Skip to content


Instant Pot Chicken and Rice

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

Prep Time 10 minutes
Cook Time 10 minutes
Natural Cooldown 15 minutes
Total Time 35 minutes
Servings 4 people


  • 6 pieces Boneless Chicken Thighs
  • 1.5 cup Basmati Rice, Washed for several minutes
  • 1 cup Mushrooms, sliced
  • 1 tbsp Thyme
  • 1 tbsp Olive Oil
  • 2 cloves Garlic, chopped
  • 1/2 Large Red Pepper, chopped in 1" squares
  • 1/2 Red Onion, sliced and cut in half
  • 1/3 cup water
  • 2 cups Chicken 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.