Instant Pot Chicken Thighs and Rice
This Instant Pot Chicken Thighs and Rice is one of those reliable, no-stress dinners that works for just about everyone. It uses simple ingredients, comes together quickly, and cooks all in one pot, making it perfect for busy weeknights or meal prep. The chicken stays tender, and the rice cooks up fluffy without needing any extra steps.
Looking for more delicious meal ideas? Try these air fryer chicken thighs or sheet bbq chicken thighs next.
It’s a great option when you want something filling and familiar without a long ingredient list or complicated prep. Serve it as-is or pair it with a simple side to round out the meal.
What You’ll Love About This Recipe
Recipe Ingredients
Ingredient Notes
Chicken Thighs – Bone-in thighs add flavor and stay juicy.
Rice – Long-grain white rice works best here. Rinse thoroughly to avoid excess starch.
Liquid Ratio – Stick to the listed amount for fluffy rice.
Frozen Vegetables – Add straight from frozen; no need to thaw.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Protein Swap – Use boneless thighs; reduce cook time to 8 minutes.
Veggie Options – Try corn, diced carrots, or green beans.
Seasoning Change – Use poultry seasoning or paprika instead of thyme.
Spice Option – Add hot sauce at the table rather than cooking it in.
How to Make Instant Pot Chicken Thighs and Rice: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Set the Instant Pot to Sauté and add olive oil. Sear chicken thighs for 3–4 minutes per side until lightly browned. Remove and set aside.
Step 2: Press Cancel. Add rinsed rice, broth or water, salt, pepper, garlic powder, onion powder, and thyme if using. Stir gently to combine.
Step 3: Sprinkle frozen vegetables evenly over the rice (do not stir). Place chicken thighs on top, bone side down.
Step 4: Secure the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes. Let pressure release naturally for 10 minutes, then carefully quick release remaining pressure.
Recipe Tips and Tricks
Don’t stir after layering — this helps the rice cook evenly.
Rinsing the rice is key for the best texture.
Use a meat thermometer if needed; chicken should reach 165°F.
Add fresh herbs or lemon juice after cooking for extra brightness.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but they may be drier. Reduce cook time slightly and check doneness early.
Can I use brown rice?
Not recommended without changing liquid and cook time. This recipe is tested for white rice.
Do I have to sear the chicken first?
No, but it adds better flavor and texture.
Can I double this recipe?
Yes, as long as you don’t exceed the Instant Pot fill line.
I hope you love this instant pot chicken and rice. Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!
More Chicken Recipes
Instant Pot Chicken Thighs and Rice
Ingredients
- 6 bone-in, skinless chicken thighs
- 1 tbsp olive oil
- 1 cup long grain white rice ensure it’s thoroughly rinsed
- 1¾ cups chicken broth or water
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme or Italian seasoning optional
- ½ cup frozen vegetables e.g., peas or mixed vegetables – add directly from frozen
Instructions
- Set the Instant Pot to Sauté mode and add the olive oil. Sear the chicken thighs for 3–4 minutes on each side until they are lightly browned. Remove the chicken and set it aside.
- Press Cancel to turn off Sauté. Add the rinsed rice, broth/water, salt, pepper, garlic powder, onion powder, and thyme (if using). Stir these ingredients gently to mix.Evenly sprinkle the frozen vegetables over the rice—do not stir. Place the browned chicken thighs on top of the rice mixture (bone side down). Do not press down or mix.
- Secure the lid and ensure the valve is set to Sealing. Cook on High Pressure for 12 minutes.
- Allow the pressure to release naturally for 10 minutes, then manually quick release any remaining pressure.
- Carefully remove the chicken pieces. Fluff the rice with a fork and serve warm.
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data