Instant Pot Chicken Thighs and Rice

Plate filled with Chicken Thighs and Rice with green beans.

Instant Pot Chicken Thighs and Rice

Instant pot chicken thighs and rice is a simple, easy weeknight meal. Everything cooks together in your Instant Pot in about 35 minutes, making this perfect for busy weeknights. Leftovers are great too, perfect for meal prep!

Course dinner

Cuisine American

Keyword instant pot chicken and rice, instant pot chicken thighs and rice, instant pot rice and chicken thighs

Prep Time 5

Cook Time 7

Total Time 22

Servings servings

Calories 493kcal

Author Samantha Rowland

Equipment

Instant Pot

Ingredients

1.5 cups brown jasmine rice, dry
1.5 pounds boneless, skinless chicken thighs
2 cups water
1.5 tbsp coconut aminos
1 tbsp olive oil
1 tsp. garlic powder
1 tsp dried thyme
1/2 tsp sea salt

Instructions

Rinse the brown jasmine rice in a mesh strainer under hot water.
1.5 cups brown jasmine rice, dry
Add rinsed rice to the insert of the Instant Pot.
Cut up the boneless, skinless chicken thighs into bite size pieces with scissors or a sharp knife. Add the chicken thighs directly to the rice. Do not stir.
1.5 pounds boneless, skinless chicken thighs
Add water, coconut aminos, olive oil, garlic powder, dried thyme and salt to the rice and chicken thighs.
2 cups water, 1.5 tbsp coconut aminos, 1 tbsp olive oil, 1 tsp. garlic powder, 1 tsp dried thyme, 1/2 tsp sea salt
Add the lid to the Instant Pot and move the valve to sealing.
Turn the instant pot on, high pressure for 7 minutes.
Once it's done, you can manually release the pressure. Stir well once the pressure cooker is open and add any veggies you might want to quickly steam.

Video

Notes

Top tips:

Be sure to cut the chicken into bite size pieces. This allows the chicken to cook quickly, and also helps make this recipe super simple to serve (no shredding needed).
Always add the rice first, then put the chicken on top. This ensures that the rice will be submerged in water as it cooks. This helps you get fluffy, perfectly cooked rice every time.
To use white jasmine rice or white basmati rice, reduce the water from 2 cups to 1 3/4 cups + 2 tablespoons. Reduce the cooking time from 7 minutes, to 3 minutes.

How to add veggies:

To cook the veggies, simply, add the veggies and then put the lid back on the Instant Pot and allow the heat from the chicken and rice cook the veggies (5 minutes) before serving.

Frozen peas
Frozen green beans
Fresh shredded carrots
Shredded kale or baby spinach
Frozen cauliflower rice or frozen broccoli rice

Nutrition