Comfort food doesn’t have to be complicated. This Instant Pot Chicken And Rice delivers creamy, tender rice and perfectly cooked chicken in one pot with minimal fuss. It’s brightened by lemon, savory with garlic and Parmesan, and finished with fresh parsley for a dish that feels like a warm hug on a plate. The method is straightforward, the cleanup is easy, and the flavors are reliably satisfying.

Why you’ll love this Instant Pot Chicken And Rice

This recipe checks a lot of boxes: a one-pot meal, short hands-on time, everyday ingredients, and sturdy flavors that please a crowd. The Instant Pot builds savory depth quickly — sautéing the aromatics in olive oil and butter creates a rich base, then pressure cooking gives the rice a perfect tender bite while keeping chicken juicy. A halved head of garlic and a lemon tucked into the pot add layers of bright, mellow flavor without extra effort. Finish with shredded Parmesan and fresh parsley for a little indulgence and color.

Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium onion, diced
1 large carrot, grated
1 cup celery, diced
4 cloves garlic, minced
1 1/2 lbs boneless skinless chicken breast or thighs, cut into 1-inch cubes
2 teaspoons sea salt, divided
1/4 teaspoon ground black pepper
1/2 teaspoon Italian dried herbs
1/2 teaspoon dried parsley
4 cups low sodium chicken broth
2 cups Jasmine rice, un-rinsed
1 head garlic, unpeeled, cut in half crosswise
2 bay leaves
1 lemon, halved
1/2 cup shredded Parmesan cheese
2 tablespoons parsley, finely chopped

Equipment

6-quart (or larger) Instant Pot or electric pressure cooker
Cutting board and knife
Grater for the carrot
Measuring cups and spoons
Wooden spoon or silicone spatula

Prep in advance

Cut the chicken into 1-inch cubes and store covered in the refrigerator for up to 24 hours. Dice the onion, grate the carrot, and mince the garlic so everything is ready to go when you start sautéing. Measure out the broth and rice for a smooth flow through the steps.

Step-by-step cooking instructions

Follow these clear, reworded directions to make Instant Pot Chicken And Rice. The sequence matches the ingredients, and all amounts stay the same. Read through once, then cook along.

Set up your Instant Pot: Turn the Instant Pot to the Sauté setting and let it heat for about 1 minute until slightly hot.
Sauté fat and aromatics: Add 2 tablespoons olive oil and 2 tablespoons unsalted butter to the pot. Once the butter melts and the fat is shimmering, add the 1 medium diced onion, 1 large grated carrot, and 1 cup diced celery. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 4 to 5 minutes.
Add minced garlic: Stir in the 4 cloves garlic, minced. Cook for about 30 seconds to 1 minute, just until fragrant. Be careful not to let the garlic brown.
Season and add chicken: Add the 1 1/2 pounds boneless skinless chicken breast or thighs cut into 1-inch cubes to the pot. Sprinkle in 1 teaspoon of the 2 teaspoons sea salt, 1/4 teaspoon ground black pepper, 1/2 teaspoon Italian dried herbs, and 1/2 teaspoon dried parsley. Stir to combine so the seasonings coat the chicken and vegetables.
Pour in broth and add rice: Pour in 4 cups low sodium chicken broth, scraping any browned bits from the bottom of the pot with a wooden spoon. Add 2 cups Jasmine rice, un-rinsed, and give the mixture a gentle stir to distribute the rice evenly.
Add aromatics and lemon: Nestle the 1 head garlic, unpeeled and cut in half crosswise, into the pot along with 2 bay leaves and the 1 lemon halved. These aromatics will infuse the liquid as the dish cooks.
Final salt adjustment: Sprinkle the remaining 1 teaspoon sea salt over the top. Do not stir vigorously; a gentle stir to even out the rice is fine.
Pressure cook: Secure the Instant Pot lid and set the pressure valve to the sealing position. Select Manual or Pressure Cook on high pressure and set the time for 6 minutes. The Instant Pot will take several minutes to come up to pressure before the timer starts counting down.
Natural release: When the cooking time finishes, allow the pressure to release naturally for 10 minutes. After 10 minutes, carefully switch the valve to venting to release any remaining pressure. Open the lid once the float valve drops.
Remove aromatics and lemon: Using tongs or a spoon, remove the halved head of garlic and the bay leaves from the pot. Squeeze the roasted lemon halves over the rice and discard the rinds.
Shred garlic and finish: Squeeze the roasted garlic from the bulb cloves into the rice and stir gently to incorporate. Stir in 1/2 cup shredded Parmesan cheese and 2 tablespoons finely chopped parsley until the cheese melts and the dish looks cohesive.
Taste and adjust: Taste a small portion and add more salt or pepper if needed. If the rice seems slightly loose, let the dish sit with the lid off for a few minutes to thicken. If it seems dry, stir in a splash of warm broth.
Serve: Spoon the Instant Pot Chicken And Rice into bowls or onto plates, garnish with an extra sprinkle of Parmesan and parsley if desired, and serve hot.

Troubleshooting tips

If the Instant Pot displays a burn warning while sautéing, deglaze the bottom with a splash of broth and scrape up any stuck bits before adding the rice.
Using un-rinsed jasmine rice gives a creamier texture. If you prefer separated grains, rinse the rice until the water runs clear and reduce the broth by 1/4 cup.
For extra flavor, swap 1 cup of the chicken broth for white wine when deglazing, then proceed with the remaining broth.
If the chicken is undercooked after pressure cooking, secure the lid and pressure cook on high for an additional 2 to 3 minutes, then allow a 5-minute natural release.

Variations and add-ins

You can adapt this Instant Pot Chicken And Rice to suit different preferences or whatever’s in your pantry. Stir in frozen peas at the end for a pop of color, add sliced mushrooms during the sauté step for earthiness, or fold in a handful of baby spinach just before serving for extra greens. For a Mediterranean twist, toss in chopped kalamata olives and a pinch of smoked paprika at the end.

Make-ahead and storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a microwave or on the stovetop with a splash of broth to loosen the rice. The dish also freezes well: portion into freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat thoroughly before serving.

Serving suggestions

This dish stands on its own as a satisfying meal, but a few simple sides can elevate the plate: a crisp green salad with lemon vinaigrette, roasted seasonal vegetables, or warm pita and a dollop of yogurt make lovely complements. A wedge of lemon on the side brightens each bite.

Nutritional notes

This recipe provides a balanced mix of protein, carbohydrates, and fat. Using low sodium chicken broth helps control salt levels; taste and adjust after cooking so you add only what you need. Substituting chicken thighs for breasts yields a bit more richness and juiciness if preferred.

Final thoughts

This Instant Pot Chicken And Rice is a dependable weeknight winner: quick to assemble, forgiving in technique, and full of satisfying, homey flavor. It’s perfect for feeding a family, bringing to a potluck, or making ahead for easy lunches during the week. The lemon and roasted garlic add subtle brightness, the Parmesan brings comfort, and the parsley gives a fresh finish — all in one easy pot.

Printable recipe

Ingredients (same as above): 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 medium onion, diced; 1 large carrot, grated; 1 cup celery, diced; 4 cloves garlic, minced; 1 1/2 lbs boneless skinless chicken breast or thighs, cut into 1-inch cubes; 2 teaspoons sea salt, divided; 1/4 teaspoon ground black pepper; 1/2 teaspoon Italian dried herbs; 1/2 teaspoon dried parsley; 4 cups low sodium chicken broth; 2 cups Jasmine rice, un-rinsed; 1 head garlic, unpeeled, cut in half crosswise; 2 bay leaves; 1 lemon, halved; 1/2 cup shredded Parmesan cheese; 2 tablespoons parsley, finely chopped.

Instructions (condensed): Follow the step-by-step cooking instructions above exactly — sauté aromatics in olive oil and butter, add garlic and chicken with seasonings, pour in broth and rice, add head garlic, bay leaves and lemon, pressure cook 6 minutes on high with a 10-minute natural release, remove aromatics, squeeze roasted garlic and lemon into the pot, stir in Parmesan and parsley, adjust seasoning, and serve hot.

Enjoy this comforting Instant Pot Chicken And Rice for an easy family dinner that tastes like it simmered all day — but was ready in under an hour.