Make this Super Easy Mama’s Ultimate Comfort One Pot Meal: Instant Pot Chicken and Rice (Pressure Cooker Chicken and Rice)! Tasty weeknight comfort food that warms your soul & satisfies your tummy. Your family will surely keep coming back for more! 😉

Jump to: Recipe | Step by Step Cooking Guide

Tried the Recipe? Rate it here 4.96 from 62 votes

Many readers love Instant Pot One Pot Meals and have requested some more simple One Pot Chicken and Rice Instant Pot Recipes we can make even on a chaotic weeknight! We usually use the Pot in Pot Rice method for cooking Instant Pot Chicken and Rice Recipes. That is, having the chicken ingredients in the bottom and the rice in a smaller separate bowl on top in the same Instant Pot Pressure Cooker. From our observations, the newer Instant Pots are seemingly more sensitive to the “BURN” error, so it gets trickier with cooking both the Chicken and Rice in Instant Pot at the same time (without the separate pot-in-pot bowl). After testing with different methods, cooking liquid ratios, this Mama’s Chicken and Rice comes out fully cooked plump soaked with flavorful chicken juice, tomato sauce, and sweetness from the carrots with tender juicy chicken. It’s a real super easy weeknight one pot meal that’s flavorful, comforting & easy to eat. 😀 Let’s cook some tasty Mama’s Instant Pot Chicken and Rice!

Instant Pot Chicken and Rice Make this Easy Mama's Ultimate Comfort One Pot Meal: Instant Pot Chicken and Rice (Pressure Cooker Chicken and Rice)! Tasty weeknight comfort food your family will keep coming back for more! 4.96 from 62 votes Total: 52 minutes Servings: 4 -6 Calories: 514 kcal Author: Amy + Jacky Print Ingredients 4 (511g) chicken thighs 4 (511g) chicken thighs

2 cups (440g) Jasmine rice 2 cups (440g) Jasmine rice

2 (320g) tomatoes , quartered 2 (320g) tomatoes , quartered

1 (235g) onion , sliced 1 (235g) onion , sliced

6 (16g) garlic cloves , minced 6 (16g) garlic cloves , minced

2 (190g) carrots , chopped 2 (190g) carrots , chopped

1 teaspoon (5.8g) tomato paste 1 teaspoon (5.8g) tomato paste

1.5 tablespoons (22.5ml) regular soy sauce 1.5 tablespoons (22.5ml) regular soy sauce

2 cups (500ml) unsalted chicken stock 2 cups (500ml) unsalted chicken stock

A pinch dried basil A pinch dried basil

A pinch dried oregano A pinch dried oregano Garnish 2 stalks green onion , thinly sliced 2 stalks green onion , thinly sliced Don't Miss This! Jump to our Step By Step Photo Guide Instructions Brown Chicken Thighs in Instant Pot: Heat up Instant Pot using "Sauté More" function. Wait until it says "HOT" (~8 mins). Add 1 tbsp (15ml) olive oil in Instant Pot (ensure oil evenly covers the whole bottom). Season one side of the chicken generously with salt & black pepper. Add chicken thighs in Instant Pot, then brown each side for 5 minutes. While one side is browning, season the other side with more salt & black pepper.

Saute Onion & Garlic: Set aside the browned chicken thighs. Add in sliced onions and 1 tsp (5.8g) tomato paste, then saute for two minutes. Add in a pinch of dried oregano and dried basil, then saute for another minute. Add in minced garlic cloves, then saute for another 30 seconds.

Deglaze Instant Pot: Pour ½ cup (125ml) unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.

Pressure Cook Chicken and Rice: To prevent the "BURN" error, first layer browned chicken thighs and chopped carrots at the bottom. Add 1.5 tbsp (22.5ml) regular soy sauce and 2 cups (440g) Jasmine rice in Instant Pot. Pour in 1 ½ cups (375ml) unsalted chicken stock. Make sure the rice is fully submerged in the cooking liquid. Layer quartered tomatoes on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 7 minutes + Natural Release 12 minutes. Turn Venting Knob to Venting Position, then open the lid carefully.

Season Chicken and Rice: Taste and season with more salt (for reference, we added 3 large pinches of salt). * Pro Tip : For this recipe, you'll want to season with more salt as the flavor boost will be quite dramatic. Turn off the heat, then fluff the chicken and rice before serving.

Serve: Garnish with thinly sliced green onions, then serve this wonderfully comforting & tasty Mama's Instant Pot Chicken Rice! Enjoy~ 🙂 ♥ Spread the Love by sharing this recipe, so others can enjoy it too! Thank you 🙂 Recipe Notes: *Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! 🙂 Nutrition Information: Calories: 514 kcal (26%) Carbohydrates: 70 g (23%) Protein: 23 g (46%) Fat: 15 g (23%) Saturated Fat: 4 g (25%) Cholesterol: 83 mg (28%) Sodium: 379 mg (16%) Potassium: 653 mg (19%) Fiber: 3 g (13%) Sugar: 5 g (6%) Vitamin A: 5855 IU (117%) Vitamin C: 13.9 mg (17%) Calcium: 63 mg (6%) Iron: 1.9 mg (11%) Tried this recipe? Mention @pressurecookrecipes or tag #AmyJacky!

SUBSCRIBE FOR FREE RECIPES + TIPS Tried & True Recipes Delivered To Your Inbox Weekly. 100% Free! SUBSCRIBE! Please check your inbox (sometimes Junk Box) and confirm your subscription! Then, add our email address to your contact list to ensure you will receive our recipes, tips, and giveaways! Instant Pot Chicken and Rice Step-by-Step Cooking Guide Prepare Ingredients for this Tasty comforting Mama’s Instant Pot Chicken and Rice Recipe:

1 Brown Chicken Thighs in Instant Pot Heat up Instant Pot using “Sauté More” function. *Tip: For older versions – press “Saute” button, then “Adjust” button. For newer versions – press “Saute” button twice. Wait until it says “HOT” (takes roughly 8 minutes). This prevents the chicken thighs from sticking to the pot. Add 1 tbsp (15ml) olive oil in Instant Pot. Swirl the inner pot to ensure the oil evenly covers the whole bottom of the inner pot (as shown in bottom photo @ top left corner). Season one side of the chicken generously with salt & black pepper. Add the chicken thighs in Instant Pot, then brown each side for 5 minutes. While one side is browning, season the other side of the chicken with more salt & black pepper.

2 Saute Onion & Garlic Set aside the browned chicken thighs. Add in sliced onions and 1 tsp (5.8g) tomato paste, then saute for two minutes. Add in a pinch of dried oregano and dried basil. Saute for another minute. Add in minced garlic cloves, then saute for another 30 seconds.

3 Deglaze Instant Pot Pour ½ cup (125ml) unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon (as shown in below photo). Give it a quick mix.

4 Pressure Cook Chicken and Rice To prevent the “BURN” error, we’ll need to first layer the browned chicken thighs and chopped carrots at the bottom of the pot. Then, add 1.5 tablespoons (22.5ml) regular soy sauce and 2 cups (440g) Jasmine rice in Instant Pot. Pour in 1 ½ cup (375ml) unsalted chicken stock. *Pro Tip: Make sure the rice is fully submerged in the cooking liquid. Layer quartered tomatoes on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cooking Methods: Pressure Cook at High Pressure 7 minutes + Natural Release 12 minutes After 12 minutes, release the remaining pressure by turning Venting Knob to Venting Position. When Floating Valve drops, open the lid carefully. Ta da! The chicken and rice smells sooo good & comforting~ 😀

5 Season Chicken and Rice Taste and season with more salt (for reference, we added 3 large pinches of salt). *Pro Tip: For this pressure cooker chicken and rice recipe, you will want to season the chicken and rice with more salt because the flavor boost will be quite dramatic. Turn off the heat, then fluff the chicken and rice before serving.

6 Serve Pressure Cooker Mama’s Chicken and Rice Garnish with thinly sliced green onions, then serve this wonderfully comforting & tasty Instant Pot Chicken Rice One Pot Meal! Yummy~ 🙂 Enjoy your Ultimate Tasty Comfort Mama’s Instant Pot Chicken and Rice!~ 🙂