228 verified meals · exact temps · no life storiesManifesto
All recipes#0198 · instant pot

Instant Pot Chicken and Rice

Bone-in thighs and long-grain rice cook together under pressure for 10 minutes so the rice drinks up every drop of the chicken drippings.

One panBudgetKid approvedHigh proteinEasyServes 6
Cook temp
240°F
116°C · preheat
Total time
45 min
10 prep · 25 cook · 10 rest
Pull at
165°F
USDA safe minimum
Rest
10 min
Before slicing
Instant Pot Chicken and Rice
Meal Instructions Kitchen · 30 Aug 2026 · Reviewed for USDA food safetyPrint card
Watch the technique6:28

Instant Pot Chicken and Rice | One Pot - 30 min Dinner · Natashas Kitchen
Natasha Kravchuk shows sautéing chicken and onions in the Instant Pot, adding white rice and broth, and pressure cooking for six minutes.

At A Glance // The Quick Brief
Fluff-Free Execution
  • Target //Cook at High Pressure (240°F / 116°C) for 25 mins.
  • Doneness //Pull when internal temperature reaches 165°F (USDA safe minimum). Rest 10 mins before slicing.
  • Golden Rule //The rice-to-broth ratio for pressure cookers is 1:1.17, not the stovetop 1:2. Extra liquid gives you soup, not rice. If you scale the recipe, keep this ratio and adjust total volume — never the ratio.
  • Family Tweak //Pull the thigh meat off the bone in shreds and stir it into a shallow bowl of rice with a pat of butter. Toddlers will not fight bones on the plate.

Ingredients

Servings
  • 6 thighsBone-In Skin-On Chicken Thighs, about 2.25 lbs total
  • 1 1/2 cupsLong-Grain White Rice, rinsed until water runs clear
  • 2 cupsLow-Sodium Chicken Broth, 1/4 cup for deglaze, 1 3/4 for cooking
  • 1 tbspOlive Oil
  • 1 1/2 tspKosher Salt
  • 1 tspBlack Pepper
  • 1 tspSmoked Paprika
  • 1 tspDried Thyme
  • 2 clovesFresh Garlic, minced
  • 2 tbspFresh Parsley, chopped, for garnish

Send to Kroger

Untick anything you already have. One click sends the rest to your own cart.

10 of 10 selected

Adds to your own Kroger cart — you'll sign in with Kroger the first time. Prices and availability depend on your store. Nothing is ordered until you check out at Kroger.

10:00

Get to the point

  1. 1

    Sauté 6 seasoned bone-in thighs skin-down 4 minutes until golden; remove.

  2. 2

    Rinse 1.5 cups long-grain rice, spread flat with 1.75 cups broth, place thighs on top.

  3. 3

    Seal and cook 10 minutes on High Pressure, then 10-minute natural release before venting.

  4. 4

    Fluff rice with a fork, spoon pan juices back over, and rest thighs 5 minutes.

Step by step

Tap a step to cross it off

  1. Season and Brown the Thighs

    4 min

    Pat 6 bone-in skin-on chicken thighs dry, then season all over with 1.5 tsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika. Set Instant Pot to Sauté High, add 1 tbsp olive oil, and brown thighs skin-side down 4 minutes. Transfer to a plate.

    Why

    Only brown one side — the top side goes back up and stays crisp because pressure steams from the rice layer below.

  2. Deglaze the Pot

    Pour 1/4 cup chicken broth into the hot pot and scrape every browned bit off the bottom with a wooden spoon. Cancel Sauté. Any stuck fond triggers the burn warning under pressure.

    Why

    A completely clean bottom is not optional here. If you see any dark speck, keep scraping — the burn error means dumping everything and starting over.

  3. Rinse and Layer the Rice

    Rinse 1.5 cups long-grain white rice under cold water until the water runs clear (about 30 seconds). Spread the drained rice in an even flat layer across the pot bottom. Pour 1.75 cups broth over the top — do not stir.

    Why

    Rinsing the rice removes the surface starch that would otherwise glue grains together into a paste under pressure.

  4. Nest the Thighs on the Rice

    Place browned thighs skin-side up on top of the rice in a single layer. Do not press them down. Sprinkle with 1 tsp dried thyme and 2 minced garlic cloves.

    Why

    The rice layer keeps the thighs above the boiling broth, so the skin stays out of the water and does not turn to rubber.

  5. Pressure Cook and Natural Release

    20 min

    Seal the lid, set the valve to Sealing, and cook at High Pressure for 10 minutes. When the cook cycle ends, let the pressure release naturally for a full 10 minutes before opening the vent to quick-release any remaining pressure.

    Why

    The 10-minute natural release is what finishes the rice. Skip it and the grains at the very top will still be slightly hard in the center.

  6. Rest, Fluff, and Serve

    Lift thighs to a plate to rest. Fluff the rice gently with a fork — do not stir, which mashes the grains. Return thighs to the pot, spoon juices over, and tear 2 tbsp fresh parsley across the top before serving.

    Why

    Verify 165°F at the thickest part next to the bone. Bone-in dark meat is forgiving up to 185°F and only gets more tender.

Dad pro tip
The rice-to-broth ratio for pressure cookers is 1:1.17, not the stovetop 1:2. Extra liquid gives you soup, not rice. If you scale the recipe, keep this ratio and adjust total volume — never the ratio.
Kid & toddler adjustment
Pull the thigh meat off the bone in shreds and stir it into a shallow bowl of rice with a pat of butter. Toddlers will not fight bones on the plate.
Serve with
Roasted broccoli florets · Simple cucumber and tomato salad · Warm dinner rolls with butter
Reheating
Add a splash of chicken broth to a covered skillet, warm over medium-low for 6 minutes stirring the rice occasionally. Do not microwave uncovered — the rice dries into pebbles.
Calories
465
Protein
32 g
Carbs
38 g
Fat
20 g

Nutrition source: USDA FoodData Central #171465 (chicken thigh) and #169756 (long-grain white rice). Cook-time basis: Tested on 6 bone-in skin-on chicken thighs (about 2.25 lbs) with 1.5 cups long-grain white rice and 1.75 cups low-sodium chicken broth in a 6-qt Instant Pot Duo.

Frequently Asked Questions

Can I use brown rice instead?

Yes, but bump pressure time to 22 minutes and use 2 cups broth for 1.5 cups brown rice. Everything else stays the same.

Can I use boneless thighs?

Yes, drop pressure time to 8 minutes. Boneless thighs cook faster and turn stringy at 10.

How do you reheat leftover instant pot chicken and rice without ruining the texture?

Add a splash of chicken broth to a covered skillet, warm over medium-low for 6 minutes stirring the rice occasionally. Do not microwave uncovered — the rice dries into pebbles.

What is the target internal temperature for this recipe?

Confirm internal core temperature reaches 165°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 10 minutes before slicing to let carryover heat equalize and lock in juices.

How do I adapt this meal for picky kids or toddlers?

Pull the thigh meat off the bone in shreds and stir it into a shallow bowl of rice with a pat of butter. Toddlers will not fight bones on the plate.

What are the best side dishes to serve with this?

Recommended sides include Roasted broccoli florets, Simple cucumber and tomato salad, Warm dinner rolls with butter.

Loading…

More instant pot recipes