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Instant Pot Chicken Thighs And Rice – ready in under 30 minutes, flavorful chicken thighs and perfectly cooked white rice come together in an effortless, kid friendly weeknight meal.
My first Instant Pot recipe here on Cooking LSL and it happens to be this quick and easy Instant Pot Chicken Thighs And Rice. I’ve had my Instant Pot Duo for 2 years and have used it just a few times, until recently, when I decided to test some recipes for the blog.
It is quickly becoming a kitchen favorite with so many different time saving cooking options. I’m excited to create some Instant Pot Low Carb desserts, so stay tuned.
If you don’t own an Instant pot, I have a couple of simple one pot stove top chicken and rice recipes, you may want to look at:
Ingredients needed to make Instant Pot chicken and rice:
- boneless skinless chicken thighs – (you can possibly use boneless skinless chicken breasts, see the information below)
- yellow onion – white or red onion can be used instead
- garlic – garlic powder can be substituted
- carrot – diced or grated
- slat + pepper
- paprika (optional)
- cumin (optional)
- thyme (optional)
- white rice – I used regular white rice, but long grain or Jasmine rice can be substituted. For brown rice, increase the cooking time with 2 minutes.
- chicken stock – chicken bullion and water can be substituted
- dill + parsley (optional, for garnishing)
Can you use chicken breasts instead of chicken thighs in the recipe?
Yes, while I don’t recommend using chicken breast meat, you sure can do it. Chicken breasts tend to cook quicker than boneless skinless chicken thighs and it is more dry and less fatty. Chicken breasts are great for grilling and pan frying, but I’ve started to avoid using them in stove top or Instant Pot Chicken and Rice recipes. Nothing wrong if you decide to use them, but boneless chicken thighs are a little fattier and more flavorful, herder to over cook.
Can frozen chicken thighs be used in this Instant Pot Chicken Thighs And Rice Recipe?
Yes, you can use frozen chicken thighs in this Instant Pot recipe, but it is best you you have them defrosted, before sauteeing in the pot.
If you don’t have time to defrost the boneless skinless chicken thighs before cooking, you can cut them into pieces while still frozen and add to the Instant Pot while it is turned to “Sautee”. Cook for 8-10 minutes, until the meat is no longer pink. Frozen chicken thighs will also release water, which you can keep. This is not a cooking method I recommend, but it is an option, for the times you did not have time to defrost your meat.
How to make chicken thighs with rice in the Instant Pot?
Set a 6 qt Instant Pot to Sautee setting. Heat the oil.
Add the chopped onion and garlic and cook for 2 minutes. Then add the carrot and cook for 1 minute.
Next add the chicken thighs and cook for 4 minutes. Stir frequently, until the meat is no longer pink on the outside.
Add the salt, pepper, paprika and cumin, then add the rice and chicken stock. Stir to combine. Close the Instant Pot (set the valve to sealing) and cook for 10 minutes on manual high pressure with quick release. 10 of cooking will create an al dente rice, for a softer texture cook for 1 minute longer.
How long does it take to cook rice in the instant pot?
When you hear chicken and rice instant pot, you may be asking yourself – how do both rice and chicken cook together in the Instant Pot and everything is perfectly cooked?
It depends on the type of rice used and if you are making it with vegetables (like carrots, mushrooms, zucchini) and using chicken.
If you are cooking regular white rice by itself cook for 6-8 minutes.
For this chicken and rice Instant Pot recipe, I cooked the rice, together with the previously sauteed vegetables and chicken on manual high pressure for 10 minutes with quick release.
Liquid to rice ratio for Instant Pot Chicken And Rice:
In the Instant pot chicken recipes with rice that I’ve tried so far, I found it best to use: 1 cup of regular white rice to 2 cups of water or chicken (vegetable) stock.
Recipe Notes:
Important notes on this Instant pot rice with chicken recipe and cooking method:
- Use boneless skinless chicken thighs if you can. Cut then into bite sized pieces for quicker cooking (but leaving them whole is an option, too)
- Sautee vegetables and meat before you add the rice
- I used regular white rice – it is up to you if you would like to rinse it before adding it to the pot or not
- The rice to liquid (chicken stock in this recipe) ratio is 1:2
- Cook the rice with sauteed chicken thighs and veggies for 10 minutes on Manual High Pressure with nQuick Release.
- Adding parsley and dill is completely optional
More chicken and rice recipes:
- One Pan Chicken And Brown Rice With Vegetables
- Turmeric Chicken Thighs And Rice Recipe
- One Pan Chicken And Rice
Instant Pot Chicken Thighs And Rice
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 carrot, grated or diced, about 1 1/2 cups
- 4 boneless skinless chicken thighs cut into small pieces, about 1 pound, chicken breast could be substituted
- 1 1/2 tsp salt or more to taste
- 1/4 tsp black pepper
- 1/4 tp paprika
- 1/4 tsp ground cumin, optional
- 2 tbsp chopped parsley, optional
- 1 tbsp chopped dill, optional
- 1 1/2 cups white rice
- 3 cups chicken stock or water
Instructions
- Set a 6 qt Instant Pot to Sautee and heat the oil. Add the onion and garlic and cook for 2 minutes. Add the carrot and cook for 1 minute.
- Next add the chicken thighs and cook for 4 minutes, stirring frequently, until the meat is no longer pink on the outside.
- Add the salt, pepper, paprika and cumin, then add the rice and chicken stock. Stir to combine. Close the Instant Pot (set the valve to sealing) and cook for 10 minutes on manual high pressure with quick release. 10 of cooking will create an al dente rice, for a softer texture cook for 1 minute longer.
Notes
- Use boneless skinless chicken thighs if you can. Cut then into bite sized pieces for quicker cooking (but leaving them whole is an option, too)
- Sautee vegetables and meat before you add the rice
- I used regular white rice - it is up to you if you would like to rinse it before adding it to the pot or not
- The rice to liquid (chicken stock in this recipe) ratio is 1:2
- Cook the rice with sauteed chicken thighs and veggies for 10 minutes on Manual High Pressure with nQuick Release.
- Adding parsley and dill is completely optional
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love the meals where everything is in one pan !