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5 from 1 vote

Instant Pot Chicken & Rice

Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Main Course
Cuisine: American
Keyword: best instant pot chicken & rice recipe, chicken & rice, easy instant pot chicken & rice recipe, instant pot chicken & rice, pressure cook chicken & rice
Servings: 6


  • Pressure Cooker / Instant Pot


  • 1 ½ lbs boneless skinless chicken thighs
  • 3 cups filtered water
  • 2 cups white jasmine rice
  • 1 cup shredded carrots about 2 medium size
  • 4 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1 sweet onion chopped
  • 5 garlic minced
  • 3 bay leaves


  • Wash/clean and rinse the rice at least twice until the water runs clear.
  • Clean and trim the fat off the chicken thighs.
  • Set to sauté high. Add oil and wait for 10-15 seconds.
  • Add chicken, salt, pepper, oregano and cook for 3-5 minutes or until no longer pink.
  • Add shredded carrots and cook for 1 minute.
  • Add chopped onions, minced garlic and cook for 2-3 minutes or until fragrant.
  • Place rice on top of the chicken.
  • Pour water into the cooker. Gently submerge the rice in the water and do not stir.
  • Then add bay leaves & butter. Do not stir.
  • Place the lid on. Pressure cook on high for 8 minutes with a 10 minute natural release. Follow the manufacture instructions for releasing the pressure. Remove lid.
  • Remove and discard bay leaves.
  • Mix the chicken and rice together. Season with salt and pepper to taste.
  • Optional: Garnish with fresh chopped parsley.

Serve & Enjoy!