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Instant Pot Chicken and Rice

Every busy mom needs this quick Chicken and Rice recipe! Cook brown rice, chicken breasts and carrots all at the same time for the perfect easy weeknight dinner.
Course Main Course
Cuisine American
Keyword Instant Pot Chicken and Rice Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Author Ang Paris



  • 1 lb chicken breast
  • 2 cups chicken broth or stock
  • 2 cups brown rice
  • 1 tablespoon Mediterranean spices and salt mix I used the McCormick Gourmet jar.
  • 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


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.
  • 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.
  • Place the chicken breast right on top of the rice and season the breast really well. Do not mixt the chicken into the rice.

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.


Cooking Time 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.
Make your own seasoning mix:
1 teaspoon granulated garlic
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.