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5 from 3 votes

Instant Pot Chicken & Rice

This Instant Pot chicken & rice recipe is so delicious! I love how the rice turns out perfectly every time in the Instant Pot!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Chicken, Instant Pot, Main Course
Cuisine: American
Keyword: Instant Pot Chicken & Rice
Servings: 6 servings
Calories: 187kcal


  • 1 pound frozen boneless skinless chicken breasts
  • 1 tbsp olive oil or coconut oil
  • 2 cloves garlic minced
  • 3 green onions
  • 3 carrots diced
  • 1 cup mushrooms
  • 1-1/2 cups brown rice rinsed and drained
  • 1 1/2 cups chicken broth plus 1/2 cup for deglazing vegetables
  • 2 tsp dried thyme
  • salt and pepper


  • On the sauté setting, preheat on normal for 1-1/2 minutes.
  • Add 1 tbsp of oil (I used coconut oil)
  • Add in garlic, green onions, carrots, mushrooms and cook for about 4 minutes
  • Add 1/2 cup broth to deglaze the vegetables.
  • Rinse rice, to prevent the rice sticking to the bottom.
  • Add 1 and 1/2 cups of chicken broth and brown rice and stir together
  • Add thyme, salt and pepper and stir
  • Add the frozen, boneless chicken breasts
  • Place the lid on, lock it and set valve to sealing
  • Cook on manual, high pressure for 20 minutes.
  • Switch over the valve release to release the pressure and remove the lid carefully
  • Use kitchen shears to cut up chicken into chunks or shred with forks and stir the pot.
  • Serve!


If you use thawed chicken breasts, cook for the same amount of time.  20 minutes is how long the brown rice should cook for.


Calories: 187kcal | Carbohydrates: 17g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 327mg | Potassium: 534mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5190IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 1mg