If You Need Cozy and Quick, This One’s For You

Alright, let me just say up top: if you’d told younger me that one day I’d actually enjoy making chicken and rice (or, more importantly, that my family would eat it without staging a small rebellion), I probably would’ve laughed. Hard. But here I am—grown up, Instant Pot at the ready, and relying on this Easy Instant Pot Chicken and Rice recipe more often than I’d like to admit. Last Thursday I whipped it together in that weird window between soccer practice and a last-minute Zoom call (that I absolutely did not want to attend) and it saved my sanity. There’s just something about a bowl of cozy rice and tender chicken that feels like a bear hug from your dinner plate. Also, I’ll warn you: I’m easily distracted so don’t expect everything to be in perfect step-by-step order.

Why You’ll Love This (According to My Crew)

I make this when the day’s gotten away from me and I can hear the chorus of “what’s for dinner?” getting steadily more dramatic. My partner claims it’s the only way he actually eats broccoli (no poking at his plate, promise). My youngest once called it “that creamy stuff with the chicken chunks,” and, honestly, he’s not wrong. It’s warm, filling, and, best of all, basically a one-pot wonder. Also—a confession—I got so tired of scrubbing pans after endless stovetop attempts, the Instant Pot was like a little culinary rescue boat. Seriously, don’t ask me how many times I scorched rice on the stove. Too many.

Here’s What You’ll Need (And the Swaps I Totally Use)

4 boneless, skinless chicken thighs (or breasts if you prefer; I swap in rotisserie chicken leftovers if I’m in a hurry)
1 cup long grain white rice (I’ve definitely used jasmine rice or even half a bag of that microwave brown rice—still works)
2 cups chicken broth (my grandma swears by homemade, but those cartons from Aldi do just fine)
1 small onion, chopped (I once did this with a shallot and it tasted “fancier” somehow?)
2 cloves garlic, minced (or hey, the pre-minced jar stuff when I feel lazy)
1 cup frozen peas and carrots mix (I also toss in broccoli florets at the end—half the time, they’re still a bit crisp but that’s called texture, right?)
1 teaspoon dried thyme (skipped it once and the world did not end)
1 teaspoon salt, plus more to taste
Black pepper to taste
2 tablespoons olive oil (or your favorite neutral oil—even that “just okay” coconut oil works in a pinch)
Optional: a splash of cream or grated cheese for a creamier vibe

Let’s Cook – Chicken, Rice, and a Little Chaos

First things first—set your Instant Pot to sauté. Add your olive oil, and when it’s hot, chuck in your diced onions. Give ‘em a stir for a couple minutes till they go a little translucent (don’t panic if some pieces brown; I think it adds flavor).
Next, toss in the garlic and, after about 30 seconds—your kitchen should start smelling amazing (this is my cue to call the kids in because “dinner’s almost ready!” which is only sort of true)—add your chicken pieces. Brown them lightly on each side. It’s okay if they’re not cooked through; the pot will do the real heavy lifting.
Pour in the rice, chicken broth, thyme, salt, and pepper. Stir it all up. Sometimes the rice likes to stick to the bottom here—just scrape it up like you’re doing a little kitchen archaeology, it’ll all work out.
Now, slap on the lid. Set the Instant Pot to manual (or pressure cook) for 8 minutes. Let it do its thing. I usually use this window to clean up the hurricane in the kitchen or, more realistically, scroll Instagram.
Once it beeps, wait 10 minutes for natural pressure release (unless you like living dangerously—manual release can send starchy stuff everywhere). On second thought, just wait the 10 minutes; saves a mess.
Carefully open the lid—watch out, that steam’s no joke. Stir in the peas and carrots (and broccoli, if you want). The heat from the pot will warm ‘em up nicely.
Optional: Splash in some cream or fold in a handful of cheese for that extra comfort. This is the stage where I sneak a taste, and inevitably burn the roof of my mouth. Classic.
Test for seasoning, add a bit more salt or pepper if it needs a boost. Fluff, serve, panic briefly when you realize you never set the table, and dig in.

Little Notes I’ve Picked Up Along the Way

If you use brown rice, add a splash more broth and bump up the cooking time to 20 minutes. Don’t ask how many batches of crunchy rice I’ve eaten learning this.
Forgot to thaw the chicken? No worries—I throw it in frozen. Just add a couple extra minutes to the cook time (sometimes the chicken comes out a smidge stringy, but it’s edible).
This dish isn’t fussy about veggies. Dump in whatever needs using up from the fridge (have you ever tried it with chopped zucchini? Actually, don’t, unless you really love zucchini).
If things seem a little soupy at the end, just let it sit on “Keep Warm” for 5-10 minutes—it thickens up as it rests.

If You’re Feeling Adventurous (Or Just Ran Out of An Ingredient)

I’ve swapped in turkey for chicken after Thanksgiving and, with a little gravy? Not half bad.
Curry powder in place of thyme makes it feel almost fancy—though my kids gave me side-eye for the “yellow rice.”
Tried quinoa instead of rice once. It worked, sort of, but the texture’s odd—kinda gummy—so maybe stick with rice if you’re a purist.
Cheddar cheese stirred in right at the end = big winner. But once I tried blue cheese (don’t judge) and nobody ate it except me, and even I’m not sure I actually liked it.

Equipment You Should Have (And What to Do If You Don’t)

If you’ve got an Instant Pot—yay! If not, any other pressure cooker probably works, though I’d check Amy + Jacky’s guide for tweaks. No pressure cooker? You can do it on the stovetop in a deep pan, but you’ll need to babysit it more (and risk that dreaded burnt bottom situation). My friend swears by her slow cooker too, but it’s more of a set-and-forget situation (and not, well, instant).

How to Store Leftovers (If You Actually Have Any)

Honestly, in my house, there’s rarely any left to store. On the off chance we’re not all ravenous, this keeps in the fridge in an airtight container for up to three days. It reheats decently in the microwave, though I usually splash a tablespoon or so of broth over it before nuking to keep the rice from going dry. StillTasty has the official line on food safety, if you’re a stickler.

Serving It Up: How We Roll at the Table

I’m a big fan of eating this straight from a bowl with a big spoon—call it what you will, it’s just easier. Some nights, I’ll add a side of crusty bread (which is mostly an excuse to mop up every last bite). My neighbor brings over a jar of homemade pickles sometimes, which gives the whole thing a snappy twist—you should try it.

The Learnings (Also Known as: Stuff I’ve Messed Up Before)

I once opened the lid before the pressure dropped—let’s just say there was rice everywhere. Don’t pull a me; patience is key here.
Used to just dump in the frozen veggies at the start, but they end up kind of sad and mushy. Now I add them after—the difference is massive.
If you skip sautéing the onions first, you lose a little depth. But if you’re tired or in a serious rush, just skip it—you’ll be fine.

Chicken and Rice Questions I’ve Actually Been Asked

Can I make this with no chicken stock?
Yep—done it in a pinch. Just use water and, if you’ve got it, a bouillon cube. Flavors won’t be as cozy, but it’ll still do nicely.

I only have brown rice, is that okay?
Absolutely, just tweak the time. Oh, and add a bit more broth. Turns out a little more chewy, but not a bad thing!

Do I really need an Instant Pot for this?
Okay, technically…no. But it saves heaps of time. If you’re in Australia (g’day!), I hear some local brands work just as well. Still, good ol’ stovetop works if you keep a close eye.

My rice turned out kinda sticky—why?
Probably too much liquid, or maybe didn’t rinse the rice first. Actually, I forget to rinse about half the time—it’s fine. Just fluff it up with a fork while it’s hot.

How spicy is it?
Not spicy at all—my spice-averse mother eats it happily. But you can always add a dash of hot sauce (or try a dollop of chutney, if you fancy).

If you want to see someone else making it (with less chaos than me), check out this helpful YouTube tutorial. Sometimes, watching someone else mess up is reassuring, don’t you think?

And there you go—cozy, easy, and deeply forgiving chicken and rice, made in your Instant Pot. Or whatever you’ve got, really. If you give it a crack, let me know how it goes (or what wild ingredient swaps you try—unless it’s blue cheese, then I’ll just wish you luck!).