Instant Pot Chicken and Rice

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This easy dish showcases the Instant Pot®. The chicken is sauteed first and then cooked with long-grain rice till soft. The Instant Pot® makes it easy to add chicken flavor and cook rice precisely. Best part? It’s ready in about an hour! So break out your Instant Pot and get ready to receive praise from your family!


  • 1 1/2 tsp. chopped fresh thyme
  • 1 tsp. kosher salt
  • 3/4 tsp. paprika
  • 3/4 tsp. black pepper
  • 1/2 tsp. dry mustard
  • 1/2 tsp. dried oregano
  • 2 1/2 lbs. bone-in, skin-on chicken thighs, skin removed
  • 1 cup uncooked long-grain white rice
  • 1 1/2 cups lower-sodium chicken broth
  • 1 tsp. grated lemon zest, plus 4 lemon wedges (from 1 medium lemon)


Select the SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select the HIGH-temperature setting, and allow it to preheat for 2 to 3 minutes.

Meanwhile, stir together rosemary, thyme, salt, garlic powder, paprika, pepper, dry mustard, and oregano in a small bowl. Rub chicken evenly with the spice mixture.

Add oil and chicken to the pot; cook until browned, about 2 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.

Add rice to cooker; stir to coat with drippings. Press CANCEL. Stir in broth. Nestle chicken into rice. Cover cooker with lid, and lock in place. Select HIGH pressure for 9 minutes. When cooking has finished, let the pressure release naturally for 5 minutes.

Transfer chicken to a plate. Gently stir grated lemon zest into the rice. Serve rice with chicken and lemon wedges.

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