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Our Instant Pot Chicken and Rice is weeknight dinner gold! It is simple, hearty, and ready in under 30 minutes, and cooked all in one pot. Just tender chicken, fluffy rice, and cozy flavors in every bite, thanks to the magic of the Instant Pot.
We use just a handful of pantry staples and fresh broccoli for this recipe, and you get a delicious chicken and rice dish with minimal cleanup.
Try This Next: Our Instant Pot Chicken Tortilla Soup is hearty, filling, and so simple, and this Instant Pot Jambalaya with Shrimp and Sausage is another easy rice dish that we love!
Why I Love This Recipe
- Fast and fuss‑free – Ready in around 25 to 30 minutes with most of the cooking done hands‑off.
- One‑pot wonder – Everything cooks in the Instant Pot, which means simple prep and easy cleanup.
- Comforting mix of textures – Tender chicken, fluffy jasmine rice, creamy Parmesan, and broccoli give it both richness and crunch.
- Family‑friendly – Mild, crowd‑pleasing flavors that work well for both grown‑ups and kids alike.
RECIPE WALK-THROUGH
Before You Begin
Read through the recipe first and set out all your ingredients and tools so everything’s within reach. Turning on the Instant Pot while prepping lets it heat up that much faster. Pre-measuring the chicken stock and chopping the broccoli into small pieces ahead of time makes the process smooth and stress-free.
Tools and Equipment
- Instant Pot (or other electric pressure cooker with a sauté mode)
- Measuring spoons and cups
- Cutting board and sharp knife
- Wooden spoon or heat‑proof spatula
- Airtight container for leftovers
How To Make Instant Pot Chicken and Rice
See the recipe card below for full, detailed instructions
- Turn the Instant Pot to sauté (“Hot”) mode, then add the butter and olive oil. Sauté diced onion for about 4 minutes until softened.
- Add garlic, chicken pieces (cut into 1-inch cubes), salt, pepper, and Italian seasoning. Brown for 2–4 minutes, stirring occasionally.
- Pour in ½ cup chicken stock to deglaze the pot, scraping up any browned bits.
- Turn off sauté. Stir in the jasmine rice and the remaining stock until combined.
- Seal lid and cook on high pressure (Manual) for 5 minutes. Let it naturally sit on Keep Warm for an extra 5 minutes instead of releasing pressure immediately.
- Release remaining pressure, add broccoli florets, and stir them in. Close the lid again and let the pot sit on Keep Warm for another 5 minutes.
- Open, then stir in half the Parmesan and heavy cream. Close the lid once more on Keep Warm for a final 5 minutes.
- Taste and adjust seasoning as needed. Serve right away with extra Parmesan and fresh parsley garnish.
Serving Suggestions
Serve with a crisp green salad, garlic bread, or roasted veggies for a fuller meal.
Variation ideas:
- Stir in peas or chopped spinach with the broccoli for added color.
- Add sliced mushrooms when sautéing the chicken for an earthy boost.
- Swap Parmesan for cheddar or Gruyère for a different cheesy twist.
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes! Just defrost it in the fridge first. Because frozen broccoli can be softer and smaller, check it after 5 minutes when added to ensure it doesn’t overcook.
Can I use a different cut of chicken?
Boneless skinless thighs or tenders work too. Thighs will need a little longer to cook through, but stay moist.
What if I want a richer flavor?
Stir in a knob of cream cheese along with the Parmesan for added creaminess.
Can I scale the recipe?
Absolutely. Just follow the Instant Pot’s max-fill line, and adjust the cooking liquid to maintain a ratio of about 1:1.2 rice to total liquid.
Storage Tips
The Best Way to Store Leftovers
- Refrigerator: Store in an airtight container (or tightly wrapped) for up to 3 days.
- To reheat: Transfer a portion to a microwave-safe dish and reheat at 60–70% power for 3–4 minutes, or until warmed through. Top with extra shredded Parmesan before serving.
- Note: Rice tends to absorb moisture, so you may want to sprinkle a little extra stock or cream over it before reheating, if needed.
Recipe Tips
- If you’re short on time, finely chop the broccoli while the onions sauté.
- Thoroughly deglazing prevents rice from sticking and burning.
- Letting the dish rest on “Keep Warm” after pressure cooking finishes ensures perfectly tender rice and chicken.
- For more savory depth, swap half the chicken stock for white wine.
More Instant Pot Dinner Recipes
- Instant Pot Pasta with Chicken
- Instant Pot Spaghetti
- Instant Pot Pot Roast
- Instant Pot Sweet Potatoes
- Instant Pot Chicken Stew
- Instant Pot Chili Recipe
Instant Pot Chicken and Rice
Equipment
Ingredients
- 2 tablespoon butter unsalted
- 1 tablespoon olive oil
- 1 cup yellow onion diced
- 2 teaspoon garlic chopped
- 2 pounds chicken boneless skinless breast or tenders, cut in 1” pieces
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- 3 cups chicken stock divided
- 1½ cups jasmine rice
- 3 cups (approx 12 oz) fresh broccoli, cut into very small bite sized florets
- ½ cup Parmesan cheese shredded
- ⅓ cup heavy cream
- Additional parmesan cheese and fresh minced parsley for garnish
Instructions
- Turn the instant pot on to sauté mode and allow to heat until it displays ‘hot.’
- Add the oil and butter, add the diced onion and cook for about 4 minutes until they soften.
- Add the garlic and chicken to the pot with the salt, pepper and Italian seasoning.
- Cook for 2-4 minutes until the chicken starts to brown, stirring occasionally.
- Add ½ cup of the chicken stock to deglaze, and mix well.
- Turn off the pot. Add in the jasmine rice and remaining stock and stir together to combine.
- Cover and change the cook setting to manual high pressure, for 5 minutes. Once cooking is completed, let the meal sit (under the ‘Keep Warm’ setting), without releasing, for an additional 5 minutes.
- Release the remaining pressure. Add the broccoli, then mix into the cooked chicken/rice. Close the lid for 5 minutes with the pot left on the ‘Keep Warm’ setting.
- After 5 minutes remove the lid and stir in ½ the Parmesan cheese and heavy cream. Close the lid back on, still set to Keep Warm, for a final 5 minutes.
- Taste and adjust seasoning with salt and pepper. Serve immediately with additional parmesan cheese and freshly minced parsley for garnish.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
