂
Kali says
Hi! I tried this recipe and my husband said it was the best! Thanks for the great recipe.
Kali
Ang Paris says
I'm so happy to hear that Kali!
Thanks for visiting 🙂
Samantha C Murch says
That looks AMAZING.
Ang Paris says
Thanks Sam! I hope you get a chance to try it soon!
Suzanne F. says
Can I use white rice instead of the brown? You know... picky eaters!
Ang Paris says
Hi Suzanne, you absolutely can use white rice!
Enjoy 🙂
Kara says
What do you recommend as a substitute for the spiced sea salt? It's been discontinued!
Ang Paris says
Hi Kara! You can purchase the Mediterranean Spiced Sea Salt at your local grocery store, or you can simply season as follows:
1 teaspoon granulated garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
pinch of red pepper flake for heat
Nate says
I'm new to instant pot cooking but I thought that this recipe seemed easy enough. It was and it was really good too. Nate