Creamy Instant Pot Chicken and Rice
This Instant Pot chicken and rice is the kind of dinner you need on a busy Tuesday. Tender chicken, fluffy rice, and a creamy, savory sauce come together in one pot with almost no cleanup.
Everything cooks under pressure in about 20 minutes, so you get a complete meal without a sink full of pots. The rice soaks up all the chicken juices and a splash of cream at the end makes it feel like a dish you planned, not one you threw together.
Why This One-Pot Dinner Works
The rice cooks in the same liquid that seasons the chicken, turning each grain savory and plump without getting mushy. A quick sear on the thighs builds a deep, golden crust that flavors the whole pot.
And because it all happens in the Instant Pot, you’re left with exactly one pot to wash. That’s the kind of math I can get behind on a weeknight.
Ingredients
- 2 tbsp olive oil: or avocado oil
- 1.5 lbs boneless skinless chicken thighs: about 6 thighs, trimmed of excess fat
- 1 medium onion, diced: yellow or white
- 4 garlic cloves, minced
- 1 tsp paprika: sweet or smoked
- 2 cups long-grain white rice: jasmine or basmati work well
- 2 cups chicken broth: low-sodium gives you more control over salt
- 1 tsp salt: plus more to taste
- ½ cup frozen peas: no need to thaw
- ¼ cup heavy cream: or sour cream for a tangier finish
- Black pepper: freshly ground, to finish
Variations / Substitutions
- Use chicken breasts: reduce the pressure cooking time to 6 minutes so they stay tender.
- Dairy-free: swap the cream for full-fat canned coconut milk or simply leave it out and stir in a tablespoon of butter.
- Add mushrooms: sauté 8 oz sliced cremini mushrooms along with the onion for an earthy, hearty twist.
If you’re in the mood for another quick dinner, try our Lemon Garlic Chicken Thighs.
How to Make Creamy Instant Pot Chicken and Rice
Step 1: Sear the Chicken
Set the Instant Pot to Sauté on high. Add the 2 tbsp olive oil and when it shimmers, place the 1.5 lbs chicken thighs in a single layer, working in batches if needed. Sear until deeply golden, about 4 minutes per side, then transfer to a plate.
You’re not cooking the chicken through here, just building a nice crust that will flavor the whole pot.
Step 2: Sauté the Aromatics
Add the diced onion to the pot and cook, stirring, for about 3 minutes until it starts to soften. Stir in the 4 minced garlic cloves and 1 tsp paprika, and cook 30 seconds more until fragrant.
The onions will pick up the browned bits from the chicken, which is exactly what you want. If the bottom looks too dark, a splash of broth will loosen it.
Step 3: Pressure Cook the Rice
Pour in the 2 cups chicken broth and use a wooden spoon to scrape up any stuck bits. Stir in the 2 cups rice and 1 tsp salt, then nestle the chicken back into the liquid along with any accumulated juices. Lock the lid, set the valve to sealing, and pressure cook on high for 8 minutes. When the time is up, do a quick release.
The rice will look soupy right when you open the lid. That’s normal, it will thicken as it rests.
Step 4: Finish with Peas and Cream
Gently fold in the ½ cup frozen peas and ¼ cup heavy cream. Let the pot sit with the lid off for 2 minutes to warm the peas through and let the sauce settle. Then fluff the rice with a fork and spoon everything onto plates.
The sauce will be creamy and coat each grain of rice, with the chicken tender enough to pull apart with a fork. A crack of black pepper on top finishes it.
Tips for the Best Instant Pot Chicken and Rice
- Use standard long-grain rice.: Jasmine or basmati are perfect. Short-grain or parboiled rice will turn mushy with these liquid ratios.
- Scrape the pot well after sautéing.: Any browned bits stuck to the bottom can trigger the burn warning, so a wooden spoon is your friend during the deglaze.
- If you swap in boneless chicken breasts, reduce the pressure cooking time to 6 minutes so they don’t dry out.
- A quick release keeps the rice from overcooking.: Letting it sit on natural release can turn the rice gummy.
Pressure cooking times by chicken cut:
| Chicken Cut | Cooking Time |
|---|---|
| Boneless skinless thighs (1.5 lbs) | 8 mins |
| Bone-in thighs | 12 mins |
| Boneless skinless breasts (1 lb) | 6 mins |
Storing Leftovers
- Refrigerate: in an airtight container for up to 4 days. The rice will absorb more liquid as it sits, so it may thicken.
- Reheat: with a splash of chicken broth in a saucepan or microwave, fluffing with a fork. This loosens the sauce and revives the creamy texture.
Frequently Asked Questions
Can I use brown rice instead of white?
No, brown rice needs a much longer pressure cooking time, and the chicken would overcook before the rice is done.
Can I cook the chicken from frozen?
Yes, but you’ll need to sear it a bit longer and increase the pressure cooking time by a few minutes. It’s safer to thaw first for even cooking.
How do I make this on the stovetop?
Sauté the chicken and aromatics in a Dutch oven, then add the broth, rice, and salt. Nestle the chicken back in, cover, and simmer on low for about 20 minutes until the rice is tender. Stir in the peas and cream at the end.
Can I leave out the cream?
Absolutely. The dish will be less rich, but still flavorful. You can stir in a little butter or simply skip it.
Ingredients
Method
- Set Instant Pot to Sauté high. Heat oil and sear chicken thighs until golden, about 4 minutes per side. Transfer to a plate.
- Add onion and cook 3 minutes until softened. Stir in garlic and paprika, cook 30 seconds.
- Pour in broth, scraping up browned bits. Stir in rice and salt, then nestle chicken and its juices into the liquid. Lock lid, seal valve, and pressure cook on high for 8 minutes. Quick release.
- Gently fold in peas and cream. Let sit with lid off for 2 minutes, then fluff rice and serve with black pepper.
