Instant Pot Chicken and Rice

Chicken and Rice casserole in one pot.  It is all cooked at the same time. 

Prep Time10minutes
Cook Time10minutes
Natural Cooldown15minutes
Total Time35minutes


  • 6piecesBoneless Chicken Thighs
  • 1.5cupBasmati Rice, Washed for several minutes
  • 1cupMushrooms, sliced
  • 1tbspThyme
  • 1tbspOlive Oil
  • 2clovesGarlic, chopped
  • 1/2Large Red Pepper, chopped in 1" squares
  • 1/2Red Onion, sliced and cut in half
  • 1/3cupwater
  • 2cupsChicken Broth


  1. Set instant pot to Saute. Brown chicken on the first side for 5 minutes then on the other side for 3 minutes.  Remove Chicken from Instant Pot and set aside.

  2. Add 1/3 water to hot Instant Pot to deglaze it. Scrape bottom of the pot to remove stuck on chicken. IMPORTANT: Do not skip this step.

  3. Add diced red peppers, onions (sliced then cut in half once), Mushrooms. Cook for 3 minutes, stirring occasionally.

  4. Add chopped Garlic and simmer for 1 minute.  

  5. Turn off Instant Pot.

  6. Added 2 cups of Chicken Broth, Basmati Rice, Thyme. Stir to mix with vegetables. Place Chicken back into the Instant Pot, on top of the rice and vegetable mixture.

  7. Place lid on the Instant Pot and set the steam release to the closed position. Set to Manual for 10 minutes. Cooldown naturally when finished. (Around 15 minutes)

  8. Open Instant Pot and separate chicken in small pieces using two forks to pull it apart. Stir to mix everything together.