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Instant Pot Chicken and Rice

Instant Pot chicken and rice served in a white bowl topped with fresh parsley
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A quick, comforting one-pot meal with tender chicken breast chunks, fluffy basmati rice, and colorful mixed vegetables – all cooked together in the Instant Pot.

Ingredients

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  • 1 tablespoon olive oil
  • 2–3 boneless, skinless chicken breasts, cut into 1-inch chunks (or chicken thighs)
  • 2 cups basmati rice, well rinsed until water runs clear
  • 2 cups water
  • 1 teaspoon kosher salt
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon ground black pepper
  • 4 cloves garlic, minced
  • 12 oz frozen mixed vegetables (1 small package), thawed overnight in the refrigerator
  • Chopped fresh cilantro or parsley, optional for topping

Instructions

  1. Turn the Instant Pot to SAUTE mode. Add olive oil and heat until shimmering. Add chicken chunks and cook for 3-4 minutes until lightly browned on the outside – do not fully cook through at this stage.
  2. Add rinsed basmati rice directly on top of the chicken. Stir and cook for about 1 minute to lightly toast the rice and build nutty depth.
  3. Add water, kosher salt, Italian seasoning, black pepper, and minced garlic. Stir well to combine. Use a wooden spoon to scrape up all browned bits from the bottom of the pot completely.
  4. Secure the lid and set the valve to SEALING. Select MANUAL or PRESSURE COOK on HIGH pressure for 3 minutes.
  5. Once cooking is complete, allow a full 10-minute natural pressure release – do not touch the valve during this time. After 10 minutes, carefully switch the valve to VENTING to release any remaining steam. Wait for the float valve to drop fully before opening the lid.
  6. Open the lid and stir in the thawed mixed vegetables. The residual heat will warm them through completely without overcooking.
  7. Top with fresh chopped cilantro or parsley if desired. Stir gently and serve immediately straight from the pot.

Notes

  • Always thaw frozen vegetables overnight in the refrigerator before adding – cold frozen vegetables make the rice watery and unevenly cooked.
  • Use fresh or fully thawed chicken only. Frozen chicken requires extra cook time that turns the rice mushy.
  • Rinse basmati rice thoroughly until water runs clear – this is the single most important step for fluffy, separated rice.
  • Scrape the bottom of the pot completely clean after adding water to prevent the Instant Pot burn notice.
  • If rice is slightly undercooked after opening, close the lid and let it steam off the heat for 20 minutes. If overcooked next time, reduce cook time by 1-2 minutes.

Nutrition

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